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Raw and Roasted Kale Salad
Raw and Roasted Kale Salad
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 2 as an entree
  • 2 large bunches of tuscan or lacinato kale
  • ½ tsp crushed red pepper flakes
  • 4 tbsp extra virgin olive oil, divided
  • kosher salt
  • 2 tbsp white wine vinegar
  • ⅓ cup finely grated parmigiano reggiano
  • ⅓ cup pepitas (raw or roasted)
  1. Preheat the oven to 425 F.
  2. Remove the stems from the kale and chop the leaves. Place just half the leaves on a baking sheet and drizzle with 2 tbsp of the olive oil. Sprinkle with kosher salt and red pepper flakes. Bake for 10 minutes, or until the kale crumbles easily. Set aside.
  3. Place the remaining raw kale in a large salad bowl. Whisk together the remaining 2 tbsp olive oil, white wine vinegar, and parmigiano reggiano in a bowl. Pour over the raw kale and use your fingers to massage the dressing into the kale vigorously until no dry spots remain and kale is well coated, about 2 minutes. Crumble the roasted kale on top and sprinkle the pepitas on top. Mix together and serve immediately.
Recipe by Tastemaker Blog at https://tastemakerblog.com/2020/07/28/raw-and-roasted-kale-salad/