25+ Refreshing February Kale Salad Recipes for Any Occasion

As the cold of winter lingers and we begin to look forward to the vibrant days of spring, February presents the perfect opportunity to indulge in nourishing, hearty salads.

Kale, with its rich, earthy flavor and impressive health benefits, is an ideal green to feature in your February meals.

It’s full of antioxidants, fiber, and essential vitamins that can support your immune system during the colder months.

Whether you’re seeking something light and refreshing to brighten up your plate or a more robust meal that warms the soul, kale can do it all.

In this post, we’ve rounded up 25+ creative and delicious kale salad recipes that will keep you feeling healthy and satisfied all month long.

From tangy citrus-infused combinations to sweet and savory delights, these kale salad recipes are perfect for any occasion and will leave you craving more!

25+ Refreshing February Kale Salad Recipes for Any Occasion

Kale is a versatile and nutrient-packed leafy green that shines in salads during the chilly month of February.

With its hearty texture and ability to pair well with a variety of flavors, kale is the perfect base for vibrant, satisfying salads.

Whether you’re in the mood for something light and citrusy or a rich and filling meal, the 25+ kale salad recipes we’ve explored provide a wide range of options to suit your taste.

These recipes not only offer a burst of nutrition but also celebrate the season’s best ingredients.

So, the next time you’re looking for a delicious, healthy, and easy-to-make salad, look no further than these February kale salad recipes to brighten up your winter meals.

Winter Citrus & Kale Salad Recipes

This vibrant winter citrus and kale salad combines the heartiness of kale with the refreshing zest of citrus fruits. A perfect seasonal salad for February, it offers a burst of flavor with the addition of tangy oranges, ruby-red grapefruit, and a light lemon vinaigrette. The sweet and tart balance makes it a great side dish or light meal to refresh your winter palette.

Ingredients:

• 4 cups of fresh kale, chopped and de-stemmed
• 2 oranges, peeled and segmented
• 1 grapefruit, peeled and segmented
• 1/2 red onion, thinly sliced
• 1/4 cup pomegranate seeds
• 1/4 cup walnuts, toasted and chopped
• 1 tablespoon olive oil
• 1 tablespoon honey
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. In a large mixing bowl, massage the kale with a little olive oil until it softens slightly, about 2-3 minutes.
2. Add the citrus segments, red onion, pomegranate seeds, and walnuts to the bowl.
3. In a separate small bowl, whisk together olive oil, honey, apple cider vinegar, Dijon mustard, salt, and pepper until well combined.
4. Pour the dressing over the salad and toss gently until all ingredients are coated.
5. Garnish with extra pomegranate seeds and walnuts if desired.
6. Serve immediately, or refrigerate for 30 minutes to let the flavors meld.

This Winter Citrus & Kale Salad offers a perfect balance of textures and flavors that elevate the winter season. The earthy kale pairs wonderfully with the sweet citrus and crunchy walnuts, making it a delightful addition to any meal. The dressing, with its tangy and slightly sweet notes, brings everything together in a refreshing bite. It’s not only delicious but also packed with nutrients, making it an ideal option for a healthy and revitalizing meal in February.

Roasted Sweet Potato & Kale Salad Recipes

Roasted sweet potatoes and hearty kale come together in this February-inspired salad that celebrates winter’s rich flavors. With the addition of creamy avocado and a tangy tahini dressing, this salad offers a filling and satisfying dish that is perfect for cold weather. The natural sweetness of the roasted sweet potatoes balances the kale’s earthy taste, creating a harmonious and nutrient-packed combination.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 4 cups kale, chopped and de-stemmed
• 1 avocado, diced
• 1/4 cup red onion, thinly sliced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 1 tablespoon maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with olive oil, smoked paprika, salt, and pepper, and spread them on a baking sheet. Roast for 25-30 minutes, or until tender and lightly caramelized, turning halfway through.
2. While the sweet potatoes are roasting, massage the kale with a little olive oil and salt to soften the leaves, about 2 minutes.
3. In a small bowl, whisk together tahini, lemon juice, maple syrup, salt, and pepper until smooth and creamy. Add a little water if needed to reach a pourable consistency.
4. Once the sweet potatoes are done, let them cool for a few minutes, then add them to the kale along with avocado and red onion.
5. Drizzle the tahini dressing over the salad and toss gently to combine.
6. Serve immediately, or store in the fridge for up to 2 hours before serving.

