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Arugula Kale Reggiano Salad

5 from 2 votes
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  • 6 cups baby arugula
  • 6 cups baby kale
  • 1/4 teaspoon white pepper
  • 1/8 teaspoon salt
  • 4 ounces parmigiano-reggiano cheese, freshly finely grated (plus extra for topping)
  • 2 tablespoons fresh oregano leaves
  • 1/4 cup pine nuts, toasted
  • 2 avocados, sliced
  • 2/3 cup fresh raspberries or blackberries

champagne vinaigrette

  • 1/4 cup champagne vinegar
  • 1/2 lemon, juiced
  • 2 tablespoons honey
  • 1 teaspoon dijon mustard
  • 1 garlic clove, freshly grated
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/8 teaspoon crushed red pepper
  • 1/3 cup olive oil


  • [To toast the pine nuts, place them in a small saucepan over medium-low heat. Shake the pan back and forth and toss with a wooden spoon for 4 to 5 minutes, until the nuts turn golden and fragrant. Remove from heat immediately and toss a few more times.]
  • Place the greens in a large bowl and toss with the salt and white pepper. Add 2 tablespoons of the champagne vinaigrette to the greens and toss well until the all of the greens are coated – this will help the finely grated cheese stick. Add the cheese on the greens and toss well – toss over and over until the cheese is all incorporated. Toss in the oregano leaves. Serve the greens in heaping piles on plates and cover with a few spoonfuls of pine nuts. Add the dressing and toss gently on the plate. Top with avocado and raspberries and extra cheese. Season additionally if desired. Eat!

champagne vinaigrette

  • Combine vinegar, honey, lemon juice, dijon, garlic, salt, pepper and red pepper in a large bowl and whisk together. Stream in the olive oil while constantly whisking until the dressing comes together. Store in the fridge for up to one week.

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