I know a kale salad recipe doesn’t sound very holiday table appropriate but trust me, this one is different.
To start, it’s warm and absolutely loaded with flavor! I start by sautéing some onions and garlic with a little miso paste and a splash of white wine. Then comes the secret ingredient, a few drops of liquid smoke to add the most irresistible hint of smokiness in the background!
I got a bottle of liquid smoke at the grocery store for less than two dollars. It was in the ketchup section.
Then add in the kale and season generously with salt and pepper. Once warmed through I’ll toss in a handful of toasted walnuts for crunch, some chewy raisins for a touch of sweetness, and a sprinkle of vegan feta cheese to tie it all together!
The result is an incredible vegan side dish recipe that is unlike any salad my Thanksgiving guests have ever had before! They really flipped over it and I think your friends and family will too!
Hope you enjoy! Happy Holidays!
Warm Savory Kale Salad with Walnuts, Vegan Feta and Smokey Miso Wine Sauce
Ingredients
- 2 tbsp avocado or olive oil
- 3/4 cup chopped red onion
- 3 cloves garlic
- 1 tbsp chickpea miso paste
- 5 drops liquid smoke
- 1/3 cup dry white wine
- 2 bunches dino kale about 24 stems
- 1/4 tsp each kosher salt and black pepper plus more to taste
- 1/3 cup water
- 2 handfuls walnuts
- 2 handfuls raisins
- 2 handfuls vegan feta cheese I use Follow Your Heart or VioLife
Instructions
Prep
- Wash and de-stem the kale, then slice into thin ribbons and set aside.Chop the onions and mince the garlic and set that aside too.
Toast
- In a dry frying pan set to medium heat, add the walnuts and toast for about 3 minutes or until lightly golden brown and fragrant. Transfer to a plate and set aside for now.
Sauté
- Wipe out the frying pan and add the avocado oil and onions. Saute for 3 minutes, then add the garlic and cook for another 1-2 minutes. Next add the miso paste, liquid smoke and white wine, cooking on medium heat for about 1 minute while stirring to dissolve the miso paste. Then add the kale and the water. Cover and steam for 3-4 minutes and then season with salt and pepper.
Dress it Up
- Add the toasted walnuts, rasins, and vegan feta cheese. Mix well (I find it easiest to do this with tongs) and serve!
If you like this recipe please leave a comment and rate this post below! And if you’re on Instagram, tag me in a pic so I can see your recreation! @nikkivegan
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Hey! I’m Nicole and I make practical vegan recipes for REAL life. I cook with simple, easy to find ingredients and I’m passionate about creating delicious plant-based meals that everyone will love!
I hope you enjoy my recipes and videos :) Happy Cooking!
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Hey Nikki! Is there any universe where this could be made the night before?
Thanks!
Author
I love eating the leftovers as a cold salad the next day, so it could work! But if you’re going to be entertaining, I think a combo of mostly made the day before and then assembled day-of would be ideal. For example, I would chop the onions and garlic, toast the walnuts, and cut up the kale the day before. Get all of the sauce ingredients ready and keep them in the fridge together. Then, just before serving, gather your prepped ingredients and sauté the veggies and kale. It can be made in about 10 minutes this way! Hope that helps 🙂