Kale & Salami Salad with Roasted Garlic Vinaigrette
This Kale & Salami Salad with Roasted Garlic Vinaigrette is loaded with roasted fingerling potatoes, crispy toasted chickpeas, golden raisins, and caramelized onions! This nutritious, fiber-filled salad makes the perfect lunch or dinner. It’s gluten-free and dairy-free.
So, there’s this salad that I’m kind of obsessed with. It’s from Tender Greens, a California-based restaurant chain that specializes in making the most delicious salads with high-quality ingredients.
I’ve been going there for years, usually on lunch or dinner dates with my mom, and always ordering the same thing: the salami & kale salad with roasted garlic vinaigrette. Holy cow, it’s SO good, you guys. It’s the kind of meal I would crave when I was living in Seattle and couldn’t get one.
The salad has a kale base that’s super tender, and it’s loaded up with artisan salami, roasted fennel, golden raisins, roasted fingerling potatoes, crispy chickpeas, and parmesan, all tossed in the most drool-worthy roasted garlic vinaigrette. I’m a sucked for roasted garlic ANYTHING, and this vinaigrette could go on anything I eat and I’d be so happy.
Since I moved back home to San Diego, I’ve been getting it on the regular. However, a few weeks ago, I got a call from my mom. She was a little dismayed, telling me she went to Tender Greens only to see that our salad was GONE from the menu. Upon inquiry, the workers said it was going to be permanently disappearing. Oh, the horror.
Soon after she told me that, I exclaimed to my partners that I needed to recreate it as soon as possible. Sooo…the next night for dinner, guess what we had?!?
Okay, I guess it’s not so hard to guess. You’re right. We had this salad. Well, my recreated version, which we both concluded we liked even better than the original. High praise, indeed.
I did make a few small changes. To keep the recipe dairy-free, I skipped the parmesan. Since I couldn’t find fennel, I subbed in some lightly + deliciously caramelized onions. I shared the goodness on my Instagram stories and bunches of you asked me to share the recipe. Since that would give me another reason to make the salad ASAP, I happily obliged :)
So let’s talk about how to make this super hearty, filling salad. There are a few steps, but they’re all SO worth it, and you can do some of them ahead of time so you can throw this together whenever your heart desires.
How to make roasted garlic vinaigrette
Starting with the heavenly roasted garlic vinaigrette! I always like to have a big jar of roasted garlic on hand (and I recommend you do to, to add flavor to EVERYTHING). That makes this dressing super quick to whip up.
It’s super simple to make this dressing. Simply take a bunch of roasted garlic, mash it up, and mix it with olive oil, apple cider vinegar, salt, and pepper.
To make the kale salad
Kale salads can get some hate because kale has so much fiber that it can be a little too firm, but I love myself a good kale salad!! A massage makes all the difference. Giving your kale a little massage with the dressing helps to soften and tenderize it. This makes it immeasurably more delicious.
To make the crispy chickpeas, you’ll mix them with some delicious spices. Then, saute them for 10-15 minutes until they’re golden brown, toasty, and crunchy. While they’re toasting, you’ll give the onions and fingerling potatoes a nice roast in the oven.
Once everything is roasted and ready, toss it all together and dig in. The salad is full of texture and flavor: crunch from the chickpeas, chew, and sweetness from the golden raisins, and salty from the salami, all tied together with the richness of the roasted garlic vinaigrette. If I do say so myself, it’s pretty irresistible. I hope you’ll give this one a try!
Want more kale salads?
Kale Chickpea Salad with Lemon Vinaigrette
This Massaged Kale Chickpea Salad is my new favorite kale salad! Coated in a lemon vinaigrette with spiced roasted chickpeas and chopped pistachios, it’s perfect as a side salad or loaded up with your favorite protein and other add-ins for a main dish salad. Naturally vegan & gluten-free.
Vegan Caesar Salad with Crispy Marinated Tempeh & Crunchy Chickpeas
Serve this Vegan Caesar Salad with Crispy Tempeh & Crunchy Chickpeas for lunch or dinner – it’s delicious anytime! The crispy marined tempeh is incredibly flavorful and filling and the chickpeas add lots of texture.
Autumn Kale Harvest Salad with Apple Cider Vinaigrette
This Autumn Kale Harvest Salad brings together the best of fall’s produce into a beautiful salad. It’s made with thinly sliced kale, pomegranate seeds, Honeycrisp apple slices, candied almond slices, and tossed in a lusciously sweet and tangy Apple Cider Vinaigrette.
