Roasted Kale & Heirloom Carrot Salad with Pepitas, Ricotta Salata & Champagne-Cardamom Vinaigrette

Roasted Kale & Heirloom Carrot Salad

with Pepitas, Ricotta Salata & Champagne-Cardamom Vinaigrette

2 Servings
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From the Test Kitchen

This dish serves up exceptional, nutritious kale two ways. A bed of raw kale provides a base for the salad, while oven-roasted kale “chips” add a toasty crunch. You’ll be dressing it to the nines with a cardamom-blood-orange-Champagne vinaigrette and serving it with pepitas (pumpkin seeds), carrots, juicy citrus supremes and silky ribbons of ricotta salata cheese.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    500 Cals (est.)
fresh
ingredients
Roasted Kale & Heirloom Carrot Salad with Pepitas, Ricotta Salata & Champagne-Cardamom Vinaigrette
Title
  • ½ bunch Baby Heirloom Carrots
  • 2 oz Ricotta Salata Cheese
  • 1 Blood Orange
  • 1 bunch Kale
  • 1 Scallion
  • ¼ cup Millet
  • ¼ cup Pepitas
  • 1 Tbsp Champagne Vinegar
  • ½ tsp Ground Cardamom
  • ¼ tsp Red Pepper Flakes
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Grate the ricotta salata. Cut out and discard the kale stems, leaving the leaves whole. Thinly slice the scallion on an angle.
Roast the kale and carrots:
2 Roast the kale and carrots:
Place the carrots and ⅔ of the kale on a sheet pan in a single, even layer. Drizzle with olive oil, season with salt and pepper and toss to thoroughly coat. Roast 10 to 12 minutes, or until the kale is crispy. Remove from the oven and gently transfer the kale to a paper towel-lined plate. Return the carrots to the oven and roast 9 to 11 more minutes, or until the carrots are tender and slightly caramelized. Remove from oven.
Cook the millet:
3 Cook the millet:
Once the water is boiling, add the millet and cook 17 to 19 minutes, or until tender. Remove from heat, drain thoroughly and set aside.
Make the blood orange supremes:
4 Make the blood orange supremes:
While the millet is cooking, cut about ¼ inch off the top and the bottom ends of the blood orange and sit it flat on a cutting board. (Only cut off enough of the top and bottom to reveal the fruit.) Following the contour of the orange, cut away and discard the peel and bitter white pith. Over a small bowl, using a knife, cut along the thin, white membranes that separate each orange segment. Repeat for the whole orange. Squeeze the juice from the remaining orange into the bowl.
Toast the pepitas & make the vinaigrette:
5 Toast the pepitas & make the vinaigrette:
In a small pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the pepitas and toast 2 to 4 minutes, or until toasted and fragrant. (Be careful as the pepitas may pop as they cook.) Season the pepitas with salt and pepper and transfer to a paper towel-lined plate. To make the vinaigrette, combine the reserved blood orange juice with the Champagne vinegar, ground cardamom and as much of the red chili flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well-combined.
Make the salad & plate your dish:
6 Make the salad & plate your dish:
In a medium bowl, combine the roasted carrots, blood orange supremes, scallions, millet, and raw kale; season with salt and pepper. Add some of the vinaigrette (you may have extra vinaigrette) and toss to coat. To plate your dish, divide the crispy kale between 2 plates and top with the dressed salad. Garnish with the pepitas and ricotta salata. Enjoy!

Tips from Home Chefs

Roasted Kale & Heirloom Carrot Salad

Prepare the ingredients:
1 Prepare the ingredients:
Preheat the oven to 450°F. Wash and dry the fresh produce. Heat a small pot of salted water to boiling on high. Grate the ricotta salata. Cut out and discard the kale stems, leaving the leaves whole. Thinly slice the scallion on an angle.
2 Roast the kale and carrots:
Place the carrots and ⅔ of the kale on a sheet pan in a single, even layer. Drizzle with olive oil, season with salt and pepper and toss to thoroughly coat. Roast 10 to 12 minutes, or until the kale is crispy. Remove from the oven and gently transfer the kale to a paper towel-lined plate. Return the carrots to the oven and roast 9 to 11 more minutes, or until the carrots are tender and slightly caramelized. Remove from oven.
Roast the kale and carrots:
Cook the millet:
3 Cook the millet:
Once the water is boiling, add the millet and cook 17 to 19 minutes, or until tender. Remove from heat, drain thoroughly and set aside.
4 Make the blood orange supremes:
While the millet is cooking, cut about ¼ inch off the top and the bottom ends of the blood orange and sit it flat on a cutting board. (Only cut off enough of the top and bottom to reveal the fruit.) Following the contour of the orange, cut away and discard the peel and bitter white pith. Over a small bowl, using a knife, cut along the thin, white membranes that separate each orange segment. Repeat for the whole orange. Squeeze the juice from the remaining orange into the bowl.
Make the blood orange supremes:
Toast the pepitas & make the vinaigrette:
5 Toast the pepitas & make the vinaigrette:
In a small pan, heat 1 teaspoon of olive oil on medium-high until hot. Add the pepitas and toast 2 to 4 minutes, or until toasted and fragrant. (Be careful as the pepitas may pop as they cook.) Season the pepitas with salt and pepper and transfer to a paper towel-lined plate. To make the vinaigrette, combine the reserved blood orange juice with the Champagne vinegar, ground cardamom and as much of the red chili flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Slowly whisk in 2 tablespoons of olive oil until well-combined.
6 Make the salad & plate your dish:
In a medium bowl, combine the roasted carrots, blood orange supremes, scallions, millet, and raw kale; season with salt and pepper. Add some of the vinaigrette (you may have extra vinaigrette) and toss to coat. To plate your dish, divide the crispy kale between 2 plates and top with the dressed salad. Garnish with the pepitas and ricotta salata. Enjoy!
Make the salad & plate your dish:
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