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Kale, Purple Cabbage and Curried Pineapple Salad

Kale, Purple Cabbage and Curried Pineapple Salad

Course: Salad, Vegan, Vegetarian
Cuisine: Fusion
Keyword: Healthy Recipes, Kale and Pineapple Salad, Kale Salad
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: 418kcal
A winter salad of tender kale, crisp purple cabbage, caramelized curried pineapple, creamy avocado, and a lemon-honey vinaigrette, finished with sweet-salty candied almonds for irresistible crunch.
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Ingredients

Brown Sugar Almond Crunch

  • ½ cup raw almonds coarsely chopped
  • 1 tablespoon brown sugar
  • Generous pinch flaky sea salt

Curried Pineapple

  • 2 cups pineapple canned slices cut into wedges or fresh, peeled, cored, and cut into chunky wedges
  • 1 –2 tablespoons honey or maple syrup vegan
  • 1½ tablespoons olive oil
  • 1 teaspoon curry powder

Lemon-Honey Vinaigrette

  • 3 tablespoons olive oil
  • 2 tablespoons lemon juice
  • 2 -3 teaspoons honey or maple syrup
  • ¼ teaspoon salt
  • Freshly cracked black pepper

Salad Base

  • 5 cups finely chopped kale stems removed
  • 2 cups thinly sliced purple cabbage
  • 1 ripe avocado cut into large dice

Instructions

Make the Almond Crunch

  • Add almonds to a dry skillet over medium heat.
  • Toast 2–3 minutes until fragrant.
    Kale, Purple Cabbage and Curried Pineapple Salad Almonds in pan
  • Sprinkle in brown sugar and flaky salt and stir constantly for 30–60 seconds, until glossy and lightly candied.
  • Transfer immediately to parchment or a plate to cool.
  • Wipe out the skillet.

Curry the Pineapple

  • Heat olive oil in the same skillet over medium.
  • Add pineapple wedges, honey, and curry powder.
  • Sauté 5-7 minutes, until caramelized on the edges but still holding shape. Set aside.
    Kale, Purple Cabbage and Curried Pineapple Salad pineapple in pan

Make the Vinaigrette

  • Whisk olive oil, lemon juice, honey, salt, and pepper until emulsified.
    Kale, Purple Cabbage and Curried Pineapple Salad dressing

Massage the Greens

  • Place kale and cabbage in a large bowl.
    Kale, Purple Cabbage and Curried Pineapple Salad greens
  • Add 1 tablespoon of vinaigrette and massage for 1–2 minutes until softened and glossy.

Assemble

  • Gently fold in curried pineapple and avocado.
  • Drizzle with remaining dressing.
  • Finish with a generous dusting of salty brown sugar almond crunch.
    Kale, Purple Cabbage and Curried Pineapple Salad

Notes

Make-Ahead Tips

 
Up to 3 Days Ahead
  • Almond Crunch: make completely, cool, and store in an airtight container at room temperature.
  • Vinaigrette: whisk and refrigerate up to 4 days. Bring to room temp and shake before using.
 
Up to 2 Days Ahead
  • Greens: chop kale and cabbage, store in a sealed container with a paper towel.
 
1 Day Ahead
  • Curried Pineapple: cook, cool completely, and refrigerate. Rewarm gently before serving or serve at room temp.
 
Day Of
  • Avocado: cut just before serving.
  • Massage the Greens: do this 30–60 minutes before serving for best texture.
  • Assemble: fold in pineapple + avocado and finish with almond crunch right before serving so nothing gets soggy.
 
Winter Entertaining Tip
  • Serve this salad at room temperature with warm pineapple.

Nutrition

Calories: 418kcal | Carbohydrates: 31g | Protein: 7g | Fat: 33g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 22g | Trans Fat: 0.003g | Sodium: 177mg | Potassium: 686mg | Fiber: 9g | Sugar: 19g | Vitamin A: 3246IU | Vitamin C: 97mg | Calcium: 157mg | Iron: 2mg