The Best Shredded Kale Salad

by Angela (Oh She Glows) on November 25, 2013

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Whenever I’m in the Phoenix area, I make a point to dine at True Food Kitchen. For those who aren’t familiar with True Food, the famous Dr. Andrew Weil (along with restaurateur Sam Fox) opened this restaurant in 2008. There are now several locations. The entire menu is based around Dr. Weil’s Anti-Inflammatory Diet and food pyramid with an emphasis on local and organic food whenever possible. And I can tell you, every time I’ve been the restaurant is absolutely packed (and it’s a huge restaurant!).

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[image source: True Food Kitchen]

Everything I’ve had at this restaurant has been ah-mazing. Even though it’s not a vegan or vegetarian restaurant, I always find a few great options on the menu. My last visit was no different. I ordered The Autumn Ingredient salad and I was blown away. It’s bursting with roasted squash, brussels sprouts, pomegranate, cauliflower, mulberries, and white beans. It was the first time I’ve had roasted pomegranate seeds and I can tell you I’ll be doing this real soon. The only thing that I didn’t care for was the Horseradish Vinaigrette that came with it (but I’m not a horseradish person, so what do I know).

Also intriguing, was my mom’s Tuscan Kale Salad – I love the idea of shredded kale (it just seems so much easier to chew!). The shredded kale was tossed in a simple lemon garlic dressing with a few handfuls of breadcrumbs and parmesan cheese thrown in. I decided I had to make a vegan version of this salad as soon as possible. I knew it would make the perfect salad starter for any holiday menu!

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The Best Shredded Kale Salad

Vegan, gluten-free, grain-free, soy-free

By

Inspired by a kale salad my mom enjoyed at a restaurant called True Food Kitchen, I knew I had to make my own dairy-free version as soon as I was back in my kitchen. The key to this salad is finely chopping (or shredding) the kale. The lemon-garlic dressing will coat each and every tiny piece of kale, working its magical softening powers and infusing the shredded kale with so much flavour. I prefer to use Lacinato (or dinosaur) kale in this salad because it's much more delicate than traditional curly kale and it has a milder flavour. Instead of cheese, I topped the salad with a toasted pecan "Parmesan" topping and a handful of dried sweetened cranberries. The result is one of the best kale salads I've tried to date and you'll find yourself wanting to inhale the entire bowl. Two bunches of dinosaur kale might seem like a lot, but once it's shredded, it only makes about 8 cups and then it further reduces in volume by almost half as it marinates. If you are making this salad for more than 4 people, I suggest doubling it.

Yield
4 small bowls
Prep time
Cook time

Ingredients:

For the salad and dressing:
  • 2 medium bunches destemmed lacinato/dinosaur kale, finely chopped (8 to 9 cups/300 to 340 g chopped)
  • 2 large garlic cloves
  • 1/4 cup (60 mL) fresh lemon juice
  • 3 to 4 tablespoons (45 to 60 mL) extra-virgin olive oil, to taste
  • 1/4 teaspoon fine sea salt
  • 1/4 teaspoon freshly ground black pepper (just eyeball it)
  • 1/4 to 1/2 cup (35 to 70 g) dried sweetened cranberries, for garnish
For the pecan Parmesan:
  • 1 cup (120 g) pecan halves, toasted
  • 1 1/2 tablespoons nutritional yeast
  • 1 tablespoon extra-virgin olive oil
  • 2 pinches fine sea salt

Directions:

  1. Preheat the oven to 300°F. Spread the pecans onto a baking sheet and toast in the oven for 8 to 10 minutes until fragrant and lightly golden.
  2. Remove the stems from the kale and discard. (You can save them for smoothies if you are hardcore!) Finely chop the kale leaves (the smaller, the better).
  3. Wash the kale and spin dry. Place dried kale into a large bowl.
  4. For the dressing: In a mini food processor, process the garlic until minced. Now add the lemon, oil, salt, and pepper and process until combined. Adjust to taste, if desired. Pour the dressing onto the kale and mix it into the kale with your hands or toss with spoons. Keep mixing for about 1 minute to ensure everything is coated perfectly.
  5. For the Pecan Parmesan: Rinse out the mini processor and pat dry. Add the pecans into the processor and process until the pecans are the size of peas or a bit larger. Now add in the nutritional yeast, oil, and salt and process again until it has a coarse crumb texture. Be sure not to overprocess—we still want a nice crunchy texture here, not powder.
  6. Sprinkle the Pecan Parmesan all over the salad. Toss on a handful or two of dried cranberries. Wrap and place in the fridge for 30 to 60 minutes to soften, or you can simply enjoy it right away. In the past, I've tried letting this salad sit overnight in the fridge and I greatly prefer the flavour of the salad served the day of, so I don't recommend making this salad the day before and letting it sit in the fridge overnight.

Tips:

  • Instead of a mini processor, you can chop/whisk the dressing and pecan "Parmesan" by hand.
  • For a nut-free version, try using breadcrumbs instead of pecans.

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Like I said, I felt like I could’ve polished off the entire salad on my own. It’s that good. I hope it’ll convince you to give kale a shot if it’s not already on your regular rotation!

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{ 319 comments… read them below or add one }

Alysa (InspiredRD) November 25, 2013 at 11:11 am

I love True Food Kitchen, it is one of our favorites! And the autumn salad is SO GOOD. Thanks for this recipe, I’ve been wanting to try making the kale salad at home!

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Abby November 25, 2013 at 11:11 am

I absolutely LOVE kale, and this recipe sounds scrumptious! :)

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Emily - It Comes Naturally Blog November 25, 2013 at 11:13 am

Ooh, I’ve been looking for a suitable Thanksgiving salad – that looks great. How would you incorporate fresh cranberries?

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tricotbelle November 30, 2013 at 1:55 pm

Since I only used half a bag of fresh cranberries for Thanksgiving, I am attempting to dry the rest in the oven on 175 degrees today. I cut them in half and mixed them with a simple syrup using water and raw sugar and spread them on a baking pan lightly coated with a canola type oil. I think I’ll let them dry for four or five hours while I go to the store and track down kale and pecans. Is anyone interested in the results later?