This Roasted Sweet Potato & Kale Salad is the perfect comfort food for a chilly February day. The sweet potatoes provide warmth and richness, while the kale adds a satisfying crunch. The creamy avocado brings richness to the dish, and the tahini dressing ties everything together with its smooth, slightly nutty flavor. This salad is a hearty, nutrient-dense meal that is as filling as it is flavorful—ideal for a wholesome, plant-based lunch or dinner.

Apple, Cranberry & Kale Salad Recipes

This Apple, Cranberry & Kale Salad is a delightful February dish that combines the bright flavors of fresh apples with the tartness of dried cranberries and the earthy goodness of kale. A tangy lemon-maple vinaigrette ties everything together, making this salad a refreshing and healthy way to enjoy the final weeks of winter. Packed with vitamins and antioxidants, this salad makes for a nutritious and satisfying meal.

Ingredients:

• 4 cups kale, chopped and de-stemmed
• 1 large apple, thinly sliced
• 1/3 cup dried cranberries
• 1/4 cup pecans, toasted
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Massage the kale with a tablespoon of olive oil and a pinch of salt for about 2 minutes until it softens.
2. Add the thinly sliced apple, dried cranberries, and toasted pecans to the kale.
3. In a small bowl, whisk together maple syrup, lemon juice, Dijon mustard, salt, and pepper until smooth.
4. Drizzle the dressing over the salad and toss gently to combine all ingredients.
5. Serve immediately, or let the salad sit for 10 minutes to allow the flavors to meld together.

This Apple, Cranberry & Kale Salad offers a wonderful balance of sweet, tart, and savory flavors. The fresh apple slices provide a crisp contrast to the chewy dried cranberries, while the toasted pecans add a satisfying crunch. The lemon-maple dressing gives the salad a bright and tangy finish that pairs beautifully with the kale’s earthiness. This salad is not only a treat for the taste buds but also a great way to pack in antioxidants and nutrients, making it an ideal February salad for a healthy boost during the colder months.

Warm Quinoa & Kale Salad Recipes

This warm quinoa and kale salad is the perfect hearty dish for February, offering a satisfying mix of textures and flavors. The quinoa serves as a fluffy base that complements the earthy kale, while roasted vegetables like carrots and Brussels sprouts add depth and sweetness. A zesty lemon-garlic dressing ties everything together, making this a well-rounded, filling, and nutrient-packed salad ideal for the winter months.

Ingredients:

• 1 cup quinoa, rinsed
• 4 cups kale, chopped and de-stemmed
• 2 medium carrots, peeled and diced
• 1 cup Brussels sprouts, trimmed and halved
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• 1/4 cup crumbled feta cheese (optional)

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced carrots and Brussels sprouts with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, or until tender and lightly caramelized.
2. Meanwhile, cook the quinoa according to package instructions, then fluff it with a fork.
3. In a large bowl, massage the kale with the remaining tablespoon of olive oil until it softens, about 2 minutes.
4. In a small bowl, whisk together lemon juice, garlic, Dijon mustard, salt, and pepper to make the dressing.
5. Once the quinoa and roasted vegetables are ready, add them to the kale and toss with the dressing until everything is well-coated.
6. If using, sprinkle crumbled feta cheese over the salad and serve immediately.

This Warm Quinoa & Kale Salad is the perfect dish to brighten up your February meals. The warmth of the quinoa and roasted vegetables creates a comforting base for the kale, while the lemon-garlic dressing adds a tangy kick that balances the richness of the roasted veggies. The salad is hearty enough to be a main course, yet light enough to serve as a side. Packed with fiber, protein, and antioxidants, this dish is not only delicious but also a great choice for a nourishing, wholesome meal during the winter months.

Maple-Pecan & Kale Salad Recipes

The Maple-Pecan & Kale Salad is a delightful combination of warm, sweet, and savory flavors, perfect for February. With toasted pecans, a maple syrup vinaigrette, and the earthy goodness of kale, this salad offers a comforting and filling option for those looking for a nutritious winter dish. The maple syrup adds a touch of sweetness, which balances beautifully with the slightly bitter kale.

