I love this one, but don’t use their dressing. I use my own — whatever flavors I’m feeling at the time. And you can certainly add other things you like to the salad. This is a good base.

https://www.foodandwine.com/recipes/kale-apple-salad-pancetta-and-candied-pecans

Not a salad, but I had to share this. It’s so good!

https://smittenkitchen.com/2015/04/potato-scallion-and-kale-cakes/?relatedposts_hit=1&relatedposts_origin=11559&relatedposts_position=2

Happy Holidays to you and yours, too! :)

Just made one last night, no recipe, just made up based on a salad I had at a restaurant. I chopped up kale and brussels, about 2/3 kale and 1/3 brussels. Added some pomegranite seeds and sliced almonds. And I used poppyseed dressing (store bought). Brought it to a dinner for 6 and everyone loved it.

Sue that sounds so good, I love pomegranite seeds!

I make this one frequently, although I occasionally make adjustments:

Raw Tuscan Kale Salad

• 1 bunch Tuscan kale (for ex: black or lacinato)
  2 thin slices country bread, or two handfuls good, homemade coarse breadcrumbs
• 1 garlic clove
  1/4 teaspoon kosher salt, plus a pinch
• 1/4 cup (or small handful) grated pecorino cheese, plus additional for garnish
• 3 tablespoons extra-virgin olive oil, plus additional for garnish
• Freshly squeezed juice of one lemon (scant 1/4 cup)
• 1/8 teaspoon red pepper flakes
  Freshly ground black pepper to taste

Trim the bottom few inches off the kale stems and discard. Slice the kale into 3/4 inch ribbons. You should have 4 to 5 cups. Place the kale in a large bowl.

If using the bread, toast it until golden brown on both sides and dry throughout. Tear into small pieces and pulse in a food processor until the mixture forms coarse crumbs, or crumbs to your liking.

Using a mortar and pestle or a knife, pound or mince the garlic and 1/4 teaspoon of salt into a paste. Transfer the garlic to a small bowl. Add 1/4 cup cheese, 3 tablespoons oil, lemon juice, pinch of salt, pepper flakes, and black pepper and whisk to combine. Pour the dressing over the kale and toss very well (the dressing will be thick and need lots of tossing to coat the leaves). Let the salad sit for 5 minutes, then serve topped with the bread crumbs, additional cheese, and a drizzle of oil.

Adapted from the Raw Tuscan Kale Salad with Chiles and Pecorino recipe in Melissa Clark's In the Kitchen with A Good Appetite.

I've made this one several times. I'll make it for T-day this year.

Kale Salad

Kale/Sweet Potato Salad

Salad:

3 medium to large sweet potatoes

50 ml (1/4 cup) of olive oil

Salt and pepper

500 ml (2 cups) baby kale, washed and dried

1 pomegranate

4 green onions

50 ml (1/2 cup) cilantro

50 ml (1/2 cup) roasted, shelled pumpkin seeds

Dressing:

2 tbsp fresh ginger

50 ml (1/2 cup) freshly squeezed lemon juice

50 ml (1/2 cup) olive oil

75 ml (1/3 cup) maple syrup

Freshly ground sea salt and pepper

Preheat the oven to 180 C (350 F).

Wash the sweet potatoes, trim off the ends, then chop into bite-size cubes or pieces. Toss them in the oil, season with salt and pepper, and spread them out evenly on a non-stick baking sheet.

Roast for 35 to 40 minutes or until they look browned, but remove them before the edges star to burn. Reduce the oven temperature to 150 C (300 F). Allow the sweet potatoes to cool.

While the potatoes are roasting, prepare the rest of the ingredients. Line the bottom of a wide, shallow serving bowl with the baby kale.

Place the pecans in a baking dish and roast in the oven for about 10 minutes, then remove the dish and allow the pecans to cool.

Remove the pomegranate seeds from the shell and keep in a bowl until needed. Chop the white and light green parts of the green onions and add to the pomegranate seeds. Roughly chop the cilantro and add to the bowl.

To make the dressing, combine the ginger, lemon juice, oil and maple syrup in a measuring cup or jar and mix well.

To assemble the salad, spread the potatoes over the kale followed by the pomegranate seeds, cilantro, green onions, pecans and pumpkin seeds.

Makes 6 to 8 servings as a side.

My most frequent kale salad is similar to the one posted by Lars, which I originally saw on 101 cookbooks. My main difference is that instead of bread, I used chopped walnuts (lower carb, higher nutrients that way.

Here's one from Once Upon a Chef, one of my favorite sources for great recipes. This salad keeps well.

Kale & Brussels Spout Salad

Yumm. My mouth was watering as I read through some of the recipes.

I just kept remembering about 8 Thanksgivings ago I was making a roasted brussel sprouts and grapes dish ( delicious) but when I was cutting the sprouts, I really cut my finger . It wasn't gushing blood but it would NOT stop. Someone else had to take over the food prep while we tried everything to stop it. (ice, raising my hand over my head, etc etc). Eventually did the second skin thing to glue it and it worked.

So I get a little freaked out about cutting brussel sprouts but the recipes sound so fantastic.

I slice them with the slicing blade in my food processor.

I absolutely love this salad. The recipe makes a huge quantity, so I often cut it in half. It also lasts a while in the fridge.

https://www.bonappetit.com/recipe/kale-and-brussels-sprout-salad