In Absolute Best Tests, Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She’s boiled dozens of eggs, mashed a concerning number of potatoes, and roasted more broccoli than she cares to recall. Today, she tackles kale.
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In Absolute Best Tests, Ella Quittner destroys the sanctity of her home kitchen in the name of the truth. She's boiled dozens of eggs, mashed a concerning number of potatoes, and roasted more broccoli than she cares to recall. Today, she tackles kale.
Today calls for a bang bang cauliflower salad! Oh yes. Crispy, sauce-drenched cauliflower on top of a crisp, delicious kale salad. The flavor is insane. The texture is amazing! If these two things are some of your favorites, why not combine them!? We love kale salads in this house. They are chewy in the best […]
Oh yes. Crispy, sauce-drenched cauliflower on top of a crisp, delicious kale salad. The flavor is insane. The texture is amazing! If these two things are some of your favorites, why not combine them!?
We love kale salads in this house. They are chewy in the best way. Leftovers hold up for lunch the next day because they are so hearty. They take on so many different flavors, but can hold more ingredients than regular old salads. We’re obsessed.
So naturally, why not trash it up with some crispy bang bang cauliflower?!
I’ve made bang bang cauliflower before in the form of tacos! And oh man – we LOVE them. For those tacos, I did more of a tempura-like batter and fried the cauliflower.
For this bang bang cauliflower, I used the air fryer. I suggest using whichever works best for you! The tempura battered and fried version is a little on the airy and lighter side, but of course it requires frying with oil.
The air fryer version is super crispy and delicious, and it requires doing a few batches since best results come when the vegetables are in a single layer.
Either way, when you cover the cauliflower in the bang bang sauce, it is SO GOOD.
Of course, you can always do the classic shrimp instead of cauliflower too.
I’m pretty sure bang bang sauce originated at Bonefish Grille. Homemade here, it’s a mix of mayo, sweet chili sauce and chili garlic sauce. A little creaminess, some sweetness and just the sliiiiightest hint of heat. It’s quite mild, actually.
The combination of textures here is what really sells me. The crispy, creamy cauliflower. The chewy, crisp kale. It is SUCH a delish mix that I can’t get enough.
For the kale salad, I just did a simple base that I often do. Massage the kale with olive oil and let it sit for a bit. Toss with lime juice, salt and pepper. Toss in a few pickled onions for more crunch and flavor, along with shaved parmesan.
This seems extra simple but truly it is all you need. We really like that kale base alone, and when it has the cauliflower on top, it’s absolutely perfect.
Simple enough to let the cauliflower shine, but it has enough flavor to be a REALLY good base.
Preheat your air fryer to 400 degrees F. I like to have a wire rack sitting near to place the breaded cauliflower before it’s all ready to go.
Cut the cauliflower into florets. In one large bowl (or plate), lightly beat the eggs. In another bowl or plate, combine the panko and fine breadcrumbs. Dip each piece of cauliflower in the the egg, then coat in the breadcrumbs. Place it on the wire rack until you have enough finished to do a batch in the air fryer. I found that for one head of cauliflower, I had to do two batches.
Once the cauliflower is breaded, place it in a single layer in the air fryer. Spray it with the olive oil spray. This helps it brown and get crispy.
Set the air fryer for 15 minutes. After 15 minutes, remove the cauliflower with kitchen tongs and place them on a plate. Repeat with another batch of cauliflower if needed.
As a note, when the cauliflower is air frying, I like to make the salad. To make the kale salad, place the kale in a bowl. Drizzle on the olive oil and using your (clean!) hands, massage the kale for a few minutes, until all the leaves are coated. This breaks down both the toughness and bitterness. Let it sit for 10 minutes.
To make the bang bang sauce, whisk together the mayo, sweet chili sauce and chili garlic sauce. Sprinkle in the chives.
Once all of the cauliflower is done, drizzle it with the bang bang sauce and toss.
Squeeze the lime juice on the kale salad and sprinkle with salt and pepper. Toss with the shaved parmesan and pickled onions. Top with the bang bang cauliflower and serve!