Ingredients:

• 4 cups kale, chopped and de-stemmed
• 1/2 cup pecans, toasted
• 1/4 cup dried cranberries
• 1 tablespoon olive oil
• 2 tablespoons maple syrup
• 1 tablespoon apple cider vinegar
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Massage the kale with olive oil and a pinch of salt for about 2 minutes to soften the leaves.
2. Toast the pecans in a dry skillet over medium heat for 3-4 minutes, until fragrant and lightly browned.
3. In a small bowl, whisk together maple syrup, apple cider vinegar, Dijon mustard, salt, and pepper to make the dressing.
4. Add the toasted pecans and dried cranberries to the kale, then pour the dressing over the top.
5. Toss everything together until the kale is evenly coated and the ingredients are well-mixed.
6. Serve immediately, or let the salad sit for a few minutes to allow the flavors to meld.

This Maple-Pecan & Kale Salad is an easy yet impressive dish that will warm you up on chilly February days. The roasted pecans add a delightful crunch, while the sweetness of the maple syrup balances the bitterness of the kale. The addition of dried cranberries brings a tart contrast that complements the rest of the ingredients. This salad is not only a comforting treat but also a great source of healthy fats, fiber, and antioxidants, making it a perfect addition to your winter meal rotation.

Spicy Tahini & Kale Salad Recipes

The Spicy Tahini & Kale Salad brings together the bold flavors of tahini and spice, offering a deliciously rich and tangy dish. The creamy tahini dressing is elevated with a kick of sriracha, making it a unique and flavorful winter salad. The addition of roasted vegetables, like sweet potatoes and red peppers, gives it a hearty texture, making it perfect for February.

Ingredients:

• 4 cups kale, chopped and de-stemmed
• 1 medium sweet potato, peeled and diced
• 1 red bell pepper, sliced
• 1 tablespoon olive oil
• 1 tablespoon sesame seeds (optional)
• 1 tablespoon tahini
• 1 tablespoon lemon juice
• 1 teaspoon sriracha (or more for extra heat)
• 1 teaspoon maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potato and bell pepper with olive oil, salt, and pepper. Roast on a baking sheet for 20-25 minutes, or until tender and slightly caramelized.
2. Massage the kale with a little olive oil and salt until softened, about 2 minutes.
3. In a small bowl, whisk together tahini, lemon juice, sriracha, maple syrup, salt, and pepper to create the spicy dressing.
4. Once the vegetables are roasted, allow them to cool slightly before adding them to the kale.
5. Drizzle the spicy tahini dressing over the salad and toss to combine.
6. Garnish with sesame seeds if desired, and serve immediately.

This Spicy Tahini & Kale Salad is a bold and flavorful dish that adds warmth and heat to your winter meals. The roasted sweet potatoes and red peppers create a hearty base, while the spicy tahini dressing adds richness and a kick of heat. The tahini’s creaminess perfectly balances the warmth of the spices, while the kale remains fresh and vibrant. This salad makes a satisfying meal or side dish, offering a unique way to enjoy kale with a little extra flair. It’s a perfect choice for those looking to add some spice to their February meals while staying cozy and nourished.

Lemon-Garlic & Kale Salad Recipes

This Lemon-Garlic & Kale Salad is a simple yet flavorful dish, perfect for a light yet nutritious February meal. The kale is massaged with olive oil, lemon, and garlic, softening the leaves while adding a fresh, zesty flavor. Paired with crunchy almonds and a touch of parmesan, this salad is a great way to enjoy the earthy flavors of kale in a bright and refreshing way.

Ingredients:

• 4 cups kale, chopped and de-stemmed
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 clove garlic, minced
• 1/4 cup sliced almonds, toasted
• 1/4 cup grated parmesan cheese
• Salt and pepper to taste

Instructions:

1. Massage the kale with olive oil, lemon juice, minced garlic, and a pinch of salt for about 2-3 minutes until the kale softens.
2. Toast the sliced almonds in a dry skillet over medium heat for 2-3 minutes, stirring occasionally, until they become fragrant and golden brown.
3. Add the toasted almonds and grated parmesan to the kale.
4. Toss everything together to evenly coat the kale with the garlic, lemon, and cheese.
5. Season with salt and pepper to taste, and serve immediately.

The Lemon-Garlic & Kale Salad is light yet flavorful, providing a satisfying crunch with the almonds and a burst of fresh, tangy notes from the lemon. The parmesan cheese adds a savory depth that balances the garlic, making it a delicious and refreshing option for February. Perfect as a side dish or a simple lunch, this salad is a quick, healthy choice that’s easy to prepare and packed with flavor.

