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Roasted Orange Fall Harvest Kale Salad with Prosciutto

Roasted Orange Fall Harvest Kale Salad + Prosciutto made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 1 bunch of curly kale stems removed and chopped
  • 2 medium oranges peeled and segmented
  • 6 slices of prosciutto torn into pieces
  • 1/4 cup toasted walnuts
  • 1/4 cup crumbled feta cheese
  • 3 tablespoons olive oil
  • 1 tablespoon balsamic vinegar
  • Salt and pepper to taste

Method
 

  1. Preheat the oven to 400°F (200°C).
  2. Spread orange segments on a baking tray and drizzle with olive oil.
  3. Roast oranges for 10-15 minutes until caramelized.
  4. While the oranges roast, place prosciutto on another baking sheet and bake for 10 minutes.
  5. Prepare the dressing by whisking together olive oil, balsamic vinegar, salt, and pepper.
  6. In a large bowl, combine chopped kale and dressing, tossing to coat.
  7. Add the roasted oranges, crispy prosciutto, toasted walnuts, and feta on top of the kale.
  8. Gently toss to combine the ingredients before serving.

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