Roasted Orange Kale Salad with Prosciutto Delight
Roasted Orange Fall Harvest Kale Salad + Prosciutto made approachable with clear cues, pantry staples, and flexible swaps.
Ingredients
- 1 bunch kale sturdy leaves
- 2 medium oranges zested and segmented
- 4 ounces prosciutto thinly sliced
- 1/2 cup walnuts roughly chopped
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar
- 1 teaspoon honey
- Salt and pepper to taste
Instructions
- Preheat your oven to 400°F (200°C).
- Prepare the kale by removing the tough stems and tearing the leaves into bite-sized pieces.
- On a baking sheet, toss the orange segments with a drizzle of olive oil and roast for 15-20 minutes.
- Add the kale to the same baking sheet and drizzle with olive oil, salt, and pepper.
- Roast the kale with the oranges for an additional 10-15 minutes until the kale is tender.
- Meanwhile, in a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper.
- Add the roasted kale and oranges to a large bowl, followed by the chopped walnuts and torn prosciutto.
- Drizzle the dressing over the salad and toss gently to combine.
- Serve immediately, garnished with extra walnuts if desired.