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Helen December 12, 2013 at 12:42 pm

Did it work? I would love to know

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Erica {Coffee & Quinoa} November 25, 2013 at 11:24 am

This looks simple and perfect. Restaurant recreations are my favorite!

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Anele @ Success Along the Weigh November 25, 2013 at 11:29 am

This looks beautiful! (And don’t worry, you’re not the only one on the anti-horseradish bandwagon. I’m in the drivers seat!)

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Jessica Rose November 25, 2013 at 11:45 am

You are fast becoming one of my favourite blogs.. x
vodkaandarose.blogspot.co.uk Jess. x

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[email protected] November 25, 2013 at 12:16 pm

I go on and off kale and never really tried it shredded. I am going to give it a try, lovely salad and those cranberries give it a nice color.

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Dayna November 25, 2013 at 12:16 pm

That pecan parm looks so easy and delicious! I have never been to True Food Kitchen—or to Phoenix for that matter—but I did check out their website. I’m psyched about the Dallas location; my parents live there and I could totally see it being the first place we hit up next time I visit.

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Angela (Oh She Glows) November 25, 2013 at 12:42 pm

Oh you should! Let me know what you think of it :)

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Kaila @healthyhelperblog! November 25, 2013 at 12:27 pm

Well I just found my recipe for a ‘green’ side dish for Thanksgiving!!!

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Suzannah November 25, 2013 at 12:43 pm

You are so incredible with your ideas! I think my entire family would love this kale salad! Except for my 2 year old. Do you have any suggestions for getting toddler’s to eat kale?

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Denise August 19, 2014 at 2:13 pm

I realize this is an old post, and you may not see it. but I have an answer to how to give kale to a toddler who might be picky. you give it the same way I give all my teenagers kale and zucchini. simply puree it and then add it to anything. pizza pasta sauce banana smoothies, brownies, cake, homemade salad dressing, make my own bread, any kind of soup. I seriously don’t never know it’s there unless you get caught red-handed, which my teams have now done, but they’ve come to accept it because I’ve never made a bad thing with it. it is one of the easiest superfoods to sneak into your family’s life, and hope for any thing more healthy.

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Suzanne @ hello, veggy! November 25, 2013 at 12:45 pm

I absolutely adore pecans, but hardly ever cook with them. Now I have an excuse!

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Ivana November 25, 2013 at 12:57 pm

Oh, I love salads like this one! I actually make a similar version, but I add balsamic vinegar and sometimes cherry tomatoes. And no nutritional yeast though, there is no way of getting hold of it where I live…

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toni January 3, 2014 at 10:53 am

I found nut. yeast on amazon.com and they ship.

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Sue November 25, 2013 at 12:58 pm

True Foods does have some amazing options, but the atmosphere was always a little too formal for me; have you checked out some of the new vegan-friendly diners in the downtown area? I love their hodge-podge, chill out feel (and the food, of course :) )

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Averie @ Averie Cooks November 25, 2013 at 12:59 pm

That just screams healthy and good for you! If I have one of these, then I can have more cookies, right? :)

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Jesse @OutToLunchC November 25, 2013 at 1:11 pm

I LOVE kale salads and this one sounds amazing. The ingredients are so simple but I’m sure they come together perfectly for a festive dish.

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suzanne November 25, 2013 at 1:25 pm

yummm- this is on my list now! Looks like a perfect fall/winter salad!

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Laura November 25, 2013 at 1:38 pm

This looks awesome– it’s the next kale salad I am making!

Thanks!

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Lillian @ Seize the Latte November 25, 2013 at 1:39 pm

This looks amazing! I’ve been trying to sneak kale into my husband’s foodstuffs for a while now, so this is definitely next on my list. :) (The greatest coup of my married life was when I successfully put spinach and kale in his breakfast smoothies for a full two weeks before he found out. When he saw me making one, he wigged out, of course, and said that his impending kale-rific smoothie was going to be “vile and disgusting” — at which point I informed him that the offending kale had been there all along, and that he’d neither noticed nor been bothered by the taste. He then sheepishly gulped it down without complaint, and I’ve reveled in my victory ever since.)

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Steph @ Steph Cook Wellness April 29, 2014 at 12:24 pm

Lillian- I love how sneaky you are!! I’ve been easing in more veggies with my husband too. He’s finally into adding spinach to his smoothies, but green juice, forget it!!

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Catherine @ Chocolate & Vegetables November 25, 2013 at 1:44 pm

I love shredding or finely chopping kale for salads–it really does much better than in a more “leafy” form. I’ve been working on converting my boyfriend to the idea of raw kale, this recipe should certainly help!

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janae @ bring joy November 25, 2013 at 2:32 pm

Oh boy, isn’t it such a treat to go to a delicious whole foods restaurant? Even though I live in a city of a million+, vegan friendly places to eat aren’t easy to find. In fact, my city held a “Meatopia” festival awhile back (this is Texas after all).

I will put this on my “restaurants to go to someday” wish list :)–thank you for sharing & beautiful salad.

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Mallory @ Because I Like Chocolate November 25, 2013 at 3:30 pm

This is one of the best looking kale salads I have ever seen. I don’t blame you for wanting to eat most of it yourself!

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Kate November 25, 2013 at 3:44 pm

I feel like I’m constantly searching for a kale salad that doesn’t involve cheese! The pecan parm seems like the perfect substitute. Thanks!

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dishing up the dirt November 25, 2013 at 4:20 pm

This sounds fantastic! I’m making this on Thanksgiving for my in-laws. Thanks for the recipe!

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Katrina @ Warm Vanilla Sugar November 25, 2013 at 4:28 pm

I have always wanted to try that restaurant!! Also, salads like this are my favorite – love it!

