Massaged Kale Salad with Salmon, Couscous &Amp; Balsamic Vinaigrette

Think kale salads are boring? Not this one! We start by massaging the leaves with salt until they’re tender, then add juicy tomatoes, fluffy pearl couscous and crunchy Italian-seasoned roasted chickpeas. Everything is tossed in a tangy balsamic vinaigrette and finished with buttery, herby toasted panko breadcrumbs and plenty of Parmesan cheese.

This plant-forward dinner is anything but basic. It’s packed with texture and flavor and it comes together in under 30 minutes. Perfect for a quick weeknight meal that feels special.

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Ingredients

1 unit ChickpeasView ingredient guideLike ingredientDislike ingredient

4 ounce KaleView ingredient guideLike ingredientDislike ingredient

1 tablespoon Italian SeasoningView ingredient guideLike ingredientDislike ingredient

3 tablespoon Parmesan CheeseView ingredient guideLike ingredientDislike ingredient

1 unit TomatoView ingredient guideLike ingredientDislike ingredient

0.25 cup Panko BreadcrumbsView ingredient guideLike ingredientDislike ingredient

5 teaspoon Balsamic GlazeView ingredient guideLike ingredientDislike ingredient

2 teaspoon Dijon MustardView ingredient guideLike ingredientDislike ingredient

0.75 cup Pearl CouscousView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) Olive OilView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

1 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to top position and preheat oven to 425°F. Drain and rinse chickpeas; pat very dry with paper towels. Toss chickpeas on a baking sheet with a drizzle of oil, half the Italian seasoning, salt and pepper. Roast on top rack until golden and tender, 18-20 minutes (they may pop a bit).
2. Meanwhile, in a small pot, combine couscous, 1 cup water, 1 teaspoon Italian seasoning and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until tender, 6-8 minutes. Drain if necessary and transfer to a plate to cool.
3. While couscous cooks, melt 1 tablespoon butter in a medium pan over medium-high heat. Add panko, remaining Italian seasoning, salt and pepper. Toast, stirring, until light golden, 2-3 minutes. Transfer to a plate (it will darken as it cools).
4. Remove and discard any large stems from kale; chop into bite-size pieces. Dice tomato. Transfer kale to a large bowl and season with a pinch of salt. Using your hands, massage the kale until leaves are tender, about 1 minute. (Don’t skip this-it makes the kale tender, not fibrous.)
5. In a small bowl, whisk together balsamic glaze, mustard and 2 tablespoons olive oil until smooth. Season with salt and pepper.
6. To the bowl with kale, add tomato, cooled couscous, roasted chickpeas and dressing. Toss until evenly coated. Taste and adjust seasoning with salt and pepper. Divide salad between bowls; top with herby panko and Parmesan. Serve.

Recipe Tips

FAQ

Can I use a different type of fish instead of salmon?

Yes, you can substitute salmon with another firm fish like trout or arctic char or even use grilled chicken for a non-seafood option.

How do I store leftovers?

Store the salad and toppings separately in airtight containers in the refrigerator for up to 2 days. Add the panko and Parmesan just before serving to keep them crunchy.

Can I make this salad vegan?

Absolutely! Omit the salmon and Parmesan and use a vegan butter substitute for the panko. You can also add more roasted chickpeas or other plant-based protein.