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:
One-Pot Beet, Rosemary & Kale Arborio Rice Pilaf
Kale, Mushroom & Sun-Dried Tomato Lasagna Rolls {Vegetarian}
Running to the Kitchen's Smashed White Bean & Kale Quesadillas with Creamy BBQ Dip
Gimme Some Oven's Kale Salad with Warm Cranberry Vinaigrette
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Chopped Kale Salad Recipe with Gorgonzola & Dijon Yogurt Dressing
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 ½ ounces ¼ cup crumbled Gorgonzola cheese
The Dressing:
- 1 tablespoon nonfat plain Greek yogurt
- 1 tablespoon Dijon mustard
- 1 tablespoon fresh lemon juice
- ½ teaspoon agave nectar
- ⅛ teaspoon salt
- 2 tablespoons 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.
Notes
Nutrition
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Theatrenut
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
I'm so glad to hear that you enjoyed this! And I love your ideas for varying the salad on different days.
Louise
You mentioned agave in your text but not in your recipe. Did you put it in, and if so, how much? Thanks.
Dara
I'm sorry about that, Louise! I edited the recipe to include the agave nectar.
Shelley @ Two Healthy Kitchens
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! 😀