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Heather November 25, 2013 at 4:31 pm

OH MY! They just opened a location here in Dallas last Tuesday!!! We went on Sunday and it is amazing!!!
I had a muffin that was very good and I am trying to find the recipe now.
The Johnny Cakes with red Quinoa are AMAZING!! You can actually find the recipe here:
http://layoga.com/eat/recipes/quinoa-johnny-cakes/

Since we are talking about Kale here in this post I am on a Kale Chip kick:) I personally do not like pepper with it so I leave that off and the nutritional yeast and sea salt is just amazing!
This was from http://www.lifeovercancerblog.com/

Cheezy Kale Chips
Ingredients:
1 bunch kale, torn into 2-inch pieces
High-heat canola oil spray (try Spectrum Naturals)
Nutritional yeast (try Kal brand)
Sea salt and cracked black pepper to taste
Instructions:
1. Preheat oven to 350° F.
2. Tear kale into pieces, avoiding the tough inner stalk. Rinse well in water and dry as best you can either in a spinner or on a tea towel.
3. Spray baking sheet with canola oil. Place kale on sheet in a single layer and spray tops with canola oil. Sprinkle lightly with nutritional yeast, sea salt, and pepper.

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Keri @ WithlovefromColorado November 25, 2013 at 4:36 pm

I start to get really bad about eating kale when the weather turns cold. I have a feeling this salad is going to give kale a comeback in my weekly meals. Can’t wait to try it! Especially with a couple pot lucks and Thanksgiving this week–the clean feeling eating kale always gives will be much needed and appreciated. Thanks for posting!

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Alex @ Kenzie Life November 25, 2013 at 4:45 pm

I love kale but it’s not my favorite in salads. This however looks like something I would try! That pecan parmesan looks really good!

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Amy November 25, 2013 at 6:35 pm

I’m so excited to try this recipe! I love kale salads. Yours looks delish.

-Amy

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Angela @ Eat Spin Run Repeat November 25, 2013 at 6:42 pm

Oh my gosh, I’ve been wanting to eat at this restaurant for so long now!! The salad sounds absolutely amazing. I’ve found that my digestive system has a bit of a hard time with raw curly kale, but seems to be fine with the lactinato kind. Until I make it to the restaurant one day, I will live vicariously through you (and this salad!)

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Kathy November 25, 2013 at 6:50 pm

This looks so good! I think I’ll be making it for Thanksgiving! Thanks for another great recipe, Angela. I pre-ordered the cookbook on amazon this morning :)

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Kathy November 25, 2013 at 6:52 pm

PS And if you can re-create that Autumn Ingredient Salad, I would love to try that one too. It sounds amazing!

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kat November 25, 2013 at 6:58 pm

I’ve never heard of this type of kale. Is it different from the usual supermarket kale?
I’m guessing any kind would work just as well?

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@simple green moms November 25, 2013 at 7:21 pm

Love your pictures! You somehow manage to make a kale salad looks A-mazing!!! =)

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Carrie November 25, 2013 at 8:30 pm

Angela, you read my mind! How did you know I had signed up to bring a big kale salad to Thanksgiving, and that I had envisioned it including cranberries and pecans? This is absolutely the recipe I will use now. You are a mastermind vegan genius psychic. Thank you!

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Angela (Oh She Glows) November 26, 2013 at 8:38 am

yay!! Hope you all enjoy it :)

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Holly November 25, 2013 at 8:32 pm

Made this for supper this evening. It was delicious! Did not change a thing. It’ll be my new go-to kale salad. Thank you!

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[email protected] November 25, 2013 at 8:53 pm

this looks so delicious! a friend just gave me a kale recipe today that i must try!

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Emily November 25, 2013 at 9:11 pm

Ohhhh stop it. This looks amazing. When I’m baking my little heart out for Thanksgiving this week, I think this will be on the lunch list, you know, to balance out all the pumpkin cookies and pecan pie bars I might have to taste test.

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Holly @ EatGreatBEGreat November 25, 2013 at 9:47 pm

I love, love, love kale! This salad sounds delicious and would be a perfect Thanksgiving side dish!

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Dana @ Conscious Kitchen Blog November 25, 2013 at 10:06 pm

Yum! I love a good kale salad. I especially like the shredded part of this because as You mentioned the dressing would evenly coat each leaf. A great way to introduce kale to others!

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Kari @ bite-sized thoughts November 26, 2013 at 1:28 am

This is getting added to my Christmas possibilities list :D

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Ceara @ Ceara's Kitchen November 26, 2013 at 1:48 am

WOW! This salad looks so festive! I love it, I think I am going to definitively make kale part of my rotation! I never eat it “raw” only cooked! I think I will make this as a veggie side dish for Christmas! Thanks for another beautiful recipe!

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Mademoiselle C. November 26, 2013 at 2:59 am

Love this. Its v cold where I am so I will save this for summer :)
Love your blog!
creamstop.com

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Simone November 26, 2013 at 3:06 am

This looks amazing. I just wish kale was easier to find where I live in Indonesia so I could make this! I will try it and substitute with some local greens :-)

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Ted November 26, 2013 at 7:38 am

Thanks for sharing and congrats on your new cookbook! (it’s on my Christmas list)
I have a few vegan items I will be trying to tempt my family with this Thanksgiving, consider this one added! Hope you have a great holiday!

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Margaret November 26, 2013 at 7:48 am

Yum! Something I have done is put the kale right in the food processor to chop it up. It is super easy. I have used Curly kale since it is bigger and more full but I’m sure Lacinato would work too.

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thelittleloaf November 26, 2013 at 8:03 am

Did you see Sara at Sprouted Kitchen’s recent post, recreating that roast pomegranate salad? True Food is clearly the hottest restaurant trend around! This salad looks fab.

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Laura November 26, 2013 at 10:18 am

This salad looks awesome. We have kale growing in the garden. I will definitely give this recipe a try. Thanks for posting!

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Alexe @ Keys to the Cucina November 26, 2013 at 11:56 am

Wow I have an affinity for kale and this salad looks so delish!

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Leauna November 26, 2013 at 12:52 pm

I want to make this salad. It looks soooo good. I have 2 questions… #1 you have “soak time” in the recipe bar. I didn’t see anything in the directions about soaking anything. Can you please help me? #2 I have not had dinosaur kale and i am not even sure if i can get it where i live. I can get curly leaf. Will that work and what is the difference in taste? Oh please Angela help me. I am the only plant strong person in my family so i need to be prepared for Thanksgiving.

