Cavolo nero salad
5 from 2 votes

Cavolo nero salad with walnuts and orange

A wintry cavolo nero salad with walnuts, orange wedges and chestnut honey. Serve it with a roasted chicken or quickly grilled pork chops.
Course Side Dish
Cuisine Tuscan
Keyword cavolo nero, tuscan kale
Prep Time 10 minutes
Resting time 30 minutes
Total Time 40 minutes
Servings 4 people


  • 1 bunch of cavolo nero
  • Extra virgin olive oil
  • Aceto Balsamico
  • Salt
  • Freshly ground black pepper
  • 1 orange
  • A handful of walnuts
  • Chestnut honey


  • Remove the fibrous stalks of cavolo nero by stripping the leaves off, and gather the leaves in a salad spinner. Rinse the cavolo nero and dry it thoroughly.
  • Collect a few leaves of cavolo nero, arrange them in a stack, then roll them into a burrito.
  • Cut the cavolo nero into thin strips.
  • Collect the shredded cavolo nero in a bowl, then dress it with extra virgin olive oil, salt, freshly ground black pepper and a few drops of Aceto balsamico. Toss the salad and massage the cavolo nero with your hands to soften the fibres.
  • Let it rest at room temperature for about 30 minutes.
  • In the meantime, prepare the orange: peel it and slice it, then cut it in wedges.
  • Toast the walnuts for a couple of minutes in a hot pan.
  • When you’re ready to serve the salad, crush the walnuts with your hands and add them to the cavolo nero along with the orange wedges. Finish with a drizzle of honey and serve it.
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