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
- 1
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.
- 2
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.
- 3
Prepare the Red Cabbage
Thinly slice the red cabbage and add it to the bowl with the kale.
- 4
Add Sunflower Seeds and Goat Cheese
Add the sunflower seeds and crumbled goat cheese to the bowl.
- 5
Prepare the Orange
Peel the orange and segment it, removing any seeds. Add the orange segments to the salad.
- 6
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).
- 7
Combine the Salad
Drizzle the orange vinaigrette over the salad and toss gently to combine.
- 8
Add Crispy Prosciutto
Break the crispy prosciutto into pieces and sprinkle over the salad before serving.