Crunchy Kale Salad - Olive Branch Oil & Spice

Crunchy Kale Salad

Apr 27, 2024

This salad is so satisfying. It is full of crunch from pepitas and celery and packed with flavor from the super delicious Jalapeno vinaigrette. 



  1. Heat oven to 350 degrees. Add the pepitas to a sheet pan and toss with 2 teaspoons olive oil, 1 teaspoon ancho chile powder and 1 teaspoon salt. Roast in the oven for 10 minutes, tossing midway, until they are nice and crisp.
  2. Meanwhile make the dressing by combining the remaining jalapeno olive oil, lime juice, balsamic vinegar, cilantro and 1 teaspoon salt.  Mix well until combined. (If you want it less spicy you can replace a portion of the jalapeno olive oil with an unflavored varietal).
  3. Assemble the salad by adding the kale and celery to a bowl and tossing with the dressing until the kale is just coated. Add in the feta and pepitas and enjoy!

Makes 4 servings

Takes 15 minutes

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