Kale Salad With Roasted Red Pepper Dressing

5 from 2 votes
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This kale salad with roasted red pepper dressing is an unmatched flavor combination. It pairs beautifully with any meal, or top it with fried halloumi, fish or chicken for a satisfying meal. Bursting with unexpected savory flavors this will be your new favorite.

Roasted Red Pepper Kale Salad in bowls with avocado on top.
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Why Make This Roasted Red Pepper Kale Salad

It’s a great change up from the usual salad. This salad is hearty, savory and the panko gives it a nice crunch. You can add all sorts of toppings to this salad and the roasted red pepper dressing is to dies for. I am a huge roasted red pepper fan so I am always looking for ways to incorporate them into my meals.

This salad will quickly become your go to for entertaining or for a hearty weeknight meal or side companion. Try my Kale & Lentil Salad or Kale Crunch Salad for another GREAT salad.

Ingredients Needed

Roasted Red Pepper and kale salad ingredients in bowls.

Please note optional toppings for this salad not included in the photo: Fresh chopped cucumbers, tomatoes, fried halloumi, shredded chicken and more!

Kale. Chopped and stemmed. You may also sub spinach for this salad.

Panko Crumbs. Bread crumbs will also work. These are optional but it gives the salad a nice texture with the creamy dressing.

Avocado. Optional for topping.

Seasoning. Salt, Oregano, Garlic Powder.

Fresh Garlic. One small clove for an extra garlicky punch.

Tahini. For the dressing.

Honey. For the dressing. Maple syrup will also work.

Lemon Juice. Fresh squeezed will work best.

Roasted Red Peppers. I use the pre roasted from the jar.

Sun Dried Tomatoes. In the oil.

How To Make This Recipe

Chopped kale in a bowl.

Step one. Clean and stem your kale. Chop into bite sized pieces and add to a large bowl. Measure out your panko and set to the side. Chop up any additional toppings and set to the side (tomatoes, cucumbers).

Step two. Add all the roasted red pepper dressing ingredients into a food processor or high speed blender. Blend until creamy. Add in 1 tbsp of water at a time and blend if dressing needs to be thinned. *Note all tahinis are different and may require a little more water to thin.

Step three. Drizzle dressing over kale and then add in all toppings and optional toppings: panko crumbs, avocado, cucumbers, tomatoes, halloumi, chicken or whatever you choose. Toss together well. Serve and enjoy!

Kale Salad With Roasted Red Pepper Dressing up close in a bowl.

Recipe FAQ’s

Can I use different greens?

Yes, spinach or mixed greens would work well

What can I pair this with?

I top mine with fried halloumi (a hard cheese) or chicken. It pairs great with salmon, tofu, shrimp and more!

Does it need the panko?

No! you can use breadcrumbs or you can skip this, I like it for texture.

How long will this keep?

In the fridge with dressing tossed, about 3 days. If you wait to toss the dressing then you can do 4 days. The dressing may need to be thinned a little after refrigeration.

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Kale Salad With Roasted Red Pepper Dressing
5 from 2 votes

Kale Salad With Roasted Red Pepper Dressing

This kale salad with roasted red pepper dressing is an unmatched flavor combination. It pairs beautifully with any meal, or top it with fried halloumi, fish or chicken for a satisfying meal. Bursting with unexpected savory flavors this will be your new favorite.
Prep: 10 minutes
Servings: 4

Ingredients 

For the salad

  • 8 cups chopped kale
  • ¼ cup panko bread crumbs, *see notes
  • ½ cup chopped cucumber , *optional
  • 1 avocado sliced, for topping

Red Pepper Dressing

  • ¼ cup tahini, *see notes
  • cup roasted red peppers, *see notes
  • 1 tbsp sun dried tomatoes, in oil
  • ¼ cup warm water
  • tsp honey
  • tsp lemon juice
  • tsp garlic powder
  • ¼ tsp sea salt

Instructions 

  • Clean, stem and discard stem from your kale. Chop into bite sized pieces and add to a large bowl. Measure out your breadcrumbs and set to the side. Chop up any additional toppings and set to the side (tomatoes, cucumbers, halloumi whatever you desire).
  • **** Add all the roasted red pepper dressing ingredients into a food processor or high speed blender. Blend until creamy. Add in 1 tbsp of water at a time and blend if dressing needs to be thinned. *Note all tahinis are different and may require a little more water to thin.
  • Drizzle dressing over kale and then add in all toppings and optional toppings: panko breadcrumbs, avocado, cucumbers, tomatoes, halloumi, chicken or whatever you choose. Toss together well. Serve and enjoy!

Notes

*any bread crumb will work, you may also omit
*be sure it is well stirred
*I buy the jarred roasted red peppers, you may also roast your own.

Nutrition

Calories: 250kcal | Carbohydrates: 21g | Protein: 9g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Sodium: 415mg | Potassium: 885mg | Fiber: 10g | Sugar: 5g | Vitamin A: 13554IU | Vitamin C: 138mg | Calcium: 384mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Author: Bailey
Prep Time: 10 minutes
Course: Salad
Cuisine: American
Servings: 4
Calories: 250
Keyword: 10 minute, easy meals
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Recipe Rating




1 Comment

  1. 5 stars
    There’s nothing better than a good salad. We can’t get enough of this dressing!