Grilled Kale Salad with Grilled Croutons and Garlic Dressing

This grilled kale salad is topped with garlicky grilled baguette croutons and tossed with a spicy and garlicky dressing.  

This post is sponsored in conjunction with #BBQWeek. I received product samples from companies providing our prizes to help in the creation of the #BBQWeek recipes. All opinions are mine alone.

This garlicky kale salad is a delicious make-ahead side dish for serving at your next barbecue. It includes grilled kale, a spicy garlic and lemon dressing, and crunchy garlic croutons made from baguette slices that you also grill. 

I also topped the salad with some shaved Parmesan cheese. 

Skip massaging your kale for salads. Grill it instead! Briefly grilling your kale for this salad adds a little bit of char to the kale for a smoky flavor and softens the kale leaves just a bit. Plus, it only takes a minute. 

How to Grill Kale for a Salad:

First, slice the kale leaves lengthwise along the ribs to remove them. You can save the ribs for smoothies or blanch them later for pesto if you like. 

Next, toss the leaves with oil and salt. For the oil, I used grapeseed oil because of its high smoke point so that it can handle the high heat of the grill. 

After that, grill the leaves about 30 seconds per side. Work quickly, using tongs to gather up the grilled leaves and placing them on a plate to cool. You can work in batches if you prefer. 

Finally, tear the grilled kale leaves into pieces and toss with the salad dressing. 

You will love the little bit of char you will see on the leaves of the kale. 

The kale will be crisp tender, perfect for a salad. 

I used Tuscan kale (also known as Lacinato kale) but you can use curly kale if you prefer. 

For the dressing, combine olive oil, lemon juice, minced garlic, and Garlic Goodness, a garlic hot sauce from Saucy Queen, one of our #BBQWeek sponsors. It's a hot sauce that is totally garlic forward. In fact, you can use it as a substitute for minced garlic in a recipe (after the recipe, be sure to enter to win a selection of their hot sauces and rubs). 

For the grilled croutons, cut a section of a baguette into crostini-sized slices, toss them with olive oil, and grill them until they are browned and you have grill marks. Remove them from the grill and immediately rub them with the cut side of a large clove of garlic. 

The dressing for this salad is bright, tart, and tangy. Plus, it's so garlicky! It coats the leaves without further wilting them. 

Make Ahead Tips:

You can grill the kale and toss it with the dressing and Parmesan up to three days in advance. 

You can make the croutons in advance, but they are the most crispy the day they are made. If they begin to soften, you can recrisp them in the oven. However, ideally, serve them the day they are made. I like to make them in the morning and serve them later the same day with the salad. 

Just be careful that you don't eat them all before your guests arrive. They are soooo crispy and crunchy good! 

I'm pretty sure I don't need to say how nutritious kale is, but just in case, it's one of the super foods, loaded with vitamins and nutrients. 

Grilled Kale Salad Recipe Variations:

While I added shaved Parmesan cheese, you can alternatively add freshly grated parmesan to the salad. 

If you'd like to make this salad into a meal, you can top it with sliced grilled chicken breasts, sliced grilled steak, or blackened salmon. 

Any one of these options would be outstanding for lunch or dinner. 

#BBQWeek is a great event for kicking off the summer grilling and barbecue season. We offer recipes to cook on your grill or to serve at your summer barbecue. 

As a reminder, after the recipe, be sure to check out the prizes you can win from Saucy Queen and Rainier Foods by entering. Everything I've tried is pretty fabulous. All you need to do is follow me on Instagram (and make sure you enter on the Rafflecopter form below)! Plus, you'll have multiple chances to enter by following the rest of the group. 

