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Kale, Artichoke and Pecorino Salad

Rated as 4 out of 5 Stars

"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!"
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30 m servings 305
Original recipe yields 4 servings


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  1. 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.
  2. 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.
  3. 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

Per Serving: 305 calories; 23.8 18 8.3 14 1028 Full nutrition

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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 i...