This warm kale salad is made with ingredients that will improve your health and taste amazing. It’s great for a side dish or as a full meal when you pair it with some protein of your choice. Try it out!

I wish we could have dinner with the family every night, and I just love to sit around the table and laugh and talk about our day, or maybe just watch a movie together. But we need to go to work and people to see, so here’s something that can whip up quickly and easily, with ingredients that are easy to find at the grocery store and affordable.

See also, White Bean And Kale Soup and African Style Braised Kale And Tomatoes.

Warm Kale Salad!

This warm kale salad is a twist on the traditional kale salad and a great idea to try in the fall when it’s not so warm, and you want to get the harvest for the new cold months. This Salad is fresh, tasty, amazingly healthy, and nutritious, especially if you like kale.

This is a super simple Kale salad that uses only a couple of ingredients, yet it tastes delicious. The savory dressing brings out a distinct flavor in the kale that’s amazingly tasty. This is very hearty and filling, so don’t be shy about the dressing! 

Whether you’re a vegan or not, we can all appreciate this warm kale salad. The great thing about this dish is that it can be eaten alone or served with some of my vegan black bean tacos, and it goes great with dinner time either on the side or in addition to your main dish.

The simplicity of this recipe requires no cooking skills, and the ingredients can be found in most kitchens. Follow along to learn more!

The best part of kale salad is that you can make it as mild or spicy as you like. Since I’m not a fan of spicy foods, I keep it kind of bland — but you can add if you are not afraid to toss in a few jalapenos or some julienned habaneros.   The next best part of this recipe is that it’s cost-effective, easy to make, and the prep time is no more than 10 minutes.

This Light & Healthy Kale Salad is great for any occasion. You can’t go wrong adding this staple to your list of favorite salad recipes. 

I recently started cooking kale before consuming it after I found research that proves that some vegetables like kale, broccoli, cauliflower, and spinach are more nutritious and are easier to digest after they are cooked. 

Scroll down for the detailed recipe, But I suggest you don’t skip the information included in the blurb.

Kale growing in my garden

What Is Kale?

Like cabbage,  cauliflower, and broccoli Kale is a cruciferous vegetable having large, edible leaves and a tough central stem. Kale comes in a range of colors, including purple, and is often dark green in color. Leaves have flat or curly edges. When purchasing kale, it is typically sold whole or pre-cut, and it can be consumed raw or slightly cooked. See How To Grow Kale?

What Are The Top  Health Benefits Of Kale?

Kale is one of the world’s most nutrient-dense foods. It contains fiber, antioxidants, iron, vitamins C and K, calcium, and a variety of certain other nutrients that really can help in the prevention of a variety of diseases.

1. It May Help With Immunity.

Kale has four times more vitamin C levels of spinach and doubles the selenium concentration and vitamins E and beta-carotene. All of these things are critical to maintaining a strong immune system.

2. May Help To Prevent Heart Disease.

Kale has a lot of elements that are good for your heart, including potassium, which helps to keep your blood pressure in check. Another advantage of kale is that it includes compounds that bind to cholesterol, assisting in the management of levels. According to studies, you can get these benefits from kale whether you juice it or steam it.

3. It Might Help With Bone Health.

Kale is high in nutrients, which are often lacking in modern diets. It is a good supplier of plant-based calcium, which is necessary for healthy bones and teeth.

It contains a little amount of a natural compound termed oxalate, which increases the availability of calcium for absorption. Kale also contains vitamin K, which has been shown in tests to help healthy bone metabolism when combined with vitamin D.

4. Cancer-Prevention Potential

Kale is high in cancer-fighting compounds, including sulforaphane and indol-3-Carbonol, as well as being nutrient-dense. Although the research is promising, there is still much more to discover.

5. May Help With Eye Health.

Kale is high in lutein and zeaxanthin, two phytonutrients that help with eye health and eyesight. Age-related macular degeneration (AMD) and cataracts can be prevented by consuming adequate amounts of these nutrients.

6. Assist In Lose Weight

Kale has a number of qualities that make it an effective weight-loss food. It has a low-calorie count yet still has enough bulk to make you feel full.

Due to its high water and low-calorie content, kale has a low energy density. Numerous studies have indicated that eating a lot of low-energy-density foods will help you lose weight.

7. Beautiful Appearance and Healthy Skin

This veggie can help your skin as well as your waistline and lessen your risk of certain illnesses. Beta-carotene, a pigment abundant in kale, is converted by the body to vitamin A when needed. Beta-carotene and vitamin A are necessary for the growth and maintenance of all tissues in the body, including the hair and skin.

Kale is also high in vitamin C. As a building block for healthy skin, hair, and bones, the body utilizes vitamin C to produce and preserve collagen. The vitamin A and vitamin C content of cooked kale is at least 20% and 23%, respectively.

8. Improve Liver Health

Kale is excellent for your body’s natural detoxification process as well as the health of your liver because it is high in fiber and sulfur. A cruciferous vegetable that has been demonstrated to aid digestion and remove toxins from the body. See More Amazing Benefits Of Kale.