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Sophia November 26, 2013 at 1:11 pm

I love love True Food! And I also love their kale salad, which I too tried to recreate. I’m going to try your version too. Yum!

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3girls1apple November 26, 2013 at 1:51 pm

This salad looks amazing. I had kale one other time and it was amazing. Thank you for sharing from 3girls1apple.com

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Joanne November 26, 2013 at 8:34 pm

I just made this tonight for dinner. I have to say that neither my husband or I care for raw kale, not even in our smoothies. But after reading your post about this salad, you totally sold it, girl…so I had to try it. (Plus, I had a boatload of kale that I needed to use up). All I can say is that I definitely agree….this is the best shredded kale salad. My husband even went back for seconds. After I fell off my chair in disbelief, I too, helped myself to another serving. :-) It is delicious. I didn’t have any dried cranberries, so i substituted goji berries. Love the pecan parmesan. Will definitely make this again.

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gayleen November 26, 2013 at 9:53 pm

Over 50 comments but not one person actually tried the salad?

Made this for dinner tonight. The pecan parm was a hit with both my husband and I. You have the best recipes! xo

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Angela (Oh She Glows) November 29, 2013 at 8:53 am

So happy to hear that Gayleen!

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Rayca November 27, 2013 at 12:42 pm

Unbelievable. I can’t wait to try this salad. I eat salad everyday for lunch, so I’m always looking for new ideas and inspiration to keep me out of a salad rut. Thanks for ALL your recipes. I actually have this site as a task reminder once a week to look for recipes for my upcoming menus!

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bySarahT November 27, 2013 at 2:01 pm

I needed to use up the rest of my kale from my produce packs and this salad was perfect. Thanks for the great recipe – wonderful flavour and easy to make!

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Heather November 28, 2013 at 4:12 pm

Just made this for Thanksgiving dinner and it turned out great. By far the best kale salad I have had!

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Lois B November 29, 2013 at 8:36 am

I made this kale salad for Thanksgiving and it was a big hit with our vegan and everyone else! Thanks!

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kimmythevegan November 29, 2013 at 10:01 pm

Oh wow – I would love to visit one of Andrew Weil’s restaurants! He is so awesome. I love his principles and thoughts surrounding food. Love the idea of a shredded kale salad… especially with nut based parmesan – that always makes everything taste super delicious!

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Angela November 29, 2013 at 10:39 pm

This kale salad was a huge hit at Thanksgiving amongst some kale-skeptical family members. Thanks for the awesome recipe!

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Angela (Oh She Glows) November 30, 2013 at 7:55 am

yay! Glad to hear that Angela :)

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Sharon November 30, 2013 at 2:29 am

I’m just getting caught up and read your post about traveling to AZ. I knew that was you at True Foods. If I had more courage that day I would have gone up to you to say thank you for all the hard work you put into your recipes, photos and blog.

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Angela (Oh She Glows) November 30, 2013 at 7:54 am

Hey Sharon,

small word!!! I wish you would’ve said hello too! Next time for sure :) Do you live in the area? We try to make it down once each winter.

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Dr. SexTalk December 2, 2013 at 8:34 pm

I live in Phoenix! I would love for you to try my girlfriends incredible restaurant NOURISH in Scottsdale Nourish123.com She has everything – GF, raw, meats, uses NO soy and doesn’t have an oven in the kitchen! You vibrate differently when you eat her food its so good. She also does a lot to empower the community on food. You’d love it! Lori

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Kate November 30, 2013 at 12:48 pm

Made this today for a Thanksgiving/Birthday party – and it all went! Being vegan in Germany is hard, so I was thrilled to bring something that I (and everyone else) really enjoyed. Thanks for the great recipe.

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Courtney November 30, 2013 at 7:39 pm

I just had this with some vegan mushroom risotto for dinner and it was delicious! Loved using a mini food processor for the dressing. I’m going to start doing that with all of my salad dressing :)

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Sara December 1, 2013 at 2:20 pm

Made this on turkey day and was such a hit! It was everyone’s favourite! I made it again yesterday (alongside your roasted tomato basil pesto over brown rice spinach noodles…which turned out so AWESOMEEE!) for friends for dinner but this time I used the rest of the dino kale and added in red curly kale and it was just as awesome! I’ve been loving your blog, you’ve sparked up some creative energy inside of me to really get into cooking.I’ve made the lentil,walnut & mushroom balls too which were to die for!…thanks for the inspiration! I LOVE OH SHE GLOWS! :D

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Angela (Oh She Glows) December 1, 2013 at 7:11 pm

I’m so happy to hear this Sara!!! Thanks so much :)

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Maureen Dore December 2, 2013 at 8:56 am

I made this salad for Thanksgiving and everyone had some on their plate, even my 15-year-old nephew, and all declared it “Delicious!!” It will be making an encore appearance this week at my holiday party. And may I add that all your recipes are yummy, and I can’t wait until Amazon delivers your cookbook (or should I say coffee table book due to the beautiful photography?) Keep the yummmm coming!

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Angela (Oh She Glows) December 2, 2013 at 10:06 am

Wow now that is a compliment! Thanks so much :)

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Leslie Riding December 2, 2013 at 10:26 am

Pecan parmesan??!! Can’t wait to try it. Yum!

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Amelia Hall December 2, 2013 at 10:26 am

I can’t WAIT to make this salad!!!

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Sinthia Fernezlian December 2, 2013 at 1:03 pm

Beautiful!!! looks very tasty cant wait to make it as a side dish for christmas dinner! thank you for this recipe! always looking for new ways to eat kale

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Terry December 2, 2013 at 1:30 pm

I made this salad yesterday to have for lunches this week… when i was making it i read the part about “enjoy the same day”. whoops! so i just shredded the salad and stored each component separately. i have no idea how this will taste on friday but today it’s AMAZING. there really wasn’t that much dressing and i was worried since kale can have such a bitter taste but it was perfect. the flavors of the dressing mixed with the sweetness of the cranberries and the amazing pecan parm is just perfect. i did blend my pecan parm a little too long so it’s more of a paste but i broke it up and crumbled it on the salad and it works just fine. Shredded kale is def one of my new favorite things! OH! and i used curly kale instead of dino… missed that part of the instructions too, but it worked out just fine.

