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Kale cobb salad

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 2 salads

Ingredients

For the salad

  • 1 bunch red or green kale
  • 1 avocado, chopped
  • 1 tomato, chopped
  • 2 slices thick bread, torn
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1/2 tsp salt and pepper
  • 1 can chickpeas, drained and rinsed
  • 1/4 cup barbecue sauce
  • 1/2 cup crumbled blue cheese
  • 1/2 cup shredded cheddar cheese
  • 4 hard boiled eggs, peeled and cut into eights

For the dressing

  • 1 tbsp honey
  • 3 tbsp apple cider vinegar
  • 1 tsp garlic powder
  • 1/8 cup olive oil
  • salt and pepper, to taste

Instructions

For the salad

  1. Preheat oven to 375 degrees

  2. Rinse the kale in cold water and separate the leaves from the stems. Chop or tear leaves into bite-sized pieces. Transfer to large bowl and sprinkle with about 1/2 teaspoon salt. Massage kale by gently mixing in the salt with your hands. Set aside. 

  3. On a parchment paper-lined baking sheet, mix together torn bread, olive oil, garlic powder, salt, and pepper. Bake for about ten minutes or until the bread is golden brown and crispy. 

  4. Meanwhile, heat a large nonstick skillet over medium heat. Add chickpeas and barbecue sauce. Continue cooking until all the sauce sticks to the chickpeas, about 5 minutes. 

  5. Divide the kale into two large bowls. Top with rows of cheddar cheese, croutons, eggs, tomatoes, avocado, chickpeas. Drizzle each salad with half the apple cider vinegar dressing. 

For the dressing

  1. Combine the honey, apple cider vinegar, and garlic powder. While whisking, add the olive oil to emulsify. Add salt and pepper to taste.