Can I use curly kale instead of lacinato kale?

Absolutely! Curly kale works wonderfully but may need a longer massage time to become tender. Remove the stems thoroughly as they tend to be tougher in curly varieties. The final texture will be slightly different but equally delicious.

I don't have buttermilk. What can I substitute?

You can easily make a buttermilk substitute by adding 1½ teaspoons of lemon juice or vinegar to ½ cup regular milk and letting it sit for 5 minutes. Alternatively, thinned yogurt works well as a substitution in the dressing.

Is there a shortcut for the crunchy topping?

While the homemade quinoa-seed mix is worth the effort, in a pinch you can substitute with store-bought granola, toasted nuts, or even roasted chickpeas. The texture won't be identical, but you'll still get that crucial crunch factor.

How do I prevent the salad from becoming soggy for meal prep?

For meal prep, store all components separately: massaged kale in one container, dressing in another, and the crunchy topping in a third. Assemble just before eating. If pre-assembling, layer with kale on the bottom, veggies in the middle, and dressing in a separate container.

Kale Salad Recipe

Description

A hearty kale salad recipe with layers of flavors and textures including massaged kale, a creamy buttermilk dressing, tamed red onions, fresh dill, and a crispy quinoa topper for added crunch.

Ingredients

Units Scale

Buttermilk Dressing

1/2 cup buttermilk
1 tablespoon olive oil
1 tablespoon apple cider vinegar
2 tablespoons mayo (or Greek yogurt)
1 tablespoon Dijon (or whole-grain mustard)
1/4–1/2 teaspoon salt
1/4 teaspoon pepper

Tamed Red Onions

1/2 small red onion, sliced in thin rounds
1 cup water
1 tablespoon baking soda

Kale Salad

10–12 ounces lacinato kale, destemmed and cut into 1-2 inch pieces
2 tablespoons olive oil
2 tablespoons lemon juice
1/4 teaspoon salt
1/2 cup fresh dill, loosely packed

Crunchy Quinoa Topper

1 cup quinoa, cooked
2 tablespoons olive oil
1/2 teaspoon salt
1/2 cup sunflower seeds
1/2 cup pumpkin seeds
1/4 cup hempseeds
1/4 cup sesame seeds
1 tablespoon tamari or Braggs (optional)

Cook Mode Prevent your screen from going dark

Instructions

Make the Dressing: Whisk together buttermilk, olive oil, apple cider vinegar, mayo, Dijon mustard, salt, and pepper. Chill the dressing while preparing the rest of the salad, or make it a day or two in advance for better flavor.
Tame the Red Onions: Place water and baking soda in a bowl with the thinly sliced red onion rings and let them soak for 15 minutes. This neutralizes and removes the pungent, bitter bite. Rinse the onion slices thoroughly to clean off the baking soda residue.
Prepare the Kale: In a salad serving bowl, combine the kale with olive oil, lemon juice, and salt. Massage the kale with your hands to tenderize it, working the liquids and salt into the leaves for about 5 minutes or more. Note: Lacinato kale is naturally more tender; if using other kale types, adjust massage time accordingly.
Make the Crunchy Quinoa Topper: Toss thoroughly cooled cooked quinoa with olive oil and salt. Spread the mixture thinly onto two sheet pans and bake at 350°F for about 30 minutes, stirring every 10 minutes. In a separate bowl, mix sunflower seeds, pumpkin seeds, hempseeds, and sesame seeds with tamari or Braggs (if using). Spread the seed mixture onto a sheet pan and bake for about 10 minutes or until toasted to your preference. Once the seeds and quinoa are completely cooled, mix them together and store in an airtight container for up to a month.
Assemble the Salad: Drizzle about half of the dressing over the kale. Toss to coat, then taste and adjust salt, pepper, and add more dressing according to your preference. Layer on the tamed onions and fresh dill. Top with about 1/2 cup or more of the quinoa crunchies for added texture.

Notes

Lacinato kale is naturally more tender, making it a great choice for this recipe. If using a different type of kale, adjust the massaging time to ensure it’s tender enough.
For the best texture, make sure the quinoa is fully cooled before baking to achieve crunchiness.
The quinoa and seed crunch topper can be made in advance and stored in an airtight container for up to a month.
Adjust the amount of dressing to suit your personal preference—some like it lightly dressed, while others prefer a saucier salad.

Nutrition

Serving Size: 1 serving
Calories: 250
Sugar: 2g
Sodium: 350mg
Fat: 18g
Saturated Fat: 3g
Unsaturated Fat: 15g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 7g
Cholesterol: 5mg