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Teri December 2, 2013 at 2:41 pm

I made this for Thanksgiving and it was a HUGE hit!! I will make this again…

Thank you,

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Perri December 2, 2013 at 3:32 pm

I love True Food Kitchen! With very few vegan restaurants available to me in the greater Phoenix area, this is a popular go-to for us (especially when looking for a great place to go with non-vegans!). I am obsessed with the autumn ingredient salad (and love the horseradish dressing which I thought totally “made” the salad!) and I always really enjoyed their kale salad too (just without the parmesan), so I’m so excited to see that you posted a yummy looking vegan version :). Next time you’re in Phoenix, if you haven’t already tried them, you should also hit Pita Jungle (lots of vegan friendly dishes) and Green/Nami (all vegan restaurant and soft serve dessert place) – two other favorites of mine!

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Dr. SexTalk December 2, 2013 at 8:29 pm

I’m lucky enough to live in Phoenix and enjoy True Foods! Making this salad for Thanksgiving was a treat!! I stayed true to everything… except adding spinach and romaine for my NON vegan-plant-based-traditional-food eating family! It was perfect, except I should have tossed the dressing right before dinner not an hour before. Stores were out of Lacinato Kale which is sturdier, so I sliced up baby kale with the other greens. It would have been great tossed right before, but the hour it sat it wilted the softer lettuce. It didn’t seem to matter, everyone LOVED it and my grandpa even ate it not knowing it contained kale! I made several of your recipes as did my other foodie friends and we can’t stop sharing OHSHEGLOWS with everyone we know! Thank you for making this your calling!

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Mary Olzer December 2, 2013 at 11:22 pm

I can’t wait to try this! Looks amazing!!

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Tena December 3, 2013 at 12:52 am

OH MY WORD! I made this for Thanksgiving as our green salad of the meal. To be honest, I was apprehensive and a little worried if we would like it. But I was worried for nothing! This was the BOMB! Lol! Thank you! This will be made again, and again, and again. :D
God bless you and your family! Thanks for all the wonderful recipes.

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Adrienne December 3, 2013 at 1:18 pm

Hi Angela,

Where the heck can I find lacinato kale in Toronto? I can only every find curly and it’s driving me crazy!

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Jessie Minassian December 3, 2013 at 5:00 pm

With a winter storm headed our way, I just went out and harvested the last of our dino kale and made this salad for lunch today. Seriously?! Kale has never tasted so good. My green smoothies are going to have to fight for my kale from now on! PS- I have loved everything I’ve tried from your site. Thanks for all the phenomenal, healthy recipes!

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Lisa McMillan December 3, 2013 at 7:04 pm

I love Kale. This salad looks delicious! I will have to try it.

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sue December 3, 2013 at 8:53 pm

never knew what to do with kale so I decided to try this salad it is our favorite go to salad thanks for all your wonderful recipes

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Julia December 3, 2013 at 10:03 pm

I absolutely love this salad! I brought it to our family Thanksgiving celebration, and it was a hit! My husband and I loved it so much we made it again a few days later.

Thank you for sharing such delicious yet healthy recipes. I look forward to each new post!

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Sarah December 3, 2013 at 11:06 pm

Kale is becoming such a popular food. I can’t wait to try this recipe. with the green adn the red it would go well for a holiday dish. :) I love making taste vegan foods and surprising the non-vegans with them. :) Thanks for all your hard work. I don’t think I’ve disliked any recipe I’ve tried from here. :)

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Becky December 3, 2013 at 11:09 pm

I didn’t have any lemon juice so I substituted balsamic vinegar (and left out the salt) with excellent results. Thanks for sharing this recipe – it’s definitely going into rotation!

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Joanne December 3, 2013 at 11:52 pm

This looks delish!

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Kanokon December 4, 2013 at 10:59 pm

This salad is delicious! Thank you.

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Marian December 5, 2013 at 1:05 pm

This served as fantastic inspiration for a hit holiday salad! Two family parties, two empty bowls. http://marianhd.com/2013/12/02/meatless-monday-pomegranate-and-pecan-fall-salad/
Thank you! Looking forward to your book arriving at my door!

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Angela (Oh She Glows) December 6, 2013 at 9:16 am

Looks great Marian!

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Suzanne December 5, 2013 at 3:52 pm

My husband and I literally discovered True Food Kitchen in Dallas a couple weeks ago and we are hooked. I did exactly what you did, in that I went home the next day and made the exact same salad Tuscan Kale Salad at home because it was SO good!

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Coll December 5, 2013 at 6:42 pm

Would walnuts be a decent substitute for the pecans? Thanks again for your amazing recipes and stories!

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Angela (Oh She Glows) December 6, 2013 at 9:07 am

I haven’t tried it with walnuts, but I would imagine they would be tasty too! Not as sweet as pecans though. Almonds would be nice too

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Heather December 6, 2013 at 10:56 am

I made this salad for a holiday potluck this week for a group of vegans and non vegans and I have never had soo many compliments. I was concerned because I had forgotten about the pecans and they got a little burnt, but it ended up giving it a nice smoky flavour which was delightful. Thank you for posting this I will be using it for many more potlucks.

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Angela (Oh She Glows) December 8, 2013 at 12:52 pm

Hi Heather, Im so happy to hear this!!! And I do that all the time with my pecans :)

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Sarah December 8, 2013 at 3:24 pm

I had to half the recipe, because I didn’t have enough kale, but I addled lentils for some protein and subbed apple cider vinegar for lemon juice (added a little maple syrup to the dressing to take some of the edge off), and it was delicious!

