Grilled Kale Salad With Roasted Sungolds Recipes

ROASTED REDBOR KALE SALAD

Steps:

• Preheat the oven to 300 degrees F with a rack set on the middle shelf.
• Reserve 6 cups of the smaller kale leaves (2 inches or smaller). Thinly slice the remaining kale and place in a large mixing bowl. Add 1 tablespoon of the oil, 1 tablespoon of the vinegar and 1/4 teaspoon salt. Use your fingers to gently massage the kale until it starts to slightly wilt, 1 to 2 minutes.
• Place the reserved kale leaves on a baking sheet and toss with 1 tablespoon of the oil. Season very lightly with salt and pepper. Bake until the kale starts to crisp and the edges on some leaves just start to brown, 12 to 15 minutes, gently flipping the kale halfway through.
• Meanwhile, cook the bacon in a large saute pan over medium heat until crispy and most of the fat has been rendered, 12 to 15 minutes. Transfer to a paper-towel-lined. Turn off the heat and remove all but 2 tablespoons of the fat from the pan. Add the garlic and red pepper flakes and cook in the residual heat until the garlic has softened, about 2 minutes, stirring constantly. Whisk in the remaining vinegar and the maple syrup. Slowly whisk in the remaining oil. Season with salt.
• Remove the kale from the oven and let sit for at least 5 minutes so that it continues to crisp as it cools.
• To assemble, gently toss the wilted kale, black-eyed peas, almonds, shallots and crisped bacon with the vinaigrette. Top with the crispy kale. Serve immediately.

SWEET-AND-SAVORY KALE SALAD

Steps:

• Preheat the oven to 425 degrees F.
• For the dressing: In a small bowl, whisk together the pomegranate molasses, vinegar and mustard. Pouring in a steady stream, whisk in the olive oil. Season with 1/4 teaspoon salt. (The dressing can be made up to 3 days in advance.)
• For the salad: Scatter the sweet potatoes and pearl onions on a rimmed baking sheet. Drizzle with the olive oil and season with 1 teaspoon salt. Roast until the potatoes are tender throughout and beginning to brown, about 35 minutes, tossing halfway through. Transfer to a large bowl to cool slightly.
• Add the apples, baby kale and the dressing to the bowl, and season with 1/4 teaspoon salt. Using two wooden spoons, toss gently to combine and coat evenly in the dressing.
• Sprinkle the salad with the pomegranate seeds before serving.

KALE SALAD WITH PISTACHIOS & POMEGRANATE

Steps:

• Julienne the kale leaves: Grasp the bottom of the stem with one hand, and use the other to firmly strip the leaf from the stem on either side; discard the stem. Repeat with all the leaves. Stack the leaves, roll them like a cigar, and coarsely chop crosswise to create ribbons of kale. Place in a large bowl and set aside.
• Vinaigrette: In a small bowl, whisk together mustard, vinegar, and honey. Season to taste with salt and pepper. Slowly add the olive oil in a steady stream, whisking continuously. At least 30 minutes before serving, combine the kale with half of the vinaigrette; use your hands to toss, making sure each leaf is coated. Letting the leaves rest in the vinaigrette eliminates the need for massaging. Set aside.
• Just before serving, slice thin half-moons of red onion; separate the slices with your fingers, and sprinkle on the salad. Add the pistachios, pomegranate seeds, and cooked quinoa. Top with some or all of the remaining vinaigrette as needed, then toss well with your hands to combine. Transfer to serving plate, making sure the ingredients are evenly distributed, and serve immediately.