Everything is better with Gorgonzola cheese! Perk up this healthy, crunchy kale salad with creamy Gorgonzola, roasted red peppers and an easy Dijon yogurt dressing.
It was a proud parenting moment when I found my younger son (T) sitting on the side of our raised garden beds, chewing on a raw kale leaf.
“What is this, Mum? It’s pretty good. Can I give some to my friends?”
Of course, his baffled friends looked at him as though he was Looney tunes. Thankfully, that didn’t deter my little veggie lover. He started begging for kale smoothies every afternoon. Happy to oblige.
Last year was the first time that we grew kale in our garden and no idea that it would bounce back on its own. It had been covered by a blanket of snow for most of the winter. The good luck garden gnomes were watching out for our cruciferous friends!
I’ve always made salad with light vinaigrettes, like in my strawberry and feta cheese, pomegranate and avocado and grape and feta cheese versions. It was time to bust out something a little different.
I looked in my fridge and pantry, and just started pulling out ingredients – yogurt, Dijon mustard, lemon juice, agave nectar and olive oil. Whisk…and done!
Store-bought roasted red peppers can be used, but it’s so much cheaper to make your own at home. Check out my post on How to: Roast a Bell Pepper for the easy step-by-step directions. I always make extras and use them in sandwiches, salads and pasta dishes.
Other kale recipes:
Cookin’ Canuck’s One-Pot Beet, Rosemary & Kale Arborio Rice Pilaf
Cookin’ Canuck’s Kale, Mushroom & Sun-Dried Tomato Lasagna Rolls {Vegetarian}
Foodiecrush’s Skinny Slow Cooker Kale & Turkey Meatball Soup
Running to the Kitchen’s Smashed White Bean & Kale Quesadillas with Creamy BBQ Dip
Gimme Some Oven’s Kale Salad with Warm Cranberry Vinaigrette
Chopped Kale Salad Recipe with Gorgonzola & Dijon Yogurt Dressing
| Nutrition Facts | |
|---|---|
| Serving Size | 1½ cups |
| Amount Per Serving | As Served |
| Calories 123kcal Calories from fat 92 | |
| % Daily Value | |
| Total Fat 10g | 15% |
| Saturated Fat 3g | 15% |
| Transfat 0g | |
| Cholesterol 8mg | 3% |
| Sodium 175mg | 7% |
| Carbohydrate 5g | 2% |
| Dietary Fiber 1g | 4% |
| Sugars 2g | |
| Protein 4g | |
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
| Calories | 2000 | |
|---|---|---|
| Total Fat | Less than | 65g |
| Sat Fat | Less than | 25g |
| Cholesterol | Less than | 300mg |
| Sodium | Less than | 2,400mg |
| Total Carbohydrate | 300g | |
| Dietary Fiber | 25g | |
Calories 128.4 / Total Fat 10.2g / Saturated Fat 2.9g / Cholesterol 10.1mg / Sodium 321.1mg / Total Carbohydrates 7.8g / Fiber 1.9g / Sugars 1.3g / Protein 4.8g / WW (Old Points) 3 / WW (Points+) 4
Ingredients
The salad
- 4-5 large kale leaves, stems removed, leaves chopped (about 5 cups)
- 1 (2 halves) roasted red pepper, cut into small strips
- 1 1/2 oz. (1/4 cup) crumbled Gorgonzola cheese
The dressing
- 1 tbsp nonfat plain Greek yogurt
- 1 tbsp Dijon mustard
- 1 tbsp fresh lemon juice
- 1/2 tsp agave nectar
- 1/8 tsp salt
- 2 tbsp extra-virgin olive oil
Instructions
The salad:
- Place the kale in a colander and massage in warm running water until tender.
- In a large bowl, combine, roasted red pepper strips and Gorgonzola cheese. Toss gently.
The dressing:
- In a small bowl, whisk together the Greek yogurt, Dijon mustard, lemon juice, agave and salt. While whisking gradually pour in the olive oil.
- Pour the dressing over the salad and toss to coat. Serve.
Recipe Notes
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Taylor @ Food Faith Fitness says
So the fact that he wanted to give some kale to his friends just made my heart melt. ADORBS!
I need to eat more kale. I just always forget about it…I don’t know since it’s kinda everywhere. This is sounding like a good way to get into it! YUMMO! Pinned!
Ali | Gimme Some Oven says
Your garden looks awesome! As does this salad. Love that gorgonzola! 🙂
Liz @ The Lemon Bowl says
Love that you are growing kale in your backyard!!!!!
KalynsKitchen says
Having a serious case of garden envy here! And the salad sounds delicious.
Christine from Cook the Story says
Your garden sounds awesome and your salad looks delicious!
Rachel says
Yummy! I love kale salads! I am growing kale for the first time this year. Any tips? Thanks!
Dara says
Thanks, Rachel! I wish I could give you all sorts of pearls of wisdom, but I feel as though we’ve just been lucky. My husband planted the kale in our raised bed, using organic soil. It gets full sun for a good portion of the day and we water regularly (it can get pretty hot here). Good luck with your kale!
Millie l Add A Little says
Mmmm looks so delciious!
Kari@Loaves n Dishes says
How awesome is it that your little guy loves healthy kale?! While I adore kale, for me a salad is only as good as its dressing, and this is one mighty fine dressing!
Olivia - Primavera Kitchen says
What a great garden you have!!! So nice you are growing kale in your backyard 😉 Love kale salad. I always make it at home. We enjoy a lot. And your dressing is amazing 😉
Carol at Wild Goose Tea says
Wow you aren’t kidding your kale bounced up. Impressive. You HAD to make this salad. Simply delicious. I love the color of kale. I like that you put a bit of red in there to highlight that greenness.
Shelley @ Two Healthy Kitchens says
Ok … so you had me with that very first statement … everything really IS better with Gorgonzola cheese! But then it just got better and better! A happy kiddo snacking on kale gardenside? Awesome! Roasted red peppers and a healthy dressing featuring Greek yogurt?!? My, oh my! This is kale salad nirvana! Pinning as fast as my little fingers can! 😀
Louise says
You mentioned agave in your text but not in your recipe. Did you put it in, and if so, how much? Thanks.
Dara says
I’m sorry about that, Louise! I edited the recipe to include the agave nectar.
Theatrenut says
This is absolutely delicious. I love Dijon mustard and will make this dressing often. The salad is a wonderful combination, and I’m happy to learn about the technique of running warm water over the raw kale. First meal, I ate it as is; second I added some grilled shrimp I had on hand; third I added chopped pecans.
Dara says
I’m so glad to hear that you enjoyed this! And I love your ideas for varying the salad on different days.