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Bread Salad with Kale, Beets and Blue Cheese

4 Servings

45 minutes 25 minutes active

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For this hearty salad, we took a cue from panzanella, an Italian tomato and bread salad. But we swapped tomatoes for kale and paired it with sweet, earthy beets and bold blue cheese. It’s delicious on its own as a light main course, but it's also excellent as a side dish to roasted chicken or pork. We liked the convenience of vacuum-packed cooked baby beets sold in the produce section of the supermarket, but if you prefer, roast and peel your own.




Don't worry if the kale darkens and reduces in volume as you rub it with salt. The salt tenderizes the leaves.

45 minutes

25 minutes active



Kari W.
June 29, 2022
Great dinner
I used two bags of salad greens instead of the kale, and doubled the (turkey in my case) bacon. We all loved this entree salad.
yvonne d.

This is easily the best salad I have ever prepared. I made it as written, but just went a little light on the blue cheese. Not sure how it would do sitting overnight, so I only prepare a half batch at a time for my family and serve with roast chicken as suggested. Thank you Milkstreet!!