This is my go to salad recipe when I have some dinosaur (lacinato) kale laying around. It's cheezy, nutty and absolutely perfect. Every Thanksgiving and Christmas it is requested by my extended family, it's just one of those salads no one ever gets sick of.
2 bunches dinosaur (lacinato) kale
2 garlic cloves
1/4 cup fresh lemon juice, from 1 lemon
4 tablespoons olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup dried cranberries
1 cup raw pecans*
2 tablespoons nutritional yeast
1 tablespoon olive oil
*If you're on a raw diet you can skip roasting the pecans or roast them below 118° for a longer period of time.
Preheat the oven to 350°F.
Wash and derib the kale before finely chopping into bite sized pieces. Spin the kale dry and set aside at room temperature while you make the dressing.
Mince the garlic and place in a bowl along with the lemon juice, olive oil, salt and pepper. Mix well.
Pour the dressing, along with the cranberries over the kale and toss well. Set in fridge for 30-60 minutes to soften.
Meanwhile, make the Pecan-Parm crumble: roast the pecans for 8 minutes. Let them cool slightly before adding them to a food processor along with the nutritional yeast, pulse. Drizzle in the olive oil. Careful not to over blend it, you want it to be crumbly.
Once the salad is done setting sprinkle the Pecan-Parm over top and serve.
Recipe adapted from Oh She Glows.
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