Beet & Kale Salad Recipes

This Beet & Kale Salad brings together the earthy flavors of roasted beets with the robust taste of kale. A tangy balsamic dressing complements the sweetness of the beets, while walnuts provide a crunchy texture. The vibrant colors make it as visually appealing as it is delicious, making it a wonderful February salad that celebrates both flavor and nutrition.

Ingredients:

• 4 medium beets, peeled and diced
• 4 cups kale, chopped and de-stemmed
• 1/4 cup walnuts, toasted
• 1/4 cup feta cheese, crumbled
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 375°F (190°C). Toss the diced beets with 1 tablespoon of olive oil, salt, and pepper. Spread the beets out on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
2. Massage the kale with the remaining tablespoon of olive oil and a pinch of salt for about 2 minutes.
3. Toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and lightly browned.
4. In a small bowl, whisk together balsamic vinegar, honey, salt, and pepper to make the dressing.
5. Once the beets are roasted, allow them to cool slightly before adding them to the kale, along with the toasted walnuts and crumbled feta.
6. Drizzle the dressing over the salad, toss to combine, and serve immediately.

The Beet & Kale Salad is a stunning combination of earthy sweetness from the beets and the boldness of kale. The walnuts provide a crunchy contrast, while the tangy feta cheese adds a creamy richness that balances the dish beautifully. The balsamic dressing ties all the flavors together, making this salad a delightful and colorful addition to any meal. It’s a nutrient-packed, antioxidant-rich option for February, perfect for a refreshing lunch or dinner.

Avocado & Kale Salad Recipes

This Avocado & Kale Salad is creamy, rich, and satisfying, featuring the buttery texture of ripe avocado and the earthy, crispness of kale. A zesty lime dressing adds a refreshing punch, making this a perfect salad for a light and nutritious February meal. The addition of pumpkin seeds and cherry tomatoes gives the salad an extra layer of crunch and sweetness, making it a complete and wholesome dish.

Ingredients:

• 4 cups kale, chopped and de-stemmed
• 1 large avocado, diced
• 1/2 cup cherry tomatoes, halved
• 1/4 cup pumpkin seeds, toasted
• 1 tablespoon olive oil
• 2 tablespoons lime juice
• 1 teaspoon honey
• 1/2 teaspoon cumin
• Salt and pepper to taste

Instructions:

1. Massage the kale with olive oil and a pinch of salt for about 2-3 minutes to soften the leaves.
2. In a small bowl, whisk together lime juice, honey, cumin, salt, and pepper to create the dressing.
3. Add the diced avocado, halved cherry tomatoes, and toasted pumpkin seeds to the kale.
4. Drizzle the dressing over the salad and toss gently to combine.
5. Serve immediately, or refrigerate for up to 30 minutes for the flavors to meld.

This Avocado & Kale Salad is a rich and satisfying dish that combines the creamy texture of avocado with the bold, earthy flavor of kale. The pumpkin seeds add a delightful crunch, while the lime dressing provides a bright and refreshing contrast. This salad is perfect for a nutritious and filling February meal, offering healthy fats, fiber, and vitamins in every bite. It can be enjoyed on its own or as a side dish to complement any meal.

Roasted Sweet Potato & Kale Salad Recipes

This Roasted Sweet Potato & Kale Salad is the perfect February dish that brings together sweet, savory, and earthy flavors. The roasted sweet potatoes provide natural sweetness and a warm, comforting texture, while the kale offers a vibrant, nutrient-rich base. Topped with a tangy tahini dressing, this salad is both satisfying and refreshing, making it an ideal meal for cooler months.

Ingredients:

• 2 medium sweet potatoes, peeled and diced
• 4 cups kale, chopped and de-stemmed
• 1/4 cup pumpkin seeds, toasted
• 1/4 cup red onion, thinly sliced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 tablespoons tahini
• 1 tablespoon maple syrup
• Salt and pepper to taste

Instructions:

1. Preheat the oven to 400°F (200°C). Toss the diced sweet potatoes with 1 tablespoon of olive oil, salt, and pepper. Spread them out on a baking sheet and roast for 25-30 minutes, until tender and caramelized.
2. Massage the kale with the remaining tablespoon of olive oil and a pinch of salt for about 2 minutes to soften it.
3. In a small bowl, whisk together lemon juice, tahini, maple syrup, salt, and pepper to make the dressing.
4. Once the sweet potatoes are roasted, allow them to cool slightly before adding them to the kale.
5. Add the toasted pumpkin seeds and red onion to the salad.
6. Drizzle the tahini dressing over the top, toss to combine, and serve immediately.

