salads are one of my go to vegetables for weeknight meals. they are so easy to throw together and really easy to change up to keep from getting boring. not only can you mix up the toppings and dressing, but replacing the typical romaine base with field greens, baby spinach, arugula, or even kale can completely transform a salad.
did you try my lemon parmesan kale salad a while back? it's still one of my favorite salads but it feels summery to me for some reason. don't get me wrong, i bought a bunch of kale this week and i have already had it once, but i wanted to try something that felt a little more season-specific.
my original idea was to use dried cranberries but i only had currents on hand. as with most salad constructions, you just work with what you have, so i used those and added some gorgonzola and toasted pecans. i dressed it with a simple white balsamic vinaigrette and it tasted amazing. the gorgonzola really added some body and richness to this salad.
i recommend throwing washed kale leaves (minus the tough stems) into the food processor and pulsing a couple of times. it makes quick work of a large pile of kale. or course, if you don't have a food processor, just run a sharp knife through the kale until chopped relatively finely.
Balsamic Winter Kale Salad
1/2 large bunch of kale
1/4 cup currants
1/4 cup crumbled gorgonzola cheese
1/4 cup toasted pecan pieces
remove tough stems from kale leaves and wash thoroughly. pulse until chopped in a food processor. in a large bowl, stir together kale and remaining ingredients. drizzle with approximately 1/4 cup white balsamic vinaigrette (recipe below) according to taste. let sit 5-10 minutes. stir again and serve.
White Balsamic Vinaigrette
1/4 cup olive oil
1/4 cup white balsamic vinegar (regular balsamic is fine too)
1 tbs dijon mustard
1/4 tsp garlic salt
1/8 tsp ground pepper
combine all ingredients in jar with tight fitting lid. shake well to combine. refrigerate unused portion. will keep up to a month in fridge.