Favorite Kale Salads & Dressings

For Christmas this year, one of our gifts was a basket full of balsamic vinegars and infused olive oils (they were all gluten-free) from Con’ Olio Oils & Vinegar (made locally in the ATX). I was so excited because I just love salads! And we’ve had a great time experimenting with kale and pairing the various vinegars with the toppings. Here are some of our favorite kale salads:

Cranberry Pear Vinaigrette

We used a Cranberry Pear Balsamic Vinegar and EVOO to dress this salad made up of kale, oven roasted pears, toasted walnuts and pistachios, steamed Brussels sprouts and Persian cucumbers. I like to toss the kale in EVOO before adding it to the salad. Yum!

Fig Balsamic Vinegar

This salad was crazy and so delicious!  We roasted a chicken breast in the oven and saved some of the crispy skin for the salad, too. We loaded the salad with kale, roasted Brussels sprouts (for the bitterness), dried figs, avocado, pistachios, sprouted sunflower and pumpkin seeds.  We dressed it with Fig Balsamic Vinegar and EVOO. We also added a little shaved Parmesan (which is not casein-free but I can tolerate small amounts). So good!

strawberry balsamic vinegar

Here is another favorite packed with vitamins and minerals. It went really well with Strawberry Balsamic Vinegar and EVOO.  Kale, steamed Brussels sprouts and broccoli, avocado, Persian cucumber, dried figs, toasted cashews, sprouted seeds and a boiled egg. Yum!

You could probably use a Traditional Balsamic Vinegar and EVOO for any of these salads and they would be just as delicious but it’s fun to try out these unique vinegars!

Apple cider honey vinaigrette

This salad is very similar to the last one, but I added a little white bean dip underneath and poached the egg instead to get a runny center.  I also added a little GFCF honey ham.  The dressing is one of my favorites – a simple Honey Apple Cider Vinaigrette, which can be stored in the fridge and used for several salads:

Apple Cider Honey Vinaigrette
1/2 cup extra virgin olive oil
1/3 cup local wildflower honey
3 tbsp apple cider vinegar
2 tbsp freshly squeezed lemon juice
Himalayan pink salt

Hope you find some salad ideas and inspiration! 🙂

Deana Larkin Evans

Hi! I'm Deana. Thanks for stopping by. This food blog is all about cooking wholesome real food, developing gluten free recipes and creating weekly menus to save time and money while reducing stress and food waste. I had to start eating gluten-free in November of 2010 and dairy/casein-free January 2014 (except for the occasional Parmesan cheese). I'm kind of a nerd, too. In the '90s, I earned an undergrad degree in Biochemistry from The University of Texas at Austin. Hook 'em! \m/ Then followed up with a PhD in Biochemistry and a law degree from the University of Houston. I'm currently learning about bioinformatics and genomics from Johns Hopkins University online program.

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1 Response

  1. March 15, 2015
    […] Wednesday – Kale Salad, Roasted Pears, Ham, Shallots and Toasted Nuts dressed with Honey Apple Cider Vinaigrette […]