This sausage kale skillet gnocchi is weeknight meal perfection! It’s one of those meals that you can throw together quickly, it tastes amazing AND the leftovers are delicious. I mean, it doesn’t get any better than that. This skillet starts with browning some smoked sausage and then adding in kale until it cooks down a […]
This sausage kale skillet gnocchi is weeknight meal perfection!
It’s one of those meals that you can throw together quickly, it tastes amazing AND the leftovers are delicious. I mean, it doesn’t get any better than that.
This skillet starts with browning some smoked sausage and then adding in kale until it cooks down a bit. While this happens, boil some gnocchi then add it into the pan. Throw in your parmesan and a bit of stock and oh MY.
Dinner is served.
I’m all about dinner but one of my goals for the new year is to perfect dinner in our house every weeknight. By that, I mean to have more of a plan, have it ready at a certain time every night and get the kids in a great routine of looking forward to dinner and enjoying it.
Growing up, dinnertime was one of my favorite parts of the day so that’s my goal!
And we’re starting with this delish gnocchi skillet. You may eat everything out of the pan before it makes it to a plate!
Ugh! I just can’t take how good this is.
I like to use prepared smoked turkey sausage for this recipe – as I do with all my smoked sausage recipes. It’s just my preference. But feel free to use a smoked pork sausage or any other pre-cooked sausage that you enjoy!
When it comes to the gnocchi, I buy shelf stable and it’s just so simple. Only takes a few minutes to cook.
The kale is wilty and chewy and delicious flavored. The light sauce comes together with chicken stock and parmesan. It’s not an overly saucy skillet, which is exactly how I like these meals. There is enough to give it some flavor and keep the dish moist, but the ingredients are swimming in anything.
Throwing everything in the skillet is easy and simple. And honestly, you could probably even try my sheet pan gnocchi method with these ingredients too.
This sausage kale skillet gnocchi is loaded with flavor and such a delicious, simple weeknight meal. Parmesan and pepper flakes top it off!
Course Main Course
Cuisine American
Prep Time 10minutes
Cook Time 20minutes
Total Time 30minutes
Servings 4people
Author How Sweet Eats
Ingredients
1poundgnocchi
1tablespoonsolive oil
1shallot,minced
2garlic cloves,minced
12ouncesprecooked smoked turkey sausage,sliced into rounds
1large bunch of kale,stems removed and chopped (you want about 4 to 6 cups)
¾cupchicken stock
¾cupfinely grated parmesan cheese
pinchred pepper flakes
kosher salt and pepper
Instructions
Bring a pot of salted water to a boil. Once it boils, cook the gnocchi according to the package directions.
While the water is boiling, Heat a large skillet over medium heat. Add the olive oil with the shallots and garlic. Cook for 1 to 2 minutes. Add in the sliced sausage and cook until the sausage is browned on both sides, about 2 to 3 minutes per side.
Add in the chopped kale and stir. Cook for 5 to 6 minutes, until it wilts a bit. Stir in the chicken stock and let it warm for a few minutes, continuing to wilt the kale.. Add the gnocchi to the pan. Stir in the parmesan cheese. Cook for a few more minutes to bring everything together. Taste and season with salt and pepper if needed. Sprinkle with red pepper flakes and serve!
Leftovers of this are great - you may want to add a bit of stock if it dries out when reheating.
If you’ve never tried panzanella, you’re in for a treat!
Greens are tossed with a medley of fall vegetables, jumbo sourdough croutons (yes, we said jumbo), and tangy-sweet, grainy mustard dressing. Just 30 minutes required for this deceptively wholeso…
If you’ve never tried panzanella, you’re in for a treat!
Greens are tossed with a medley of fall vegetables, jumbo sourdough croutons (yes, we said jumbo), and tangy-sweet, grainy mustard dressing. Just 30 minutes required for this deceptively wholesome comfort meal.
Origins of Panzanella
Panzanella is a bread salad that’s believed to have originated in Tuscany, Italy. And it may have been invented by peasants as a way to use up stale bread.
