My Favorite Kale Salad
Warning: I’m about to wax poetic about my love for kale, in all its forms. I love kale in a salad, as a chip, in soup, in a smoothie, with my eggs. I love purple kale, tuscan kale, curly kale. I like kale for breakfast, lunch, dinner and snacks. You name it. I love it all.
Kale may be one of the most polarizing vegetables out there (you can blame early 2010s media coverage and the aggressive use of the term “superfood”), but I urge you to give it another try if you’re not already a believer. I’m not going to put kale on a vegetable pedestal, as no such hierarchy exists. This. Salad. Though. This salad does belong on a pedestal. It’s filling, savory, a little sweet, and is guaranteed to make your taste buds happy. It’s my go-to for entertaining, and I can tell you that I often find myself writing post-dinner emails with detailed instructions for my fellow kale devotees and new converts.
Now, if kale isn’t your jam (zero judgement) this salad still works! Swap with spinach, arugula, little gems, or other greenery of your choice (you’ll skip the massaging part though, as these options are more delicate). This would also cut down your prep time considerably.
I take inspiration from lots of places, and will always acknowledge the original source. My dear friend passed this along to me years ago, and I’m forever in her debt. The original recipe was created by Angela Liddon of OhSheGlows, and then I made a few changes that work for my preferences. The process described is a little text-heavy, but I want to offer modifications whenever possible based on what you have available.
INGREDIENTS
2 bunches of finely chopped kale, destemming optional (I like to use a mix of Tuscan/Dino kale + a curly variety, totally up to you)
⅓ cup almonds
⅓ cup pecans
If you only have one type of nut, just double the amount
⅓ cup nutritional yeast
⅓ cup golden raisins
You can also use another type of raisin (like Thompson), dried cranberries, dried cherries, or sliced dates
DRESSING
Juice from 1 lemon (Meyer lemon is my favorite)
3 tablespoons olive oil
1 garlic clove or small shallot
1 teaspoon Dijon mustard
1 teaspoon honey
1 teaspoon kosher salt
Pepper
INSTRUCTIONS
Preheat your oven to 350 degrees. Place nuts on a sheet pan and roast for about 12 minutes. They should be golden brown. Take care to not let them burn.
Chop your kale. You want it chopped pretty finely.
Wash your kale. I use a salad spinner, which is truly a game-changer. If you don’t have one, no stress! Rinse your kale in a big bowl, then lay out on dish towels to dry.
Make your dressing. I use a Magic Bullet. You can also use a regular blender or make it by hand. If you’re using a Magic Bullet or blender, place all of the dressing ingredients in your device and blend until emulsified.
If making by hand, finely chop your garlic clove or shallot, and whisk all ingredients in a small bowl. Set aside.
Place your dry kale in a large bowl, and add your dressing. Here is where you’ll use those muscles! Massage dressing into the kale for about 1-2 minutes. Don’t skip this step! Massaging your kale is essential. Not only does it infuse the kale with the dressing, but it also breaks down the fibrous characteristics, making it easier to eat and digest.
Add raisins (or other dried fruit) to kale.
Once the nuts have cooled, place them into the Magic Bullet or blender with the nutritional yeast (any leftover dressing in the container is helpful here). Quickly pulse 2-3 times. I like having some texture (different-sized nuts, some not fully chopped). Don’t over-pulse or you’ll end up with a paste/nut butter.
If not using a Magic Bullet or blender, finely chop the nuts and then mix with nutritional yeast.
Add nut blend to the kale. Evenly coat and toss.
Kale salad will keep for ~4 days in your refrigerator.
The topping possibilities here are endless. My favorites include soft boiled eggs, hummus, lentils, baked garbanzo beans, feta cheese, pickled onions, and hot sauce (always). This salad is a fantastic base, and the rest is up to you.