Grilled Kale Salad with Spicy “Breadcrumbs”+ Creamy Cashew Vinaigrette

Kale is queen of autumn greens, and when the season is right there’s nothing we love more than eating in dishes where it takes center stage. A kale salad might sound boring to the uninitiated, but all it takes is one excellent rendition to get you addicted for life.

This grilled kale salad from integrative nutritionist Jennie Miremadi is simple, and simply delicious. The dressing and the breadless “breadcrumb” topping can be made in advance and used to enhance other recipes as well. Kale gets the grill treatment to boost the flavor and make it easier to eat. Altogether, this perfectly layered plant-based dish is hearty enough to pass as dinner but light enough to leave you feeling energized and nourished…

Grilled Kale Salad with Spicy “Breadcrumbs”+ Creamy Cashew Vinaigrette
serves 4

Ingredients:

for the creamy cashew vinaigrette:
1/3 cup raw cashews
1/4 cup apple cider vinegar
1/4 cup extra-virgin olive oil
3/4 cup purified water
3 Tbsp lemon juice
1 Tbsp nutritional yeast
2 Tbsp coconut aminos
1/2 Tbsp Annie’s Naturals Organic Horseradish Mustard
1/2 tsp garlic powder
Himalayan pink salt and ground, black pepper to taste

for the breadcrumbs:
1/2 cup almond flour
2 Tbsp extra-virgin olive oil
1 tsp smoked Spanish paprika
1 tsp cumin
1/8 tsp cayenne pepper
Himalayan pink salt to taste

for the salad:
2 bunches of Tuscan kale, ribs removed
1 pink lady apple, cored and sliced
1/2 red onion, sliced
2 Tbsp extra-virgin olive oil
Himalayan pink salt to taste

Directions:

To make the dressing: Add ingredients to Vitamix or other high-speed blender and blend until emulsified. Adjust salt and pepper to taste.

To make the breadcrumbs: Preheat oven to 350 degrees F. Toss almond flour and olive oil together on a parchment-lined baking sheet. Bake for approximately 9 minutes or until lightly golden.Remove almond flour from oven and toss with paprika, cumin, cayenne pepper and salt. Adjust salt to taste.

To make the salad: Toss kale in olive oil. Grill kale in batches in a cast iron skillet over medium heat for approximately 2-4 minutes, or until wilted. Remove kale from heat and let cool. In a large bowl, combine kale, apples, and red onion with enough Creamy Cashew Vinaigrette to coat. Adjust salt to taste. Place salad on a platter and sprinkle with Spicy Breadcrumbs. Serve and enjoy!

Recipe adapted from Bon Appetit’s Grilled Kale Salad with Paprika Breadcrumbs.

Discover more amazing and nutritionist-approved recipes from Jennie here.