Best Winter Kale Salad with Gorgonzola and Dijon Dressing
Last updated on April 13th, 2024
Enjoy a delicious Winter Kale Salad with Gorgonzola, balanced with a mix of sweet and tangy flavours.
Drizzle this salad with a light garlicky Dijon dressing that adds an extra kick to every bite.
Unlike store-bought salad kits, this kale salad stays fresh longer and is super easy to make.
low-carb/sugar-free
| serving | carbs | fibre | net carbs |
|---|---|---|---|
| 1 | 8.6g | 2.6g | 6g |
Winter Kale Salad with Gorgonzola and Dijon Dressing
I recently bought a bunch of kale and have loved every bite of this delicious Winter Kale Salad all week!
It’s incredibly effortless to prepare, and the gorgonzola cheese and Dijon mustard dressing give the fresh kale an additional burst of flavour, making it an ideal winter meal or accompaniment.
If you’re not following a strict keto diet, adding julienned slices of Honeycrisp apples to this salad is a juicy, sweet touch.
A Bunch of Kale Goes a Long Way
Amazingly, a single bunch of kale can provide several servings, even for a couple of people like me and my husband.
Kale is a highly nutritious and versatile leafy green that can be used in various dishes, making it a great addition to smoothies, soups and hearty dinners.
I wash an entire bunch of kale thoroughly, pinch off the leaves from the stem, and allow them to dry before keeping them in the refrigerator for the whole week!
Why You’ll Love Winter Kale Salad with Gorgonzola and Dijon Dressing
Winter favourite
This winter favourite kale salad features sweet and crunchy Honeycrisp apples, crumbly and tangy gorgonzola cheese – the most palatable of blue cheeses – and fresh, dark green kale leaves. It’s a delicious combination that can be enjoyed all season long.
Tastier than store-bought salad kits
Making salads at home results in a much more satisfying and delicious meal compared to the pre-packaged salad kits available in stores. This kale salad is no exception, as it provides a fresher and tastier experience than the sometimes-wilted leaves that come in pre-packaged kits.
Kale is an ideal choice for a winter salad
Kale leaves are especially great for winter salads, as they are thick and hearty, and stay fresh for longer, adding a beautiful, vibrant green to your meal.
During the cold season, kale thrives and its taste is enhanced when harvested in the winter months, making it an ideal winter salad ingredient.
It lasts longer than some salad leaves, which means fewer trips to the store, especially in cold weather.
A festive accompaniment
One way to make this winter salad more festive is by adding pomegranates or cranberries, which are popular ingredients during the winter holidays. This salad is perfect to complement any meal, who wouldn’t love the combination of sweet apples and creamy cheese? Furthermore, this customizable salad, allows you to switch up the cheese, apples, crunchy walnuts, and kale leaves to your liking.
Make it ahead
Thankfully, kale leaves have a longer shelf life than lettuce. I can guide you on how to store them in the refrigerator for up to a week, making it perfect for meal planning. It’s best to prepare the salad and dressing separately and combine them just before serving. It’s a straightforward process!
Carbs and Servings in this Winter Kale Salad
A Winter Salad with Kale and Gorgonzola is a healthy option for those watching their carb intake. One serving of this salad contains 8.6g of carbs and 2.6g of fibre.
This means that the net carbs in one serving is only 6g.
The recipe makes two servings, but it can be easily adjusted to accommodate a larger crowd by doubling or tripling the amounts.
Ingredients for Winter Kale Salad with Gorgonzola and Dijon Dressing
- Kale leaves, trimmed, washed and cut into small bite size pieces.
- Gorgonzola cheese, crumbled into small pieces. It’s a specific type of blue cheese from Italy. Look for it in the deli and cheese counters at the supermarkets or grocery stores.
- Walnuts, toasted with butter and sweetener, then cooled until crisp.
- Honeycrisp apple, cut into two inch julienne strips.
- Dijon mustard, add extra for a little more kick.