Kale & Salami Salad with Roasted Garlic Vinaigrette
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 40 minutes
- Yield: 2 –3 servings 1x
- Category: Salad
- Method: Roasting
- Cuisine: American
- Diet: Gluten Free
Description
This Kale & Salami Salad with Roasted Garlic Vinaigrette is loaded with roasted fingerling potatoes, crispy toasted chickpeas, golden raisins, and caramelized onions! This nutritious, fiber-filled salad makes the perfect lunch or dinner. It’s gluten-free and dairy-free.
Ingredients
- ½ pound fingerling potatoes, halved lengthwise
- 1 small onion, thickly sliced
- 2 tablespoons olive oil
- 2 medium bunches of kale, roughly chopped, discard the stems
- ¼ cup golden raisins
- 2 tablespoons nutritional yeast or Parmesan, optional
- 3 ounces thinly sliced salami, halved or quartered if your slices are large
For the crispy chickpeas* (see Notes)
- 1 can chickpeas, drained and dried with a paper towel
- 1 tablespoon ghee, or olive oil
- ½ teaspoon garlic powder
- ¼ teaspoon dried thyme
- ¼ teaspoon paprika
- Salt + pepper, to taste
For the dressing
- 10 cloves roasted garlic, see Notes
- ⅓ cup olive oil
- ¼ cup apple cider vinegar
- Salt & pepper, to taste
Instructions
- Preheat the oven to 400ºF. Place the halved fingerling potatoes and onion slices on a lined baking sheet and drizzle with olive oil. Season with salt and pepper, as desired. Roast for 20 minutes, stirring once halfway through, until the potatoes are golden and the onions are translucent.
- While the potatoes and onions are roasting, sauté the chickpeas. Heat ghee or olive oil in a medium pan over medium heat and once it’s shimmering, add the chickpeas. Add the seasonings and toss to combine. Let the chickpeas toast for 10-15 minutes, or until golden brown and crunchy. Remove from heat and let cool.
- For the dressing, mash the roasted garlic in a small bowl or measuring cup, or place it in a small blender/food processor if you have one. Add the olive oil, apple cider vinegar, and salt and pepper and mix to combine.
- Place the kale in a salad bowl and drizzle with some of the dressing. Massage the dressing into the kale to fully coat all the leaves with the dressing.
- Toss in the roasted potatoes and onions, crispy chickpeas (it makes a lot – you may have extras to save or snack on if you don’t want to add them all), golden raisins, nutritional yeast if using, and salami. Add more dressing if desired.
- Serve immediately and enjoy!
- While I like this salad best served immediately, it keeps super well as leftovers too, although the chickpeas won’t be quite as crispy.
Notes
Make this recipe paleo-friendly by using pecans (or your favorite nut) instead of the crispy chickpeas and ensuring that your salami is paleo-friendly.
If you don’t have roasted garlic on hand, roast it yourself! Place peeled garlic cloves (I like buying bags of them pre-peeled to save time) on aluminum foil and drizzle with a tablespoon or two of olive oil to coat. Wrap in foil and place in a pan. Bake for 45-60 minutes at 400ºF or until softened and golden brown. Store in a sealed jar in the refrigerator.
This salad looks amazing, Rachel! I can see why it’s your favorite with so many good things going on in that bowl. I need to try that dressing asap!
The dressing is out of this world! Thanks Kristine.
Just made this for dinner! It was really good! I left out the salami and used all the chickpeas just to keep it vegetarian. The only question I have is about the dressing, the recipe says 1/4 tablespoon apple cider vinegar. I added about 1/4 cup instead and it turned out great! Thanks for the recipe!
So glad you enjoyed it, Suzy! You’re right about the dressing, it should say 1/4 cup – I’ll change that now. Thanks for your feedback :)
Wow Rachel! This is one amazing looking salad. I guess I’m kinda happy that Tender Greens discontinued it because that we might not be seeing your delicious version here. This beauty will definitely be making it onto my “must make” list.
Thanks so much, Lynn! I’m glad I learned how to make it myself too :) hope you’ll give it a go!
Everything about this gorgeous salad is just screaming my name, Rachel! Loving all that beautiful kale + roasted fingerling potato goodness and that roasted garlic vinaigrette looks seriously SO flavorful!
Thank you so much Sarah! It’s pretty darn irresistible, if I do say so myself :)
This is such a perfect salad :) The dressing sounds amazing!