Kale Salad Recipe
Crispy Prosciutto, Red Cabbage, Sunflower seeds, Goat Cheese, Orange Vinaigrette
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Ingredients
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Salad Ingredients
Method
Salad Preparation
Prepare the Prosciutto
Preheat the oven to 400°F (200°C). Place the prosciutto slices on a baking sheet lined with parchment paper. Bake for about 10-12 minutes or until crispy. Remove from the oven and let cool.
Prepare the Kale
Wash and dry the kale leaves. Remove the stems and tear the leaves into bite-sized pieces. Place the kale in a large salad bowl.
Prepare the Red Cabbage
Thinly slice the red cabbage and add it to the bowl with the kale.
Add Sunflower Seeds and Goat Cheese
Add the sunflower seeds and crumbled goat cheese to the bowl.
Prepare the Orange
Peel the orange and segment it, removing any seeds. Add the orange segments to the salad.
Make the Vinaigrette
In a small bowl, whisk together the juice of half the orange, 3 tablespoons of olive oil, salt, and pepper to taste. (You can also add a teaspoon of honey for sweetness if desired).
Combine the Salad
Drizzle the orange vinaigrette over the salad and toss gently to combine.
Add Crispy Prosciutto
Break the crispy prosciutto into pieces and sprinkle over the salad before serving.