Crispy Kale Salad

January 27, 2013 · by Tucker Farms in Recipes

cripsy_kale_salad_-_1A few months ago we saw a chef on the Food Network make a kale salad with fried kale leaves.  It looked delicious; however, it also looked a bit greasy, really messy, and way too time-consuming.

So, we improvised and roasted our kale instead of frying – and it turned out super-delish!

This salad is a quick, easy, and delicious combination of flavors and textures.  This recipe probably makes enough for one entree salad or 2-3 side/appetizer salads.  We think you could easily double or triple it on one cookie sheet – you might just need to roast the kale for a few minutes longer.

Crispy Kale Salad
  1. 1 bunch kale leaves (we used red russian but any variety would work)
  2. 1-2 tbsp EVOO
  3. 2 cloves garlic, crushed
  4. 1 pinch of Kosher salt
  5. 1 small handful of dried fruit (we used dried cherries)
  6. 1 small handful of pumpkin seeds (we used raw, unsalted pumpkin seeds, but slivered almonds or walnut or pecan pieces would likely work great as well)
  7. A few squirts of lemon juice
  8. A healthy sprinkle of parmesan cheese (feta would probably be tasty, too, but we didn't have that in the fridge)
  1. Heat oven to 350 degrees
  2. Line cookie sheet with aluminum foil or parchment paper
  3. Drizzle a bit of EVOO on the foil or paper
  4. Use a large kale leaf to smear oil around pan
  5. Pile kale leaves on pan (we threw in a few arugula leaves because we had them on hand, but they aren't necessary)
  6. Top kale with crushed garlic and sprinkle with a bit of salt
  7. Once oven is preheated - roast kale and garlic for 7 minutes
  8. Stir the kale and garlic around and spread back out evenly
  9. Roast for an extra 3-4 minutes (we tossed our pumpkin seeds in turning the last minute to quickly toast)
  10. Remove roasted, crispy kale from oven and pile on your plate(s)
  11. Top kale with toasted seeds (or nuts), dried fruit, a few squirts of lemon juice (to taste), and a bit of cheese
  1. If you need to feed a crowd and have more lettuce than kale - you can mix the roasted, crispy kale (and other toppings) into a big bowl of spring mix. We tried this the other night and the flavor/texture combo was great!
Tucker Farms

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