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Caramelized Onion and Kale Salad

Welcome customers of Shortt’s Farm CSA! Scroll down for a delicious Caramelized Onion and Kale Salad recipe and other fabulous recipes to use today’s produce.

Caramelized Onion and Kale Salad

Last summer, on a clear August evening, my cousin popped over to my house and dropped off a container of a delicious, refreshing curly kale salad made with whisper-thin red onion slices and a light lemony flavor. I wasn’t expecting to finish it in one sitting, but it was so good that I did.

The salad was amazing. Kale, which is usually rough and bitter, was softer and milder than I’d ever known it to be. The slivers of onion added a nice crunch and hint of sweetness. Altogether, it was delish.

So, when kale appeared in my CSA box last week, I knew I wanted to make a kale salad. But rather than head to the store for ingredients that we didn’t have (read: pretty much everything other than the kale), I used what we had on hand: a Vidalia onion, balsamic vinegar and some little bits of beet.

It was mouthwatering. The kale was softened by the salt, tamed by the balsamic vinegar and given a great lift by the super-sweet caramelized onions. The beets add that perfect bit of crunch …

Oh, it’s good. Very good. I could have eaten the whole bowl (and I wasn’t alone in that sentiment!).

Looking for more ideas for your farm share?

In the box this week:

Caramelized Onion and Kale Salad

Caramelized Onion and Kale Salad

Yield: 4 servings


  • 1 bunch Russian kale, rinsed and dried
  • 1 tsp salt
  • 4 tbsp olive oil, divided
  • 1 tbsp butter
  • 1 large vidalia onion, quartered and sliced
  • 1 medium beet, quartered and sliced (or 6-8 small beats quartered)
  • 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 1 tablespoon of 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:
Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 237Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 8mgSodium: 781mgCarbohydrates: 21gFiber: 4gSugar: 15gProtein: 3g


Monday 22nd of October 2012

Wow. That looks refreshingly delicious!!!

The Teacher Cooks

Tuesday 20th of July 2010

The salad looks heavenly. And I thought I was good at planning my menus. Yours look fantastic. How do you do it? My CSA box is a mystery box every week. I don't know what is there until I open it.


Wednesday 14th of July 2010

This sounds really good! I have some kale coming in my garden.

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