Tuscan-Inspired Shredded Kale Salad with Honeyed Cranberries and Pecan Crumble
Experience a burst of flavor and texture with this Tuscan-inspired shredded kale salad, crafted to perfection. This vibrant dish features finely chopped Lacinato kale, which is massaged with a zesty lemon-garlic dressing to enhance its natural flavors. Each bite is elevated with a delightful crunch from homemade pecan crumble, made from toasted pecans, nutritional yeast, and a hint of olive oil, delivering a cheesy essence without dairy. Sweetened cranberries add a touch of tartness that beautifully balances the savory notes, making this salad an exceptional starter for your holiday gatherings or any festive meal. Best enjoyed fresh, this salad is not only packed with nutrients but also stunningly colorful, making it a centerpiece on any table.
N/A
Servings
N/A
Calories
11
Ingredients
Ingredients
kale
8 cups (finely chopped (de-stemmed Lacinato or dinosaur kale, about 2 medium bunches))
garlic cloves
2 large (minced)
fresh lemon juice
1/4 cup (squeezed from 1 lemon)
extra virgin olive oil
3-4 tablespoons (to taste)
fine grain sea salt
1/4 teaspoon (to taste)
fresh ground black pepper
1/4 teaspoon (to taste)
dried sweetened cranberries
1-2 handfuls (for garnish)
pecan halves
1 cup (toasted)
nutritional yeast
1 1/2 tablespoons (na)
extra virgin olive oil
1 tablespoon (for pecan parm)
fine grain sea salt
2 pinches (for pecan parm)
Instructions
1
Preheat your oven to 300°F (150°C). Spread the pecans evenly on a baking sheet and toast in the oven for 8-10 minutes, or until they turn fragrant and lightly golden. Keep an eye on them to prevent burning.
2
While the pecans are toasting, prepare the kale. Begin by removing the stems from the kale leaves and discarding them. Finely chop the kale, aiming for small, bite-sized pieces; the finer the chop, the better the dressing will coat the leaves.
3
Wash the chopped kale thoroughly and use a salad spinner to remove excess water. Transfer the dry kale into a large mixing bowl.
4
For the dressing, place the garlic cloves in a mini food processor and process until finely minced. Add the fresh lemon juice, extra virgin olive oil, fine grain sea salt, and black pepper. Blend until fully combined and adjust the seasoning to taste.
5
Pour the dressing over the kale and massage it with your hands for about 1-2 minutes. This will help break down the tough kale fibers and ensure that every leaf is well-coated.
6
For the pecan crumble, clean the food processor and pat it dry. Add the toasted pecans and process them until they resemble the size of peas or coarsely chopped. Add the nutritional yeast, additional olive oil, and fine grain sea salt, processing again until you achieve a coarse crumb texture—be careful not to over-process.
7
Sprinkle the pecan crumble generously over the salad, followed by a handful or two of dried sweetened cranberries. Gently toss everything together.
8
Cover the bowl and refrigerate the salad for about 30-60 minutes to allow the flavors to meld. For the best taste experience, serve on the same day it’s prepared, as the dressing will soften the kale beautifully without making it soggy.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is the Tuscan-Inspired Shredded Kale Salad?
It is a nutrient-packed dish featuring finely chopped Lacinato kale massaged with a zesty lemon-garlic dressing, topped with a savory pecan crumble and sweet cranberries.
What type of kale is recommended for this recipe?
The recipe calls for Lacinato or dinosaur kale, which is de-stemmed and finely chopped.
How do you prepare the kale for the salad?
First, remove and discard the stems, then finely chop the leaves into bite-sized pieces before washing and spinning them dry.
Why is it necessary to massage the kale?
Massaging the kale with dressing helps break down the tough plant fibers, making the leaves softer and ensuring they are thoroughly coated in flavor.
How long should I massage the kale?
You should massage the kale with your hands for approximately 1 to 2 minutes.
What ingredients are in the salad dressing?
The dressing consists of minced garlic, fresh lemon juice, extra virgin olive oil, fine grain sea salt, and black pepper.
How do I make the homemade pecan crumble?
Process toasted pecans in a food processor with nutritional yeast, olive oil, and sea salt until they reach a coarse, crumbly texture.
What temperature is used for toasting the pecans?
The oven should be preheated to 300 degrees Fahrenheit or 150 degrees Celsius.
How long do the pecans need to toast?
Pecans should be toasted for 8 to 10 minutes until they are fragrant and lightly golden.
What does nutritional yeast add to the pecan crumble?
Nutritional yeast provides a savory, cheesy essence to the crumble without using actual dairy.
Is this kale salad recipe vegan?
Yes, this recipe is entirely plant-based and vegan-friendly.
Can I use a different type of kale?
While Lacinato kale is preferred for its texture, you can use other varieties as long as they are finely chopped and well-massaged.
How much kale is needed for this salad?
You will need about 8 cups of finely chopped kale, which is roughly two medium bunches.
How do I avoid burning the pecans?
Keep a close eye on the pecans while they are in the oven and remove them as soon as they become fragrant.
What is the best way to mince the garlic?
The recipe suggests using a mini food processor to process the garlic cloves until they are finely minced.
How should the pecan crumble texture look?
The crumble should resemble the size of peas or coarse crumbs; be careful not to over-process it into a paste.
What role do the cranberries play in the salad?
Dried sweetened cranberries provide a touch of tartness and sweetness that balances the savory dressing and crumble.
How long should the salad sit before serving?
It is best to refrigerate the assembled salad for 30 to 60 minutes to allow the flavors to meld together.
Can this salad be made in advance?
It is best enjoyed fresh on the same day it is prepared to ensure the kale softens without becoming soggy.
What type of olive oil is recommended?
Extra virgin olive oil is recommended for both the dressing and the pecan crumble.
How much lemon juice should I use?
The recipe calls for 1/4 cup of fresh lemon juice, which is typically the amount squeezed from one large lemon.
Is this salad suitable for holiday meals?
Yes, its vibrant colors and sophisticated flavor profile make it an excellent starter for holiday gatherings.
Does this recipe contain gluten?
Based on the ingredients listed, this kale salad is naturally gluten-free.
What provides the crunch in this salad?
The crunch comes from the homemade pecan crumble made with toasted pecan halves.
How do I ensure the dressing is well-balanced?
Blend the dressing ingredients fully and adjust the sea salt and black pepper to your personal taste.
Can I make a nut-free version of this salad?
Yes, although the recipe uses pecans, a nut-free option can be created by substituting seeds like sunflower or pumpkin seeds.
Should I wash the kale before or after chopping?
The recipe suggests washing the kale thoroughly after it has been finely chopped.
What is the serving size for this recipe?
The exact serving size is not specified, but the recipe uses 8 cups of kale, making it suitable as a large side or multiple starters.
Do I need to dry the kale after washing?
Yes, using a salad spinner to remove excess water is crucial so the dressing adheres properly to the leaves.
What kind of salt is best for this recipe?
Fine grain sea salt is recommended for both the dressing and the pecan crumble to ensure even distribution.