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Sarah December 8, 2013 at 4:50 pm

This salad is AMAZING! I threw in some chopped apples and pomegranate seeds as well, just to make it extra festive.

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Kerri December 9, 2013 at 11:38 am

My cousin made this for a pre-holiday gathering. I was so surprised I liked it so much, I am normally not a fan of kale. It was so delicious, I ran to the store the next day purchased all the ingredients to make a batch. I did add an additional clove of garlic (never too much garlic in my book).
Side note, I agree with Dr. Sextalk. Next time you are in the PHX area, check out Nourish 123. I have been there several times and have always left with a full belly and smile.

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Angela (Oh She Glows) December 9, 2013 at 3:48 pm

Hi Kerri, Oh this totally makes my day! :) Thanks for letting me know. I’m making it again tonight…can’t get enough :)

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Marisa December 10, 2013 at 12:08 pm

Yes!! Can’t wait to make this.

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Amanda December 10, 2013 at 12:30 pm

There is a restaurant here in Boston that has a non-vegan kale salad that I love (it has parmesan cheese). Your recipe looked like an almost exact vegan replica. I didn’t need convincing to try out your recipe but I am LOVING it. I’m currently eating it for the first time as my lunch and I find it to be delicious. Thank you!

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Jamie December 11, 2013 at 10:40 am

Angela,

I’ve made all your salads and they are all so delicious!! If you ever go visit Montreal you simply have to have lunch at Aux Vivres. Their mains are almost as good as their desserts!

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Angela (Oh She Glows) December 11, 2013 at 12:47 pm

Thanks for the tip, I’ll keep it in mind!

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Audrey December 11, 2013 at 12:13 pm

I made this salad for two Thanksgiving dinners and a Christmas dinner recently – it was a hit all three times. People who had never tried kale before were raving about it!! Absolutely LOVE this recipe and will definitely be making it again and again. Thanks, Angela!

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Angela (Oh She Glows) December 11, 2013 at 12:47 pm

Hi Audrey! So happy you all loved it as much as we do!!! :) Nothing is more exciting than a recipe that rocks kale…don’t you think? I’ve been making it weekly around here and it never lasts long. Thanks for your feedback!!

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Audrey December 11, 2013 at 1:23 pm

Yes, agree! Kale is so inexpensive here in the Netherlands, I’ve been buying bags and bags of it and add it to soups, pastas, pretty much everything. Also, I had never used nutritional yeast before I made this dish – I’m loving this new discovery as well. Keep up the great work on your blog! :-)

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Liron December 12, 2013 at 6:28 pm

Hi!!
I just came across the blog while browsing for healthy recipes, and I must say it is AMAZING! your story is very inspiring and your writing keeps me wanting to read more and more.
Wanted to ask, can you recommend any other dressing for this salad for people who don’t like garlic?
Keep up the good work :)
Liron,
Israel

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Angela (Oh She Glows) December 13, 2013 at 8:50 am

I would probably just leave out the garlic, if you aren’t a fan. Hope this helps & enjoy!

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Sheena December 15, 2013 at 3:21 pm

Just made this salad and it is delicious. A total hit in this house. Thank you.

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Sherrie December 15, 2013 at 8:40 pm

Love this salad recipe. Going to serve it for Christmas. Totally delicious. Thanks,

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Ashley December 17, 2013 at 1:34 pm

This salad was delish!!!!! Quick and easy. I used cashews instead of pecans for the parm as that’s what I had on hand, and it was great :)

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Nikki Hay December 19, 2013 at 10:59 pm

This salad was very easy to make and was delicious. I made it for a group of guys who are not salad lovers and they loved it!!!!

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Samantha December 21, 2013 at 8:41 am

I’m so excited to try this recipe. My fiance and I are having my mother, stepfather and brother over for Christmas Eve and I want to find a healthy salad to offset / health up the pasta dinner that we’re going to be having and this seems perfect. My family is a little scared of kale in anything other than soup so … I’m hoping that this is going to make them kale a little more about this vegetable! (See what I did there?)

Thank you for this recipe, can’t wait to try it!

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Lindy December 22, 2013 at 11:55 am

I might have already commented on this, but I can’t help it. This is the best salad ever! It’s fast becoming one of our “go -to” salads. I do add a bit of sherry vinegar to the dressing, but that’s the only change I’ve made.

LOVE THIS STUFF!!!

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erin December 22, 2013 at 11:12 pm

I made this for a dinner party tonight and it was so quick and easy and delicious! Everyone raved about it and the host told me she was keeping the leftovers :) I used curly kale since our stores only offer that kind and it worked just as well. The lemon brought out the color so it was so pretty and bright green!!

Thanks for all the awesome recipes!!

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Lauren December 24, 2013 at 11:02 am

We have a True Food Kitchen here in Denver and I am absolutely in love with their kale salad. I made this version on Saturday night and it tastes JUST like the TFK one! I was blown away. I’m brining it to my soon-to-be inlaws’ tomorrow for Christmas and am crossing my fingers they at least give kale a chance :)

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Angela (Oh She Glows) December 24, 2013 at 6:33 pm

yay! excellent news :) Merry Christmas!

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Erin Quinn December 28, 2013 at 2:06 pm

My daughter in law brought this for Christmas brunch, with the “Parmesan” cheese. Served alongside her strawberry pineapple mix. So wonderful, I’m buying the book on Amazon. Thanks for a great website.

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Angela (Oh She Glows) December 28, 2013 at 5:41 pm

Hi Erin, I’m so happy it was enjoyed! Thank you so much for pre-ordering my book :) Merry Christmas!

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Christabel December 28, 2013 at 4:59 pm

I made this today and used dried cherries instead. Also I added finely chopped carrots and grapeseed oil instead of EVOO (just what we had on hand). It is DELICIOUS. Another fine recipe Angela!

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Emily H December 29, 2013 at 5:36 pm

I made this salad for Christmas and it has been an out-of-control hit. My meant-and-potatoes dad went back for FOURTHS, and my junk-foodie mother-in-law took leftovers home! I’m now printing out a bunch of copies for my mom to give out to everyone who has asked about it, and a friend that I gave the recipe to sent me a picture of an empty bowl at her in-laws’ holiday party this afternoon! I thought you would like to know that you have created a bunch of kale-eating monsters in Michigan. Thank you so much for giving me a recipe that could get all of the meat-eaters in my life eating their veggies!

