Caprese Salad + Kale Pesto

This was my first time making kale pesto. It will not be my last. In fact, I think I might be a life long convert. I can hardly imagine going back to plain old basil pesto ever again. The earthly flavor of the kale takes this herby spread to a whole new level. It’s like pesto and a zesty kale salad all rolled into one. Oh, and guess what? I mixed things up a bit by leaving out the parmesan and switching the pine nuts for almonds. I know…we’re getting crazy over here. But it worked. It worked perfectly. I didn’t miss the parmesan at all and the almonds gave it a more nutty than piney flavor- if that makes any sense. Anyway, kale pesto is where it’s at from now on as far as I am concerned. Good thing because I went all out and made a huge double batch, most of which is now occupying one corner of our freezer. Kale pesto for life!

There are a million things I could have eaten this amazing kale pesto with. It would be wonderful as a sandwich spread or pizza topping, drizzled over hot noodles, slathered on grilled chicken or fish, combined with rice and stuffed inside a red pepper…the possibilities go on and on. In the end I decided to keep it simple though and combined the pesto with some juicy ripe heirloom tomatoes and tiny little balls of fresh mozzarella atop a salad of mixed greens. Perfect, easy, summer in a bowl.

Print Recipe

Caprese Salad + Kale Pesto
Serves: 4-6 + makes extra pesto
adapted from Arugula Caprese Salad with Kale Pesto by Sprouted Kitchen

1 cup fresh basil
1 cup kale, roughly chopped
1/2 cup almonds
2 garlic cloves
zest + juice of 1 lemon
dash of salt & pepper
pinch of red pepper flakes
1/2 cup olive oil

3 cups mixed greens
8 ounces small fresh mozzarella balls*
1 pound tomatos

* Vegan option: I made this dish for our friends who don’t eat dairy. I kept the mozzarella balls to the side and they brought along a vegan Moxarella cheese made out of cashews. I tried it and was surprised by just how good it was.

1. Pulse the almonds and garlic in a food processor until roughly chopped. Add the basil, kale, lemon zest and juice, salt, pepper, and red pepper flakes. Pulse to combine then slowly drizzle in the olive oil and pulse a few more times until the consistency is how you like it. Add a bit of water or more lemon juice for a thinner pesto.

2. Slice the tomatoes into bite size pieces and the mozzarella balls in half. Toss with a few generous spoonfuls of pesto. Let sit at room temperature for up to an hour or covered in the fridge for several hours to meld the flavors together.

3. Serve the tomato, mozzarella and pesto mixture over mixed greens.

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16
May

Roasted Strawberry and Spinach Salad

I’ve eaten this salad 3 times this week…so far. That’s right- 3 times I’ve devoured a great big bowl of spinach smothered in balsamic dressing and topped with flavor-bursting roasted strawberries and crunchy bits of toasted almonds. I just can’t get enough. This was the first (but definitely not the last) time I roasted strawberries. I’ve roasted other fruits in the past. Things like pineapple, peaches, apples, and even lemons, but never strawberries. Let me just say right not that you HAVE to try this. As soon as the first bite hit my mouth I knew I was hooked and my mind began frantically plotting more ways to enjoy these soft and juicy amazing little fruits.
Roasting strawberries is simple. Well, roasting anything is pretty simple but strawberries are especially easy because they only need 10 minutes in the oven to achieve perfection. A drizzle of olive oil, a sprinkle of sugar, a dash of salt and pepper and in the oven they go.
Ten minutes later and voilà! Roasted strawberries. Soft but not mushy, sweet but not sugary and perfect in combination with a big ol’ pile of tender baby spinach leaves. The best part about this salad? It only takes ten minutes to make! While the strawberries are roasting you whip up a simple vinaigrette, toast some almonds and wash a bunch of spinach. Spinach goes in bowl, strawberries and almonds go on top, vinaigrette is generously drizzled over everything…and then you eat. Could it be any easier?

Print Recipe

Roasted Strawberry and Spinach Salad
adapted from Williams Sonoma
Serves:6

1 pound strawberries, hulled and cut in half
5 tablespoons olive oil, divided
4 teaspoons sugar, divided (I used coconut sugar)
salt and pepper
3 tablespoons balsamic vinegar
2 tablespoons orange juice
1 cup slivered almonds, toasted
9 cups baby spinach leaves

optional: 5 ounces Romano cheese, shredded*

1. Preheat the oven to 400ºF. On a large rimmed baking sheet pile the strawberries, 2 tablespoons olive oil, 2 teaspoons sugar and a sprinkle of salt and pepper. Toss and spread in a single layer. Roast for ten minutes.

2. While the strawberries are roasting make the vinaigrette. Whisk together the balsamic vinegar, orange juice, remaining 2 teaspoons of sugar, a dash of salt and a few grinds of pepper. Slowly add the last 3 tablespoons of olive oil while you are whisking.

3. You can serve this salad two ways. If you have a crowd of people and anticipate eating it all at once simply pile all the spinach in a bowl, top with berries and almonds, drizzle with dressing, toss and serve immediately. Or, if you’re like me and want to eat this salad 3 times in 2 days it’s best to keep all the ingredients separate and make individual servings as you need them. This way the spinach doesn’t get soggy.

*The original recipe called for a bit of Romano cheese. While I love the idea of salty cheese combined with sweet berries I kind of forgot to add it the first time, and the second time decided that I liked it just fine without the cheese and left it out on purpose. By all means though- add the cheese if you want.