Antipasto, meaning ‘before the meal’, is the traditional first course of an Italian feast. Around here though, we believe that a salad can be an entire meal in a bowl that actually fills you up. This Vegetarian Chopped Antipasto Salad, our Hungry Lady Salad Episode 37 is no exception.
Tag: salad dressing
This Caramelized Cabbage Salad with Fennel, Chickpeas and Yogurt Tahini Dressing is one of my new favorite ways to enjoy cabbage. It’s a truly versatile dish that can be served as a side or main course…
If you’ve been following along for a while, you will know that I consider myself an advocate for meal-in-a-bowl salads that actually fill you up, and trust me when I tell you this Kale Chopped Salad delivers. I am all about quick, easy, AND delicious, so not only is this salad incredibly fast to throw together, (perfect for when you’re craving something healthy and filling but don’t want to spend an hour in the kitchen) but the dressing is absolute magic in 3-ingredients.
Make this Hungry Lady Salad in advance and store it for up to 5 days in the fridge, or dig in the moment it’s ready!
Watch Me Make My Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing
How To Make My Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing
Step 1. In a large salad bowl, combine the salad ingredients.
Step 2. In a small bowl, combine the dressing ingredients and whisk or blend until very smooth.
Step 3. Pour dressing over the salad and mix well.
Step 4. Enjoy!
What Else Can I Use?
- Sometimes I have a craving for homemade hummus, but for the sake of time and effort, I highly recommend the Boar’s Head Hummus for a high-quality, readily available option
- I love Tuscan Kale, also known as Lucinato or Dinosaur Kale for this salad and most raw preparations. It’s softer than curly kale, though you could certainly use that if that’s what you can find.
- Use diced onion or shallot instead of the green onions.
This Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing is special because:
It comes together in a flash
It’s packed with flavor
You don’t have to stress about your knife skills!
It keeps in the fridge for up to 5 days
More Hungry Lady Salads:
If you make my Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
If you like full recipe videos, you’ll want to follow me on Facebook and Youtube as I publish new videos daily!
Crunchy Kale Chopped Salad with 3-Ingredient Hummus Dressing
- 1 English cucumber diced
- 2 heads Tuscan kale stemmed and chopped
- 1 head of fennel diced
- 2 red yellow or orange peppers, diced
- 4 green onions thinly sliced
- 1 cup cherry tomatoes diced
- 3/4 cup toasted pumpkin seeds
- ¾ cup feta cheese broken up
Creamy Hummus Dressing:
- ½ cup hummus
- ¼ cup olive oil
- Juice from ½ of a lemon
- ¼ teaspoon Kosher salt
Make the Dressing:
- If your hummus is very smooth and "drippy" this will come together easily in a mixing bowl. If it's thicker, a high speed blender makes quick work of it.
- Combine the dressing ingredients and whisk or blend until very smooth.
- In a large serving bowl, combine all of the salad ingredients.
- Pour dressing over the salad and mix well.
The idea of a harvest-themed salad is nothing new, but when you toss one together with the perfect homemade dressing, it is simply chefs kiss. Here I’ve combined fall favorites like apples and sweet potatoes in this delicious meal-in-a-bowl salad and topped it off with a tangy apple cider vinaigrette – think SweetGreen’s Harvest Bowl…. but better!
This salad is one of my most viral salads on both Tik Tok and Instagram. I never know which salad is going to really resonate with you all, and sometimes I’m surprised. I guess I shouldn’t have been with this one… it utilizes canned artichokes…
Roasted Sweet Potato + Kale Salad with Spicy Cashew Herb Dressing (Vegetarian, Gluten-Free, Dairy-Free)
I did it.
I made my new favorite Hungry Lady Salad.
I have been wanting to do a sweet potato salad for a few weeks now, but I didn’t want it to have a fall seasonal feel which so many sweet potato salad preparations do.
I wanted it to feel fresh, bright, and deeply satisfying. Then I thought to add avocado, use roasted cashews, and a base of soft and tender massaged kale. Top it all with the most delicious creamy cashew and herb salad dressing and BOOM: My new favorite salad.
