Tuscan Kale Salad with Honey-Balsamic Vinaigrette

Two Healthy Kitchens Get Recipe

[{"selector":"#anim-74b37cc0-b703-4168-85d3-ce02dada72aa","keyframes":{"opacity":[0,1]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] [{"selector":"#anim-75b5ea75-05d7-45df-88bf-6339f7ab4764","keyframes":{"transform":["translate3d(0px, 152.85495%, 0)","translate3d(0px, 0px, 0)"]},"delay":0,"duration":1500,"easing":"cubic-bezier(0.2, 0.6, 0.0, 1)","fill":"both"}] This Tuscan Kale Salad with Honey-Balsamic Vinaigrette is loaded with nutritious goodies and so, so much great Tuscan-inspired flavor and texture in every bite! Get Recipe

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Ingredients

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Place flatbread on a cutting board or work surface and using a sharp knife or pizza wheel, cut it into 1/2-inch squares.

Toast the flatbread squares until they're a little golden-brown, crispy, and fragrant, about 5-7 minutes, stirring occasionally.

Remove toasted flatbread squares from skillet and allow to cool completely (they'll become crispier as they cool).

Tip

This salad can be served immediately, or refrigerated for a few hours, up to a day ahead. In addition, most of the salad's components can be prepped even further in advance. Get Recipe

Swipe up for full recipe!

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