Tag Archives: massaged kale

Kale Salad with Kabocha Squash + Maple Dijon Dressing

Kale Salad with Kobocha Squash + Maple Dijon Dressing | @withfoodandlove

I’ve been blogging for almost four years now. Which is kind of crazy. Majority of that time has been spent here, and a year or so on my original blog, under a different name – you may remember that way back. Throughout this time, my style, taste, cooking skillz and nutrition knowledge have grown and evolved into what they are now. Thanks goodness for growth, am I right?

I’ve been doing a lot of thinking about the direction I want to take my blog to next. And I really want to leverage my skills as a Health Coach, and make With Food + Love a place for both quality recipes and resources. Over the next few months, I’ll be making subtle changes and updates that will allow me to share my love for wellness and cooking and eating good food, with a heartier emphasis on tips and tricks on how to eat clean and save money with a plant-based lifestyle.

I haven’t totally decided on how I’ll do this. I’m thinking videos might be involved. A weekly column idea might be introduced. BUT – I’d love any feedback you’d like to send my way. Things you already enjoy that I do that you don’t want to see go, and/or some stuff you’d really like to see me do more of. Love you guys like whoa, as always, thanks for reading and for all your support!

Kale Salad with Kobocha Squash + Maple Dijon Dressing | @withfoodandlove

Kale Salad with Kobocha Squash + Maple Dijon Dressing | @withfoodandlove

Kale Salad with Kobocha Squash + Maple Dijon Dressing | @withfoodandlove

Today I’m honored to bring you a sneak peak into Food52 + my friend Gena’s new collaborative book, Food52 Vegan. As it states, kale salads can be so popular these days they’re easy to overlook. It’s also pretty easy to not do them well. But when they’re done well, with a generous amount of massaging {yes – when you eat kale raw you must massage it for optimum taste, texture and digestibility} they can be showstopping. The pomegranate seeds and maple dijon dressing give this salad the right amount of brightness. And the creamy and colorful kabocha, similar to acorn squash but less sweet, gives it substance so you can serve it as a filling appetizer or a lighter meal.

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Potato Salad with Massaged Kale + Grainy Mustard

Potato Salad with Massaged Kale + Grainy Mustard | @withfoodandlove

I love overly-indulgent, mayonnaise-rich potato salad.

I could eat gallons of it.

This is a confession.

But, also I love a potato salad that is rich with flavor, spice, depth and texture. One that you can feel proud to serve at all your barbecues, parties and picnics this summer. This potato salad with massaged kale and grainy mustard dressing is exactly that.

Potato Salad with Massaged Kale + Grainy Mustard | @withfoodandlove

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Creamy Kale Salad with Cracked Pepper Polenta Croutons

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I’m both honored + excited to be guest posting today over on Tasty Yummies. Beth is one of my most fave bloggers, like ever. I’m a pretty lucky to girl to call her a friend in this crazy little blogging community. Beth’s style is simple, clean + honest; and that’s just the way I like it.

Winter is a time for stillness, a time to quiet your mind and keep things simple. I especially love January because it’s a time of reflection + healthy eating. After all those cookies, cakes + cocktails our bodies are just starving for some greens! This Creamy Kale Salad with Cracked Pepper Polenta Croutons is just the ticket to feeling refreshed and properly nourished.

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This recipe uses shredded raw Tuscan kale, a variety of kale that’s more texturally desirable when eaten raw than the green curly kale variety. I’ve massaged and lightly dressed it with a basil infused version of my classic vegan, Creamy Roasted Garlic Dressing. Then I crisped up some cracked pepper polenta croutons and voila! Continue reading

Massaged Kale + Blood Orange Winter Salad with a Poppy Seed Vinaigrette


My latest obsessions: massaged kale and blood oranges. This recipe has got ’em both. I love kale. I love it in all the ways you can make it. Raw, cooked, juiced and now massaged. I’ll admit, it isn’t always everyone’s favorite leafy green. If you’re not quite on the kale train yet, I promise you this salad will make you a believer.

We’re in the heart of citrus season and blood oranges are in their prime. So foodies, vegans and raw-enthusiasts unite; this is a dish we can all sink our teeth into.

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With Food + Love © 2018 | All photos + words belong to Sherrie Castellano -- they cannot be used or distributed without permission.