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Kale Salad with Sweet Mustard Vinaigrette & Crispy Cauliflower Wings

Kale Salad with Sweet Mustard Vinaigrette & Crispy Cauliflower Wings



  • 1 RollinGreens Sweet Mustard Cauliflower Wings
  • 1 bunch Elephant Kale
  • 1 Honey Crisp Apple
  • ¼ cup Parmesan Cheese
  • 1 T olive oil
  • ¼ t paprika
  • Zest Juice of a half Lemon
  • 1 T Red Wine Vinegar
  • 1 t honey, agave, or sugar
  • 1/8 t black pepper
  • ¼ cup of your favorite nut or nuts
  • 1 t tamari or ponzu
  • 1 Garlic clove
  • Salt to fit


  1. Preheat oven to 400 Degrees F Convection or 425 Degrees F Bake
  2. Remove Wings with sauce from the freezer.. Place the wings on a baking sheet, and the sauce pack into a small saucepan.
  3. Bake Wings for 10-15 minutes or until color starts to appear. Set aside and add your nuts or seeds to the same try and place back in the oven for 2-3 minutes. Remove from the oven and pour your tamari or ponzu on nuts or seeds and stir. Place back into the oven until all liquid has evaporated.
  4. Wash and prep the apple by cutting ¼ inch slices. Squeeze some lemon juice on your apple and it will help it from browning.
  5. Wash Kale and dry. Cut kale as thin as you can, and now we massage the kale. Place a pinch of salt onto the kale that is still on your cutting board. With both hands, give it a good pressing and massaging. This will start the cooking process and water will start to wilt the kale. Place into a bowl and cover with cellophane and place into the refrigerator.
  6. Chop nuts and place into a side dish.
  7. In a medium mixing bowl add olive oil, 1 T olive oil, ¼ t paprika, zest and juice of a half lemon, 1 T Apple Cider Vinegar, 1 t honey agave or sugar, minced garlic, 1/8 t black pepper and mix.
  8. Add kale to dressing with parmesan and mix with tongs.
  9. Add a dollop of RollinGreens Sweet mustard to your serving bowls or plates.
  10. Portion Kale onto each dish.
  11. Finish the dish with the chopped nuts or seeds, apple slices and RollinGreens Cauliflower wings.

-Enjoy Chef Ko