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Kale Salad with Toasted Pita and Parmesan
Fresh salads are not just for summer! This Kale Salad with Toasted Pita and Parmesan features winter flavors, but is still light, fresh, and crunchy!
👥 3 Servings⏱️ Prep & Cook: 30 min⏳ Prep: 20 min🔥 Cook: 10 min👤 Beth Moncel📖 budgetbytes
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●colander
- ●skillet
- ●bowl
📝 Preparation Steps
1
Pull the kale leaves from the stems. Take a handful at a time in one fist, then carefully pull back your fingers one inch at a time as you slice the bunched kale into fine shreds. Place the shredded kale in a colander and rinse well. Allow the kale to dry as you prepare the remaining ingredients.
shredded kale, loosely packed (about one bunch) ($0.99)8 cups
2
Cut the pita into 1-inch triangles. Place the pita triangles in a small bowl and drizzle with olive oil. Toss the pita until it is well coated in oil. Heat a small skillet over medium, then once the skillet is hot, add the pita. Cook and stir the pita until they are toasted and crunchy.
3
Remove the pita from the skillet, then add the chopped walnuts. Stir and cook the walnuts in the dry skillet for ⏱️ 1-2 minutes, or just until they begin to smell toasty. Remove them from the skillet immediately to prevent burning.
4
To assemble the salad, place the washed and dried kale in a large bowl. Add the toasted pita, walnuts, Parmesan, and golden raisins. Pour the champagne vinaigrette over top, then toss until everything is coated in dressing and Parmesan.
shredded kale, loosely packed (about one bunch) ($0.99)8 cups
5
Serve the salad immediately, or let it rest for ⏱️ 10-15 minutes to allow the dressing to slightly soften the kale.
shredded kale, loosely packed (about one bunch) ($0.99)8 cups
Nutrition Facts
calories
331.07 kcal
fat Content
18.73 g
serving Size
1 Serving
fiber Content
5.03 g
sodium Content
529.53 mg
protein Content
8.43 g
carbohydrate Content
34.17 g
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