Grilled Kale Salad

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grilled kale salad Who knew you could grill kale? I didn’t. It wasn’t until I saw this technique done in a book called, Hero Food by Chef Seamus Mullen’s, that I got inspired to do it. Actually, the minute I saw it I knew I had to try it, why not, I grill everything else!

garden kale We grow a ton of kale, we have it all over our garden, three different varieties so I’m always thinking of ways to use it up, as it keeps growing well into the fall. I’ve made kale chips in the past and I have to admit I didn’t like them at all, but I’ve since realized it was the way I made them, they lacked flavor. With a little more seasoning and a little more olive oil I’ve come to love those crispy little chips, maybe it’s an acquired taste I don’t know, but they’re very addicting if they’re made right!garden bounty Our tomatoes are finally getting red, it’s exciting to walk out into the garden everyday to see what kind of loot we have vine ripened and ready to pick. grilling kale Tossing the kale in a mixture of olive oil, balsamic, lemon zest and garlic gives you a nice base for a salad or just to eat as is.grilling kale The kale leaves hold up very well on the grill with the stems and all. Don’t walk away because it just takes one to two minutes per side. You could grill up a large platter in a few minutes!grilled kale Grilling brings out a rich smokey flavor with a texture that is crunchy and chewy at the same time, and it looks quite unique on a platter, something you don’t see often.grilled kale salad  As I said you could eat it right off the grill as a side dish to fish, poultry, beef or pork or you might want to break it up and toss it into a salad like I did.grilled kale with grilled veggies For my grilled kale salad I used vegetables that I had previously grilled, eggplant, zucchini, yellow squash, corn, yellow and red peppers. In addition to that I added fresh cherry tomatoes and goat cheese to the salad with an extra drizzle of my vinaigrette over the top. Summertime freshness that is so good for you!

Grilled Kale Salad
  • Adapted from Chef Seamus Mullen's
  • 1 cup olive oil
  • 2 cloves garlic, finely minced
  • 2 tablespoons, balsamic vinegar
  • 2 bunches of kale, washed and spin dried, any variety with big leaves will do
  • zest and juice of 1 lemon
  • salt and pepper to taste
  1. Pre-heat grill.
  2. In a large mixing bowl combine olive oil, garlic, vinegar, juice, zest and kale. Toss until well coated.
  3. Lay kale side by side in a single layer on top of the grill until crispy, 1 - 2 minutes per side.
  4. Pile the kale in a big stack on a large platter or break up and place into a salad.
  5. For salad add grilled assorted veggies, goat cheese and sliced cherry tomatoes.
  6. VINAIGRETTE RECIPE to drizzle on top.
  7. 3 parts good olive oil to 1 part wine vinegar, a splash of balsamic, 1 smashed garlic clove, a dollop of Dijon mustard, 1 teaspoon of oregano, 1 teaspoon of kosher salt, ground pepper to taste. Whisk everything together.
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  1. A friend printed a recipe of summer veggie slaw that she had at a party over the weekend and just thought it would be nice to share something she was so impressed with. Coincidentally I was going to a party that upcoming weekend so no thinking of what to bring, on my part. This was how I was introduced to your website. Since then, your website is my go to anytime I am planning a dinner party or attending one. All of your recipes are fresh, unique, tasty and not overly difficult. For a busy working Mom of two little girls I am so grateful. We have enjoyed so many recipes since early summer, when introduced to your site. I find myself getting caught up for hrs. I am not Italian but think someone in my heritage must have been as each and every one of your recipes delight me and intrigue me immensely. I used to get so overwhelmed with websites, magazines, tryign to find the perfect recipe. I have a sense of relief since discovering your site. Thank you for all your evident effort!

  2. I haven’t tried to grow kale in my gardens yet, but then that’s a good thing for this year when everything nearly drowned due to the crazy rainfall here. You’ve inspired me to include it next year! But in the meantime, what a great way to prepare kale! You’re so right, Marie….it is delicious when prepared correctly and you’ve definitely succeeded with this salad!


  3. This looks and sounds unbelievably delicious, yum!

    Sparkles and Shoes

  4. Do I cut off the kale stems and just eat the leafy portion?

  5. Karen O'Brien says

    Made this today for lunch–I didn’t have kale, but substituted rainbow chard from my garden. “Hubby” and I loved it! You come up with the best recipes and all so healthy~thanks again for the post!

  6. Would never have though to grill kale leaves. I’m sure it adds a lovely smokey flavor to your beautiful salads. The first thing I would do is pick all the eggplant off the salad. That’s my favorite part. Have a good weekend, Marie.

  7. Antonette Pizzolla says

    Happened on your blog through another favorite..Adri’s and have to say reading your about me I feel like I know you already!! Will be enjoying reading and following more since your style of recipes and cooking is so familiar to me and it doesn’t hurt that we are both italian…actually I’m “off the boat” italian coming to this country with my parents and brother many years ago via cruise ship!! Mille grazie for giving me an “edge” on many of my italian “cucina”!!! Already will try this amazing kale salad this weekend!! 🙂

  8. I remember when kale was a winter only thing. I love that we are all using it year round. It is so good, and so good for us. This salad looks gorgeous!

  9. Leave it to you to make kale so beautiful and inviting to eat. I have to confess I would never have thought to grill kale, but now I’ve got to try it.

  10. Your garden looks fantastic, Marie! I wish I could grow as much as you do but it just isn’t possible where I live. I love kale and try to buy it often. If I find some with giant leaves like yours I’ll try grilling it. I’m sure it tastes so good caramelized that way.

  11. Thank you Marie for the nice recipe. Have a good evening.

  12. Why not? You grill everything else. Ha-ha.
    I love this. And I’m at our school right now and there is a garden full of kale, growing there with no one to take care of it, or eat it. So because of you I am on my way to the garden with a pair of scissors from my office. I’m going to grill kale tonight! Thanks my friend!
    P.S. Very pinnable. Love the shot of the grilled kale by itself. Gorgeous.


  1. […] like lemon juice, others salt and/or pepper. Grilled kale makes for an excellent ingredient in a salad or a delicious condiment on hotdogs and […]

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