Go Back
Print Pin

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.

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

Instructions

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