- Grapeseed oil or substitute with olive oil.
- White vinegar or substitute with apple cider vinegar.
- Garlic, minced or finely chopped.
- Salt and pepper, to taste.
- Water, to thin down the dressing.
How to Prepare Kale for a Week’s Worth of Salad
1). To prepare kale leaves for a week’s worth of salad, break them off from the stem, wash them thoroughly and make sure to dry them completely.
EXPERT TIP: I spread the kale leaves out on a baking tray lined with a paper towel and allow them to dry naturally, before storing them in the fridge. Don’t skip this vital step when you want to make Crispy Kale Chips!
2). The stems are tough to eat, so discard them and tear the leaves into bite-sized pieces.
3). Take a large storage container with a fitted lid and place half of the kale leaves inside. Cover them with a paper towel and place the remaining leaves over it.
4). Lay another paper towel over the kale and tightly cover the container with the lid. Store the kale in the fridge for up to a week, then when you are ready to make a salad, simply take out the required amount of leaves. Voila!
Easy steps to make Winter Kale Salad with Gorgonzola and Dijon Dressing
1) Make Candied Walnuts
In a bowl, combine walnuts with melted butter, sweetener and a pinch of salt, then throw them into a pan to toast on medium heat until they are slightly browned. Remove the pan from heat and set it aside to allow the walnuts to cool.
2) Make the Dijon Dressing
Blend all the dressing ingredients with 1½ tablespoons of water. Keep blending until the garlic is thoroughly crushed and the mixture has a consistency similar to mayonnaise.
Add the remaining 1½ tablespoons of water or half a tablespoon at a time until you achieve your desired consistency. This dressing will really bring the salad ingredients together.
3) Crumble Gorgonzola Cheese and Julienne the Apple
Slice pieces of the Gorgonzola cheese with a sharp knife, then crumble each slice using your fingers; it will break apart easily. Cut the Honeycrisp apple into small two-inch julienne strips to add a sweet and juicy crunch to the salad.
4) Assemble Winter Kale Salad with Gorgonzola and Dijon Dressing
Place kale pieces into a mixing bowl and add two teaspoons of the dressing to the kale and mix until the leaves are coated. Alternatively, you can drizzle the dressing over the salad when it’s assembled but coating the kale first ensures a tasty bite every time.
Divide the kale, toasted walnuts, Gorgonzola crumbles, and apple strips into two bowls and drizzle a teaspoon of the dressing over the salad. If you prefer your salads with more dressing, feel free to add more to your liking.
Tips for a tasty Winter Kale Salad
- Thoroughly wash kale and store it between layers of paper towels in a container in the fridge.
- Toss the kale with some of the dressing before adding it to the serving bowl. Then top the salad with the remaining ingredients and drizzle more dressing over it if desired.
- Prepare the salad right before serving to prevent the kale from getting soggy.
- There are two ways to serve this salad. If you’re the only one eating it, you can assemble it in individual bowls as I do. Otherwise, you can triple the recipe and prepare a large bowl to serve as part of a holiday menu. Add dressing and toppings just before serving to ensure it’s fresh and delicious.
Variations and Substitutions
Okay, not everyone likes kale or blue cheese. If you’re one of them, you can make substitutions in the following ways:
Gorgonzola Cheese Substitutions
- A mild blue cheese such as Stilton or Cambozola can replace Gorgonzola. Shaved Parmesan, goat cheese, and feta cheese also work in this salad, and cheddar cheese will do if that is all you have.
Kale Substitutions
- Baby spinach has a mild, slightly sweet taste and a tender texture. Another option is a spring mix of baby spinach and arugula, which can add some peppery flavour to your dish. Lastly, you can also use romaine lettuce with dark green and thick leaves that can add a nice crunch to your meal. These options are healthy and delicious, so feel free to experiment and find the best option.
Salad Dressing Substitutions
- A store-bought Dijon mustard dressing can complement this salad perfectly. However, this homemade version offers more flexibility to suit your taste. You can add more or less Dijon or swap out the vinegar for balsamic or apple cider vinegar. Additionally, poppy seeds can also be a great addition to the dressing.