This Roasted Sweet Potato & Kale Salad is a delightful winter dish that combines sweetness, crunch, and a creamy dressing for the perfect balance of flavors. The roasted sweet potatoes bring warmth and depth, while the kale offers a fresh, hearty base. The tahini dressing ties it all together with a rich, tangy flavor, making this salad a nourishing and satisfying meal for chilly February days. It’s the ideal dish for anyone looking for a nutrient-packed, flavorful salad that’s both filling and healthy.

Cranberry Almond & Kale Salad Recipes

The Cranberry Almond & Kale Salad is a vibrant and festive dish that’s perfect for February. This salad combines the slightly bitter kale with the sweet tartness of dried cranberries and the crunch of almonds. The addition of a honey-balsamic vinaigrette adds a touch of sweetness and tang that complements the rest of the ingredients, making it a great side dish or light meal for the season.

Ingredients:

• 4 cups kale, chopped and de-stemmed
• 1/2 cup dried cranberries
• 1/4 cup sliced almonds, toasted
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Massage the kale with olive oil and a pinch of salt for about 2 minutes until softened.
2. Toast the almonds in a dry skillet over medium heat for 2-3 minutes, until lightly browned and fragrant.
3. In a small bowl, whisk together balsamic vinegar, honey, Dijon mustard, salt, and pepper to make the dressing.
4. Add the dried cranberries and toasted almonds to the kale.
5. Drizzle the honey-balsamic dressing over the salad, toss to combine, and serve immediately.

This Cranberry Almond & Kale Salad is a festive and nourishing dish, perfect for brightening up your February meals. The sweet and tangy dressing enhances the flavors of the kale, while the cranberries and almonds provide delightful textures. It’s an easy-to-make salad that’s rich in antioxidants, fiber, and healthy fats, making it a great choice for a winter salad that’s both delicious and nutritious. Whether served as a side or a light meal, it’s sure to be a crowd-pleaser.

Apple Cider Vinegar & Kale Salad Recipes

This Apple Cider Vinegar & Kale Salad is a zesty and refreshing dish that combines the bold, earthy flavor of kale with a tangy apple cider vinegar dressing. The addition of fresh apple slices and crunchy walnuts adds texture and natural sweetness, making this salad a unique and vibrant option for February. It’s simple to make yet full of flavor and nutrients.

Ingredients:

• 4 cups kale, chopped and de-stemmed
• 1 medium apple, sliced thinly
• 1/4 cup walnuts, toasted
• 2 tablespoons olive oil
• 2 tablespoons apple cider vinegar
• 1 teaspoon honey
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions:

1. Massage the kale with olive oil and a pinch of salt for about 2 minutes to soften it.
2. Toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and slightly browned.
3. In a small bowl, whisk together apple cider vinegar, honey, Dijon mustard, salt, and pepper to create the dressing.
4. Add the sliced apples and toasted walnuts to the kale.
5. Drizzle the apple cider vinegar dressing over the salad and toss gently to combine.
6. Serve immediately.

This Apple Cider Vinegar & Kale Salad is a light, tangy, and refreshing dish that’s perfect for a winter meal. The apple cider vinegar dressing adds a zingy depth of flavor that perfectly complements the kale, while the apple slices provide a natural sweetness. The walnuts add a satisfying crunch, making each bite a delightful mix of textures. This salad is an excellent choice for those looking for a simple yet flavorful way to enjoy kale during the colder months. It’s quick, nutritious, and full of vibrant flavors.

Orange & Kale Salad Recipes

The Orange & Kale Salad is a bright, refreshing dish that combines the earthy bitterness of kale with the sweet, juicy flavor of fresh oranges. The citrus dressing, made with orange juice and a hint of honey, enhances the natural sweetness of the oranges and provides a tangy contrast to the kale. This salad is a perfect addition to February meals, offering a burst of freshness and a vitamin C boost.

