The Best Kale Salad

I saw this recipe on my twitter feed and knew I had to make it. I'm always looking for a new way to use kale. It was freaking awesome. Although my Thanksgiving menu was supposed to be set in stone, I went out to Whole Foods tonight to get the ingredients to add this to the list. Unfortunately my picture didn't come out, but you can view a great picture from the original recipe here.

2 bunches lacinato/dinosaur kale, finely chopped or torn into baby bite-sized pieces
2 garlic cloves, minced
1/4 cup fresh lemon juice, from 1 lemon
4 tablespoons good quality extra virgin olive oil
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1/2 cup dried cranberries

Pecan-Parm Crumble:
1 cup pecan halves, toasted
2 tablespoons nutritional yeast
1 tablespoon extra virgin olive oil

Spin the kale dry and set aside at room temperature while you make the dressing. Mince the garlic into tiny pieces, add it to a bowl along with the lemon juice, olive oil, salt and pepper. Mix well. Pour the dressing and cranberries over the kale and toss well. Set in fridge for 30-60 minutes to soften.

Meanwhile, make the Pecan-Parm crumble. Roast the pecans at 350°F for 8 minutes. Add them to a food processor along with the nutritional yeast and olive oil and pulse until crumbly. Once the salad is done setting sprinkle the Pecan-Parm over top and serve.


 Recipe from Oh She Glows.