I feel fairly confident sharing my version of Earl’s warm kale salad recipe, seeing as I have made it about 4 times since first having it last week. I love that this salad is served warm, since I find kale a bit tough if not shredded or finely chopped in a regular salad. And since brussels sprout salads have been on the top of my radar since finding these salad recipes for my clean eating challenge this January, this one is now a new favorite.
Another great thing is you can make the Brown Butter vinaigrette in advance and it will keep in the fridge for up to a week, perfect for those midweek meals when you don’t have much time. Lastly, I have had this as a main, served with chicken and also as a side dish with pork. It’s a perfect hearty dish for winter.
Print Recipe
Warm Kale Salad
A warm kale salad derived from the Earl's Restaurant recipe found here.
Instructions
Brown Butter Vinaigrette
In a small pot, cook the butter until the foam dissipates and the milk solids caramelize to a golden brown, but not to a solid
Add the heavy cream and cook until the cream has split and also caramelized to a golden brown
Immediately whisk in the lemon juice and bring to a simmer. Remove from the heat and continue to whisk in the maple syrup and vegetable oil
Let cool and transfer to an airtight container and refrigerate. It can be stored for up to 7 days.
Warm Kale Salad
Preheat oven to 450F. Line a baking sheet with foil. Place brussels sprouts and mini potatoes on the rimmed tray, drizzle and stir olive oil over. Cook for 5-7 minutes until golden brown. Throw onions on tray and roast with 2 minutes of cook time left.
Toast Almonds in sauce pan. Trim Kale and add to "bruise" and warm up the kale before transferring pan to a large mixing bowl.
Add in brussels sprouts, potatoes and onions. Warm vinaigrette if pre-made and toss vigorously until each ingredient is fully coated.
Add in cheese and toss before plating. Garnish with cranberries and more cheese if desired.