Ingredients:

• 4 cups kale, chopped and de-stemmed
• 2 large oranges, peeled and segmented
• 1/4 cup red onion, thinly sliced
• 1/4 cup almonds, sliced or slivered
• 2 tablespoons olive oil
• 2 tablespoons fresh orange juice
• 1 tablespoon honey
• 1 teaspoon apple cider vinegar
• Salt and pepper to taste

Instructions:

1. Massage the kale with olive oil and a pinch of salt for about 2 minutes until softened.
2. Peel and segment the oranges, being careful to remove all the pith and seeds.
3. Toast the almonds in a dry skillet over medium heat for 2-3 minutes until fragrant and golden brown.
4. In a small bowl, whisk together fresh orange juice, honey, apple cider vinegar, salt, and pepper to make the dressing.
5. Add the orange segments, red onion, and toasted almonds to the kale.
6. Drizzle the dressing over the salad, toss to combine, and serve immediately.

The Orange & Kale Salad offers a beautiful balance of flavors, with the zesty oranges providing a sweet contrast to the savory kale. The almonds add a lovely crunch, while the citrus dressing ties it all together with a refreshing tang. This salad is not only visually vibrant but also packed with nutrients, including vitamin C from the oranges and fiber from the kale. Perfect for February, it’s a refreshing, easy-to-make salad that will add a burst of sunshine to your winter meals.

Pomegranate & Kale Salad Recipes

The Pomegranate & Kale Salad is a festive and nutrient-packed dish, perfect for February. The sweet-tart pomegranate seeds add a pop of color and juiciness to the rich, earthy kale. Tossed with a simple balsamic vinaigrette and finished with feta cheese and walnuts, this salad brings together a harmonious blend of flavors and textures that are both refreshing and satisfying.

Ingredients:

• 4 cups kale, chopped and de-stemmed
• 1/2 cup pomegranate seeds
• 1/4 cup feta cheese, crumbled
• 1/4 cup walnuts, toasted
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon honey
• Salt and pepper to taste

Instructions:

1. Massage the kale with olive oil and a pinch of salt for about 2 minutes to soften the leaves.
2. Toast the walnuts in a dry skillet over medium heat for 3-4 minutes until fragrant and slightly browned.
3. In a small bowl, whisk together balsamic vinegar, honey, salt, and pepper to create the dressing.
4. Add the pomegranate seeds, crumbled feta, and toasted walnuts to the kale.
5. Drizzle the dressing over the salad, toss gently, and serve immediately.

This Pomegranate & Kale Salad is both beautiful and delicious, with the pomegranate seeds providing bursts of sweetness that contrast nicely with the earthy kale. The feta cheese adds a creamy, tangy flavor, while the toasted walnuts provide a satisfying crunch. The balsamic dressing brings all the elements together in a perfect balance of savory, sweet, and tangy. It’s a fantastic option for a festive February salad, offering a nutritious and delicious dish that’s perfect for both casual and special occasions.

Tahini & Lemon Kale Salad Recipes

The Tahini & Lemon Kale Salad is a creamy, zesty dish that elevates the simple kale with a smooth, flavorful tahini dressing. The addition of lemon brightens the salad, giving it a fresh and tangy flavor that balances the richness of the tahini. This salad is a great way to enjoy kale in a light, yet satisfying way, with the tahini providing healthy fats and the lemon adding a burst of vitamin C.

Ingredients:

• 4 cups kale, chopped and de-stemmed
• 1/4 cup tahini
• 2 tablespoons lemon juice
• 1 tablespoon olive oil
• 1 tablespoon maple syrup
• 1/4 teaspoon garlic powder
• Salt and pepper to taste

Instructions:

1. Massage the kale with olive oil and a pinch of salt for about 2 minutes until softened.
2. In a small bowl, whisk together tahini, lemon juice, maple syrup, garlic powder, salt, and pepper to create the dressing. If the dressing is too thick, add a little water to thin it out to your desired consistency.
3. Drizzle the tahini dressing over the kale and toss gently to coat the leaves evenly.
4. Serve immediately or refrigerate for 15-30 minutes for the flavors to meld.

This Tahini & Lemon Kale Salad is creamy, tangy, and full of flavor. The rich tahini dressing pairs perfectly with the bright acidity of the lemon, creating a wonderfully balanced taste that complements the hearty kale. This salad is both satisfying and light, with the added benefits of healthy fats from the tahini and vitamin C from the lemon. It’s an ideal choice for a quick, nourishing lunch or a side dish to any dinner in February. Simple to prepare yet full of flavor, it’s a great way to enjoy kale in a fresh and creamy way.

Note: More recipes are coming soon!