Kale Salad with Toasted Pita and Parmesan

Kale and Toasted Pita Salad with Parmesan in the process of being eaten.

5 from 4 votes

Kale Salad with Toasted Pita and Parmesan

Fresh salads are not just for summer! This Kale Salad with Toasted Pita and Parmesan features winter flavors, but is still light, fresh, and crunchy!

Prep Time20

Cook Time10

Total Time30

Course: Dinner, Lunch, Salad

Cuisine: American

Total Cost: $3.83 recipe / $1.28 serving

Servings: to 4 salads

Calories: 331.07kcal

Author: Beth Moncel

Ingredients

8 cups shredded kale, loosely packed (about one bunch) $0.99
1 whole wheat pita $0.25
1/2 Tbsp olive oil $0.08
1/4 cup chopped walnuts $0.57
1/3 cup golden raisins $0.40
1/3 cup shredded or grated Parmesan $0.74
1/3 cup champagne vinaigrette $0.80

Instructions

Pull the kale leaves from the stems. Take a handful at a time in one fist, then carefully pull back your fingers one inch at a time as you slice the bunched kale into fine shreds. Place the shredded kale in a colander and rinse well. Allow the kale to dry as you prepare the remaining ingredients.
Cut the pita into 1-inch triangles. Place the pita triangles in a small bowl and drizzle with olive oil. Toss the pita until it is well coated in oil. Heat a small skillet over medium, then once the skillet is hot, add the pita. Cook and stir the pita until they are toasted and crunchy.
Remove the pita from the skillet, then add the chopped walnuts. Stir and cook the walnuts in the dry skillet for 1-2 minutes, or just until they begin to smell toasty. Remove them from the skillet immediately to prevent burning.
To assemble the salad, place the washed and dried kale in a large bowl. Add the toasted pita, walnuts, Parmesan, and golden raisins. Pour the champagne vinaigrette over top, then toss until everything is coated in dressing and Parmesan.
Serve the salad immediately, or let it rest for 10-15 minutes to allow the dressing to slightly soften the kale.

See how we calculate recipe costs here.

Nutrition

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