Calibrate Recipe

BAKED KALE SALAD WITH MUSTARD VINAIGRETTE

Dairy-free, Vegetarian, Halal, Kosher, Metabolic Jumpstart

Active: 15 minutes
Total: 25 minutes
Serves 1 to 2
Green

When you’re craving something warm and cozy, this oven-baked crispy-tipped kale is the perfect solution. By now you’ve likely heard about kale. The dark, leafy green is often called a superfood because it’s so nutrient-dense: Just one cup of chopped kale provides well more than your recommended daily value of vitamins A, C, and K. Plus, it’s a good source of fiber and anti-inflammatory antioxidants.

If the taste or texture has turned you off from raw kale salads before, let us introduce a revolutionary new way to eat your greens—as a comforting, roasted salad. Baking the leaves helps mellow out their bitter taste and creates a delicious combination of two textures: warm, wilted greens mixed with some lighter crispy pieces. Pair it with your favorite homemade dressing (like our healthy fat-packed mustard vinaigrette) and serve it as a light lunch or the perfect side dish or base for roasted chicken and hearty vegetables. 

Ingredients:

  • 1 bunch lacinato kale, stemmed and thinly sliced
  • 2 tablespoons plus 1 teaspoon extra-virgin olive oil
  • 1 teaspoon Dijon mustard
  • 2 teaspoons fresh lemon juice (from 1 lemon)
  • 1 teaspoon white wine vinegar
  • ¼ teaspoon garlic powder
  • Fine sea salt and freshly ground black pepper

Directions:

  1. Preheat the oven to 425°F. Line a large rimmed baking sheet with parchment paper.
  2. Place the kale on the prepared sheet and gently toss with 1 teaspoon of the oil. Roast until the kale is slightly wilted with crispy edges, about 10 minutes. 
  3. Meanwhile, in a small bowl, whisk together the remaining 2 tablespoons of the oil with the Dijon mustard, lemon juice, vinegar, garlic powder, and ¼ teaspoon each salt and pepper. 
  4. Divide the kale between two bowls and serve warm, drizzled with the dressing. 

Test Kitchen Tip:
This recipe calls for deep green lacinato kale (also called Tuscan or dinosaur kale), because it’s slightly thinner and more tender than the curly kale variety that is most common at grocery stores (which means it cooks more quickly). If you can only find curly kale, that’s great, too! It’s also a Vitamin K powerhouse, and it may just need a few extra minutes in the oven.