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Angela (Oh She Glows) December 29, 2013 at 5:45 pm

Oh that makes me so happy!! Thanks so much for letting me know Emily :) Happy New Year to you!

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Brittany December 29, 2013 at 7:16 pm

1-2 handfuls of sweetened dried cranberries is a lot!
I recently posted about my visit to a cranberry bog and Followed it with a how to on dehydrating your own unsweetened cranberries.
Good luck to all with the detox

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Karen December 29, 2013 at 8:35 pm

I made this salad on Christmas day, I forgot the cranberries by accident and it still tasted very good. I cant wait to make it again with the cranberries. This was my first tim cooking with nutritional yeast, WOW! it really tastes like parmesan cheese in this recipe.

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Heidi December 30, 2013 at 3:08 pm

I absolutely LOVE this salad! I have it almost every day for lunch. It’s so easy, and so good!

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Kem McLemore December 31, 2013 at 10:11 pm

“I topped the salad with my homemade toasted pecan “Parmesan” topping and a handful of dried sweetened cranberries”

Parmesan is not listed in the ingredients or the instructions.

What am I missing?

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Angela (Oh She Glows) January 1, 2014 at 9:08 am

Hi Kem, It’s the pecan Parmesan in the recipe.

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Millie January 1, 2014 at 1:28 pm

Looks so so amazing, especially the pecan Parmesan – what an interesting idea!
I made a kale salad on my blog too, it would be great if you could check it out :)
addalittle.wordpress.com/2013/12/27/massaged-kale-salad/

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Kristine January 1, 2014 at 2:07 pm

I took this salad to a New Year’s Eve party last night and it was a hit. One young woman said she’d eaten kale before but this was the first time she liked it! How cool is that?

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Tony January 1, 2014 at 2:29 pm

Wash the kale _before_ you chop it. You’re washing away tons of goodness if you wash it after it has been cut!

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Stacey Clarke January 1, 2014 at 10:30 pm

Made this for a New Year’s Dinner party and it was a HUGE hit. So tasty, great texture – all my guests (all meat eaters) could not figure out what the cheesy texture was. I plan on making this many more times. Thank you Angela!

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erin January 2, 2014 at 9:47 am

LOVED this salad! Incorporated it into our New Years Day turkey dinner and everyone liked it, while I went back for seconds and thirds! Simple and delish, (had to add some maple syrup to the dressing though, as my husband doesn’t like his salad too tangy)

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kellie January 2, 2014 at 7:04 pm

This salad was delicious!!! Thank you SO much for sharing. Loved it!

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LondonBusyBody January 3, 2014 at 4:04 pm

Delicious salad! I tried it tonight using hazelnuts instead of pecans. Worked well. Many thanks for sharing.

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Amy January 3, 2014 at 4:19 pm

I tried this with the kale slightly cooked (cold day) and its delicious warm. Thank you!

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Angie January 3, 2014 at 7:21 pm

This salad was great even my husband and daughter like it. They are very skeptical about any recipes I try. This salad was a hit for my family.

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Renee Roush January 4, 2014 at 1:33 pm

Eating this right now, for lunch. It is, indeed, the BEST chopped kale salad! Thank you! One question… I had walnuts not pecans, so I toasted and used those. Followed all the directions to a T and it came out of my nutribullet as a big wet clump o’ nuts. I put a dollop on top of the salad and it still tasted good. Just not crumbly. Do you think it was the walnuts? I also had almonds… Should I have subbed those instead? Thanks again!

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Wendy January 5, 2014 at 1:12 pm

Made this last night and it was a hit. I used roasted sesame seeds instead of pecans (much cheaper) and it was fantastic. I love this site!

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Claire January 6, 2014 at 7:48 pm

This is probably one of my new favorite dishes. I just made it for a get together with friends and it was a huge hit – even the two friends who have never liked kale got seconds and thirds! This would also be a great potluck dish. It is impressive enough for your foodie guests but simple enough to whip together for a quick weeknight side dish! Another major win, Angela! I fall in love with your blog and recipes more and more each time I make something!

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Chelsea January 7, 2014 at 1:59 pm

This salad is SO good!

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Heather H January 7, 2014 at 2:05 pm

True Foods is awesome, but you totally have to make sure to check out Nourish next time you’re here – talk about adventurous food! You’ll love them! http://www.nourish123.com/

We eat SO much kale here – hubby tells me I have a “death grip” from massaging for our salads so much – one whole box bed is just kales in our side yard! Thanks for another great kale recipe! And thanks for offering such a lovely blog!

Hea XX

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Jennifer underwood January 9, 2014 at 4:37 pm

Tried this recipe yesterday and I absolutely loved it! Tastes very decadent, despite being full of amazingly healthy things.
I will be making this many more times. Thanks! xx

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Kaley January 11, 2014 at 5:58 pm

Is the soak time just letting the salad sit for an hour?

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Angela (Oh She Glows) January 13, 2014 at 9:59 am

Yes you are correct!

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Katherine January 14, 2014 at 7:28 am

This salad is soooooooo good! I’ve made it three times in the past week and took it to a BBQ (summertime here in Australia) and had heaps of compliments – mostly from the boys! My husband loves it too, and he is definitely not a salad person. Thanks Angela for another superb recipe.

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Lizzie January 14, 2014 at 4:23 pm

This looks unbelievably awesome!! I posted a new recipe for kale salad on my blog today so I’m on a kale kick. Looks like I’ll be having this for lunch tomorrow! Thanks for the inspiration, as always. — Lizzie

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Donna January 14, 2014 at 11:43 pm

My granddaughter introduced me to Kale which I had never eaten in my 79 years. I willing to try making this salad but I”m not familiar with nutritional yeast. Where would I find it?

