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Kale Salad With Pecorino & Walnuts

This salad puts a bit of a twist on the traditional way of enjoying greens. The combination of dried fruit, panko and nuts give it a wonderful flavor. Enjoy!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Servings 4


  • 1/2 Cup Walnuts chopped
  • 1/4 Cup Dried fruit we used dried cherries
  • 1 Tbs White wine vinegar
  • 1 Tbs Water
  • 1/4 Cup Panko breadcrumbs
  • 1 Clove Garlic minced
  • To taste Salt
  • 3 Tbs Olive oil
  • 1 Bunch Kale washed and patted dry
  • 1/2 Cup Freshly grated Parmesan grated
  • Juice of half a lemon
  • To taste Freshly ground black pepper or red pepper flakes


  • Gather your ingredients together.
  • To prepare walnuts, heat oven to 350 degrees.
  • Toast walnuts on a baking sheet for 10 minutes, tossing once.
  • Let cool and coarsely chop.
  • Juice the lemon.
  • In a small saucepan over low heat, simmer white wine vinegar, water and dried fruit for 5 minutes, until plump and soft.
  • Set aside.
  • Toast the breadcrumbs, garlic and 2 teaspoons of olive oil in a skillet together with a pinch of salt until golden brown and set aside.
  • Remove the stems and ribs off the kale and chop.
  • Put the kale in a large bowl.
  • Add pecorino, walnuts and dried fruit (leaving any leftover vinegar mixture in the dish), remaining 2 tablespoons olive oil and lemon juice and toss until the kale is fully coated.
  • Taste and adjust seasonings with salt, pepper and some of the reserved vinegar mixture from the died fruit, if needed.
  • Let sit for 10 minutes before serving to allow the flavors to blend.
  • Just before serving, toss with breadcrumbs and, if needed, a final 1 teaspoon drizzle of olive oil.