Massaged Kale Salad with Spring Vegetables

Who has an obsession with massaged kale? Definitely NOT me 😉
Eating kale massaged is better than eating no kale at all, right? Check out my spring vegetable massaged kale salad with lemon honey vinaigrette.

~10 cups Curly Kale
2 large Beets
2 cups Fiddlehead Ferns (or ½ bunch Asparagus)
4 Shallots
¼ cup Sliced Almonds
¼ cup Feta Cheese
¼ cup Lemon-Honey Vinaigrette
¼ cup Lemon Juice
Olive Oil


  1. Wash and chop kale and place in a large bowl. Sprinkle with 1 tsp salt and lemon juice. Knead kale with your hands to bruise it evenly with the salt and lemon juice. Let sit for at least an hour, then drain any excess liquid.
  2. Preheat an oven to 350 F. Wash vegetables, quarter beets and place in a bowl. Slice shallots, and cut tips of fiddleheads, then combine in bowl. Toss vegetables in 2 tablespoons olive oil, then spread evenly on a lined baking sheet. Roast for about 20 minutes until beets are tender. When vegetables are done, let cool.
  3. Combine in bowl with kale, feta, almonds, and vinaigrette.

Lemon Honey Vinaigrette
1/3 cup Extra Virgin Olive Oil
1/3 cup White Balsamic Vinegar
1/3 cup Lemon Juice
1 tbsp Fresh Lemon Zest
2 tbsp Honey
1/8 tsp salt
1/8 tsp ground black pepper
Just whisk together and drizzle on salad!

Author: Stephanie Voytek, RDN

Have a healthy and happy relationship with food by cooking with That Certain Touch.

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