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Campari® Kale Salad

Packed with veggies and protein, this flavorful side salad is a healthy and delicious pairing for grilled chicken or fish!

Makes 6 side dish servings


1 pkg Y.E.L.O.™ tomatoes, cut into wedges
1 pkg Campari® tomatoes, cut into wedges
1/3 cup balsamic vinegar
2 tsp Dijon mustard
2 tsp honey
1 tsp ground cumin
1 tsp salt
1/2 tsp freshly ground pepper
1/4 cup extra virgin olive oil
4 cloves garlic, minced
3 cups small cauliflower florets
1 can (540 mL) chickpeas, drained and rinsed
1 bunch dinosaur kale, stems removed and thinly sliced
1/4 red onion, very thinly sliced
1/2 cup crumbled feta cheese


Preheat the oven to 425˚F. Line a large baking sheet with foil; grease well and set aside. Whisk the vinegar with the mustard, honey, cumin, salt and pepper. Slowly drizzle in the oil, while whisking constantly, until well combined.

Measure out 1/3 cup dressing and set aside. Whisk the garlic into the remaining mixture. Toss with the cauliflower and chickpeas. Arrange on the prepared baking sheet.

Bake for 25 minutes or until golden brown and tender. Cool completely. Toss with the kale, red onion, tomatoes and the reserved dressing. Sprinkle with feta. Serve immediately.

Chef's Notes

Dinosaur kale is also known as Tuscan, Lacinato or black kale and is slightly sweet and more delicate in flavor than regular kale.

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