The Best Shredded Kale Salad
Imagine my joy when casually asking a friend, “Do you have a favorite kale salad recipe?” and her reply was, “I have THE BEST kale salad recipe!” Cartwheel inducing joy, I tell you!
Of course, I shouldn’t have been surprised as I didn’t ask “Average Joe on the Street” but rather a friend and fellow foodie who just so happens to be a well-respected, highly accomplished nutritionist. She enthusiastically described a simple kale salad that incorporates one of my favorite nutritional powerhouse ingredients–nutritional yeast. Bonus!
I have written about nutritional yeast before (see Glory Bowl Dressing) and if you haven’t already gone to your local Whole Foods or co-op equivalent to buy some, I encourage you to do so immediately. No better time than January to integrate a new healthy food into your diet, especially one that is as versatile and interesting as nutritional yeast. You’ll be able to find it in the bin section or on the shelf but it is not to be confused with Brewer’s Yeast. Nutritional yeast is a dry flake (think oatmeal, although it’s really nothing like oatmeal) and it has an almost cheese-like taste. “Umami” if we are going to get all technical. It’s earthy and good and really without substitution, so just go pick some up. You will use it in this delicious salad, compliments of Oh She Glows. Then you’ll make the Glory Bowl Dressing which you will find yourself pouring over greens, rice and even having the kids dip their chicken nuggets into. And furthermore, on the Sly Rooster docket is a Roasted Broccoli featuring nutritional yeast.
I promise that over the upcoming weeks you’ll start to notice more and more mentions of nutritional yeast because I have a feeling it will be the next “it” ingredient. You heard it here first.
The Best Shredded Kale Salad with Pecan Parmesan and Cranberries
Tossed kale salad
- 8 cups finely chopped, washed, destemmed kale
- 2 large garlic cloves
- 1/4 c fresh lemon juice (from 1 lemon)
- 3-4 Tbls olive oil, to taste
- 1/4 tsp sea salt
- 1/4 tsp freshly ground black pepper
- 1-2 handfuls dried sweetened cranberries
- 1 cup pecan halves, toasted
- 1 1/2 Tbls nutritional yeast
- 1 Tbls olive oil
- 2 pinches sea salt
- Preheat oven to 300F. Spread pecans onto a baking sheet and toast in oven for about 5 minutes, until fragrant and golden. Be careful not to burn.
- Place the finely chopped kale in a large bowl.
- For the dressing: In the bowl of a food processor fitted with a steel blade, finely mince the garlic. Add the lemon, oil, salt and pepper and process until combined.
- Pour the dressing onto the kale and massage it into the kale with your hands for 1 minute, to ensure that everything is fully coated.
- For the pecan parmesan: Rinse out the food processor bowl and pat dry. Add the toasted pecans and process tip the nuts are the size of peas or a bit larger. Now add the nutritional yeast, oil and salt and process again until it's a course crumb. Be sure not to over process, you want a nice crunchy texture not a powder.
- Sprinkle the pecan parmesan all over the salad.
- Toss a handful or two of dried cranberries.
- Wrap and place in the fridge for 30-60 minutes to soften.
- Serve.
- The kale really shrinks down while being massaged so don't fear that you'll have too much. You may even want to double the recipe.