Nourishing Winter Kale Salad with Bright Meyer Lemon Vinaigrette: A Healthy, Flavorful Escape
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As the days grow shorter and the air turns crisp, our bodies often crave comforting, hearty meals. Yet, there’s also a longing for vibrant flavors that can brighten any winter day. This incredible Winter Kale Salad with Meyer Lemon Vinaigrette perfectly balances these desires, offering a dish that is both deeply satisfying and refreshingly light. It’s packed with nutrients, boasts a delightful mix of textures, and is surprisingly simple to prepare, making it an ideal choice for a healthy lunch or a vibrant side dish.
From the moment you take your first bite, you’ll understand why this salad is a true culinary gem. It delivers a bright, tangy punch from the exquisite Meyer lemon vinaigrette, a satisfying crunch from toasted walnuts, a sweet-tart burst from dried cranberries, and a creamy counterpoint from crumbled goat cheese, all built upon a foundation of tender, earthy lacinato kale. It’s a meal that not only tastes good but makes you feel good too.
Discovering the Magic of Lacinato Kale
The star of this healthy winter salad isn’t just any kale; it’s the distinctive lacinato kale, also known as dinosaur kale, Tuscan kale, cavolo nero, or black kale. Unlike the more common curly kale often found pre-chopped in bags at the grocery store, lacinato kale features long, dark green, somewhat wrinkled leaves that have a milder, slightly sweeter flavor and a more tender texture. This makes it an absolute dream for salads.
While curly kale is fantastic for roasting into crispy kale chips (a must-try if you haven’t already!), its tougher, more fibrous nature can sometimes feel a bit too robust for a raw salad. Lacinato kale, on the other hand, provides a substantial bite without being overly chewy. Its leaves are easier to massage and break down, resulting in a more palatable and enjoyable salad experience. If you haven’t tried lacinato kale in a raw salad before, prepare for a delightful revelation – it truly opens up a new world of possibilities for fresh kale dishes.
You might need to seek out lacinato kale in specific places. Farmers’ markets are an excellent source, especially during the cooler months, where you’ll find it fresh and abundant. Many specialty grocery stores, like Whole Foods, or those with a robust organic produce section, also regularly stock it. Keep an eye out for its unique dark, narrow, and slightly bumpy leaves. If you simply can’t find it, don’t despair! Fresh spinach makes a wonderful substitute, offering a similar leafy green base, though the flavor profile will be slightly different.
The Star of the Dressing: Meyer Lemon Vinaigrette
No salad is complete without an exceptional dressing, and this Meyer Lemon Vinaigrette is nothing short of extraordinary. It’s what truly elevates this winter kale salad from good to unforgettable. The secret lies in the unique qualities of Meyer lemons. These beautiful citrus fruits are a hybrid, believed to be a cross between a lemon and a mandarin orange, giving them a distinct flavor profile that sets them apart from common Eureka or Lisbon lemons.
Meyer lemons are noticeably sweeter, less acidic, and have a more floral aroma than their tart counterparts. Their zest is incredibly fragrant, and their juice possesses a bright tang that is mild enough to be incredibly versatile. This balance of sweet and sour makes them perfect for vinaigrettes, infusing a delicate yet vibrant citrus note that won’t overpower the other ingredients. The original recipe for this dressing was inspired by a generous sample of these wonderful lemons provided by Dandy Fresh Fruits and Vegetables, highlighting their exceptional quality.
To craft this simple yet sophisticated vinaigrette, you combine the fresh juice and fragrant zest of a Meyer lemon with the juice and zest of half an orange. The orange adds another layer of subtle sweetness and citrus complexity. A touch of honey perfectly balances the acidity, while a pinch of salt and black pepper enhances all the flavors. Finally, a generous amount of good quality extra virgin olive oil binds everything together, creating a smooth, emulsified dressing that clings beautifully to the kale leaves. This vinaigrette isn’t just for kale; it’s also fabulous on mixed greens, roasted vegetables, or even drizzled over grilled fish or chicken.
Crafting Your Perfect Winter Kale Salad
Putting this salad together is incredibly straightforward, yet the result is surprisingly elegant and satisfying. The key to a great kale salad is in the preparation of the greens. After thoroughly washing and drying your lacinato kale, remove the tough central ribs and then chop the leaves into bite-sized strips. For the best texture, especially if you’re sensitive to kale’s natural toughness, consider “massaging” the kale. Simply drizzle a tiny bit of olive oil and a pinch of salt over the chopped kale, then gently rub and squeeze the leaves with your hands for 1-2 minutes. This breaks down the cellulose structure, making the kale more tender, digestible, and flavorful.
Once your kale is prepared, it’s time to assemble the other delightful components. Toasted walnuts add a crucial nutty crunch and healthy fats, while dried cranberries contribute a lovely chewiness and a burst of sweet-tart flavor, rich in antioxidants. Crumbled goat cheese introduces a creamy texture and a delightful tanginess that beautifully complements the robust kale and bright vinaigrette. Each ingredient plays a vital role in creating a harmonious blend of flavors and textures.
