# @bakedbymelissa on Instagram

- **Type:** Video
- **Original URL:** https://www.instagram.com/p/Db6zs8pRThj
- **Gondola URL:** https://gondola.cc/posts/69057210-bakedbymelissa-instagram
- **Thumbnail:** https://img.gondola.cc/tr:w-,h-,fo-auto/postThumbnails/b0131d8f09.jpg
- **Posted:** 2026-08-11T23:54:05.000+00:00
- **Account Owner:** Baked by Melissa (@bakedbymelissa) — https://gondola.cc/bakedbymelissa

## Caption

My go-to hearty kale salad with shuncutlery Tomi Collection, available exclusively at williamssonoma #shuncutlery #mywilliamssonoma #wspartner

Ingredients 
1 bunch dino kale
2 cups arugula
4 mini cucumbers
2 teaspoons avocado oil
1/2 white onion, chopped
2 roasted red peppers, finely chopped
1/2 cup chopped marinated artichoke hearts
¼ cup Castelvetrano olives, finely chopped
1 cup salami, finely chopped
2 garlic cloves, grated
½ teaspoon dried oregano
1 teaspoon Dijon mustard
½ teaspoon salt
2 tablespoons olive oil
1 tablespoon red wine vinegar
Juice of 1 lemon
Large handful of parsley

Finely chop the kale, arugula, and cucumbers and add to a large bowl.
Set a frying pan over medium-low heat and add the avocado oil. Add the onion and cook for 3-5 minutes to soften. Season with salt and a few turns of pepper.
While the onion cooks, chop the soft parts of the artichoke hearts, roasted red peppers, and olives, and add those to the salad bowl.
With the onions softened, add the chopped salami to the pan and increase the heat to medium. Grate the garlic directly into the pan and remove from heat. Stir in the oregano, Dijon, salt, olive oil, lemon juice, and red wine vinegar.
Chop the parsley and add to the bowl. Pour the dressing over the salad, then mix well to combine.

## Stats

- **Views:** 174,290
- **Likes:** 3,506
- **Shares:** 0
- **Comments:** 36

## Tags

mywilliamssonoma, wspartner, shuncutlery

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