I don’t know about you, but I need a good salad right about now. I’ve been kind of over doing the comfort foods lately and my body is like, “pleeeease, can I have some fresh vegetables??” But I’m still trying to enjoy these fall vibes, so I whipped up this Autumn Kale and Sweet Potato Salad. It meal preps well, which means that every time I open my fridge there is a delicious salad staring at me, ready to be eaten. That helps. That helps a lot. 😛
I don’t know about you, but I need a good salad right about now. I’ve been kind of over doing the comfort foods lately and my body is like, “pleeeease, can I have some fresh vegetables??” But I’m still trying to enjoy these fall vibes, so I whipped up this Autumn Kale and Sweet Potato Salad. It meal preps well, which means that every time I open my fridge there is a delicious salad staring at me, ready to be eaten. That helps. That helps a lot. :P
How Long Do the Salads Last?
Thanks to the heartiness of kale and the low moisture ingredients, you can prep this salad and keep it in your fridge for about five days. You can either keep the dressing separate, or toss the salad in the dressing ahead of time to help soften the kale. If you do toss the salad in the dressing before storage, you may want to make extra dressing, as some of it will be absorbed as the salad refrigerates.
Can I Use a Different Green?
Yes, if you are not a fan of the texture of kale, you can swap it out for spinach. You might also consider trying lacinato kale, which is a little bit softer than the curly kale I used. You can also make this salad over finely shredded cabbage and carrots, which would be similar to my Sweet Crunch Winter Salad.
What Other Dressings Can I Use
This slightly sweet and savory Maple Tahini Dressing is by far the best match for these flavors, but if you must swap it out for something else I would go with some sort of sweet vinaigrette, like either a honey poppyseed, apple cider or pomegranate vinaigrette, honey mustard dressing, or even a raspberry vinaigrette.
Swap Out the Sweet Potatoes
If you happen to have leftover roasted winter squash of any kind (butternut, acorn, delicata, pumpkin, kabocha, etc.) you can use that in place of the sweet potatoes and still have all those fall flavors! I just find sweet potatoes to be easier to source and prepare, so I chose those today.
Autumn Kale and Sweet Potato Salad
This fresh and crisp Autumn Kale and Sweet Potato Salad is chock full of fresh produce, but still has all those cozy fall flavors!
Preheat the oven to 400ºF. Peel and dice the sweet potatoes into 1/2-inch pieces. Place the sweet potatoes on a parchment lined baking sheet and add the cooking oil, cinnamon, cumin, smoked paprika, and salt. Toss the sweet potatoes until they are coated in oil and spices.
Roast the sweet potatoes for about 30 minutes, or until they are tender and browned on the edges, stirring once half way through.
While the sweet potatoes are roasting, prepare the rest of the salad. Start with the dressing. Add the tahini, water, lemon juice, maple syrup, garlic powder, cayenne pepper, and salt to a blender or bowl. Blend or whisk together until the ingredients are emulsified and smooth. Set the dressing aside.
Pull the kale leaves from the tough woody stems and rinse them well in a colander with cool water. Drain the kale well, then slice it into thin strips (they don't have to be perfect, so don't stress about this, just aim for smaller pieces). Divide the sliced kale between four bowls or containers.
Cut the apple into quarters and remove the core. Cut each quarter into thin slices. Add the apple slices to each container.
Add 1 Tbsp each of the pepitas, chopped pecans, and dried cranberries to each container. When the sweet potatoes are finished roasting, let them cool for about 5 minutes, then divide them between the containers. Divide the dressing between four small containers. Enjoy the salad immediately or refrigerate up to five days.
Notes
*Use a sweet or sweet-tart variety of apple. I used Honeycrisp, but Gala would be another nice option.
How to Make Autumn Kale and Sweet Potato Salad – Step by Step Photos
Start with the sweet potatoes. Preheat the oven to 400ºF. Peel and dice 2 lbs. sweet potatoes into ½-inch cubes. Place the sweet potatoes on a parchment lined baking sheet, drizzle with 1 Tbsp oil, ¼ tsp cinnamon, ¼ tsp ground cumin, ¼ tsp smoked paprika, and ¼ tsp salt. Toss until the sweet potatoes are coated in oil and spices.
Roast the sweet potatoes for about 30 minutes, or until they’re tender and browned on the edges, stirring half way through roasting.
While the sweet potatoes are roasting, prepare the rest of the salad. Begin with the dressing. Add ¼ cup tahini, ¼ cup water, 2 Tbsp lemon juice, 2 Tbsp maple syrup, ¼ tsp garlic powder, ⅛ tsp cayenne, and ¼ tsp salt to a blender or bowl. Blend or whisk until the ingredients are smooth.
