Strawberry Feta Kale Salad (Printer-Friendly Format)
Tender kale topped with strawberries, feta, pecans and red onion in a tangy balsamic dressing - bright, beautiful and always a hit!
# Ingredients You'll Need:
01 -
1/4 - 1/3 cup raw pecans
02 -
1/4 - 1/3 small red onion, sliced thin
03 -
3 cups chopped kale
04 -
6 large strawberries, hulled and sliced
05 -
1/4 - 1/2 cup crumbled feta cheese, fresh off the block
→ Speedy Balsamic Dressing
06 -
2 tablespoons balsamic vinegar
07 -
2 tablespoons extra-virgin olive oil
08 -
1/2 lemon, juiced
09 -
2 teaspoons honey
10 -
1/4 - 1/2 teaspoon Dijon mustard
11 -
1/4 teaspoon salt
12 -
1/8 teaspoon black pepper
# Step-by-Step Instructions:
01 -
Preheat oven to 350°F. Spread the pecans in a single layer on a baking sheet and bake for 5-10 minutes, until fragrant and toasty. Keep an eye on them to prevent burning. Transfer to a cutting board and roughly chop.
02 -
Thinly slice the red onion and either soak it in cold water to mellow the flavor or marinate in red wine vinegar with a drizzle of olive oil, salt, and pepper. Let sit while preparing the remaining ingredients.
03 -
In a small mixing bowl, combine balsamic vinegar, olive oil, lemon juice, honey, Dijon mustard, salt, and pepper. Whisk until emulsified.
04 -
Wash, dry, and remove the kale leaves from the stem. Add a pinch of salt and a drizzle of olive oil, then massage the leaves gently until softened and darker in color.
05 -
Combine massaged kale, sliced strawberries, prepared onions (water drained or with marinade), crumbled feta, and chopped pecans. Add half the dressing, toss to combine, and serve with remaining dressing on the side.
# Additional Information:
01 -
This recipe yields 2 larger salads or 4 side salads. Adjust quantities to fit your serving needs.