Shredded Kale Salad
- Jul 25
- 2 min read
Title: Shredded Kale Salad
Servings 5 | Calories per serving 480
Ingredients
1/2 cup pecans, raw and unsalted
1 garlic clove, grated on a microplane
1 1/3 tablespoons nutritional yeast (aka "nooch")
1 tablespoon extra virgin olive oil (for step 2)
Salt and pepper to taste
2 large bunches of lacinato (dinosaur) kale (about 10 cups)
1/3 cup dried unsweetened cranberries (optional)
1 1/4 cups farro, dry measure
1 1/4 cups lentils, dry measure
Simple Dressing Recipe
2 garlic cloves
1 large lemon, just the juice (about 1/4 cup)
1 tablespoon extra virgin olive oil
Salt and pepper to taste
1 teaspoon maple syrup (optional and can be added separately when dressing the salad)
Recipe Instructions
Boil the Farro and the lentils. Trader Joe's has 10-minute farro that can be boiled like pasta in the same pot as the lentils. Once cooked, place to the side to cool. See Whole Grains Council handout in our resources binder for cooking times.
Make the toasted pecan parmesan. Preheat the over to 300F. Chop the pecans into pieces roughly the size of peas. Spread them over a baking sheet (no need to add oil). Toast in the oven for 8-12 minutes or until fragrant and lightly golden. Then transfer to a medium bowl, add the garlic, nutritional yeast, oil, and salt and stir well to combine. Set aside.
Make the salad. Finely chop the kale leaves into thin 1/2 inch strands. Place them in a large bowl.
Make the dressing. In a blender or food processor, mince the garlic. Add the lemon, oil, salt and pepper and process to combine. Pour this dressing on the kale. Massage this into the kale using your hands for at least 30 seconds. Drizzle with maple syrup (optional, for added sweetness).
Put it all together. Sprinkle the pecan parmesan on top of the kale. Toss in the dried fruit. Best if refrigerated for 30 to 60 minutes before serving.
What is this recipe missing? 1/2 lb of Non-starchy vegetables per serving! Add your favorites!
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