Kale Salad with Garlic Herb Dressing

Get ready to fall in love with this Kale Salad with Garlic Herb Dressing! This salad is packed with flavor and incredibly easy to prepare. The garlic-infused dressing and massaged kale make it the perfect side dish for pasta, grilled proteins, or even a holiday feast. Plus, you can make the dressing ahead of time for stress-free meal prep!

Why You’ll Love This Recipe

• Full of Flavor: The roasted garlic adds a rich depth to the dressing, while the massaged kale makes it tender and easy to eat.
• Simple to Prepare: With just a few simple steps, you can have this salad ready to serve in no time. Perfect for busy weeknights or entertaining guests.
• Versatile: This kale salad pairs well with so many dishes—from pasta to grilled chicken or steak. It’s also a great option for those looking for a light, healthy side.
• Make Ahead: The garlic herb dressing can be made ahead of time and stored in the fridge, making this a great option for meal prep.

Ingredients & Substitutions

• Kale: Any variety of kale works great in this salad—Lacinato (dinosaur kale) or curly kale are both excellent options.
• Garlic: Roasting the garlic gives it a mellow, caramelized flavor. If you’re short on time, try the stovetop method for faster prep.
• Olive Oil: Extra virgin olive oil is ideal, but you can use any high-quality oil for the dressing.
• Parsley: Adds a bright, herbaceous flavor. Feel free to substitute with cilantro or basil if you prefer.
• Pecorino Romano: This cheese adds a salty, nutty flavor. You can also use Parmesan if that’s what you have on hand.
• Lemon Juice: Adds acidity to balance the richness of the dressing. Fresh lemon juice is best, but bottled works in a pinch.
• Apple Cider Vinegar: Adds tanginess to the dressing, but feel free to substitute with white wine vinegar or balsamic vinegar.
• Honey: Adds a touch of sweetness to round out the flavors. For a vegan option, you can substitute with maple syrup or agave nectar.

How to Make Kale Salad with Garlic Herb Dressing

Step 1: Roast the Garlic

• Preheat the oven to 250°F (120°C). Place 8 garlic cloves in a baking dish and cover with 1/2 cup of olive oil. Roast for 1.5 hours until the garlic is soft and golden.
  • Quick Method: If you’re short on time, cook the garlic and olive oil in a saucepan over medium heat for 30 minutes. This method infuses the oil with garlic flavor quickly.

Step 2: Make the Garlic Herb Dressing

• Transfer the roasted garlic and olive oil to a food processor. Add the parsley, pecorino romano, lemon juice, apple cider vinegar, and honey. Pulse until you achieve a smooth, green dressing.

Step 3: Prepare the Kale

• Remove the kale leaves from the stems, wash, and dry them thoroughly. Massage the kale with a drizzle of olive oil and a splash of lemon juice to soften it and enhance the flavors. Let the kale sit for a few minutes to absorb the dressing.

Step 4: Assemble the Salad

• In a large bowl, toss the massaged kale with the garlic herb dressing. Sprinkle with extra pecorino romano and toasted pepitas for added crunch.
• Pro Tip: Add a squeeze of fresh lemon juice just before serving to brighten up the flavors!

Tips for Success

• Massage the Kale: Massaging the kale helps break down its tough texture, making it tender and more enjoyable to eat.
• Make Ahead: The dressing can be made ahead of time and stored in the fridge for up to a week. Just give it a good shake before using.
• Serve as a Side or Main: This kale salad is versatile enough to serve as a side dish or a light main course. Add grilled chicken, shrimp, or even roasted chickpeas for extra protein.

Frequently Asked Questions

Can I make this salad ahead of time? Yes! You can make the dressing and massage the kale ahead of time. Just wait to toss them together until right before serving to keep the kale fresh.

What can I add to this salad? Feel free to add any of your favorite toppings! Roasted nuts, dried cranberries, avocado, or goat cheese would all be great additions to this salad.

How do I store leftovers? Store any leftover salad in an airtight container in the fridge for up to 2 days. Keep the dressing separate for best results.