This salad is absolutely delicious as is, and quite filling despite there being no animal protein, legumes, or grains. It also happens to be paleo, if that’s of interest to you.
Basically, it checks all the boxes.
How To Make Roasted Sweet Potato + Kale Salad with
Spicy Cashew Herb Dressing:
Step 1. Prep the kale by massaging with salt.
Step 2. Roast the sweet potatoes until browned and tender.
Step 3. Blend all dressing ingredients to a smooth consistency in a high-speed blender. This is my favorite one.
Step 4. Add the rest of the salad ingredients to the prepped kale.
Step 4. Drizzle salad dressing over the salad and toss well.
What Else Can I Use?
- I call with curly green kale here, but you can use Tuscan/Lucinato Kale instead if you prefer.
- Don’t care for kale? I won’t judge you, promise. Use shredded purple cabbage or shaved Brussels sprouts instead.
- If you don’t have honey, maple syrup can be used in the dressing.
- There is just a touch of red pepper flakes in the dressing for subtle heat. Feel free to omit for no spice, or increase for more pronounced heat.
- Apple cider or white vinegar can be used instead of rice wine vinegar in the dressing.
- Feel free to use sunflower seeds instead of cashews in both the dressing and salad to keep this nut free.
This Roasted Sweet Potato + Kale Salad is amazing because:
It is flat out DELICIOUS. I have made this salad twice in the last week, and I develop new recipes for a living. That is saying something.
You will learn a, potentially new, technique of how easily salt transforms tough kale leaves into something tender and delicious.
It takes 20 minutes to make, and is easy to throw together any day of the week.
This salad uses curly kale, which is easily available at your local grocery stores. I know some of you had trouble finding Tuscan Kale, the smoother variety, so I’ve got you covered here.
This salad dressing is incredible. It’s a beautiful green color, silky smooth, and slightly sweet from the honey and a little spice from the red pepper flakes. I know you will love it.
If you love sweet potatoes like me, be sure to check out these recipes:
If you make this Roasted Sweet Potato and Kale Salad with Spicy Cashew Herb Dressing, and I hope you do, please leave me a comment here and rate the recipe. Your feedback means a lot to me! You can also post to Instagram and tag me so I can share your creations!
Roasted Sweet Potato + Kale Salad with Spicy Cashew Herb Dressing
- 1 half sheet pan
- 1 High speed blender
- 2 lbs curly green kale about 2 generous bunches
- Kosher salt
- 2 large sweet potatoes, peeled and diced
- 1 tbsp olive oil
- 1 large avocado, diced
- 3 scallions, white and green parts sliced thin
- 1/3 cup unseasoned roasted cashews, chopped
- 1/2 tsp fresh cracked black pepper
Spicy Cashew Herb Dressing
- 1 clove garlic, smashed
- 1 tsp honey
- 1/3 cup unsalted roasted cashews
- 1/2 tsp red pepper flakes
- 1 cup fresh parsley
- 1 cup fresh cilantro
- 1/3 cup unseasoned rice wine vinegar
- 1/2 cup olive or avocado oil
- Preheat the oven to 425 Degrees F.
- Rinse and chop the kale, discarding the tough stem ends.
- Add kale to a very large bowl and top with one teaspoon of salt. Don't worry if it's overflowing a bit, the kale will shrink down while you prep the salad.
- Using your hands, massage the salt into the kale for about 10 seconds. Leave the bowl of kale to the side while you continue with the salad.
- On a large sheet pan, mix diced sweet potatoes with olive oil, 1/2 teaspoon salt, and a few turns of fresh cracked pepper. Spread in an even layer.
- Roast for 15-20 minutes, until browned and cooked through. Set aside at room temperature.
Make the Spicy Cashew Herb Dressing:
- Add all dressing ingredients to a high speed blender and blend for 10-20 seconds, just until smooth and green. If the dressing is too thick, add a tablespoon or two of water.
- Set aside.
Compose the Salad:
- To the bowl of massaged kale, add sweet potatoes, avocado, scallions, cashews, and a few cracks of black pepper.
