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    Home » Recipes » Salads

    Toasted Kale Salad with Soft Boiled Eggs + Sunflower Seeds

    Modified: Feb 9, 2024 · Published: Apr 13, 2015 by Ashley

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    A quick trip to the oven gives this salad a crisp, toasty flavor.

    I've never had much luck making kale chips. I think I tend to crowd the pan, and the oil usually prevents them from getting very crispy. So for this salad, I decided to dry toast a single layer of kale in the oven and the results were fantastic!

    Toasted Kale Salad with Soft Boiled Eggs + Sunflower Seeds

    I also decided that I wanted to try to soft boil eggs for the first time. I erred on the side of caution and left them in the boiling water a little too long, so they ended up more like medium boiled eggs, but it still worked out really well.

    The runny egg yolk spread around on the kale to add a little extra dressing. The tanginess of the champagne vinegar cut through everything beautifully.

    I added a pile of strawberries to the side of my salad for a bright, colorful lunch.

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    📖 Recipe

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    A plate of salad with eggs and strawberries.

    Toasted Kale Salad with Soft Boiled Eggs + Sunflower Seeds

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
    • Prep Time: 10 minutes
    • Cook Time: 20 minutes
    • Total Time: 30 minutes
    • Yield: 1 salad 1x
    • Category: Salad
    • Method: Stovetop/Oven
    • Cuisine: American
    Print Recipe
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    Description

    A quick trip to the oven gives this salad a crisp, toasty flavor.


    Ingredients

    Scale

    For eggs:

    • 2 large eggs, at room temperature
    • Kosher salt
    • White vinegar
    • Bowl of ice water

    For salad:

    • A few handfuls of kale, roughly chopped
    • 1-2 tablespoons sunflower seeds
    • 1-2 tablespoons extra-virgin olive oil
    • 1-2 tablespoons champagne vinegar
    • Sea salt & freshly cracked black pepper, to taste

    Instructions

    1. Preheat oven to 350°F.
    2. Fill a small saucepan with water. Add a good pinch of salt and a splash of white vinegar and bring to a rolling boil. Use a slotted spoon to add the eggs and let boil for 6-8 minutes. Use the slotted spoon to gently remove the eggs to a bowl of ice water and let cool.
    3. Place kale on a baking sheet in a single layer. Bake in preheated oven for 10 minutes.
    4. To assemble salad, place kale on a plate and sprinkle with sunflower seeds. Drizzle with oil and vinegar. Gently peel eggs and slice them in half and place on top of the kale. Sprinkle with salt and pepper and enjoy!

    Nutrition

    • Serving Size:
    • Calories: 349
    • Sugar: 1.5 g
    • Sodium: 1402.4 mg
    • Fat: 28.8 g
    • Saturated Fat: 5.7 g
    • Carbohydrates: 8.1 g
    • Fiber: 3.3 g
    • Protein: 16.3 g
    • Cholesterol: 372 mg

    Did you make this recipe?

    Tag @bigflavors on Instagram and hashtag it #cookbigflavors

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    Reader Interactions

    Comments

    1. Karen

      April 14, 2015 at 12:48 am

      Seriously gorgeous salad!! What a great take on kale. Toasting it. Who knew?

      Reply
      • BigFlavorsFromATinyKitchen

        April 30, 2015 at 9:27 pm

        Thanks! I've failed at making kale chips before, so I figured toasting it like this would work out better. And it SO did!

        Reply
    2. Laura @MotherWouldKnow

      April 14, 2015 at 10:14 am

      Love the idea of toasting kale quickly - and using it as a bed for eggs. Breakfast for dinner!

      Reply
      • BigFlavorsFromATinyKitchen

        April 30, 2015 at 9:27 pm

        I'm on board for breakfast ANY time! 🙂

        Reply
    3. Kara @ Yaya Recommended

      April 14, 2015 at 7:51 pm

      I love how bright and colorful this salad is! Pinned and shared 🙂

      Reply
      • BigFlavorsFromATinyKitchen

        April 30, 2015 at 9:27 pm

        Thanks so much! It was a bright way to enjoy a salad for sure 🙂

        Reply
    4. taketwotapas

      April 14, 2015 at 9:40 pm

      I never used to eat soft-boiled eggs but now I love that they make their own dressing in salads! Can't wait to make this!

      Reply
      • BigFlavorsFromATinyKitchen

        April 30, 2015 at 9:30 pm

        Ditto! I think the possibility of an undercooked egg white freaked me out. But now I'm loving soft-boiled goodness!

        Reply
    5. Joanne (eats well with others)

      April 18, 2015 at 10:12 am

      I frequently fail at making soft boiled eggs, but I love the idea of them on a crispy kale salad!

      Reply
      • BigFlavorsFromATinyKitchen

        April 30, 2015 at 9:31 pm

        Egg theme for our next cooking sesh? 😉

        Reply
    6. Kaitie Lawlor

      April 26, 2015 at 9:04 am

      I love kale & this looks fantastic!

      Reply
      • BigFlavorsFromATinyKitchen

        April 30, 2015 at 9:31 pm

        Thanks so much, Kaitie!

        Reply
    7. Debra C.

      April 26, 2015 at 2:05 pm

      That looks amazing!!! Salads are such a wonderful meal and I love the simplicity - a perfect salad!

      Reply
      • BigFlavorsFromATinyKitchen

        April 30, 2015 at 9:31 pm

        Thank you! I'm always looking for ways to make salads less boring 🙂

        Reply
    8. Sonali- The Foodie Physician

      April 26, 2015 at 7:26 pm

      Such a perfectly composed salad! Nothing beats a runny yolk!

      Reply
      • BigFlavorsFromATinyKitchen

        April 30, 2015 at 9:32 pm

        Thanks so much, Sonali! I agree - runny yolks are one of the best things out there!

        Reply
    9. Mary Ellen

      April 26, 2015 at 11:55 pm

      This looks awesome!

      Reply
      • BigFlavorsFromATinyKitchen

        April 30, 2015 at 9:32 pm

        Thank you 🙂

        Reply
    10. Liz Thomson

      April 27, 2015 at 9:17 am

      I'm always looking for new ways to use kale! I love adding sunflower seeds but I've never tried adding an egg!

      Reply
      • BigFlavorsFromATinyKitchen

        April 30, 2015 at 9:33 pm

        The combo of sunflower seeds, kale and egg is sooooo nice! I hope you try it out 🙂

        Reply
    11. Sam @ PancakeWarriors

      April 27, 2015 at 12:56 pm

      Love champagne vinegar dressing - this sounds delish especially those beautiful eggs!!

      Reply
      • BigFlavorsFromATinyKitchen

        April 30, 2015 at 9:33 pm

        I just recently bought a new bottle of champagne vinegar - it's perfect for salads like this one 🙂

        Reply

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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