Kale Salad with Strawberry Mint Vinaigrette

Whenever I think of fresh, vibrant meals, Kale Salad with Strawberry Mint Vinaigrette comes to mind. It’s one of those dishes that can instantly lift your mood and fill your senses with delightful flavors. I remember the first time I made this salad; it was a sunny spring afternoon, and I was looking for something quick yet refreshing. The combination of baby kale and ripe strawberries made it the perfect choice, and I loved how the mint added a touch of brightness. I served it at a small gathering, and the colors were stunning, sparking a conversation about how food can be both healthy and beautiful. This salad has become a staple in my household, especially during the warmer months when fresh produce is at its peak. The strawberry mint vinaigrette ties everything together, creating a delightful harmony of flavors that dance on your palate. Whether you’re serving it as a light lunch or a side dish during dinner, it’s sure to impress!

Ingredients for Kale Salad with Strawberry Mint Vinaigrette

When it comes to this recipe, the ingredients play a crucial role in creating a vibrant and flavorful experience. Freshness is key, which is why I choose seasonal produce whenever possible. The star ingredients, such as kale and strawberries, blend perfectly with the tartness of balsamic vinegar and the sweetness of maple syrup. Each component brings its own character to the salad, making it a delightful dish that can be enjoyed throughout spring and summer.

• 1 cup heaping ripe strawberries, chopped – These juicy fruits add sweetness and a burst of color to the salad.
• ½ cup balsamic vinegar – A tangy base for the vinaigrette that complements the sweetness of the strawberries.
• 3 leaves mint, chopped – Fresh mint elevates the flavors and gives a refreshing twist.
• 1 tablespoon pure maple syrup – A natural sweetener that balances the acidity in the dressing.
• ¼ teaspoon kosher salt – Enhances all the flavors in the vinaigrette.
• ¼ cup avocado oil – Brings a rich, velvety texture to the dressing.
• 5 ounces baby kale – A nutritious base for the salad that adds a slight bitterness.
• 2 cups ripe strawberries, chopped – The star of the salad, adding flavor and color.
• ½ cup raw almonds – Provides crunch and healthy fats.
• 2 tablespoons raw sunflower seeds – A delightful addition that adds texture and flavor.
• 1 avocado, peeled and diced – Adds creaminess and healthy fats to the mix.
• 4 leaves mint, chopped – More mint for an extra layer of flavor.
• Goat cheese – Crumbled goat cheese for a creamy, tangy finish.

How to Cook Kale Salad with Strawberry Mint Vinaigrette

Preparing the Kale Salad with Strawberry Mint Vinaigrette is a straightforward process that anyone can master. The steps are easy to follow and allow you to create a dish that is not only delicious but also visually stunning. Let’s dive into the process!

1. In a small skillet, heat the balsamic vinegar and strawberries over medium-high heat. Bring to a full boil, allowing the mixture to bubble away for about 5 to 8 minutes. You’ll notice the strawberries becoming soft and syrupy.

2. Once the strawberries are tender, mash them gently with a fork to release their juices. It’s okay if the smell of vinegar fills the air; that’s just part of the process.

3. Remove the skillet from heat and add the chopped mint, maple syrup, and salt. Stir everything together until well combined, letting the mixture cool slightly.

4. Transfer this mixture to a bowl and refrigerate until cool. This allows the flavors to meld beautifully, enhancing the vinaigrette.

5. Once the vinaigrette is cool, strain the mixture using a fine mesh strainer to discard the pulp and mint leaves. You want a smooth dressing that is packed with flavor.

6. Pour the strained mixture into a small blender, add the avocado oil, and blend until smooth. If you prefer, you can whisk the mixture by hand until combined. Set aside for later.

7. In a large serving bowl, combine the baby kale, remaining strawberries, chopped avocado, almonds, and sunflower seeds. Toss everything gently to mix.

8. Drizzle your desired amount of dressing over the salad. Remember, you don’t need all of it! Toss the salad lightly to coat the ingredients.

9. Finally, serve the salad topped with crumbled goat cheese. The creamy texture of the cheese adds a nice contrast to the crispy kale and crunchy nuts.

