Crunchy kale and crisp red cabbage with sweet, grilled pineapple tossed in a zesty orange ginger dressing.
Course Salads
Cuisine American
Keyword grilled pineapple, kale salad
Prep Time 15 minutesminutes
Total Time 15 minutesminutes
Servings 2to 4 servings
Calories 498kcal
Author Lauren
Ingredients
Grilled Pineapple Kale Salad
1head curly kaleabout 4 cups, chopped fine
2cupshaved red cabbage
1 ½cupsgrilled pineappleabout ½ pineapple, cored
1tablespoonblack sesame seeds
2tablespoonsslivered almonds
Orange Ginger Dressing
½cuporange juicefresh squeezed
1teaspoonginger paste
2tablespoonsrice wine vinegar
¼cuptoasted sesame oil
1tablespoonsugaror preferred sugar substitute
Instructions
Grilled Pineapple Kale Salad
Grilling the pineapple¹: using either an outdoor grill or indoor grill pan, sear the pineapple on each side just long enough for grill marks to appear and slightly caramelize the pineapple.
In a large bowl, combine the kale and red cabbage. Toss with the dressing until fully coated.
Add in the black sesame seeds and grilled pineapple. Lightly mix, but not so much all the pineapple falls to the bottom.
Sprinkle with slivered almonds over the top and serve.
Orange Ginger Dressing
In bowl or small container, combine all ingredients.
Whisk together vigorously OR use a hand blender and pulse 10 to 15 times until emulsified.²
Notes
¹I purchased the ready to go rings of fresh pineapple that are already sliced, peeled and cored in the produce department. Because it wasn't quite grilling weather, I heated up my cast iron grill pan on the stove and seared the pineapple on each side.²Emulsified is just a fancy way to say that the oil is incorporated with the rest of the ingredients so it doesn't separate.