Dino-Twisted Kale Salad


My ADD got the best of me and I went a bit overboard on the toppings, but it really worked out in the end because it was all balanced. Oh, and don’t forget to season your salad. With the dressing just a couple of ounces of dressing. It should be enough dressing that the plate glistens, not a puddle on the bottom.

5 from 2 votes

Kale Salad

Not your typical kale salad. Part sweet and tart with a hint of spice and earthiness. A complete journey in flavors and textures
Prep Time 10 mins
Total Time 10 mins


  • Sauté Pan
  • Bowl
  • Tongs
  • Sharp knife
  • Cutting Board
  • Measuring Spoons
  • Measuring Cup


  • 4 oz. Pancetta ½ inch dice
  • 4 oz. Baby Kale stems removed
  • 2 oz. Dino Kale stems removed, chopped
  • ¼ cup Candied Walnuts
  • 4 tbsp. Drunken Raisins
  • ½ ea. Apple julienne
  • 2 oz. Pickled Onion
  • 4 oz. Dijon Vinaigrette
  • Salt and Pepper to taste
  • 1 oz. Parmesan Cheese grated


  • Place a sauté pan over medium heat and add Pancetta, cook until the Pancetta is nice and crispy, drain on a paper towel
  • In a bowl combine Baby Kale, Dino Kale, Walnuts, Raisins, Apple and Pickled Onion. Toss to combine
  • Add in Dijon Vinaigrette and mix thoroughly. Season with Salt and Pepper, place Salad in a serving bowl and garnish with Pancetta and Parmesan Cheese


Additional Twist: Bacon can be used instead of Pancetta. This will add a smoky flavor that Pancetta lacks. The variety of Apple used will also change the sweetness or tartness adding another level of complexity. 
Drunken Raisins
Cayenne Candied Walnuts
Dijon Vinaigrette
Author: Jason Pepin
Course: Brunch, Dinner, Lunch, Salad
Cuisine: Any
Keyword: Kale,, Salad, Vinaigrette

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  1. 5 stars
    Looks absolutely tasty and healthy to boot! Will be making on Sunday alongside a nice flank!

    1. Please let us know how it turns out.

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