Ways to Customize

One of the great things about the Kale Salad with Strawberry Mint Vinaigrette is its versatility. You can easily tailor it to your preferences or what you have on hand. Here are some ways to make this dish your own:

• Add Protein: Consider adding grilled chicken or chickpeas for a heartier meal.
• Switch Up Nuts: If you’re not a fan of almonds, try walnuts or pecans for a different flavor.
• Mix Greens: Experiment with other greens like spinach or arugula for variety.
• Herb Variations: Use fresh basil or cilantro if you want to change the profile of the vinaigrette.
• Fruit Alternatives: Substitute strawberries with raspberries or blueberries for a different twist.
• Extra Crunch: Add crispy fried onions or roasted chickpeas for an extra layer of texture.
• Serve Warm: For a comforting meal, serve the salad slightly warm right after preparing.

Serving Options for Kale Salad with Strawberry Mint Vinaigrette

This Kale Salad with Strawberry Mint Vinaigrette is a beautiful dish that can be served in a variety of settings. Here are some ideas for how to enjoy it:

• Lunch Option: Serve it as a light lunch, paired with a slice of whole-grain bread for a satisfying meal.
• Picnic Delight: Pack it in a container for your next picnic. It travels well and remains fresh!
• Side Salad: This salad is a great accompaniment to grilled meats. It adds a refreshing touch to your barbecue spread.
• Brunch Essential: Include it in your brunch menu alongside quiches or omelets for a colorful presentation.
• Light Dinner: Enjoy it as a standalone dinner option. It’s filling yet light, perfect for warm evenings.
• Storage Tips: If you have leftovers, store the dressing separately to keep the greens fresh and crispy.
• Seasonal Pairing: Serve it during spring gatherings or summer celebrations. The freshness resonates with the season.

FAQ

Conclusion

The Kale Salad with Strawberry Mint Vinaigrette is a refreshing and vibrant dish that invigorates your senses. With its combination of fresh ingredients and homemade dressing, it’s a perfect choice for light lunches or as a side at dinner. I highly encourage you to give it a try, as it may just become a favorite in your home. Enjoy the burst of flavors and the health benefits that come with this delightful salad!

Kale Salad with Strawberry Mint Vinaigrette

This Kale Salad with Strawberry Mint Vinaigrette combines the freshness of baby kale with ripe strawberries, creating a light and refreshing dish. Drizzled with a homemade strawberry mint vinaigrette, it's perfect for warm days or as a delightful side dish. Enjoy this easy-to-make salad that bursts with flavor!

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Prep Time 10 minutes mins

Cook Time 8 minutes mins

Total Time 18 minutes mins

Servings: 2 servings

Course: Salads

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 cup strawberries heaping ripe and chopped
• ½ cup balsamic vinegar I used golden balsamic
• 3 leaves mint chopped
• 1 tablespoon maple syrup pure
• ¼ teaspoon kosher salt
• ¼ cup avocado oil
• 5 ounces baby kale
• 2 cups strawberries chopped
• ½ cup raw almonds
• 2 tablespoons raw sunflower seeds
• 1 avocado peeled and diced
• 4 leaves mint chopped
• 1 goat cheese crumbled

Equipment

• Large Pot
• Cutting Board
• Blender
• Skillet
• Wooden Spoon
• Chef's Knife
• Whisk
• Mixing Bowl
• Peeler

Method

 

1. In a small skillet, heat the balsamic vinegar and strawberries over medium-high heat and bring to a full boil. Allow mixture to boil and cook until strawberries are very soft, about 5 to 8 minutes.
2. Remove from heat, add the mint leaves, maple syrup, and salt and stir. Allow the mixture to cool slightly before transferring it to a cup or bowl and refrigerating until cool.
3. Once cool, strain the strawberry pulp and mint leaves out of the mixture using a fine mesh strainer.
4. Pour the mixture into a small blender, such as a Magic Bullet, along with the avocado oil and blend until smooth. You can also whisk the strawberry vinegar and oil together by hand vigorously until combined.
5. Set aside until ready to use. Add all of the ingredients for the salad except for the goat cheese to a large serving bowl. Toss in desired amount of dressing (you will not need all of the dressing).
6. Serve salad with goat cheese.

Notes

• If serving this salad as an entree: It will feed 2 people.
• If serving it as a side salad: You can feed up to 4.

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Meet Jenna Miller

I’m the one who brought this group together. I’ve always believed that food tastes better when it’s shared, and I wanted to create a space that felt as warm and sunny as our home state. I’m usually the one writing our posts and helping Brooke develop our main course recipes. My favorite days are when we’re all in the kitchen together, music on, cooking up our next idea.