Simple Kale Salad with Golden Raisins and Romano

Simple Kale Salad with Golden Raisins and Romano

Simple Kale Salad with Golden Raisins and Romano

Salty, sweet, and savory is the ultimate flavor trifecta.

Think dark chocolate sea salt covered almonds, bacon wrapped dates, or prosciutto wrapped melon. Your tastebuds rejoice with every bite. The flavors just hit all the right notes.

That was the inspiration behind this salty-sweet-savory kale salad.

Yep, I’ll never give up on my love for kale. Even if it’s 2016.

I love kale’s earthy taste. It gives salads so much more body and depth. Plus, kale is strong enough to stand on its own in a salad.

Yes, it’s delicious jazzed up with other ingredients, but it really doesn’t take much. A sprinkle of nuts, some salty-savory cheese, a pop of sweet dried fruit. That’s it.

This salad excels in its simplicity.

Kale, golden raisins, walnuts, romano, lemon, olive oil, and garlic.

THIS is weeknight eating done right.

Plus, kale salad is sturdy enough to last in the fridge for a few days. Perfect for lunch the next day.

Give it a go! And if you love kale as much as I do, check out my other recipes for Kale Chicken Caesar Salad and Mushroom Kale Barley Stew.

Simple Kale Salad with Golden Raisins and Romano

 

Simple Kale Salad with Golden Raisins and Romano

Prep Time30 mins
Total Time30 mins
Servings: 4

Ingredients

  • 1 large bunch lacinato kale
  • 1/2 cup golden raisins
  • 1/2 cup walnut pieces
  • 1/2 cup grated romano cheese
  • Zest and juice of 1 lemon
  • 1 clove garlic, minced
  • 1/2 cup extra virgin olive oil
  • Kosher salt & freshly ground pepper

Instructions

  • Wash the kale well, pat dry with paper towels, and tear the leaves into bite-sized pieces. Discard the stems and place the torn leaves in a large salad bowl.
  • Place the raisins in a bowl and cover with boiling water. Let sit for 10 minutes to plump up while you prep the rest of the salad.
  • Put the walnut pieces in a small dry skillet. Heat over medium-low flame on the stove, and cook, stirring occasionally, until lightly toasted and fragrant. Let cool and add to the bowl with the kale.
  • In a small bowl, whisk together the lemon zest, lemon juice, garlic, and olive oil. Season well with kosher salt and freshly ground pepper.
  • Drain the raisins and add to the salad bowl. Sprinkle the romano cheese over the salad, pour the dressing over top, and toss well to combine. Enjoy!
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Salami Salad Bites

Salami Salad Bites

This holiday season was full of dinner parties, casual get togethers, and lots and lots of wine.

Of course, the holidays are one of my most favorite times of year. (I’ll take any excuse to get together and cook/drink/eat!)

But sometimes it’s easy to get into an appetizer rut. You find yourself reaching for the same old standards that are always enjoyed at big get togethers.

Well, I’m pretty sure this recipe will knock you out of that rut.

Salami Salad Bites

Salami. Salad. Bites.

Yep. Bright vinegary dressing, sharp feta cheese, creamy pine nuts, and slightly bitter greens, all rolled up in large slices of salami and spicy sopressa.

Charcuterie + GREENS (instead of carbs).

Genius, I tell you.

They’re the perfect light bite.

A nice bright option amongst typically heavy & decadent appetizers.

But watch out, they are addicting!

Put them out on the table, and *POOF*, watch them disappear.

Salami Salad Bites

Salami Salad Bites

Prep Time20 mins
Total Time20 mins
Servings: 40 bites

Ingredients

  • 20 thin slices calabrese salami
  • 20 thin slices sopressa
  • 5 oz 50-50 baby spinach/baby greens blend
  • 1/2 cup toasted pine nuts
  • 3 ounces crumbled feta
  • 1 tablespoon champagne vinegar
  • 1/4 teaspoon dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 2 tablespoons basil oil
  • 40 toothpicks

Instructions

  • Place the baby greens blend in a large salad bowl. Add the pine nuts and feta to the bowl and toss to combine.
  • In a small bowl, whisk together the champagne vinegar, dijon mustard, garlic, salt, pepper, and basil oil. Pour the dressing over the baby greens and toss until evenly coated.
  • Take one piece of salami, place a pinch of the salad in the center (making sure to grab some feta and pine nuts along with it), and fold the salami closed around it. You want enough of the greens to fill the salami, but not so much that you cannot overlap the edges of the salami when they wrap around. Use a toothpick to secure the edges and place the appetizer on a platter.
  • Repeat with all of the salami and sopressa. You may have to adjust the amount of greens per slice depending on the size of your salami slices. Enjoy!

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