Pull the kale leaves from the woody stems and give them a good rinse with cool water in a colander. Drain well, then slice the kale into thin strips (this doesn’t have to be perfect, so don’t stress, just aim for smaller pieces).
Cut a large apple into quarters, then remove the core. Slice each quarter into thin slices.
When the sweet potatoes are finished roasting, let them cool for about five minutes. Divide the kale between four bowls or meal prep containers, followed by the apple slices, and the roasted sweet potato.
Then add 1 Tbsp dried cranberries, pepitas, and chopped pecans to each bowl or container. Divide the dressing into four small containers as well.
Drizzle the maple tahini dressing over top, then enjoy!
Or refrigerate the salad up to five days and enjoy later. :)
This comforting curry is inspired by our DIY green curry paste, which is a fusion of classic Thai green curry paste with flavors like lemongrass, garlic, and citrus, as well as whole spices like coriander and cumin seed.
I dreamt up this dish after ma…
This comforting curry is inspired by our DIY green curry paste, which is a fusion of classic Thai green curry paste with flavors like lemongrass, garlic, and citrus, as well as whole spices like coriander and cumin seed.
I dreamt up this dish after making a dressing with this beloved green curry paste and pouring it over fresh kale, Instant Pot chickpeas, and perfect roasted potatoes. While delicious, I knew it would be next level if cooked and married with coconut milk.
Every once in a while when a stomachache or upset digestion comes along, nothing sounds quite as comforting as broth. Enter this 1-Pot Gut-Calming Vegetable Broth.
It’s versatile — taking advantage of whatever veggies and aromatics you have on hand — …
Every once in a while when a stomachache or upset digestion comes along, nothing sounds quite as comforting as broth. Enter this 1-Pot Gut-Calming Vegetable Broth.
It’s versatile — taking advantage of whatever veggies and aromatics you have on hand — and can be used in place of store-bought vegetable broth in cooking. And it comes together in 1 pot in about 1 hour.
We also include a recipe for a quick and easy miso tonic for maximum flavor and minerals.
Want to eat more veggies? Make this breakfast vegetables scramble! It’s got lots of colorful veggies to start the day right…with a plant based / vegan option. Want to eat more breakfast vegetables? You’re not alone. Eating more veggies to start the day is starting to trend. Because let’s face it: the American breakfast is largely based on carbs and sugar. Pancakes, waffles, muffins…all sugary. So health-minded people have been asking: why not re-imagine breakfast? Let’s infuse veggies into the first meal of the day, too. How to eat vegetables for breakfast? Try this Breakfast Vegetable Scramble! You can make it two ways: with eggs or tofu, depending on your diet. It’s full of savory flavor…and loaded with nutrients, too. Ingredients in this breakfast vegetables scramble This scramble is unlike most breakfast recipes…it’s loaded with vegetables! There are lots of vegetables you can eat for breakfast: here are the ones we chose. But you can feel free to customize this recipe as you choose! (See below.) The main ingredients in this breakfast vegetables scramble are: Bell pepper: 1 medium red bell pepper provides a whopping 169% of your daily vitamin C! (Source) That means eating 1 serving of this scramble […]
Want to eat more veggies? Make this breakfast vegetables scramble! It’s got lots of colorful veggies to start the day right…with a plant based / vegan option.
Want to eat more breakfast vegetables? You’re not alone. Eating more veggies to start the day is starting to trend. Because let’s face it: the American breakfast is largely based on carbs and sugar. Pancakes, waffles, muffins…all sugary. So health-minded people have been asking: why not re-imagine breakfast? Let’s infuse veggies into the first meal of the day, too. How to eat vegetables for breakfast? Try this Breakfast Vegetable Scramble! You can make it two ways: with eggs or tofu, depending on your diet. It’s full of savory flavor…and loaded with nutrients, too.
Ingredients in this breakfast vegetables scramble
This scramble is unlike most breakfast recipes…it’s loaded with vegetables! There are lots of vegetables you can eat for breakfast: here are the ones we chose. But you can feel free to customize this recipe as you choose! (See below.) The main ingredients in this breakfast vegetables scramble are:
Bell pepper: 1 medium red bell pepper provides a whopping 169% of your daily vitamin C! (Source) That means eating 1 serving of this scramble you’ll stock up on 85% of your vitamin C for the day.
