Kale Salad with Vegan Pecan Parmesan and Craisins

Fresh. Tangy. Crunchy.
Kale salad with pecans and craisins

Photos: Oh She Glows

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Kale Salad with Vegan Pecan Parmesan and Craisins

Fresh. Tangy. Crunchy.
Jump to Recipe

Prep time: 35 min. |  Cook time: 10 min.

Servings: 6-8

Last edit February 2, 2024

Adapted original recipe by Angela Liddon of Oh She Glows

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bon appétit!

Equipment

Blender or food processor

Ingredients

For the salad:

2 large bunches of kale, destemmed and shredded

~1 cup dried sweetened cranberries and/or golden raisins, or to taste

 

For the dressing:

2-4 large garlic cloves, sliced

¼ cup lemon juice (~2 lemons)

4 Tbsp olive oil

¼ tsp salt

Ground black pepper to taste

 

For the pecan parmesan:

2 cups pecan halves, toasted

3 Tbsp nutritional yeast

2 Tbsp olive oil

Salt to taste

For the salad:

2 large bunches of kale, destemmed and shredded

~1 cup dried sweetened cranberries and/or golden raisins, or to taste

 

For the dressing:

2-4 large garlic cloves, sliced

¼ cup lemon juice (~2 lemons)

4 Tbsp olive oil

¼ tsp salt

Ground black pepper to taste

 

For the pecan parmesan:

2 cups pecan halves, toasted

3 Tbsp nutritional yeast

2 Tbsp olive oil

Salt to taste

Prep

  • Preheat oven to 300F. 
  • Set aside: 
    • Baking sheet
    • Parchment paper
    • Oven mitts
    • Extra-large bowl
    • Small bowl
    • Blender or mini food processor
    • Salad spinner (if you have one), or paper towels
    • Juicer (if juicing lemons)
    • Cutting board
    • Chef’s knife
    • Liquid measuring cup
    • (1) 1 cup measuring cup
    • (2) 1 Tbsp measuring spoons
    • (1) ¼ tsp measuring spoon
    • Tongs for serving (if you have them)
  • Prepare kale: Wash kale and remove leaves from stems. If you have a salad spinner, use it to dry the washed leaves. Otherwise, pat with a paper towel to remove excess water. Shred into small edible pieces. Set aside in an extra-large bowl.
  • Toast pecans: Spread pecans evenly on a baking sheet lined with parchment paper. Roast for 8-10 minutes until fragrant and lightly golden.

Instructions

  1. Make the dressing:
    To a small blender or mini food processor, add sliced garlic, lemon juice, olive oil, salt and pepper. Process until combined. Adjust quantities to taste, if desired. 
  2. Pour the dressing over the shredded kale and massage with your hands. This will help soften the kale leaves to make them more pleasurable to eat and easier to digest. It will also evenly coat the kale with the dressing.
  3. Make the pecan parmesan:
    In a small bowl, gently mix the toasted pecans, nutritional yeast, olive oil and salt to combine. Then add the mixture to the small blender or mini food processor. Lightly pulse until you create a coarse crumb texture. Be sure not to overprocess – you want a nice crunchy texture, not a powder.
  4. Sprinkle the pecan parmesan over the dressed kale. Add a few handfuls of dried cranberries and/or golden raisins to your liking. Toss gently to combine.

Notes

  • Kale is a hearty green that lasts well in the fridge, even when dressed.

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