Shredded Kale Salad

kale cranberryThis is a salad I keep making over and over again!  It is so yummy that I have even been eating it between lunch and dinner as a snack.  I found it on and altered it a bit.  Don’t be scared off by the kale…it actually gets soft when you let it sit overnight.



  • 2 medium bunches kale, destemmed & finely chopped
  • 2 cloves garlic, minced
  • 1 large lemon, juiced (or ¼ cup)
  • 3 tbsp olive oil
  • ¼ tsp sea salt
  • ¼ tsp ground black pepper
  • 1/2 cup pomegranate arils (if in season, otherwise dried cranberries)
  • 1/2 cup pecan halves, toasted
  • 1 ½ tbsp nutritional yeast or grated parmessan
  • 1 tbsp olive oil
  • 2 pinches sea salt

Preheat oven to 300F. Spread pecans on baking sheet and toast 8 mins.  Place chopped kale in bowl.  For dressing, combine garlic, lemon juice, oil, salt, pepper & whisk together.  Pour dressing onto kale and toss with your hands for 1 minute. For pecan topping: place pecans in food processor until the size of peas, add parmesan, oil & salt.  Process into big crumbs. Sprinkle on salad. Add pomegranate arils & refrigerate overnight. Serves 4

Per Serving: 384 Calories, 30g Fat, 4g Fiber, 5g Sugar, 15g Protein


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