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+ servings

Warm Cavolo Nero Salad

Lightly stir fried cavolo nero is the base for this substantial warm salad full of Italian flavors! Fresh and full of texture, this is a vegan recipe that can fit into a larger meal or be the base of a simple dinner with the addition of some protein.
5 from 5 ratings


  • 10 baby potatoes, halved
  • 200 g (7 oz) cavolo nero, thinly sliced
  • 200 g (7 oz) cherry tomatoes, halved
  • ½ red romano pepper, sliced into small strips
  • 1-2 tbsp pine nuts
  • 4 spring onions, sliced


  • 3 Tbsp olive oil
  • Juice of 1 lemon
  • 1 Tbsp cider vinegar
  • 2 tsp dried Italian herb mix
  • 1 clove garlic
  • 1 tsp dijon mustard
  • 1 tsp brown sugar


  • Boil the baby potatoes for about 15 minutes, until cooked through.
  • Meanwhile, make the dressing by whisking together all of the ingredients.
  • Once the potatoes are ready, drain them and put them in a large salad bowl.
  • Cook the cavolo nero. Heat a little olive oil in a large frying pan and stir fry until the leaves are bright green and softened. You may need to do this in 2-3 batches.
  • Put the warm cavolo nero in a bowl with the cooked potatoes. Add the cherry tomatoes, spring onion, and peppers and then pour in the dressing and toss to combine.
  • Wipe clean the pan .you cooked the cavolo nero in. Toss the pine nuts in the dry pan over a high heat, just until they start to brown and toast, then add them to the top of the salad.
  • Serve immediately, while warm.


Serves 6 as a side dish, but if you're making a more complete meal out of it, it would serve 3.
Serving: 1g, Calories: 132kcal, Carbohydrates: 12g, Protein: 2g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 7g, Sodium: 30mg, Fiber: 2g, Sugar: 2g