Kale Salad with Ricotta Salata, Pecans and Oranges

Kale Salad with Ricotta Salata, Pecans and Oranges

servings
6-8

Ingredients










Cooking Instructions

1

Heat oven to 350°F. Wash kale and remove stems. Dry leaves well. Tear into bite-sized pieces and put in large salad bowl. In small bowl, combine olive oil, lemon juice, apple cider vinegar, honey and salt, whisking together until well combined.


2

Drizzle dressing over kale. Massage dressing into leaves with your hands for about 2 minutes. Set aside.


3

Spread pecans on baking sheet and bake 5-7 minutes, or until just fragrant. Cool nuts, then chop if pieces are large.


4

Peel oranges; divide into segments, leaving pith and membrane. Cut each section into three pieces.


5

Add orange segments, crumbled ricotta Salata and toasted nuts to kale. Toss to combine. Serve immediately or refrigerate until ready to serve.


Note: This salad tastes even better a few hours after it’s made, making it ideal for pre-dinner party preparation.


Ingredients










Cooking Instructions

1

Heat oven to 350°F. Wash kale and remove stems. Dry leaves well. Tear into bite-sized pieces and put in large salad bowl. In small bowl, combine olive oil, lemon juice, apple cider vinegar, honey and salt, whisking together until well combined.


2

Drizzle dressing over kale. Massage dressing into leaves with your hands for about 2 minutes. Set aside.


3

Spread pecans on baking sheet and bake 5-7 minutes, or until just fragrant. Cool nuts, then chop if pieces are large.


4

Peel oranges; divide into segments, leaving pith and membrane. Cut each section into three pieces.


5

Add orange segments, crumbled ricotta Salata and toasted nuts to kale. Toss to combine. Serve immediately or refrigerate until ready to serve.


Note: This salad tastes even better a few hours after it’s made, making it ideal for pre-dinner party preparation.


Tagged in: Ricotta Salata Salad

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