Monday #BBQWeek Recipes

Starters and Sides

• Bacon Cheddar Jalapenos from Jolene's Recipe Journal
• Lemon-Garlic Roasted Potato Salad from A Little Fish in the Kitchen
• Grilled Kale Salad with Grilled Croutons and Garlic Dressing from Karen's Kitchen Stories
• Spicy Hummus Dip from Art of Natural Living

Main Dishes

• Barbecued Pork Burgers from A Kitchen Hoor's Adventures
• Beef Kafta from A Day in the Life on the Farm
• Chai Teriyaki Shrimp Salad from Cindy's Recipes and Writings
• Grilled Glazed Blackberry Chicken from Blogghetti
• Grilled Zesty Greek Chicken from Cheese Curd In Paradise
• Jalapeno-Marinated Pork Kabobs from Sweet Beginnings
• Margarita Grilled Shrimp from Jen Around the World
• Smoked Burgers with Spicy Garlic Aioli from The Spiffy Cookie
• Southwestern Chicken Skewers from The Freshman Cook
• Sweet and Spicy Chicken and Pineapple Skewers from Hezzi-D's Books and Cooks

Grilled Kale Salad with Grilled Croutons and Garlic Dressing

Yield: 6 servings

Author: Karen's Kitchen Stories

Prep time: 30 MinCook time: 15 MinTotal time: 45 Min

This grilled kale salad is topped with garlicky grilled baguette croutons and tossed with a spicy and garlicky dressing.

Ingredients

For the Salad

• 2 bunches (about 1 pound) kale, washed and dried, stems removed from the middle of the leaves.
• 2 tablespoons grapeseed oil (or other neutral oil)
• 1/4 teaspoon salt
• Shaved Parmesan cheese to taste

For the Croutons

• 2 to 3 tablespoons olive oil
• 6 to 8 inch section of a baguette, sliced into 3/8 inch slices
• 1 to 2 large cloves garlic, peeled and cut in half

For the Dressing

• 2 teaspoons Garlic Goodness sauce
• One large garlic clove, minced
• 2 tablespoons fresh lemon juice
• 1/4 teaspoon salt
• 1/8 teaspoon freshly ground black pepper
• 2 tablespoons extra virgin olive oil

Instructions

1. In a large bowl, toss the kale leaves with the grapeseed oil and 1/4 teaspoon of salt.
2. Heat your grill or grill pan to medium high heat. Grill the leaves in a single layer, about 30 to 60 seconds per side. You can grill the leaves in batches. Remove them from the grill and set aside to cool.
3. Toss the baguette slices in the olive oil, and grill them on both sides until browned and there are grill marks. Remove them from the grill and immediately rub them with the cut side of the garlic clove. Set aside.
4. To made the dressing, mix the garlic goodness, minced garlic, lemon juice, salt, and pepper. Whisk in the olive oil until emulsified.
5. Tear the kale into pieces and place them in a serving bowl. Pour on the dressing and toss. When you are ready to serve, divide the kale among the salad plates, and top with the croutons and shaved Parmesan.

Nutrition Facts

Calories

181.51

Fat (grams)

17.2

Sat. Fat (grams)

2.82

Carbs (grams)

4.66

Fiber (grams)

1.95

Net carbs

2.71

Sugar (grams)

0.96

Protein (grams)

3.44

Sodium (milligrams)

397.53

Cholesterol (grams)

3.4

https://www.karenskitchenstories.com/2022/05/grilled-kale-salad-with-grilled.html

Karen's Kitchen Stories

kale, garlic

Salad

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Recipe adapted from The Kitchn

Welcome to the third annual #BBQWeek hosted by A Kitchen Hoor’s Adventures. We are excited to have 15 bloggers sharing over 50 recipes this week as we head toward grilling season. The amazing sponsors have donated some great prizes for the #BBQWeek giveaway. The giveaway is below, but make sure to read about the prize packages and our generous sponsors!

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a Rafflecopter giveaway

Thank you #BBQWeek sponsors Saucy Queen and Rainier Foods for donating the prizes for this event.  The #BBQWeek giveaway is open to U.S. residents, age 18 & up.  All entries for the winner are checked and verified. By entering you give the right to use your name and likeness.  The number of entries received determines the odds of winning.

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