This kale salad with almond ricotta and homemade croutons is a fresh, satisfying salad that combines tender massaged kale with creamy dairy-free almond ricotta, briny Kalamata olives, pickled red onions, and crunchy homemade gluten-free croutons. It’s a simple meal packed with flavor and healthy fats, and a great way to turn a few everyday ingredients into a nourishing side dish or light meal.
A Simple and Nourishing Meal
One afternoon I came home much later than planned, hungry and craving something fresh and green. I didn’t have the patience to cook a full meal, but I had everything I needed to make a quick salad: kale, olives, pickled red onions, homemade gluten-free croutons, and a box of almond ricotta I had recently discovered (Kite Hill).
The creamy almond ricotta turned out to be a perfect match for hearty kale. Together with plenty of extra virgin olive oil and a squeeze of lemon, it transforms a bowl of greens into a meal that feels both nourishing and satisfying.
The only ingredient that takes a little planning is the croutons, but I almost always make them from leftover homemade gluten-free sourdough or from a simple bread like this sorghum sandwich bread, and keep them on hand for salads like this. Once they’re ready, the salad comes together in just a few minutes. If you need something quick and you don’t have any bread, toasted cassava or almond tortillas will make wonderful crispy bits for a salad.
Why You’ll Love this Recipe
- Ready in minutes if you already have croutons.
- Dairy-free for those who can’t tolerate dairy.
- A great way to enjoy more leafy greens.
- Naturally gluten-free when made with gluten-free bread.
- Easy to adapt with regular Italian ricotta if dairy is not a problem.
- Perfect as a light lunch or alongside grilled meat or fish.
Ingredient notes
Kale: Curly kale works beautifully here, but I also love Lacinato (also called Tuscan) kale. Finely chopping it and massaging it with olive oil, lemon juice, and salt softens the leaves and makes them much more pleasant to eat.
Almond ricotta: I originally made this salad with dairy-free almond ricotta from Kite Hill, which has a wonderfully creamy texture and mild flavor. If you don’t have access to it, you can use your favorite homemade almond ricotta or traditional Italian ricotta if dairy fits your diet.
Croutons: Homemade croutons are a highlight of this salad. I like making them from days-old gluten-free sourdough with olive oil, rosemary, and garlic powder.
Pickled red onions: Pickled onions add brightness and balance the richness of the olive oil and ricotta. If using fresh onion or shallot instead, soak the slices in ice water for 5–10 minutes to mellow their flavor.
More Nutritious Salads
If you like this Almond ricotta and kale salad, you might also like:
- Kale Romaine Salad with Avocado and Sesame Salt
- Bistro Salad with Crispy Prosciutto and Pistachios
- Tomato Feta Salad with Microgreens
- Fig Salad with Bitter Greens and Lemon-Honey Vinaigrette
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Kale Salad with Almond Ricotta
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 servings
- Category: Dinner, Lunch, Side Dish
- Method: Baking
- Cuisine: Mediterranean
- Diet: Gluten-Free
Description
This kale salad with almond ricotta and homemade croutons is a fresh, satisfying salad that combines tender massaged kale with creamy dairy-free almond ricotta, briny Kalamata olives, pickled red onions, and crunchy homemade gluten-free croutons. It’s a simple meal packed with flavor and healthy fats, and a great way to turn a few everyday ingredients into a nourishing side dish or light meal.
Ingredients
For the Salad:
- 2/3 cup homemade croutons
- 1 bunch curly kale or Lacinato kale, washed and dried
- A few tablespoons of almond ricotta
- A handful of pickled red onions
- A handful of Kalamata olives
- 2 tablespoons extra virgin olive oil
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper, to taste
For the croutons, if making from scratch:
- Day-old bread, cut into small cubes
- Extra virgin olive oil
- Dried rosemary
- Garlic powder
Instructions
- If you don’t already have croutons, make them first. Cut the bread into small cubes, toss with extra virgin olive oil, dried rosemary, and garlic powder, and bake at 350°F (175°C) for 15–20 minutes, or until golden and crisp. Watch closely, as they can burn easily.
- Finely chop the kale and place it in a large mixing bowl.
- Add the salt, extra virgin olive oil, and lemon juice, then massage the kale with your hands until it softens.
- Add the almond ricotta, Kalamata olives, and pickled red onions, and gently toss to combine.
- Transfer to a serving plate and top with the croutons just before serving.
Notes
Massage the kale well — about one minute makes a noticeable difference in texture.
Add the croutons just before serving so they stay crisp.
This salad is best enjoyed fresh, although the dressed kale (without croutons) keeps well in the refrigerator until the next day.
If you don’t have pickled onions, substitute thinly sliced shallot or red onion soaked in ice water for 5–10 minutes.
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