The Best Kale Salad
I originally posted this recipe way back in 2016. Let me tell you, I’ve now been eating it for 6 years pretty consistently and it’s still my favorite salad of all time.
It’s also one of the most popular recipes on my site, and has been hard to find lately as it’s buried under 6 years of other recipes: so here it is again!
The key to the deliciousness is the nutritional yeast blended with roasted nuts, so don't skip it! Nutritional yeast, if you haven't had it, is a flaky powder that tastes like cheese (ideal for vegans or other non-cheese eaters!). It's also packed with a ridiculous amount of vitamins. A quarter cup of Bob's Red Mill nutritional yeast has over 200% of your daily value of thiamin, niacin, folate, riboflavin, B6 and B12 (i.e. most of your B vitamins!). It's extremely hard to get B12 in a vegetarian or vegan diet, so it's an awesome thing to add in if you avoid meat.
I’ve also been playing around with add ins. Two of my favorites are pickled red onions and fresh mint- it amps up the freshness and adds a ton of flavor.
INGREDIENTS
1 bunch kale, washed and dried
2 large carrots
¼ cup dried cranberries or 1 small apple, chopped into small cubes
For the dressing:
¼ cup fresh squeezed lemon juice
3 tbsp olive oil
½ tsp Dijon mustard
¼ tsp honey
¼ tsp sea salt
¼ tsp ground pepper
For the vegan parmesan:
1 cup pecans
¼ cup nutritional yeast
1 tbsp olive oil
¼ tsp sea salt
¼ tsp fresh ground pepper
INSTRUCTIONS
Preheat oven to 350 F. Roast pecans for 10-15 minutes until fragrant and golden brown. When cool, add all ingredients for the topping to a food processor and pulse until well combined but still slightly chunky. Set aside. In a small bowl, add all the ingredients for dressing and whisk until well combined, and set aside. Chop the washed kale finely and add to a large bowl. Pour a small amount of dressing on top and massage the dressing into the kale. You can add more dressing to taste, but start with a small quantity so you don't have too much! Once the kale is tender, grate carrots and add them to the salad. Add the dried cranberries or apple and toss. Top with the nutritional yeast mixture and serve.
Note: if you won't be eating all of the salad right away, only put the pecans on the amount that you will be eating, and save the rest for later. I find that if you add all the pecans immediately, it loses some flavour and crunch in the fridge overnight.
Recipe adapted from Oh She Glows
Disclaimer: Information can be empowering, but we all have unique health profiles and needs. Health-related information contained in this post is intended to be general in nature and should not be used as a substitute for a visit with a Naturopathic Doctor. The advice is intended to offer only a general basis for individuals to discuss their medical condition with their health care provider. Always consult your licensed Naturopathic Physician.