How to Make the Best Kale Salad with Dill Vinaigrette | Easy, Fresh, & Delicious Recipe

feta cheese

🥗Healthier: nutritional yeast

💰Cheaper: cottage cheese

Nutritional yeast offers a cheesy flavor without dairy.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is rich in healthy fats and has a high smoke point.

quinoa

🥗Healthier: farro

💰Cheaper: brown rice

Farro provides a nutty flavor and is often less expensive.

cherry tomatoes

🥗Healthier: sliced bell peppers

💰Cheaper: regular tomatoes

Sliced bell peppers add crunch and color at a lower cost.

Preheat oven to 375°F.

In a small baking dish, add the tomatoes, 1 tbsp olive oil, and a pinch of salt, and mix together.

In a separate small bowl, mix together bread pieces and 1 tbsp olive oil. Add to a parchment paper lined baking sheet in an even layer.

Transfer the tomatoes and bread to the oven, and bake for 15-20 minutes, flipping the croutons halfway through.

Once croutons are golden and crispy, remove them from the oven. Turn the oven up to 425°F, and then bake the tomatoes for an additional 15-20 minutes or until soft and wrinkly.

While everything is baking, marinate your shallots by adding shallots, red wine vinegar, and oregano to a bowl. Mix until everything is coated in the vinegar, and set aside.

Prepare your soft boiled eggs by bringing a small pot of water to a boil. Add the eggs, and set your timer for 6 ½ minutes.

Prepare a small bowl with ice water, and then when eggs are done cooking, immediately submerge them in the ice water to cool. Let cool for 5-10 minutes, peel carefully, and then cut into quarters.

Add kale to a medium bowl, and drizzle with olive oil and add a pinch of salt. Massage with your hands to soften the kale and break down the fibers.

Add the Pecorino Romano, and toss.

To make the dressing, whisk together ingredients in a small bowl or jar until smooth.

Transfer kale to bowls and top with croutons, cooled cooked tomatoes, and marinated shallots.

Finish off with the soft-boiled egg and dill dressing. Top with extra Pecorino Romano, if desired.

Cooking Techniques

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Dietary

Allergens