The vinaigrette is equally easy to prepare. Simply combine all the vinaigrette ingredients in a jar with a tight-fitting lid and shake vigorously until thoroughly blended and emulsified. Alternatively, you can whisk them together in a bowl. This method creates a perfectly balanced dressing that is ready to bring your salad to life.
When ready to serve, spoon the vibrant Meyer Lemon Vinaigrette over your prepared kale, cranberries, walnuts, and goat cheese. Gently toss to ensure every leaf and every topping is coated with the delicious dressing. The beauty of this salad is that it actually benefits from a short resting period (10-15 minutes) after dressing, allowing the kale to soften further and absorb the wonderful flavors. For best results, dress the salad just before serving, but the vinaigrette itself can be stored in an airtight container in the refrigerator for 3-4 days, ready for your next salad creation.
Health Benefits of this Winter Delight
This Winter Kale Salad isn’t just delicious; it’s a powerhouse of nutrition. Kale, often hailed as a superfood, is brimming with vitamins K, A, and C, as well as vital minerals and powerful antioxidants. It supports bone health, boosts immunity, and promotes overall well-being. Meyer lemons contribute additional Vitamin C and antioxidants, known for their immune-boosting properties and ability to fight free radicals.
The toasted walnuts are an excellent source of omega-3 fatty acids, which are crucial for heart health and brain function, in addition to providing protein and fiber. Dried cranberries, while offering a touch of sweetness, also bring a dose of antioxidants. Even the extra virgin olive oil in the vinaigrette is a source of healthy monounsaturated fats, beneficial for cardiovascular health. This salad truly is a complete package, offering wholesome ingredients that nourish your body while delighting your palate.
Whether you’re looking for a refreshing yet substantial meal on a cold day, a vibrant side dish to complement a heavier main course, or simply a delicious way to incorporate more greens into your diet, this Winter Kale Salad with Meyer Lemon Vinaigrette is an outstanding choice. Its ease of preparation and incredible flavor make it a recipe you’ll want to revisit again and again throughout the season and beyond. Enjoy the burst of freshness and the satisfying crunch that this beautiful salad brings to your table!
Winter Kale Salad with Meyer Lemon Vinaigrette
Author: Aggie’s Kitchen
Category: Salad, Winter Recipes, Healthy Eating
This vibrant Winter Kale Salad with Meyer Lemon Vinaigrette is a delightful culinary escape, combining nutrient-rich lacinato kale with sweet-tart cranberries, crunchy toasted walnuts, and tangy goat cheese. The bright, floral notes of Meyer lemons create an irresistible vinaigrette that perfectly complements the robust flavors of this healthy and easy-to-prepare dish.
Ingredients
For the salad:
- 1 large bunch of lacinato kale (also known as dinosaur kale, black kale, or Tuscan kale), ribs removed and leaves cut into thin strips
- 1/2 cup dried cranberries (or preferred amount)
- 1/2 cup toasted walnuts, roughly chopped
- 1/4 cup crumbled goat cheese (optional, but highly recommended)
For the Meyer Lemon Vinaigrette:
- 1 large Meyer lemon, juiced (approximately 2-3 tablespoons)
- Zest from 1 Meyer lemon
- 1/2 small orange, juiced (approximately 1-2 tablespoons)
- Zest from 1/2 orange
- 1 tablespoon honey (or maple syrup for a vegan option)
- Pinch of salt
- Pinch of freshly ground black pepper
- 1/2 cup high-quality extra virgin olive oil
Instructions
- Prepare the Kale: Thoroughly wash and dry the lacinato kale. Remove the tough central ribs by folding each leaf in half and tearing or cutting the leafy portion away from the stem. Stack the leaves and slice them into thin, bite-sized strips. For a more tender texture, place the chopped kale in a large bowl, drizzle with about a teaspoon of olive oil and a tiny pinch of salt, and gently massage with your hands for 1-2 minutes until slightly softened.
- Assemble the Salad: In a large serving bowl, combine the prepared kale, dried cranberries, toasted walnuts, and crumbled goat cheese.
- Make the Vinaigrette: In a jar with a tight-fitting lid (or a medium bowl), combine the Meyer lemon juice, Meyer lemon zest, orange juice, orange zest, honey, salt, and black pepper. Pour in the extra virgin olive oil. Secure the lid and shake vigorously until all ingredients are thoroughly blended and the dressing is emulsified. Alternatively, whisk all ingredients together until smooth.
- Dress and Serve: Pour the desired amount of Meyer Lemon Vinaigrette over the salad ingredients. Gently toss the salad to ensure all components are evenly coated with the dressing. Serve immediately for the best texture, or let it sit for 10-15 minutes to allow the flavors to meld and the kale to soften further.
- Store Vinaigrette: Any leftover vinaigrette can be stored in an airtight container in the refrigerator for 3-4 days. Shake well before each use.
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(Note: The original giveaway mentioned in this post is now closed. Congratulations to past winners Sherri and Elena!)
As always, my opinions on this blog are my own, and I strive to bring you the best recipes and culinary insights.
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