Baby kale and spinach: Kale is one of the most nutrient dense foods on the planet; it’s packed with nutrients like Vitamin K, anti-oxidants and more (read more here).
Avocado: You can serve avocado on the side in this breakfast. Avocados are rich in fiber with 25% of your daily value, full of heart healthy good fats, and loaded with vitamin and nutrients (source).
Eggs: They’re not breakfast vegetables, but eggs are also a healthy food. One egg has 75 calories, 7 grams of protein, and lots of nutrients. Recent research has found that eggs can increase the good cholesterol the body needs.
Tofu: For a plant-based option, you can use tofu instead! See below for nutrition info.
What other breakfast vegetables can you add?
This breakfast vegetables scramble is very customizable based on the vegetables that you have on hand! You can use so many more vegetables for breakfast. Here are some vegetables that we’d recommend:
For the broccoli and carrots, make sure to cut them small. You may find you need to cook a few minutes longer than the timing specified below since they are hard vegetables. Looking for more ideas? See these Best Vegetables to Eat Today.
This tofu scramble is a healthy vegan breakfast idea full of vegetables
Vegan variation: make a tofu scramble!
Don’t want to eat eggs with your breakfast vegetables? Use tofu instead! This Tofu Scramble is so full of savory flavor, it tastes remarkably similar to eggs! Alex and I don’t eat 100% plant-based, but we adore tofu scrambles when we want a vegan option.
Is tofu healthy? Per the Harvard TH Chan School of Nutrition, soy is a nutrient-dense source of protein that can safely be consumed several times a week. It’s likely to provide health benefits, especially when you eat it as an alternative to red meat and processed meat.
Ways to eat breakfast vegetables
Want other breakfast vegetables ideas? Here are some more ways to load vegetables onto your plate in the morning:
Make toast and load it with veggies. Try Avocado Toast. Or spread toast with hummus or goat cheese and add sauteed vegetables.
Make an omelette loaded with greens. Try this Parmesan Omelette and use any greens you like: spinach, kale or chard.
Sides to serve with this vegetable scramble
Want to serve an impressive breakfast or brunch? Here are a few great sides for this breakfast vegetable scramble:
Hash Browns: These Hash Browns in the Oven are perfect for sliding into the oven while you make a saute. Or make traditional Homemade Hash Browns in another skillet.
Sweet Potato Hash Browns: Try Sweet Potato Hash Browns are baked in the oven, making them simple to prep.
Breakfast Potatoes: These Pan Fried Potatoes are full of big flavor and take just 15 minutes.
This breakfast vegetables scramble recipe is…
Vegetarian, gluten-free, plant-based, vegan, and dairy-free.
Prep the eggs or tofu: In a medium bowl, crack the eggs and whisk them together until well-beaten. Stir in the shredded cheese, fresh herbs, kosher salt, and plenty of fresh ground pepper. Or, complete Step 1 of the Tofu Scramble.
Cook the vegetables: Heat the olive oil over medium high heat. When hot, add the onion and peppers. Cook 3 to 4 minutes until tender and just starting to brown, stirring occasionally. Reduce heat to low. Add a pinch of salt and the baby greens. Cook for 30 seconds until wilted. Remove and set aside.
Cook the eggs or tofu: Keep heat on low. Pour in the eggs. Cook for 20 to 30 seconds. When the eggs just start to set, use a flat spatula to scrape sections of eggs, gently stirring constantly until cooked but still soft, about 1 minute. Or, complete Step 2 of the Tofu Scramble.
Add the vegetables and serve: Add the veggies back to the pan with the eggs or tofu. Stir for a few seconds until combined and warmed. Serve immediately.
Homemade Acai Bowl or Acai Smoothie This colorful smoothie bowl is full of nutrient-dense tropical fruits and almond butter.
Healthy Banana Bread Muffins These muffins are made of 100% oats: no flour! They’re a great way to eat oatmeal on the go.
Everyday Baked Oatmeal You’ll be blown away by the flavor of this baked oatmeal! It’s so easy to make and endlessly versatile: a true go-to recipe. Vegan variation, too!
