Tuscan Kale Salad recipe served on a plate, by The Oakmont
Jul 13 2026
Restaurants›The Oakmont›Tuscan Kale Salad Recipe

Tuscan Kale Salad Recipe

Inspired by The Oakmont
Time45m
Serves4

kale + arugula + tuscan herb blend + quinoa + toasted pine nuts + red onion + golden raisins + radish + tossed lemon oil vinaigrette + grilled lemon

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Ingredients

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Salad Base

Toppings

Dressing

Grilled Lemon

Method

Prepare the Ingredients

  1. 1

    Prepare the Quinoa

    Rinse the quinoa under cold water. In a saucepan, combine 1 cup of quinoa with 2 cups of water and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.

  2. 2

    Chop the Vegetables

    While the quinoa is cooking, wash and chop the Tuscan kale and arugula into bite-sized pieces. Finely slice the red onion and radish. Set all the chopped vegetables aside.

  3. 3

    Toast the Pine Nuts

    In a dry skillet over medium heat, toast the pine nuts for about 3-5 minutes, stirring frequently, until golden brown and fragrant. Remove from heat and let them cool.

Make the Dressing

  1. 4

    Combine Dressing Ingredients

    In a small bowl, whisk together the olive oil, lemon juice (to taste), Tuscan herb blend, salt, and black pepper until well combined. Adjust seasoning if necessary.

Assemble the Salad

  1. 5

    Mix the Salad

    In a large salad bowl, combine the chopped kale, arugula, cooked quinoa, red onion, radish, toasted pine nuts, and golden raisins.

  2. 6

    Add Dressing

    Drizzle the prepared dressing over the salad and toss gently until all ingredients are well coated.

Grill the Lemon

  1. 7

    Prepare the Lemon

    Slice the lemon in half and grill it cut-side down on a grill or grill pan over medium heat for about 3-4 minutes, until grill marks appear and the lemon is slightly caramelized.

Serve

  1. 8

    Plate and Enjoy

    Serve the salad in individual bowls, garnished with the grilled lemon halves on the side for an added burst of flavor.

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