Vegan Recipe: Raw & Roasted Kale Salad


  • (1) large bunch of kale
  • olive oil
  • salt & pepper
  • red wine vinegar, apple cider vinegar, OR lemon juice
  • Optional: Chili pepper flakes or harissa, grated parmesan


  1. Wash each leaf of kale and dry completely (Do ahead: Ideally wash your greens 1-12 house before use and then return to the fridge one completely dry).
  2. Preheat the oven to 425 degrees.
  3. Tear the center stem from each leaf and stack the leaves in a neat pile. Cut half the pile into very skinny shreds and place in a bowl; cut the other half in large 2- 3 inch chunks and place on a cookie sheet or cast iron pan.
  4. Dress the kale in the pan with olive oil, salt and pepper and roast in the oven for 18 minutes, tossing every 3 minutes.
  5. Dress the raw kale in the bowl with your acid of choice: and vinegar or lemon juice, as we as sale and a little pepper
  6. Add the roasted kale to the raw kale and toss with any of the optional ingredients of choice.