duck fat-roasted potato + wilted kale salad with miso-mustard dressing (gluten-free)
Prep time
Cook time
Total time
Makes: 4-6 (rich!) servings
  • For the Roasted Potato + Wilted Kale Salad
  • 2 lbs red-skinned potatoes, cut into about ¾" pieces
  • 4 T duck fat, melted (I found ours at Whole Foods for around $9/tub)
  • ½ tsp sea salt
  • ½ tsp freshly cracked black pepper
  • 3 cloves garlic, thinly sliced
  • ⅓ cup grated parmesan (plus extra for sprinkling)
  • 10 oz kale, tough stems removed and roughly torn or chopped into bite-sized pieces
  • For the Miso-Mustard Dressing
  • 2 T extra virgin olive oil
  • 2 T rice vinegar
  • 3 T water
  • 1 T dijon mustard
  • 2 heaping tsp white miso paste
  • 1 heaping tsp agave
  • 1 clove garlic, finely minced
  1. Preheat oven to 450F. Toss potatoes with melted duck fat, salt and pepper.
  2. Roast potatoes on a rimmed baking sheet for 10 mins; stir in sliced garlic and roast 10 more mins; finally, sprinkle parm over top of potatoes and roast until cheese is melted and browning in places, about 3-5 mins.
  3. While potatoes roast, combine dressing ingredients in a medium bowl or jar and whisk or shake until thoroughly combined.
  4. Toss roasted potatoes (and any drippings and brown bits from pan) with kale until greens wilt slightly. Add dressing and toss again. Serve warm with extra parm sprinkled over top. Enjoy!
At once decadent and homey (and SIMPLE), this is the perfect salad for entertaining company at the holidays or snuggling up with in front of the tube. I love the method for roasting the potatoes with garlic and parm, which is borrowed from an old issue of Gourmet Magazine (except for the duck fat part -- that's all me, whoops...) and crazy foolproof. And making a double batch of the dressing -- which I've been eating on pretty much every salad of late -- is always a good idea. :)

For a vegetarian version, you can swap the duck fat for olive oil. You'll still have a super tasty -- albeit far more ordinary -- salad. ;)
Recipe by the pig & quill at