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Caramelized Onion and Kale Salad

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  • Prep 20 min
  • Total 60 min
  • Servings 4
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This amazing salad combines sweet caramelized onions with raw kale and crunchy raw beets for a fabulous symphony of textures and tastes.
by: Sarah Walker Caron
Updated Aug 4, 2016
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  • 1 bunch Russian kale, rinsed and dried
  • 1 tsp salt
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 large vidalia onion, quartered and sliced
  • 1 medium beet, quartered and sliced (or 6-8 small beets quartered)
  • 3 tbsp olive oil
  • 2 tbsp good quality balsamic vinegar
  • Sea salt and black pepper, to taste


  • 1
    Tear the kale into pieces, removing any bits of rigid stem (discard those). Toss the kale with the salt and set aside for 20 minutes.
  • 2
    Meanwhile, combine the olive oil and butter in a medium skillet. Warm over medium heat until the butter is fully melted, then raise the heat to high. Add the vidalia onions and cook for 10 minutes, until just starting to brown. Reduce heat to low. Lightly salt the onions and then simmer for 30-50 minutes, until browned, soft and super sweet. (Time will vary depending on side of onions and type of pan used.)
  • 3
    Rinse the kale in a salad spinning device and spin dry.
  • 4
    To a large mixing bowl, add the kale, caramelized onions, beets, remaining olive oil and balsamic vinegar. Salt and pepper, to taste. Toss well.
  • 5
    Serve immediately.

Nutrition Information

No nutrition information available for this recipe
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