The Pioneer Woman Tasty Kitchen
Avatar of georgiapellegrini

Massaged Kale Salad

Posted by in Step-by-Step Recipes

Tasty Kitchen Blog: Massaged Kale Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Karla (KGracie71) of Forty Cakes.

 
I’m a kale fanatic and I like it any which way. This Protein-Packed Massaged Kale Salad recipe from TK member KGracie71 caught my eye because it is totally raw, relying on the acid from the vinaigrette to tenderize the kale. Keeping it raw means it has a great texture and maximum nutrition in each bite. It also has great color! It is a heavenly kale concoction.

 
 
 
Tasty Kitchen Blog: Massaged Kale Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Karla (KGracie71) of Forty Cakes.

To make this you will need: kale, cooked quinoa, dried cranberries, apple, walnuts, lime, garlic, olive oil, balsamic vinegar and honey.

 
 
 
Tasty Kitchen Blog: Massaged Kale Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Karla (KGracie71) of Forty Cakes.

Start by making your vinaigrette in a bowl. Pour in the olive oil …

 
 
 
Tasty Kitchen Blog: Massaged Kale Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Karla (KGracie71) of Forty Cakes.

Followed by the balsamic vinegar …

 
 
 
Tasty Kitchen Blog: Massaged Kale Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Karla (KGracie71) of Forty Cakes.

Followed by the lime juice and crushed garlic clove.

 
 
 
Tasty Kitchen Blog: Massaged Kale Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Karla (KGracie71) of Forty Cakes.

Then add the honey. I used less honey than the recipe called for and it was sweet enough for me, so add it in batches and taste to see what suits your fancy.

 
 
 
Tasty Kitchen Blog: Massaged Kale Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Karla (KGracie71) of Forty Cakes.

Give it a stir and let the garlic infuse for a few minutes.

 
 
 
Tasty Kitchen Blog: Massaged Kale Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Karla (KGracie71) of Forty Cakes.

Add the kale to a large bowl and pour the dressing all over. Stir it well.

 
 
 
Tasty Kitchen Blog: Massaged Kale Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Karla (KGracie71) of Forty Cakes.

Give the kale a massage with your hands for about 5 minutes. This will help it break down and tenderize nicely.

 
 
 
Tasty Kitchen Blog: Massaged Kale Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Karla (KGracie71) of Forty Cakes.

Next add your quinoa. Toss it in and stir. I like to make quinoa in large batches and toss it into salads throughout the week. It’s a great source of protein. So feel free to make extra and save the rest.

 
 
 
Tasty Kitchen Blog: Massaged Kale Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Karla (KGracie71) of Forty Cakes.

Toss in your apple…

 
 
 
Tasty Kitchen Blog: Massaged Kale Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Karla (KGracie71) of Forty Cakes.

Then the walnuts…

 
 
 
Tasty Kitchen Blog: Massaged Kale Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Karla (KGracie71) of Forty Cakes.

And the cranberries.

 
 
 
Tasty Kitchen Blog: Massaged Kale Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Karla (KGracie71) of Forty Cakes.

Stir it all together. This can be made in advance and stored covered in the refrigerator. It will tenderize further with time and the flavors will blend nicely.

 
 
 
Tasty Kitchen Blog: Massaged Kale Salad. Guest post by Georgia Pellegrini, recipe submitted by TK member Karla (KGracie71) of Forty Cakes.

You will feel very, very healthy after a big plate of this; it is very satisfying. Thank you to Karla for sharing this recipe with us! Check out her website Forty Cakes for other delicious treats.

 
 

Printable Recipe

Protein Packed Massaged Kale Salad

See the full recipe post on Karla @ FortyCakes’s site!
5.00 Mitt(s) 3 Rating(s)3 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 53 votes, average: 5.00 out of 5

Prep Time:

Cook Time:

Difficulty: Easy

Servings: 8

8

Description

So much protein! So much taste! So much health!

Ingredients

  • FOR THE SALAD:
  • 1-½ cup Cooked And Cooled Quinoa
  • 5 cups Kale
  • ½ cups Walnuts
  • ¼ cups Dried Cranberries
  • 1  Apple, Chopped
  • Salt And Pepper, to taste
  • FOR THE VINAIGRETTE:
  • ¼ cups Olive Oil
  • 2 Tablespoons Balsalmic Vinegar
  • 1  Lime, Juiced
  • 1 clove Garlic
  • 3 Tablespoons Honey

Preparation Instructions

Prepare quinoa according to package directions. Let cool.

For the vinaigrette:
Whisk together the olive oil, vinegar, juice from the lime, garlic and the honey. Set aside while you prepare the salad.

For the salad:
Put chopped kale in a large bowl and pour the vinaigrette over the beautiful leaves. Massage the vinaigrette into the kale for about 5 minutes. The size of the kale will decrease significantly and you should be able to feel the kale becoming more tender.

After the massage, add in the quinoa. Toss together with the kale.

Once those are well combined, toss in the walnuts, cranberries and chopped apples. Season with a bit of salt and pepper, to taste.

It would be great served with goat cheese or some other kind of cheese but was excellent without it as well.

 
 
_______________________________________

There’s so much to say about Georgia, we don’t know where to start. Leaving Wall Street for the French Culinary Institute, followed by a stint at the Gramercy Tavern and La Chassagnette in France, her passion for food and food traditions are evident and inspiring. Visit her site at Georgia Pellegrini, where you’ll find more recipes, photos, learn all about her wonderful books Girl Hunter and Food Heroes, and enjoy her latest adventures.

 
 

7 Comments

Comments are closed for this recipe.

Amanda on 3.19.2013

Fantastic idea thanks. Made it yesterday for my kids and it went down a treat. Only addition I made was some lightly roasted pumpkin seeds sprinkled over the top. My family love these and they’re so good for them.

Kate G on 3.5.2013

Love the Pictures! Very helpful!!

Stephanie S. on 2.28.2013

I cook ALOT with Kale & put it thru the juicer as well. The kale used in this post I can see is called Lincato, sometimes Dinosaur kale. Its is a dark green, kale, the one I prefer because it’s much more soft & tender than traditional Curly Kale used/pictured in the original recipe. There’s another one called Red Kale that is a soft variety as well.

Jayne on 2.28.2013

I like this combo! Quinoa and kale and cranberries. I really like how healthy and filling this seems.

katalia on 2.27.2013

I love kale salads! I read recently that it’s actually the oils in the dressing that break down the kale. From the Serious Eats explanation of it:

“Plant leaves naturally have a waxy cuticle on them in order to protect them from rain. Haven’t you seen rainwater falling on a leaf? It rolls straight off like water off a duck’s back.

This cuticle is oil soluble, so when you massage oil into a pile of kale leaves, it removes this coating, allowing the cells underneath to acquire some controlled damage, thereby softening them.”

http://www.seriouseats.com/2013/01/the-food-lab-lite-kale-caesar-salad.html