The Best Kale Salad with Parmesan and Cranberries

Since I’ve started clean eating, I starting tasting many different vegetable as well as many other healthy foods. I admit, I love some of my new-found foods while others such as cauliflower are still not on my list of favorite foods.. But Kale is one of my favorite vegetables now and I always try to find new she delicious recipes using this nutritious super good..

The Best Shredded Kale Salad with Pecan Parmesan and Cranberries
Vegan, gluten-free, grain-free, soy-free

The key to this salad is finely chopping (or shredding) the kale. The lemon garlic dressing will coat each and every tiny piece of kale, working its magical softening powers and infusing it with so much flavour. Instead of cheese, top the salad with homemade toasted pecan “Parmesan” topping and a handful of dried sweetened cranberries. The result is one of the BEST ever kale salads Ever! No joke. Two bunches of kale might seem like a lot, but once it’s shredded, it only makes about 8 cups and then it further reduces in volume as it marinates by almost half. If you are making this salad for more than 4 people, I suggest doubling it. I feel like I could ┬áhave half of the lot just on my own…


2 medium bunches destemmed kale, finely chopped (8 cups chopped)
2 large garlic cloves
1/4 cup fresh lemon juice (from 1 lemon)
3-4 tablespoons extra virgin olive oil, (Or coconut oil!) to taste
1/4 teaspoon fine grain sea salt
1/4 teaspoon freshly ground black pepper (just eyeball it)
1-2 handfuls dried sweetened cranberries, for garnish
1 cup pecan halves, toasted
1.5 tablespoons nutritional yeast
1 tablespoon extra virgin olive oil
2 pinches fine grain sea salt
Preheat the oven to 300F. Spread the pecans onto a baking sheet and toast in the oven for 8-10 minutes until fragrant and lightly golden.
Remove the stems from the kale and discard (you can save for smoothies if you are hard core!). Finely chop the kale leaves (the smaller, the better!).
Wash the kale and spin dry. Place dried kale into a large bowl.

For the dressing: In a mini food processor, process the garlic until minced. Now add the lemon, oil, salt, and pepper and process until combined. Adjust to taste, if desired. Pour the dressing onto the kale and mix it into the kale with your hands or toss with spoons. Keep mixing for about 1 minute to ensure everything is coated perfectly.
For the pecan parm: Rinse out the mini processor and pat dry. Add the pecans into the processor and process until the pecans are the size of peas or a bit larger. Now add in the nutritional yeast, oil, and salt and process again until it’s a coarse crumb. Be sure not to over-process – we still want a nice crunchy texture here, not powder.
Sprinkle the pecan Parmesan all over the salad. Toss on a handful or two of dried cranberries. Wrap and place in the fridge for 30-60 minutes to soften. I tried letting this salad sit overnight in the fridge and I greatly preferred the flavour of the salad served the day of, so I don’t recommend making this salad the day before and letting it sit in the fridge overnight.
Note: 1) Instead of a mini processor, you can chop/whisk the dressing and pecan “parmesan” by hand. 2) For a nut-free version, try using breadcrumbs instead of pecans.

I hope you enjoy this tasty recipe!! Please feel free to share and let me know if you enjoyed this recipe.

Also, please follow my blog for more delicious recipes and health and fitness information..



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