Yesterday I found the richest, darkest, and greenest Kale at the Farmer’s Market so I couldn’t resist purchasing a bundle for tonight’s dinner. I went searching for a salad recipe that felt “Fall” appropriate and I loved the one I found on SmittenKitchen {with a few FH tweaks}. The bread crumbs {I opted for whole wheat} add a nice texture, the Pecorino cheese is thick and buttery, and the raisins add just a hint of sweetness. When it comes time for dinner, rather then plating my salads, I plan to make my salad the centerpiece by serving it in a gorgeous Michael Aram Hosta Serving Bowl. I love that I don’t need to make a run for flowers, not mention, people can help themselves as soon as they sit down! What a nice way to start my Fall meal!

Kale Pecorino Salad Ingredients {*Altered from its original recipe}:

• 1 bunch Kale washed, patted dry, and chopped
• 1/2 cup walnut halves
• 1/4 cup golden raisins
• 1/4 cup whole wheat bread crumbs
• 1 tablespoon white wine vinegar
• half a lemon {juiced}
• 2 tablespoons olive oil
• 2 ounces pecorino cheese, grated or diced
• Freshly ground black pepper or red pepper flakes, to taste

Instructions: Clean, dry and chop your kale then place in a large bowl. Add pecorino, walnuts, bread crumbs, and raisins. Then add your vinegar, 2 tablespoons olive oil and lemon juice. Toss until all the kale is coated. Sprinkle with fresh pepper or red pepper flakes. *Note: if you plan to prepare the salad ahead of time, create the whole salad without the bread crumbs and store in the refrigerator. Prior to guests arrival, add breadcrumb and a 1/2 teaspoon of olive oil. Mix and serve!