Nothing beats this honeycrisp quinoa salad on a Monday. And it’s no secret that I love a good september salad! Because kale, honeycrisps, and anything else I can grab to celebrate the seasons – the end of summer and start of fall – are perfect together in one big bowl. Years ago I made this […]
Nothing beats this honeycrisp quinoa salad on a Monday.
And it’s no secret that I love a good september salad!
Because kale, honeycrisps, and anything else I can grab to celebrate the seasons – the end of summer and start of fall – are perfect together in one big bowl.
Years ago I made this harvest honey crisp salad. The cinnamon shallot vinaigrette is the star of the show in this one! And, the double nuts.
Then, I made a september kale salad, with figs and apples and pancetta and goat cheese. All sounds incredible right? That’s topped off with a maple cider vinaigrette and it deeeelish.
See? I’m just a little into september salads…
For today’s salad, I’m keeping the kale and honeycrisps, but adding in some quinoa for satiety, some feta cubes, pistachios for savory, buttery crunch and dried tart cherries.
Oh my word. This is heaven. It has EVERYTHING.
And then! It’s all drizzled with an apple cider vinaigrette. If you love a salty+sweet combo, you will adore this. It’s amazing.
Give me all the apple cider things!
The base is tuscan kale, which is my absolute favorite for salads. You can use curly green too, of course. When the kale is massaged (yes, it’s massaged!) with the dressing, it becomes tender and chewy, in a really good way.
Then we have the crunch from the nuts. The big juicy chunks of apple. The feta cubes which are tangy and cheesy and lovely. Then sweet chewiness from the cherries.
A salad like this is the perfect way to transition from summer to fall. It’s refreshing enough to hit the spot on warm late summer nights, but adds enough flavor to get you excited for autumn produce.
This honeycrisp quinoa salad is made with kale, feta, pistachios, dried cherries and an incredible apple cider vinaigrette.
Course Salad
Cuisine American
Prep Time 30minutes
Total Time 30minutes
Servings 4people
Author How Sweet Eats
Ingredients
½cupcooked quinoa
1large bunch lacinato kale,leaves removed from stems (you want 4 to 6 cups)
2honey crisp applescubed
6ouncesfeta cheesecubed
⅓cupdried tart cherries
¼cupchopped roasted pistachios
apple cider vinaigrette
⅓cupapple cider
1tablespoonfreshly squeezed lemon juice
1garlic clove,finely minced or pressed
pinchof salt and pepper
pinchof freshly ground nutmeg
1/2cupextra virgin olive oil
Instructions
This is a great dish to use up leftover quinoa, but if you don’t have it made, start with that! Make a batch of quinoa first and while it cooks (it will take about 15 minutes), chop your other ingredients.
Chop the kale and place it in a bowl. Drizzle it with about 2 tablespoons of the apple cider vinaigrette and massage the kale with your hands for 1 to 2 minutes. Let it sit for at least 5 minutes.
If you are using just-cooked quinoa (so it's warm), you can put it over the kale to wilt it a bit. If it's cold or room temp, that is fine too. Once the kale has rested, add in the quinoa, apples, feta, pistachios and cherries. Toss well and drizzle on more of the dressing. Serve!
This salad stays surprisingly well overnight - the apples may slightly brown a bit, but if you seal it in a container, the leftovers are great.
apple cider vinaigrette
Whisk together the apple cider, lemon juice, garlic, salt, pepper and nutmeg. Whisk constantly while streaming in the olive oil. This dressing stays great sealed in the fridge for a few days.
With warmer weather comes lighter cravings, and this incredibly fresh Pad Thai-inspired salad has been one of our go-to meals this summer.
Vegetables like carrots, cucumber, and cabbage are thinly sliced or “noodled” and tossed in a bright, citrusy pe…
With warmer weather comes lighter cravings, and this incredibly fresh Pad Thai-inspired salad has been one of our go-to meals this summer.
Vegetables like carrots, cucumber, and cabbage are thinly sliced or “noodled” and tossed in a bright, citrusy peanut dressing with a kick thanks to red pepper flake. It’s like summer in a bowl. Let us show you how it’s done!
This 30-minute noodle salad begins with making the sauce, which is inspired by Thai flavors.