Beatrix Crispy Kale Salad





Arugula Romaine Mix


2 cups

Shredded Kale


1 cup

Peach Slices


1/3 cup

Thin Sliced Dates


¼ cup

Shaved Grana Padano


2 Tbsp.

Toasted Pumpkin Seeds


2 Tbsp.

House Vinaigrette


1 ½ oz. ladle

Crispy Roasted Kale


1 cup + 1 pinch



  1.    Add greens and all ingredients to a mixing bowl except crispy kale.
  2.   Ladle Vinaigrette around bowl and toss well to combine.
  3.   Toss in crispy kale gently as not to break kale too much.
  4.   Once transferred to plate, add 1 pc. of crispy kale on top and sprinkle 1 tbsp. pumpkin seeds