Is It Safe To Eat Kale For Everyone?

Because kale is high in vitamin K, persons taking anticoagulant medications (also known as blood thinners) should limit their intake. When using this medication, it’s usually recommended that you try to maintain a similar dietary intake. Before making any major dietary changes, consult your doctor.

Some patients with thyroid problems or who are taking thyroid medication should avoid cruciferous veggies like kale. This is due to the fact that they may interfere with the thyroid’s capacity to absorb iodine. On the other hand, kale has a decreased risk of goitrogenic compounds due to its low quantities.

Please get advice from your GP or a trained dietician if you are cautious or have any questions.

chopped kale in metal bowl

How to Prepare Warm Kale Salad?

To prepare this salad, you’ll require the following ingredients and steps to follow:

Ingredients

  • Kale
  • Water
  • Red bell pepper diced 
  • Green onions

Salad Dressing

  • 2 tablespoons Bragg’s Liquid Amino or Tamari
  • 2 tablespoons tahini paste
  • 2 tablespoons water
  • ½ lemon juice
  • ½ teaspoon ginger, grated

Cooking chopped kale in water in saucepan

Directions

  1. Prepare the salad dressing; combine Bragg’s liquid amino, tahini paste, water, lemon juice, and ginger. Set aside.
  2. Wash kale, and chop into bite-sized pieces. Heat water in a large saucepan over medium-high heat. Stir in the kale until wilted, cover the saucepan, and cook for about 3 minutes or until all the liquid has evaporated.
  3. Transfer kale to a large bowl toss with salad dressing, bell peppers, and green onion. Serve immediately.

Serving Options

Serve as an appetizer or as a side dish with dinner. I love to enjoy it alongside:

Top  Tips

  • Enjoy it warm for maximum flavor.
  • You can chop and cook the kale in advance, chop the onion and bell peppers in advance, then assemble the Salad later.
  • If your dressing is thick, add some water. But don’t add more than a tablespoon or two of water – after that, thin it up with additional olive oil.
  • If you don’t have tahini on hand, substitute nut or seed butter or even a teaspoon of vegan mayonnaise for creaminess. It’s absolutely delicious!
  • For an extra crunch and as a source of healthy fats and protein, you can also add almonds, pecans, cashew, peanut, etc., whatever you have on hand. Dry roast them in a nonstick pan before adding them to this recipe.
  • I have used kale to make this Salad. However, this recipe is quite flexible. You can use any type of squash, potatoes, sweet potatoes, zucchini, or even rutabaga.
  • If stored in an airtight container, the leftovers can keep in the refrigerator for 3-4 days.

Overlay warm kale salad ingredients

Bottom Lines!

Warm Kale Salad. I did it!

I finally got kale into a salad for those of you who don’t like the taste of kale.

Warm kale salad is definitely one of my favorite dishes, and it’s one of the easiest recipes you can make. Give this warm kale salad a try for your next dinner party or for a healthy lunch on the go, and if you enjoy this, I recommend reading more on easy, healthy recipes.

Other Kale Recipes To Prepare

  1. Vegan Kale Salad
  2. Air Fryer Kale Chips
  3. Thai Kale Salad With Creamy Peanut Dressing

Warm kale salad in wooden bowl overlay

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Warm Kale Salad in wooden bowl on grey background

Warm Kale Salad

This warm kale salad is made with ingredients that will improve your health and taste amazing. It’s great for a side dish or as a full meal when you pair it with some protein of your choice. Try it out!
5 from 2 votes
Print Pin Rate
Course: Salad
Cuisine: American
Keyword: Warm Kale Salad
Prep Time: 10 minutes
Cook Time: 5 minutes
Servings: 4 servings
Calories: 97kcal

Ingredients

Salad Dressing

  • 2 tablespoons Bragg’s liquid aminos
  • 2 tablespoons tahini paste
  • 2 tablespoons water
  • 1/2 medium fresh lemon juice
  • 1/2 teaspoon fresh ginger grated

Kale Salad

  • 1 pound kale
  • 1/4 cup water
  • 1 cup red bell diced
  • 2 green onions cut into slices

Instructions

Prepare Salad Dressing

  • Prepare the salad dressing; combine Bragg’s liquid amino, tahini paste, water, lemon juice, and ginger. Set aside.

Prepare Kale Salad

  • Wash kale, and chop into bite-sized pieces. Heat water in a large saucepan over medium-high heat.
  • Stir in the kale until wilted, cover the saucepan, and cook for about 3 minutes or until all the liquid has evaporated.
  • Transfer kale to a large bowl toss with salad dressing, bell peppers, and green onion. Serve immediately.

Nutrition

Calories: 97kcal | Carbohydrates: 10g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Sodium: 66mg | Potassium: 529mg | Fiber: 6g | Sugar: 3g | Vitamin A: 12560IU | Vitamin C: 157mg | Calcium: 306mg | Iron: 2mg