Kale & Roasted Tomato Salad

August 15, 2013
0 Ratings
  • Serves 4
Author Notes

never thought I would enjoy eating raw kale; it has only been recently that I started to like the cooked stuff! Kale is considered a super food, and I am trying to get more of those into my diet, and this delicious salad definitely makes that easier. The trick to this salad is to let the kale marinade in the dressing for at least 30 minutes. —The Cautious Vegetarian

What You'll Need
  • Dressing
  • 6 tablespoons olive oil
  • 3 tablespoons lemon juice
  • 1 tablespoon maple syrup
  • 1 teaspoon Dijon mustard
  • 1 pinch salt
  • Salad
  • 8 cups kale
  • 24 grape or cherry tomatoes
  • 1 tablespoon olive oil
  • 1 pinch salt
  • 1/2 cup feta cheese (a creamy one), cubed
  • 1/4 cup pumpkin seeds, shelled & toasted
  1. In a large mixing bowl whisk together the oil, lemon juice, maple syrup, mustard and salt until emulsified. Set aside.
  2. Cut out the stems of the kale and discard, as that is the bitter part. Chop the kale into bite size pieces, wash it well and spin dry in salad spinner. Set aside in the fridge.
  3. Preheat the oven to 350 F. Place the tomatoes on a small baking sheet. Drizzle with the oil, sprinkle with salt. Bake for 20 to 25 minutes. Remove from the oven and cool to room temperature. Refrigerate.
  4. Add the kale to the dressing and toss until it is coated. Place in the fridge for 30 to 60 minutes.
  5. Place the kale onto a large serving platter or individual plates. Top with the tomatoes, feta cheese and pumpkin seeds. Serve immediately.

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