Low Carb Fruit and Nut Substitutions
- To add a sweet touch without compromising carbs, you can opt for thinly sliced strawberries, grapefruit, kiwi, or pomegranate instead of apples. You can substitute any type of nuts such as almonds, cashews, or pecans, and also choose alternatives like sunflower seeds or pumpkin seeds.
Storage notes to keep your Winter Kale Salad Fresh
- Avoid storing prepared kale salad in the refrigerator for more than one day since the kale leaves, cheese, and apples release moisture, causing the salad to lose its crispiness.
- Storing salad ingredients separately in the fridge can be a great trick. If you have divided or small containers, it’s easy to store the cheese, fruit, nuts, and dressing separately. You can chop the apple when you’re ready to serve the salad, or sprinkle some lemon juice over julienned strips of apple to help preserve its freshness.
- Keep everything refrigerated until you’re ready to assemble and serve.
How long do Kale leaves last in the fridge?
- Kale will last in the fridge for 1 1/2 weeks if the leaves are washed, dried, and stored between paper towels in an airtight container.
What about the Dijon Dressing?
- The Dijon dressing will keep in a sealed container in the fridge for up to 7-10 days.
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Best Winter Kale Salad with Gorgonzola and Dijon Dressing
INGREDIENTS
- 2 cups Kale Leaves - washed, dried and cut into bite-sized pieces
- 30 grams Gorgonzola Cheese - crumbled
- ¼ medium HoneyCrisp Apple (optional) - cut into julienne strips
Candied Walnuts
- ½ cup Walnuts
- ½ tbsp Butter - melted
- 1 tbsp Sweetener
- Pinch Salt
Dijon dressing
- 1 Garlic clove
- 3 tbsp Grapeseed or Olive oil
- ½ tsp White vinegar
- ½ Dijon mustard
- ⅛ tsp Salt and pepper
- 3 tbsp Water - divided
INSTRUCTIONS
- Break off pieces of kale from the stem, then wash and dry them thoroughly. Read the post for more info on how to store a bunch of kale for the whole week.
- In a bowl, combine walnuts with melted butter, sweetener and a pinch of salt, then throw them into a pan to toast on medium heat until they are slightly browned. Remove the pan from heat and set it aside to allow the walnuts to cool.
- Blend all the dressing ingredients with 1½ tablespoons of water. Keep blending until the garlic is thoroughly crushed and the mixture has a consistency similar to mayonnaise mayonnaise.
- Add the remaining 1½ tablespoons of water or half a tablespoon at a time until you achieve your desired consistency.
- Slice pieces of the Gorgonzola cheese with a sharp knife, then crumble each slice using your fingers; it will break apart easily.
- Cut the Honeycrisp apple into thin two-inch julienne strips.
- Place kale pieces into a mixing bowl, add two teaspoons of the dressing to the kale and mix until the leaves are coated. Alternatively, you can also drizzle the dressing over the salad when assembled, but covering the kale first guarantees a tasty bite every time.
- Divide the kale, toasted walnuts, Gorgonzola crumbles, and apple strips into two bowls and drizzle a teaspoon of the dressing over the salad. If you prefer your salads with more dressing, feel free to add more to your liking.
RECIPE NOTES
Tips for a tasty Winter salad with Kale and Gorgonzola
- Thoroughly wash kale and store it between layers of paper towels in a container in the fridge.
- Toss the kale with some dressing before adding it to the serving bowl. Then top the salad with the remaining ingredients and drizzle more dressing over it if desired.
- Assemble the salad before serving to prevent the kale from getting soggy.
- There are two ways to serve this salad. If you’re the only one eating it, you can assemble it in individual bowls as I do. Otherwise, you can triple the recipe and prepare a large bowl for a holiday menu. Add dressing and toppings before serving to ensure your salad is fresh and delicious.