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Roasted Kale & Citrus Salad With Ricotta
Where to turn when you’re looking for something healthy, but a little indulgent too? Step right up to this roasted kale salad, perched atop creamy ricotta and brightened up with juicy citrus. Chopped almonds bring crunch and toasty notes to kale that tastes heartier and more complex than you might imagine, thanks to a quick trip through the hot oven. Add some warm bread and a roasted chicken and dinner is done.
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Ingredients
- 4 c kale
- 1 orange
- 1 grapefruit
- 1 tangerine
- 1 small red onion, slivered
- 1 c ricotta cheese
- 2 tbsp salted, roasted almonds, roughly chopped
- pinch of salt
- 1/4 c olive oil, divided
Instructions
Step 1
Preheat oven to 450.
Step 2
Throw kale in the biggest bowl you have, drizzle with half the olive oil, and season with salt (go easy on the salt, as the kale shrinks up in the oven).
Step 3
Massage and toss the Kale with your hands, then spread out in a single layer on a sheet pan.
Step 4
Roast in the oven for 10-12 minutes, tossing halfway through cooking time. Kale should be just beginning to crisp up. Remove from oven and set aside.
Step 5
With the sharpest knife you have, cut stem ends from grapefuit and stand grapefruit on end on a cutting board. Use your knife to cut skin away, following the curve of the fruit. Holding fruit in your palm, remove segments with knife, cutting between membranes. reserve juice and segments seperately and repeat with orange and tangerine.
Step 6
With the back of a spoon, spread ricotta on a serving platter or shallow bowl. Place roasted kale on top, followed by red onion and citrus segments.
Step 7
Whisk 2 tbsp. reserved citrus juice with remaining olive oil and drizzle over salad. Scatter with chopped almonds and serve.