I created this kale, artichoke, and pecorino salad the other day with ingredients I had in the house as a side dish for company. Everyone just loved this dish! Adding the pecorino right before serving gave the salad and extra flavor that made this dish very yummy! Give it a try! You can omit the cheese to keep it paleo!


Recipe Summary

15 mins
15 mins
30 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Heat 1 tablespoon olive oil in a skillet over medium heat; cook and stir pancetta until crisp, about 7 minutes. Transfer pancetta to a paper towel-lined plate using a slotted spoon.

  • Cook and stir artichoke hearts in the same skillet over medium heat until lightly browned, about 2 minutes per side. Transfer artichoke hearts to a plate.

  • Place kale in a large bowl and top with artichoke hearts and pancetta. Drizzle 3 tablespoons olive oil over kale mixture and add lemon juice, salt, and pepper; toss. Sprinkle grated pecorino cheese over salad.

Cook's Notes:

If you are using pecorino cheese, you can use less sea salt. Pecorino is a salty cheese.

This can be done up to 2 hours before serving! Refrigerate, covered, until ready to serve. Enjoy!

Nutrition Facts

305 calories; protein 8.3g 17% DV; carbohydrates 18g 6% DV; fat 23.8g 37% DV; cholesterol 14.3mg 5% DV; sodium 1027.8mg 41% DV. Full Nutrition

Reviews (1)

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Rating: 4 stars
We liked this! I did make a major change by using romaine in place of the kale b/c we do not care for it. Really enjoyed all of the flavors in this salad. I mixed all the dressing ingredients in a separate bowl and added a bit of garlic...tasty! I think this would also be great using spinach or with some onion added. I would make this again for sure! Thanks for sharing.:) Read More