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This Kale & Salami Salad with Roasted Garlic Vinaigrette is loaded with roasted fingerling potatoes, crispy toasted chickpeas, golden raisins, and caramelized onions! This filling salad makes the perfect lunch or dinner. It's gluten free and dairy free, with a Paleo option.

Kale & Salami Salad with Roasted Garlic Vinaigrette

  • Author: Rachel Conners
  • Prep Time: 20 minutes
  • Cook Time: 20 minutes
  • Total Time: 40 minutes
  • Yield: 2 -3 servings 1x


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Serve immediately and enjoy!
  7. While I like this salad best served immediately, it keeps super well as leftovers too, although the chickpeas won’t be quite as crispy.


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.