Junked Up Kale Salad Recipe

Name: Junked Up Kale Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch curly kale, stemmed and leaves shredded; 1 tablespoon olive oil, or as needed; 1/4 teaspoon kosher salt, or as desired; 2 cloves garlic, peeled; 1/4 teaspoon kosher salt; 1 1/2 teaspoons olive oil; 2 cups walnut pieces; 1 lemon, juiced; 2 cups cooked wild rice; 2 apples (such as Gala or Pink Lady), diced; 1 cup dried cranberries; 1/2 cup shredded Italian cheese blend (such as Trader Joe's(R) 4-Cheese Romano Blend); 1/4 cup sesame seeds; 1/4 cup chia seeds; 1/4 cup hemp seeds; 1/4 cup flax seeds; 2 tablespoons bread crumbs; 2 tablespoons crumbled blue cheese, or to taste (optional)

Servings: persons

1 bunch curly kale, stemmed and leaves shredded
1 tablespoon olive oil, or as needed
1/4 teaspoon kosher salt, or as desired
2 cloves garlic, peeled
1/4 teaspoon kosher salt
1 1/2 teaspoons olive oil
2 cups walnut pieces
1 lemon, juiced
2 cups cooked wild rice
2 apples (such as Gala or Pink Lady), diced
1 cup dried cranberries
1/2 cup shredded Italian cheese blend (such as Trader Joe's(R) 4-Cheese Romano Blend)
1/4 cup sesame seeds
1/4 cup chia seeds
1/4 cup hemp seeds
1/4 cup flax seeds
2 tablespoons bread crumbs
2 tablespoons crumbled blue cheese, or to taste (optional)

1
Place kale in a large bowl. Drizzle 1 tablespoon olive oil over kale and season with 1/4 teaspoon salt. Massage oil and salt into kale until evenly coated, adding more oil or salt if needed.
2
Mash garlic and 1/4 teaspoon salt together using a mortar and pestle until it forms a paste; add 1 1/2 teaspoons olive oil and mix well. Spoon garlic mixture over kale.
3
Crush walnuts using the mortar and pestle until a granular texture forms; add to kale mixture. Pour lemon juice into mortar to loosen any remaining walnut and garlic pieces and pour over kale mixture. Mix kale mixture together using your hands until evenly mixed.
4
Mix wild rice, apples, dried cranberries, Italian cheese blend, sesame seeds, chia seeds, hemp seeds, flax seeds, and bread crumbs into kale mixture using your hands until salad is evenly combined. Transfer salad to serving bowls and top with blue cheese.

1541

kcal

Calories

110

Fat

116

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1 bunch curly kale, stemmed and leaves shredded, 1 tablespoon olive oil, or as needed, 1/4 teaspoon kosher salt, or as desired, 2 cloves garlic, peeled, and more.

Yes, Junked Up Kale Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Junked Up Kale Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions