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A plate of salad with eggs and strawberries.

Toasted Kale Salad with Soft Boiled Eggs + Sunflower Seeds

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  • 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


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



For eggs:

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


  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!


  • 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
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