Kendall HughesCopycat Tuscan Kale Salad (North Italia)
Ah, my first recipe blog post. I'm going to go ahead and get straight to the point. All recipe blog posts will have less than 5 sentences and will never include a life story before the recipe. You're here to get the recipe. So let's do that!
(Less than 5 sentences start after this little intro)
Today, I recreated my current favorite salad from North Italia. I was pretty happy when I saw they had the ingredients online. Now, I'm not positive these are all the exact ingredients, but it turned out GREAT. Check out the recipe below and enjoy!!!
INGREDIENTS
Salad:
- 1 bunch of kale
- 1 cup pistachios (no shell)
- 1 red apple, chopped
- 1/2 cup bread crumbs
Roasted Grapes:
- 2 cups grapes (green or red)
- 2 TBS olive oil
- rosemary or Italian seasoning
Parmesan Vinaigrette Dressing:
- 3 TBS olive oil
- 1/3 cup Parmesan Cheese, grated
- 2 TBS white wine vinegar
- 1/2 tsp finely chopped garlic
- 1/2 tsp Dijon Mustard
DIRECTIONS:
- Set your oven to 425 degrees. Wash and place the grapes into a medium sized bowl. Add the olive oil and seasoning. Mix together!
- Once the oven is ready, add the grape mixture to a pan lined with parchment paper. Cook in the oven for 18-20 minutes, rotating grapes halfway through.
- While the grapes are cooking, you will prep the salad.
- Chop up your bunch of kale into small, bite sized pieces. Add the chopped red apple, pistachios, and bread crumbs to a large bowl. Mix together!
- Next, you will make the dressing. Add all of the dressing ingredients to a small bowl and mix together.
- Once everything is complete, add the salad to a bowl. Top with your roasted grapes and about 2-3 tablespoons of your dressing.
Notes:
- Make sure you store the dressing and salad separately in the fridge.
- If you would like to make the salad even more filling, add some chicken or roasted chickpeas!
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