Grilled kale salad

Grilled kale salad

Total Time
35 min
25 min
10 min
Here’s a perfect salad for a picnic outing, since kale leaves are sturdy and hold up well over time. Lightly grilling the leaves softens them a bit, making them act like lettuce boats for catching all the crunchy toppings. Be sure to to use lacinato kale for the salad. You might find it called either Tuscan kale or Dinosaur kale. It's a little flatter and more tender than other varieties. You can cut the leaves into bite-size pieces, if you like, before serving.


Cooking spray

4 spray(s)

Red onion

cup(s), chopped, thinly sliced

Unpacked brown sugar

½ tsp

Distilled white vinegar

cup(s), or more if needed


2 Tbsp

Fresh lemon juice

2 Tbsp

Grated Parmesan cheese

4 tsp

Garlic powder

1 tsp

Chili powder

1 tsp

Kosher salt

¼ tsp, or more to taste

Black pepper

¼ tsp, coarsely ground, or more to taste

Corn on the cob

1 ear(s), medium, shucked

Fresh Tuscan kale

4 oz, 8 leaves

Sesame seeds

2 tsp, for garnish


  1. In small bowl, toss onion and sugar. Add 1⁄3 cup vinegar or more just to cover onions. Set aside for at least 15 minutes to pickle onions. In another small bowl, whisk tahini, lemon juice, cheese, garlic powder, chili powder, 1⁄4 tsp salt, and 1⁄4 tsp black pepper. Whisk in 2 tbsp water, adding more water by teaspoonful if needed to thin dressing. Season to taste with salt and black pepper.
  2. Coat grill pan or cast-iron skillet with nonstick spray and heat over high. Grill corn until charred, 3 to 4 minutes per side. Transfer corn to cutting board. Grill kale leaves until lightly charred and slightly wilted, 1 to 2 minutes per side. Transfer kale to platter.
  3. Cut corn kernels off cob and sprinkle over kale. Drizzle with dressing. Garnish with pickled onions and sesame seeds. (You can serve the salad chopped, if desired.)
  4. Serving size: 4 leaves and 2 tbsp dressing