Indulge in a vibrant and nutritious Kale and Cauliflower Salad, brimming with a colorful array of fresh vegetables and tantalizing flavors.

This recipe features a medley of ingredients, including zucchini, yellow squash, cauliflower, broccoli, kale, grape tomatoes, basil, salt-cured organic lemon slices and optional dried cranberries, all tossed together with a drizzle of olive oil for a refreshing and satisfying dish.

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Undoubtedly, the inclusion of salt-cured lemon slices transforms this recipe from ordinary to extraordinary. Infusing a zesty, tangy essence, these preserved lemon slices invigorate the dish with vibrant flavors.

Crafting them is a breeze – simply sandwich fresh lemon slices between two Himalayan salt blocks and let them work their magic for two days, resulting in a delightful addition to your culinary repertoire that you’ll crave time and again.

Some delicious vegetarian to try as well – Roasted Chickpea Cauliflower Sandwiches or Baked Stuffed Shell Pasta.

Can Kale Be Eaten Raw

Yes, kale can be eaten raw. It’s often used in salads or smoothies in its raw form.

However, some people find raw kale to be tough and slightly bitter, so massaging it with oil or dressing and letting it sit for a while can help soften it and reduce the bitterness.

Additionally, baby kale tends to be more tender and milder in flavor, making it more palatable for raw consumption.

When Kale Goes Bad

When kale goes bad, it typically shows signs of wilting, yellowing, or browning. The leaves may become slimy or develop mold, indicating spoilage.

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Additionally, kale may emit a foul odor when it is no longer fresh.

It’s best to discard kale if it shows any of these signs to avoid consuming spoiled food.

Are Kale Greens Good For You

Kale greens are highly nutritious due to their rich content of vitamins, minerals, and antioxidants. They are particularly high in vitamins A, C, and K, as well as manganese, calcium, and potassium.

Additionally, kale greens contain antioxidants like flavonoids and carotenoids, which help protect cells from damage caused by harmful free radicals. Overall, incorporating kale greens into your diet can contribute to improved health and well-being.

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Kale greens are not only nutritious but also versatile, making them a popular choice for salads, smoothies, soups, and stir-fries. They’re known for their robust flavor and hearty texture, making them a satisfying addition to any meal.

Additionally, kale greens are low in calories and high in fiber, making them an excellent choice for weight management and overall health.

Kale Salad Ingredients List

For the full measurements, scroll down to the kale salad recipe card.

1 small zucchini, washed, cut in half and uniformly sliced
1 small yellow squash, washed, cut in half and uniformly sliced
1 head cauliflower, washed and trimmed, florets only
1 head broccoli, washed and trimmed, florets only
4 kale leaves, stems and ribs removed, washed and torn into bite-sized pieces
3 T. olive oil
12 grape tomatoes, washed and cut in half lengthwise
6-8 large fresh basil leaves, washed, rolled and cut into thin strips
4-6 salt-cured organic lemon slices, very finely chopped including rinds
¼ cup dried cranberries [optional]

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Vinaigrette:

¼ cup extra virgin olive oil
2 T. rice vinegar
1 T. fresh lemon juice
1 t. lemon zest
2 t. honey
2 t. Dijon mustard
Kosher salt and cracked black pepper, to taste

How to Prepare Kale Salad Recipe

In a glass bowl, whisk together all vinaigrette ingredients thoroughly and adjust seasonings to taste. For best flavor, make the vinaigrette in advance and let it sit to mingle flavors. Set aside.

In a large microwave-safe dish, combine zucchini, squash, cauliflower and broccoli with 2 tablespoons of water. Cover and microwave on high for 5-6 minutes, or until crisp-tender. Be cautious not to overcook. Let the vegetables cool.

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In another large glass bowl, massage torn kale with olive oil until softened. Add the cooled vegetables, tomatoes, basil, chopped preserved lemon and cranberries. Toss to combine.

Serve immediately or refrigerate for up to two days.

More Kale Recipes

Discover a world of culinary possibilities with these vibrant and nutritious kale recipes that elevate this leafy green to new heights of flavor and versatility.

For more delicious salad inspiration:

The Complete Salad Cookbook: A Fresh Guide to 200+ Vibrant Dishes Using Greens, Vegetables, Grains, Proteins, and More Mandy’s Gourmet Salads: Recipes for Lettuce and Life Seriously Good Salads: Creative Flavor Combinations for Nutritious, Satisfying Meals Salad Freak: Recipes to Feed a Healthy Obsession

Kale Salad Recipe

Indulge in a vibrant and nutritious Kale and Cauliflower Salad, brimming with a colorful array of fresh vegetables and tantalizing flavors.

Ingredients

1 small zucchini, washed, cut in half and uniformly sliced
1 small yellow squash, washed, cut in half and uniformly sliced
1 head cauliflower, washed and trimmed, florets only
1 head broccoli, washed and trimmed, florets only
4 kale leaves, stems and ribs removed, washed and torn into bite-sized pieces
3 T. olive oil
12 grape tomatoes, washed and cut in half lengthwise
6-8 large fresh basil leaves, washed, rolled and cut into thin strips
4-6 salt-cured organic lemon slices, very finely chopped including rinds
¼ cup dried cranberries [optional]

Instructions

In a glass bowl, whisk together all vinaigrette ingredients thoroughly and adjust seasonings to taste. For best flavor, make the vinaigrette in advance and let it sit to mingle flavors. Set aside.
In a large microwave-safe dish, combine zucchini, squash, cauliflower and broccoli with 2 tablespoons of water. Cover and microwave on high for 5-6 minutes, or until crisp-tender. Be cautious not to overcook. Let the vegetables cool.
In another large glass bowl, massage torn kale with olive oil until softened. Add the cooled vegetables, tomatoes, basil, chopped preserved lemon and cranberries. Toss to combine.
Serve immediately or refrigerate for up to two days.

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