Strawberry, Walnut, and Kale Salad

Do you enjoy raw kale? Raw kale salads are all the rage, but I just can’t get behind that bitter taste and strange texture. If you’re like me, the only way you’ll eat kale is sautéed in pasta dishes or baked as kale chips – but not for any longer!

Here’s a sautéed kale salad for you, without all the bitterness and brittleness of raw kale. Strawberries, walnuts, ginger, and garlic, are summer-y pairings made in heaven.

The trick for achieving such an intense garlicky flavor is to let the garlic simmer with the oil on low heat. The flavor of the garlic will infuse the oil, creating a rich flavored salad dressing. I learned this trick from The Pioneer Woman.

The salad tastes wonderful served immediately, but since the kale is sautéed the salad also holds up well on day two. If you’re looking for a dish to bring to a potluck or a friend’s place for dinner, this one’s your best bet.
And finally, I’m sad to report that my camera is currently at the camera hospital :(. It seems it decided that choking on an SD card was a great idea, and as a result, there is a teeny tiny piece of plastic lodged in its throat. Hopefully, the camera doctors will bring my baby back to me soon, and in one piece! For now, I’m counting on you, iPhone camera.
Print Strawberry, Walnut, and Kale Salad Author: Katy’s Kitchen Prep time:  20 mins Cook time:  20 mins Total time:  40 mins Yield: 2   Ingredients

  • 6-7 kale leaves (about 190g, stems removed)
  • 1 cup walnut halves
  • 3 Tablespoons grapeseed oil
  • 3 cloves garlic
  • ½ teaspoon powdered ginger
  • salt and pepper, to taste
  • 250 g strawberries, sliced


  1. Wash the kale and pat to dry. Remove the leaves from the stems, and break up the leaves into small, bite-sized pieces. Set aside.
  2. In a frying pan over low heat, toast the almonds. Stir continuously to avoid burning, and remove from the pan immediately once toasted (5-8 minutes). Set aside.
  3. Mince the garlic, and add to the pan with the grapeseed oil over low heat. Allow the garlic to infuse the oil and simmer for 3-4 minutes, or until the garlic is golden.
  4. Add the ginger, salt, and pepper to the oil and stir. Pour the oil into a small dish and set aside.
  5. Add the kale to the frying and cook until wilted slightly. You may have to do this in two batches, depending on the size of your frying pan.
  6. Place the wilted kale in a salad bowl to cool slightly. Add the walnuts and strawberries, and the oil. Toss to combine. Serve immediately or refrigerate for no longer than one day.

Lemon Pepper Zucchini Ribbons

Crunchy Green Salad

Leave a Comment

Your email address will not be published.