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Deliciously Nutty Roasted Peanut Kale Crunch Salad

This Roasted Peanut Kale Crunch Salad is fast, bold, and satisfying, hitting the sweet spot between fresh and cozy with toasty peanuts and tender kale.
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Prep Time 10 minutes
Cook Time 6 minutes
Total Time 16 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American, Healthy
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large bunch curly kale or lacinato, stems removed, thinly sliced
  • 1 cup roasted unsalted peanuts, divided Keep some whole for topping.
  • 1 cup shredded carrots or ribboned carrots
  • 1 small red bell pepper, thin strips
  • 2 stalks green onions, thinly sliced
  • a handful cilantro leaves
  • 1 tablespoon sesame seeds or pumpkin seeds For extra crunch.
  • Optional: sliced cucumber, avocado, or roasted chickpeas
  • to taste Salt and pepper

Method
 

Preparation
  1. Toast the peanuts: Warm a dry skillet over medium heat and add the peanuts. Stir for 4 to 6 minutes until fragrant and a little deeper brown. Set aside, keeping a few whole for topping.
  2. Make the dressing: Whisk 2 tablespoons smooth peanut butter, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon honey or maple syrup, 1 clove grated garlic, 1 teaspoon grated fresh ginger, and 2 to 3 tablespoons warm water to thin. Taste and adjust.
  3. Massage the kale: Add the kale to a large bowl with a pinch of salt and a splash of olive oil or a tablespoon of the dressing. Use your hands to massage for 1 to 2 minutes until the kale darkens and softens.
  4. Toss it up: Add carrots, red pepper, green onions, half the peanuts, and cilantro to the bowl. Pour on most of the dressing and toss until everything is shiny and slightly glossy.
  5. Finish and serve: Top with the remaining peanuts, sesame seeds, and a final drizzle of dressing. Add avocado or roasted chickpeas if you want more oomph.

Notes

Dressed kale holds up better than most greens. If meal prepping, keep the dressing on the side and toss right before eating, or dress the kale and store the crunchy add-ins separately. The salad will keep 2 to 3 days in the fridge. Add grilled chicken, shrimp, or tofu for extra protein, or swap carrots for cabbage.