Roasted Kale Salad

By á-58

Ingredients

• 1/2 pound small red-skinned potatoes, cut into 1/2-inch pieces
• 2 tablespoons extra-virgin olive oil
• 1 large bunch kale, stems removed, leaves torn (about 10 cups)
• 3 cloves garlic, thinly sliced
• Kosher salt and freshly ground pepper
• 4 cups mixed salad greens
• 1/2 cup cherry tomatoes, halved
• 1/3 cup grated parmesan cheese
• 1 tablespoon fresh lemon juice

Details

Servings 4
Preparation time 10mins
Cooking time 40mins

Preparation

Step 1

Preheat the oven to 425 degrees F. Toss the potatoes with 1/2 tablespoon olive oil on a rimmed baking sheet; spread in a single layer and roast 5 minutes. Toss the kale in a large bowl with the garlic, 1/2 tablespoon olive oil, 1/4 teaspoon salt, and pepper to taste. Add to the baking sheet with the potatoes and toss. Roast until the kale is crisp and the potatoes are tender, stirring once, 15 to 20 minutes.

Toss the kale, potatoes, the remaining 1/2 tablespoon olive oil, the salad greens, tomatoes, parmesan, lemon juice, and salt and pepper to taste in a large bowl.