Kale, Pepita, Pecorinno Salad
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5.0
3 reviews
Excellent
Kale, Pepita, Pecorinno Salad
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A bright, vibrantly flavored salad, this Pepita Pecorino Kale Salad pairs deliciously with pizza, burgers, roasted or grilled entreés and it makes a healthy, hearty meal topped with grilled chicken. The easy brown-butter-roasted pepitas are the crunchy crowning glory!
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Ingredients
For the dressing:
- 1½-2 tablespoons honey
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons apple cider vinegar
- 1 small garlic clove
- 1 teaspoon Dijon mustard
- ½ teaspoon kosher salt
- ¼ teaspoon black pepper
For the pickled raisins:
- ½ cup golden raisins
For the brown butter pepitas
- ½ cup Pepitas
- 1 teaspoon butter
For the salad:
- 10-12 ounces tripe washed kale
- ½ cup finely grated pecorino cheese
- golden raisins from above
- brown butter pepitas from above
Instructions
For the dressing
- Combine 1½ tablespoons of the honey and the remaining dressing ingredients in a jar and shake, shake, shake. Taste and add remaining honey if you’d like a little more sweetness. Set aside.
- For the pickled raisins:
- Place the raisins in a small microwave-safe jar, cup or bowl. Add one tablespoon of the lemon dressing and cover with plastic wrap or a small plate. Microwave on high powder for 30 seconds. Keep covered and set aside to cool.
For the brown butter roasted pepitas:
- Melt 1 teaspoon of butter in a small skillet over medium heat. Swirl the pan and continue to cook, swirling occasionally until the butter turns from light yellow to a deep golden color.
- Add the pepitas and stir frequently until the seeds start turning golden brown, 2-4 minutes. Add the salt and toss to combine. Transfer to a paper towel lined plate and allow to cool.
For the salad:
- Pour the kale out onto a work surface. Discard any tough stems or wilty looking leaves.
- Working in batches on a cutting board, slice the kale into thin ribbons with a sharp knife. To do this,gather a large handful of leaves and bunch together tightly. Use the other hand to finely slice into ribbons. Run your knife through the kale slices a few times in the opposite direction. Transfer the kale to a salad bowl and repeat with the remaining kale.
- Drizzle 2 tablespoons of the dressing over the kale and lightly massage it with both hands for 1-2 minutes. This will tenderize the kale and allow the salad dressing to be absorbed.
- Add most of the raisins, most of the pepitas and most of the cheese. Toss lightly. Drizzle the salad with a little more dressing than top with remaining raisins, pepitas and cheese. Serve remaining dressing at the table. ENJOY!
Notes
- See Café Tips above in the post for more detailed instructions and tips to ensure success.
- If you prefer to use Metric measurements there is a button in each of our recipes, right above the word “Instructions”. Just click that button to toggle to grams, milliliters, etc. If you ever come across one of our recipes that doesn’t have the Metric conversion (some of the older recipes may not), feel free to leave a comment and I will add it.
Nutrition Information
Show Details
Calories
165kcal
(8%)
Carbohydrates
13g
(4%)
Protein
5g
(10%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
Monounsaturated Fat
6g
Trans Fat
0.02g
Cholesterol
8mg
(3%)
Sodium
252mg
(11%)
Potassium
241mg
(7%)
Fiber
2g
(8%)
Sugar
9g
(18%)
Vitamin A
3583IU
(72%)
Vitamin C
35mg
(39%)
Calcium
166mg
(17%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8servings
Amount Per Serving
Calories 165 kcal
% Daily Value*
| Calories | 165kcal | 8% |
| Carbohydrates | 13g | 4% |
| Protein | 5g | 10% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.02g | 1% |
| Cholesterol | 8mg | 3% |
| Sodium | 252mg | 11% |
| Potassium | 241mg | 5% |
| Fiber | 2g | 8% |
| Sugar | 9g | 18% |
| Vitamin A | 3583IU | 72% |
| Vitamin C | 35mg | 39% |
| Calcium | 166mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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