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Roasted Kale Salad

Insalata di Cavolo Nero
Serves 4


2 bunches kale, stemmed, washed and dried

6 tablespoons Filippo Berio extra virgin olive oil

1/4 cup sliced almonds

6 dried figs, diced (can also use cranberries)

1 ripe Anjou or Bosc pear, cored and thinly sliced

3 tablespoons white balsamic vinegar

1 Tablespoon warm honey

1 teaspoon coarse grainy mustard

Grinding black pepper

1 teaspoon fine sea salt

Montasio Mezzano cheese curls


Preheat oven to 350°F.

Toss the kale with two tablespoons of the olive oil and place the leaves on a non-stick baking pan.  Bake about 7-10 minutes or until the leaves are wilted but not browned.

When cool crumble them into large pieces into a bowl.  Add the almonds, figs and pear slices and toss gently.

Whisk the remaining olive oil with the balsamic vinegar, honey, mustard, and pepper.  Pour over the salad and add the salt.  Toss gently.  Garnish with cheese curls.

This recipe is featured on show 2412 - Classic and New Salads.


  1. Peter Thibaudeau's avatar

    Peter Thibaudeau

    Saw the show w/ Roasted Kale Salad on WNED Buffalo, NY noted the honey, ever try blueberry honey instead of clover? Love roasted kale as a snack this salad looks wonderful.
  2. Indi's avatar


    This looks so delicious! Watched you on NJTV. I can't wait to make it. Yum- my mouth was watering!

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