Crispy Prosciutto, Red Cabbage, Sunflower seeds, Goat Cheese, Orange Vinaigrette

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 Prosciutto

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 Kale

Thinly slice the red cabbage and add it to the bowl with the kale.

Prepare the Red Cabbage

Add the sunflower seeds and crumbled goat cheese to the bowl.

Add Sunflower Seeds and Goat Cheese

Peel the orange and segment it, removing any seeds. Add the orange segments to the salad.

Prepare the Orange

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).

Make the Vinaigrette

Drizzle the orange vinaigrette over the salad and toss gently to combine.

Combine the Salad

Break the crispy prosciutto into pieces and sprinkle over the salad before serving.

kale salad

Recipe information

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