- Drizzle with the cashew herb dressing and toss well.
- Serve. This salad will also keep in the fridge for up to 5 days.
Are you tired of salads yet? Please say no. Because I have another one for you and it’s a must make. I first posted this salad a couple of months ago on social media and I didn’t realize what a stir it would cause. I…
Forget everything you ever knew about lentil salad. It’s not that I don’t LIKE lentil salad, it’s that I usually don’t LOVE it. This, I love. I usually eat lentil salad wishing there were less lentils. I want more crunch, more texture, more complex flavor.…
Happy Spring, my friends! It’s been a long time coming, I know.
Let’s kick it off with one of my favorite salads, Shaved Spring Salad with Creamy Tarragon Vinaigrette, perfect for Easter or any spring lunch.
When the weather temps start to rise, I lean HARD into salads. You may have picked up on that with a couple of my favorites from last year, this Grilled (Faux) Caesar Salad and Herby Marinated Lentil Salad. I find salads one of the most fun dishes to create. The fitting together of colors, textures, and flavors – acid/creamy/savory/sweet/crunchy… they all need to play off each other and round out the salad to get that unspeakable satisfaction you can’t quite pinpoint. I like to think mine do that, and this one definitely does.
This salad was inspired by a shaved salad Geoffrey Zakarian made when we had him as a guest on The Martha Stewart Show. He used raw egg yolk in his creamy dressing, and this is my version without. I also boosted the color using various vegetable varieties (only partially as a ploy to maybe, please, perhaps, get my kids to try it).
Carrots – I love the tricolor varieties for color, but regular orange carrots work fine!
Frisee – Such a pretty lettuce, and the texture is the perfect blend of soft and textured for this salad.
Asparagus – Asparagus can do a whole lot more than be roasted, this is a great use for fresh asparagus. The thicker the better, to get the most from each stalk.
The colors do all the heavy lifting for you in terms of presentation, be still my pastel loving heart.
“what else can i use?”
- If you can’t find frisee, butter lettuce or fennel are good substitutes
- I use either unsweetened coconut yogurt or a bit of full fat Greek yogurt in the dressing. The coconut yogurt makes this dish vegan. Use whatever plain yogurt you like best.
- Tarragon is beautiful in this spring salad, but if you don’t care for it, basil is a lovely swap.
- A bit of thinly sliced pear is a nice addition to this salad, as is grilled chicken if you’re making it the main course for a Sunday lunch.
I will be eating this salad for months to come, and I highly suggest you do as well. As always, let me know if you make it as I so appreciate your feedback and you!
Shaved Spring Salad with Creamy Tarragon Vinaigrette (Vegetarian, Gluten Free, Vegan Friendly)
- 10 asparagus stalks, the thicker the better
- 4 large radishes or 6 small
- 4 carrots tricolor if available
- 2-3 heads of frisée
Creamy Tarragon Vinaigrette
- 1/4 cup extra virgin olive oil
- 1/4 cup plain yogurt of choice Greek, coconut, etc
- 2 tsp white wine vinegar
- 3/4 tsp Dijon mustard
- 1/2 tsp Kosher salt
- 1/4 tsp fresh cracked black pepper
- 2 tbsp fresh tarragon, finely chopped
- 1-2 tbsp water for thinning dressing
- For the salad:
- Cut the bottoms off of the washed heads of frisée and place in a large, shallow bowl.
- Using a vegetable peeler, shave the asparagus and carrots lengthwise into strips.
- Discard the remnants of vegetable that are too thin to shave.
- Using a mandolin, or a sharp knife, very thinly slice radishes.
- Top the frisée with the prepared vegetables.
For the dressing:
- In a small bowl, combine all ingredients and whisk well until emulsified. Add 1 or 2 Tbsp of water to thin it to desired consistency.
- Top the salad with the dressing, toss, and enjoy!
Love caesar salad dressing but not always crazy about eating raw egg? I feel you. I love a classic caesar, but for everyday, I actually prefer this avocado based dressing. It’s bright, creamy, tart, and delicious. Best of all it comes together in minutes and…