Lucky for me, the whole family digs kale, and our two daughters especially like it raw in salads. This recipe is our very favorite version of kale salad that makes a full meal. (This is our favorite kale side salad.) It’s incredibly savory, and the bold flavors of the olives, halloumi and dressing stand up well to the strength of the kale. The potatoes are almost like croutons, which is never a bad thing.
Heat oven to 400° F with a 12-inch cast-iron skillet (or a rimmed sheet pan) on a rack in the center. When preheated, carefully toss potato cubes with two tablespoons of the olive oil and a generous pinch of salt in the skillet. Spread potatoes evenly over the pan surface to avoid crowding. Roast for about 20 minutes, turning with a spatula halfway through, until crisp on the outside and tender on the inside. Set aside to cool.
While potatoes roast, strip washed and dried kale from its stems and tear into small bite sized-pieces. Place in a large bowl. Pour in about 1/4 cup of dressing and, using your hands, massage dressing into kale. This process will tenderize the kale and reduce its volume by almost half. Add chickpeas and olives to the bowl.
Place a 12-inch nonstick frying pan over medium-high heat and warm the remaining tablespoon of olive oil. Add the halloumi cubes and cook, stirring occasionally, until lightly browned on most sides and warmed through. Add the cheese and potatoes to the salad bowl.
Pour a little more vinaigrette onto the salad and toss all ingredients together gently. Sprinkle on the nutritional yeast and toss once more. Serve immediately.