hungry lady salads

I’ve been dreaming up new, delicious ways to use this seasons abundance of peaches, and this Hungry Lady Salad delivers a symphony of flavors that will have you falling in love with every bite.

Tuscan Kale Salad with Peaches, Parmesan, and Toasted Walnut Vinaigrette (Gluten-free)

walnuts

shallot (halved)

¼ teaspoon smoked paprika

salt

olive oil

apple cider vinegar

Dijon mustard

honey

walnuts (chopped)

kale

Kosher salt

peaches

Parmesan cheese (grated (divided))

black pepper

First, toast the walnuts: Heat a large skillet over medium-low. Add the nuts and cook, stirring occasionally, for 3-5 minutes until crisp and fragrant and then remove to a plate to cool.

Make the dressing: In a blender, combine half of the toasted walnuts, shallot, smoked paprika, salt, olive oil, vinegar, mustard and honey with 1 tablespoon of cold water. Blend for 10 seconds or until smooth, scraping the sides and adding another tablespoon of water if needed (I usually don’t).

Place the chopped kale in a large serving bowl.

Add the dressing to the kale and massage the dressing into the kale with your clean hands for 10 seconds.

Add the peaches and half of the Parmesan and toss to coat again.

Pile the salad high on a serving platter, or plate each serving high on plates.  Top with the reserved ¼ cup of nuts and ¼ cup of Parmesan, a few cracks of pepper, and serve.

Enjoy!

A combination of fall favorites topped off with a tangy apple cider vinaigrette in a delicious meal-in-a-bowl salad

Harvest Bowl Salad with Apple Cider Vinaigrette

potatoes

thyme

cloves

sea salt

black pepper (to taste)

curly kale (stripped off the stems and

½ of a red onion (chopped)

Pink Lady or Gala apple (cubed)

pecans (chopped)

⅔ cup goat cheese (crumbled by hand)

garlic (minced)

lemon

mustard

Tablespoon honey

pepper

Preheat your oven to 450 degrees Fahrenheit.

Add the sweet potatoes to a large sheet pan with olive oil, thyme sprigs, cloves, sea salt, and pepper. Toss to evenly coat and tuck the thyme sprigs under the potatoes.  You will remove them before serving.

Roast for about 20 minutes or until slightly charred and tender.

Remove from heat and let cool.

To prepare the roasted sweet potatoes:

To a large serving bowl, add the kale and teaspoon of salt.  Massage for 10 seconds to encourage the salt to get into the fibers of the kale.  Set aside.

In a glass jar, add the garlic, lemon, vinegar, mustard, honey, a few cracks of pepper, and olive oil. Shake well to combine.

Top the tenderized kale with the onion, apple, pecans, goat cheese, and roasted sweet potatoes.  Top with a few cracks of pepper, then drizzle the dressing on top.

Toss to coat, and serve.

The salad will keep, dressed, for up to 5 days in the fridge.

Meanwhile, prep the kale and make the dressing:

This is so insanely delicious - I crave it, it truly lasts all week in the fridge for simple lunches, it actually gets better each day. I skip walnuts and add pepitas and dried cranberries. I’ll also roast a whole bag of sweet potatoes and then freeze in the packages for later use. I simple throw them in the air fryer for 10 mins from the freezer. One of my fave recipes ever!

We love this salad! My husband who wasn’t too sure about kale said this was in his top 2 salads that I make. So flavorful, pretty and fun to eat. We have added bacon to it and that was delish too. Thanks for sharing this and getting my husband to love kale in a salad!

I have always thought your salads have looked amazing.  I made this Sunday and had it for supper that night, breakfast on Monday, lunch on Monday, and lunch on Tuesday.  It is divine!  Thank you for making the world a better place with this recipe!

I love this recipe so much!  I have made it several times for my husband.  I recently made it for company and was told this was a perfect salad!  Thank you for the inspiration.  I omit the pecans as we have a nut allergy in the house and add toasted pumpkin seeds to the top.  In a pinch I added 1/2 a bag of mixed salad - Kale, shaved brussel sprouts and chopped cabbage along with some butter lettuce I needed to use up.  So yummy

So delicious! My husband always wants meat with everything, so I added some grilled chicken for him and my daughter. I also had some quinoa on hand, so we added that, too! Everyone loved the flavors. The nutmeg on the sweet potatoes combined with the dressing and goat cheese really gives this salad a great flavor.

This Hungry Lady Salad boasts a tartness and freshness that is second to none. Then add in the sweetness of the apricots and this salad is guaranteed to be your new go-to.

Celery Chopped Salad with Apricots, Gorgonzola, and Pecans (Gluten-Free, Vegetarian)

celery

pecans (coarsely chopped)

apricots (roughly chopped)

gorgonzola cheese (crumbled)

shallot (sliced thin)

red pepper flakes

parsley (chopped)

Separate the leaves from the stalks of the celery.  Slice the stalks thinly on a bias and discard the leaves.

If your celery is a little wilted, place it in a bowl of ice water to heighten the crispiness, then drain on a tea towel before continuing.

To toast the pecans, warm them in a medium skillet over medium heat, stirring often, until fragrant and toasted, about 2-4 minutes.  Note:  if you are making this salad ahead, store the nuts separately and mix in just before serving to maintain their crunch.

Place sliced celery stalks and leaves in a medium sized bowl.

Add the shallot, chopped pecans, apricots, gorgonzola, lemon juice, apple cider vinegar, olive oil, and red pepper flakes.

Season generously with salt and pepper, top with chopped parsley, and toss to combine.

Serve.

Yum!!! Kat has the best, most well balanced recipes!

This is amazing!  I’m so glad I found this recipe, it’s going to be on repeat!  Light and fresh, great flavor, and the crunch!!!  I’ll be bringing this to the office potlucks too! Thank you so much for the recipe!

This was a hit!  Love the crunch, salty and sweet, and tang from the vinegar… it was a delicious combo!  Making this again soon. YUM!

Love this so much - so fresh and just yum!!!

This is SO GOOD.  I have made it at least 6 times since it was published.  So easy to make a smaller amount too.  Superb flavor profile here.

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