Hello, 2025! Ringing in the New Year, often brings with it, New Year’s resolutions. As far as New Year’s resolutions go, I have eat more leafy greens on my list. We have all done quite a bit of cooking (and eating) over the holidays, so why not ring in the New Year with a quick and easy recipe, chalk full of leafy greens. I present to you my Kale Salad with Apple and Prosciutto recipe.
My Kale Salad with Apple and Prosciutto starts off with a large bunch of curly kale. Handling kale can be daunting, but I’m here to show you how to up your kale game! To prepare your kale, you will want to remove and discard its bitter, fibrous and tough ribs or stem. Next, using a sharp knife, cut the kale leaves into thin slices and transfer them to a large salad or mixing bowl. Toss the kale with extra virgin olive oil, lemon juice and salt. These ingredients work to tenderize and breakdown the kale and give you a more pleasant mouthfeel. Now, roll up those sleeves and use your hands to massage the kale for at least 1 minute or until softened. Crispy Prosciutto, a granny smith apple, Pecorino Romano and toasted pumpkin seeds are added to the mix and bring brightness, crispiness, crunchiness, nuttiness, richness, saltiness and tartness to this satisfying dish.
The finishing touch - a fresh, fragrant, herb-forward and tangy Tarragon vinaigrette. If you have never had tarragon, you are missing out. This herb is slightly bitter, sweet and has a subtle anise or liquorice-like flavour. Tarragon pairs beautifully with acidic ingredients, such as lemon juice, apple cider vinegar and Dijon mustard. Rich extra virgin olive oil, a shallot, honey and freshly ground pepper complete the dressing and round out all the flavours. The result - a balanced and satisfying vinaigrette that perfectly complements all the ingredients in this kale salad.
If you are looking for a simple and satisfying salad recipe, then you will have to give my Kale Salad with Apple and Prosciutto recipe a go! This dish comes together in under 20 minutes, uses a handful (or two) of everyday ingredients and could not be easier to make! Enjoy it as a main or serve it as a side dish! You really cannot go wrong! So, let me show you how it’s done. Grab a spoon and come and cook with me!
For more fun and exciting salad ideas, check out my Roasted Beet Salad with Arugula, Goat Cheese & Mustard Vinaigrette, Southwest Chicken Salad with Cilantro Lime Dressing, Citrus Salad, Super Simple Arugula Salad and Frisée Salad with Bacon recipes!
Prep Time: 12 minutes
Cook Time: 5 - 6 minutes
Total Time: 17 - 18 minutes
Serves: 4 - 6
Ingredients:
Kale Salad
1 large bunch curly kale, ribs and stems removed and thinly sliced
1 Tbsp freshly squeezed lemon juice (approx. 1/2 small lemon)
3 tsp extra virgin olive oil, divided
1/2 tsp kosher salt
6 thin slices of Prosciutto (approx. 80g)
1 granny smith apple, cored and julienned (See Notes below)
1/4 cup Pecorino Romano, freshly shaved (See Notes below)
1/4 cup pumpkin seeds, toasted (See Notes below)
Tarragon Vinaigrette
1/3 cup extra virgin olive oil
3 Tbsp apple cider vinegar
1 Tbsp freshly squeezed lemon juice (approx. 1/2 small lemon)
1 shallot, peeled and finely chopped
2 Tbsp fresh tarragon, finely chopped
1 tsp Dijon mustard
1 tsp honey
1/4 tsp freshly ground pepper
Instructions:
Toasting the Pumpkin Seeds: To a small skillet set over medium heat, add the pumpkin seeds and cook for 3 minutes or until golden brown and fragrant, stirring frequently throughout. To halt the cooking process, immediately transfer the pumpkin seeds to a small bowl and set them aside to cool.
Preparing the Tarragon Vinaigrette: To a small bowl or mason jar, add 1/3 cup olive oil, apple cider vinegar, 1 Tbsp lemon juice, shallot, tarragon, mustard, honey and ground pepper and whisk or shake until fully incorporated. Set aside to allow the flavours to meld.
Frying the Prosciutto: To a large non-stick skillet set over medium heat, add 1 tsp olive oil. Once hot, add the Prosciutto slices and cook for 1 - 1 1/2 minutes per side or until crispy. Transfer the crispy Prosciutto to a plate and set aside to slightly cool. Once cool, break the Prosciutto into bite-size pieces.
Making the Kale Salad: To a large mixing or salad bowl, add the kale, the remaining 2 tsp olive oil, 1 Tbsp lemon juice and salt. Using your hands, massage the kale for 1 minute or until softened. You know your kale is tender enough when its volume is reduced by half and it’s slightly darker in colour.
Toss in the crispy Prosciutto, julienned apple, grated Pecorino Romano and toasted pumpkin seeds.
Drizzle the Tarragon Vinaigrette over top, toss and serve and enjoy!
Notes:
Slicing the Granny Smith Apple: To ensure that you get a little apple flavour with each and every bite, I love julienning or cutting the apple into matchsticks. This cut will result in long, thin and rectangular or stick-shaped slices of apple. To julienne the apple, simply cut the apple in half, remove the core, and cut the apple into 1/4 inch slices. Then, take a few apple slices, stack them, and cut them into thin slices or matchsticks, measuring approximately 1/8 inch in width. Repeat the process for the remaining apple slices.
Shaved Pecorino Romano: Nothing quite compares to freshly shaved Pecorino Romano cheese! It’s funky, nutty, rich and too savoury for words. If you’re wondering how to shave Pecorino Romano, look no further than your trusty vegetable peeler. Using your vegetable peeler, simply shave strips of Pecorino Romano, totalling a 1/4 cup measure, into the salad. It’s that easy!
Toasting Pumpkin Seeds: You can simply toss raw pumpkin seeds into the salad, but if you have a few extra minutes, toasting the pumpkin seeds adds a ton of flavour and a nuttier profile to this dish.