When people get excited about kale, I used to think they were either trying to convince themselves it tastes good or just lying.
But then I joined the kale club because I figured out how I enjoy eating it.
I jumped on the kale bandwagon convinced I should be embracing dark leafy greens and all their magical health benefits.
For me to love kale, I realized it has to be it has to be seriously doctored up. Kale is intense, and that distinct bold green flavor needs some toning down.
That doesn’t mean it should be slathered in loads of dressing. I like to focus more on the rest of the ingredients in the bowl.
That variety of different flavors and textures do their best to balance out the strong kale.
When I eat at restaurants, I am always looking for the perfect kale salad. They are so ubiquitous on menus that it doesn’t take much work to do my research.
A few weeks ago, I had a surprisingly delicious takeout kale salad. How wonderful was it not to just have another cliche kale salad!
How To Make A Moroccan Kale Salad
Inspired by these greens, I made my own version of this Moroccan kale salad.
My first step was to preheat the oven to make crispy chickpeas. They are such a better substitute for boring croutons.
I grabbed a big bowl and threw in torn curly kale for my base. Then I kept folding in more.
Shredded carrots added crunchy sweetness. Those carrots were a counterpoint to the tart chunks of grapefruit. Every time I make this salad I am reminded how how much I like this pink citrus.
I added sliced scallions and mint for aromatics. For something a bit salty, I folded in chopped pistachios and goat cheese.
This mash-up of ingredients all came together in a bright grapefruit cumin vinaigrette.Print
Moroccan Kale Salad
- Prep Time: 15 minutes
- Cook Time: 20-30 minutes
- Total Time: 35-45 minutes
- Yield: Serves 4 1x
1–15 ounce can chickpeas, drained and rinsed
1/4 cup olive oil plus 2 teaspoons olive oil
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 large bunch curly kale, stems removed and roughly chopped
1/2 teaspoon ground cumin
1/2 cup grated carrots
2 scallions, thinly sliced
1/4 cup torn mint leaves
1/3 cup crumbled goat cheese
1/3 cup chopped salted roasted pistachios
Preheat the oven to 400 degrees F.
Drain and rinse the chickpeas. Pat them dry with paper towels and remove any loose outer skins. Place the chickpeas on a parchment-lined sheet pan and toss with 1 teaspoon olive oil, 1/4 teaspoon salt and 1/4 teaspoon pepper. Bake for 20 – 30 minutes until crisp and browned, gently shaking the pan about halfway through cooking.
Place the kale in a large bowl and massage with 1 teaspoon olive oil.
Cut the peel and white pith from the grapefruit. Slice between the membranes removing the segments while collecting the juice in a bowl. Cut the segments into chunks. Whisk the remaining olive oil, salt, pepper and cumin into the juice.
Add the chickpeas, carrots, scallions, mint, goat cheese and pistachios to the kale and toss in the vinaigrette.