Roasted Garlic & Lemon Kale Salad

By Yankee Magazine

Aug 17 2015


Roasted Garlic & Lemon Kale Salad

Photo Credit : Bethany Bourgault

A unique and fun presentation of kale (a renowned superfood) that’s sure to entice even the most picky veggie eaters. Bold lemon and garlic flavors make this recipe, adapted from the chefs at Brothers Marketplace, a winner. (And it smells wonderful while cooking, too!)

Learn more! Eating Local with Brothers Marketplace and Natick Community Organic Farm


Garlic oil (1 cup olive oil + 1 bulb garlic, roasted at 350 for 12-15 minutes)
5-8 bunches kale
1 teaspoon garlic powder
1 1/2 tablespoons lemon juice
1 tablespoon dried oregano
1/2 cup roasted garlic cloves
1 bunch cherry tomatoes
Salt/Pepper to Taste


Make the garlic oil by peeling 1 bulb garlic, placing in an oven safe dish, covering with 1 cup oil, and baking at 350 for 12-15 minutes. Let cool completely. (This will make more than you need, but save the rest for bread dipping, vegetable cooking, or our Roasted Patty Pan Squash Caprese Cups!)

Preheat oven to 350.

Remove stems from kale and cut into 2-inch pieces. Set aside.

In separate dish, mix 1 tsp garlic powder, 1 1/2 tbs lemon juice, 1 tbs dried oregano, and 4 tbs garlic oil. Pour over kale, and massage into each leaf.

Lay out dressed kale on cookie sheet and cover with tin foil.

Bake for 8 minutes covered and 2 minutes uncovered. (The edges of the kale should begin to crisp.)

Cut the cherry tomatoes in half.

Allow kale to cool. Add cherry tomatoes, roasted garlic, and salt/pepper and enjoy!