Tuscan Kale & Spinach Salad
Recipe by Wildfire
Wildfire is sharing the recipe for their Tuscan Kale & Spinach Salad, the perfect blend of savory parmesan, hard-boiled eggs, and housemade spicy pepitas. Pick up a bottle of Wildfire’s Lemon Parmesan Dressing—now sold in grocery stores throughout Chicagoland and available for purchase at all Wildfire locations—and get tossing!
Try more of our favorite salad recipes.
Tuscan Kale & Spinach Salad
A Wildfire classic
Yield: 2-3 servings
Ingredients:
FOR TUSCAN KALE & SPINACH SALAD
1½ cups of julienned kale
1½ cups of julienned baby spinach
¼ cup shredded parmesan cheese, plus more for garnish
2 hard-boiled eggs, coarsely chopped
2 Tbsp. spicy pepitas (see sub-recipe)
1 bottle Wildfire Lemon Parmesan Dressing
FOR SPICY PEPITAS
1 cup pepitas, raw and hulled
1 tsp. olive oil
¼ tsp. black pepper
¼ tsp. ground cumin
¼ tsp. chili powder
⅓ tsp. salt
pinch of cayenne pepper
Method:
FOR SPICY PEPITAS
1. Combine all dry ingredients in a small mixing bowl and mix well. Set aside.
2. In a medium stainless steel bowl, toss oil and pepitas to coat evenly. Add all the dry pepita seasoning and toss well.
3. Spread on a parchment-lined sheet pan and roast in the oven at 350°F for 10 minutes.
4. Cool completely before using.
FOR TUSCAN KALE & SPINACH SALAD
1. In a medium to large bowl, combine the kale and baby spinach mix, shredded parmesan, chopped hard-boiled eggs, and dressing to taste, and toss lightly until well mixed.
2. Top with spicy pepitas and garnish with additional parmesan to taste.
