Pecan "Parm" Kale Salad

THE PERFECT GO-TO SALAD FOR ANYTIME OF THE YEAR

Yields: 4-6 side servings


Ingredients:

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salad:

2 bunches black/dinosaur kale, de-stemmed and finely chopped

optional: dried cranberries, goji berries, or pomegranate seeds 

dressing:

1/3 cup olive oil

2 tbsp apple cider vinegar

1/2 tsp rock salt

2 tbsp maple syrup

2 tbsp dijon mustard

"parm" crumble: 

3/4 cup pecans

2-3 tbsp nutritional yeast

1 tbsp olive oil 

1/2 tsp rock salt

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Directions:

1. Remove the stems from the kale. Wash the kale and spin dry. Finely chop the leaves and place into a large bowl.

2. For the dressing: blend or whisk together the dressing ingredients.

3. For the "parm" crumble: use the S-blade in a food processor and process the nuts, nutritional yeast, oil, and salt until it’s a coarse crumb texture. Be sure not to over-process. Store the extra crumble for up to 7 days in the fridge. 

4. Pour 1/2 of the dressing on the kale, and massage dressing into kale for 1–2 minutes. Toss a handful or two of dried berries, or pomegranate seeds on top, along with a sprinkling of the “parm” crumble.


 

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