Toasted Kale Salad with Soft Boiled Eggs + Sunflower Seeds

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

Big Flavors from a Tiny Kitchen - Ashley Covelli

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Servings: 1 salad

Course: Salad

Cuisine: American

Prep Time 10

Cook Time 20

Total Time 30

For eggs:

For salad:

Preheat oven to 350°F.
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.
Place kale on a baking sheet in a single layer. Bake in preheated oven for 10 minutes.
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!