Super healthy Kale, Manchego Cheese and Walnut Salad with Eggs with a to-die-for dressing. A meal in a bowl.

Kale, Manchego Cheese and Walnut Salad

This Kale, Manchego Cheese and Walnut Salad is packed with healthy protein and makes a complete meal in a bowl. Great made as a Mason Jar salad for lunch, too.
Course Salads
Cuisine Canadian, American, Gluten-Free, Spanish
Prep Time 1 hour 30 minutes
Cook Time 12 minutes
Total Time 1 hour 42 minutes
Servings 4
Calories 548kcal
Author Flavour & Savour


  • 1 bunch of Lacinato Kale washed, patted dry and inner ribs removed
  • 1 cup grated cheese (Manchego or Pecorino to make it dairy-free) or Parmesan Reggiano
  • 1 cup toasted walnuts
  • 4 hard-boiled eggs
  • 1/2 tsp dried chili flakes
  • 2 cloves garlic
  • 3 anchovies packed in oil
  • juice from 1 lemon (1/4 cup)
  • 1/3 cup extra virgin olive oil, plus 2 tsp for massaging the kale
  • salt and pepper to taste


  • Cook the eggs and peel once completely cool.
  • Toast the walnuts.
  • Remove the inner stems from the kale and cut into thin strips. Put in a medium bowl and massage 2 teaspoons of extra virgin olive oil into the strips with your fingers.
  • Process the dried chili flakes, garlic, anchovies, lemon juice, olive oil and salt and pepper in a small food processor or blender.
  • Toss the kale and the cheese with the dressing and let it sit in the fridge for at least an hour or more.
  • Sprinkle with walnuts and arrange the eggs with the salad on a platter or in individual serving bowls.


Calories: 548kcal