Spanish Kale Salad Recipe | Yummly

Spanish Kale Salad

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  • 1/2 cup extra-virgin olive oil
  • 4 cloves garlic (sliced very thin)
  • 1 shallot (small or ½ large, minced)
  • 1/3 cup sherry vinegar
  • 2 teaspoons honey
  • 1 teaspoon salt (plus more for seasoning)
  • 1/2 teaspoon pepper
  • 6 fingerling potatoes (quartered lengthwise)
  • 2 tablespoons olive oil (divided)
  • salt
  • pepper
  • 1 bunch kale (washed, dried and tough stems removed, reserve for juicing, if you’re into that)
  • 2 ounces spanish chorizo (the cured, salami-like variety from Spain, not the fresh sausage used in Mexico and Latin America, sliced very thin)
  • 2 ounces manchego cheese (sliced into thin pieces)
  • 2 tablespoons hazelnuts (or almonds, toasted and roughly chopped)
  • 1/4 cup roasted tomatoes (oven, click here to see how I make them OR sun dried tomatoes,, if using sun dried tomatoes, cut into strips)
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