Crispy Kale Salad Recipe
Massaged kale, cucumber tomato salad, red onion, chopped kalamata olives, pepperoncini, coconut feta, quinoa, crisp roasted kale, house red wine dressing. Gluten free, soy free
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Ingredients
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Salad Base
Roasted Kale
Dressing
Method
Salad Preparation
- 1
Prepare the Kale
Remove the stems from the kale and tear the leaves into bite-sized pieces. Place the kale in a large bowl.
- 2
Massage the Kale
Drizzle a tablespoon of olive oil over the kale and sprinkle with salt. Use your hands to massage the kale for about 3-5 minutes until it softens and darkens in color.
- 3
- 4
Add Quinoa and Feta
Cook the quinoa according to package instructions. Once cooked, allow to cool slightly, then add to the salad along with the coconut feta. Toss everything together gently.
Roasting Kale
- 5
Prepare Roasted Kale
Preheat the oven to 350°F (175°C). Remove the stem and tear the additional kale into pieces.
- 6
Season and Bake
Toss the torn kale with olive oil and salt in a bowl. Spread on a baking sheet in a single layer. Bake for 10-15 minutes or until crispy, stirring halfway through.
Dressing Preparation
- 7
Make the Dressing
In a small bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, minced garlic, salt, and black pepper until well combined.
Assembly
- 8
Combine Salad and Serve
Drizzle the dressing over the salad and toss to combine. Top with the crispy roasted kale before serving.
