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Kale Salad With Balsamic Dressing
Kale Salad With Balsamic Dressing
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Prep Time:
25 minutes
Total Time:
55 minutes
Wholesome kale salad with cranberries, pine nuts, Parmesan, and balsamic dressing. No massaging needed; kale tenderizes while resting. Ideal for prepping ahead.
Ingredients:
  • 1/3 cup pine nuts (can substitute slivered almonds)
  • 1 pound fresh Lacinato kale (also called Tuscan kale or dinosaur kale), about 2 to 3 bunches, rinsed and patted dry
  • 1/4 cup balsamic vinegar
  • 3 tablespoons olive oil
  • 1 tablespoon seasoned rice vinegar
  • 1 tablespoon honey
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 cup dried sweetened cranberries, chopped (or whole golden raisins or currants)
  • 1/4 cup grated Parmesan cheese, packed
Instructions:
  • Toast the pine nuts: Heat a small skillet over medium-high heat and spread the pine nuts evenly on the bottom. Stir occasionally until lightly browned, then transfer to a bowl to cool.
  • Prepare the kale: Remove the tough midribs from each kale leaf using a sharp knife, then slice the leaves into thin, 1/4 inch wide strips. Work with small bunches at a time by stacking and rolling the leaves into a cigar shape. Slice the "cigar" from end to end to create the strips. Transfer the kale slices to a large bowl.
  • Prepare the dressing: Combine balsamic vinegar, olive oil, rice vinegar, honey, salt, and pepper in a small bowl, and whisk together until well blended.
  • Combine kale, toasted pine nuts, dried cranberries, and dressing in a bowl and let it marinate for 30 minutes to 2 hours before serving.
  • Sprinkle in the Parmesan: Just before serving, sprinkle the grated Parmesan cheese over the dish and gently mix it in.

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