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Angela (Oh She Glows) January 15, 2014 at 8:44 am

Hi Donna, You can usually find it in the organic or natural food section of the grocery store – or online and sometimes in bulk bins too. It is yellowish in colour and has a flaked appearance. Enjoy!

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Lindsay January 18, 2014 at 5:13 pm

This salad is awesome. Great with added quinoa to make it a complete meal. It’s been a staple in my fridge since Christmas!! I’ve added a little Dijon mustard, and blend up a whole Meyer lemon into the dressing with my Vitamix. YUM!!!

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Lindsay January 18, 2014 at 5:30 pm

Oh- and I’ve subbed the pecans with pistachios before- it worked well!!

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Natalie January 19, 2014 at 3:47 pm

I’ve tried this salad with Collard, mustard,and turnip greens (we are in the South), it works perfectly! We are also in a small town where different ingredients are impossible to find, thankfully Amazon can get it to us fast!

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Justina January 22, 2014 at 11:59 pm

I made this for dinner tonight, it was really good! I used a mixture of kale and beet greens, and used toasted almonds instead of pecans since that’s what I had on hand. Another wonderful recipe from Oh She Glows!

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Anna January 23, 2014 at 2:27 pm

I’ve made this twice now, the first with cranberries and the second with cherries. It’s delicious!

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Stephanie January 24, 2014 at 2:19 pm

This salad is delicious!!! I’ll definitely be making this one again soon.

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JM January 25, 2014 at 1:28 am

This was stellar. It will definitely become a staple. Thanks for all the work you do on this site. It is my go-to for inspiration and salivation.

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Anna January 25, 2014 at 4:04 pm

Made this tonight, and my vegetable-hating stepdad who takes two leaves of lettuce whenever we say that he “should” eat salad had a SECOND HELPING of this! Such a delicious salad, so glad you shared with us!

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Katy @ All Sorts of Pretty January 30, 2014 at 12:26 pm

No really. This is the BEST kale salad ever. I ate it a few days ago and have been craving it ever since. You are so awesome for sharing this recipe, thanks!

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Debbie January 31, 2014 at 3:53 am

Sounds amazing . What could I use instead of the nuts . Someone with nut allergy

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Shana January 31, 2014 at 5:31 pm

This is by far my favorite salad of all time. Thanks for the recipe….soooooooo good! I am wanting to make it again and have everything on hand except pecans. I don’t want to leave the nuts off (it was the best part!). Do you think walnuts would work? I have those!

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Juli Stone February 1, 2014 at 12:47 am

You are a genius!! This has become an almost daily mainstay. I can eat that Pecan Parm with a spoon, it’s SO good! A thousand thanks for this great recipe.

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Stephanie B. February 5, 2014 at 9:42 pm

Just made this for dinner tonight – yum! Similar to what many other commenters have said, my mom was skeptical because she said she didn’t think she really liked kale, but once she tried it she said she liked it, and she said she liked it more and more as she kept eating. That pecan parmesan is SO good!

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T.Katz February 7, 2014 at 11:57 am

I’d use some caution on the Saigon Cinnamon. The usually cheapest of cinnamons is stronger and has blood sugar regulating properties, which is good for diabetics, however it also contains more coumarin, which in high doses can cause liver damage in some people. What I’d recommend is blending the usually cheaper Saigon Cinnamon with other types of Cinnamon, which don’t have the high coumarin content. (More info from Michel Greger from Nutritionfacts.org)
Also I do not buy McCormick spices anymore. They are the cheapest supermarket spices and I am not sure how clean they are, McCormick also paid large amounts of money to prevent GMO labeling. Go figure

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Jenn February 9, 2014 at 1:07 pm

I’m a long-time reader of your blog, and I just have to share in the love of this amazing kale salad. My obsession began when I spotted the post on my way up to Chicago for (American) Thanksgiving with my brother. I decided that I would make it, and although I was missing some key ingredients (good olive oil and nutritional yeast), it was still pretty tasty.

Fast forward to a little Christmas party I had with some friends. I made kale salad…and kale salad was DEVOURED. I mean, I’ve taken salads to parties, but they are usually only nibbled at by people trying to maintain a veneer of healthfulness in a generally over-indulgent atmosphere. At one point in the evening, my brother’s friend was eating what remained straight from the bowl, using crackers to scoop up its deliciousness.

I made it again for a new year’s party, and once again mostly devoured. One friend said that she was jammed up against the wall (it was a crowded party), eating piles and piles of kale. Made it again for another social gathering, and we all could not keep inhaling it, although there was so much delicious food.

This week my friend’s birthday rolled around, and we asked what food we could bring, and she requested the KALE SALAD. Once again, people approached it cautiously, but by the end of the night, everyone was talking about how delicious it was and begging for the recipe. One woman got a small dab (hesitant about kale) and returned for a large helping. The salad was completely gone by the end of the night.

Because I had on hand and/or various food allergies, I have varied the recipe a bit: I’ve made it with cashews instead of pecans, and I’ve subbed in fresh pomegranate aryls for the cranberry–all FABULOUS variations! I actually prefer the pomegranate aryls over the cranberry because of the freshness that so nicely complements the kale and lemon.

Anyway, I just wanted to add to the list of people who adore that kale salad recipe–it definitely is one my favorite ways to eat kale. :)

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Terri February 14, 2014 at 12:20 pm

This is the first time that I’ve had kale, other than in my green juices, and this is absolutely fantastic! I brought the salad to work, and turned at least 4 people on to kale, even die hard “I hate kale” folks. Thanks so much for your great site and recipes!

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Ann February 18, 2014 at 4:33 am

Made this salad tonight. I substituted raw almonds for pecans. FABULOUS salad!! I am making it again tomorrow.

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Stephanie February 20, 2014 at 5:56 pm

This salad+coconut bacon=mouthgasm

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Maggie February 23, 2014 at 8:51 pm

Ok so I made this salad with walnuts because I accidently bought the wrong nuts-and my family devoured it! the dressing is divine and its our new favorite salad! Thanks!
Making your almond cups as we “speak”, another family favorite! keep cooking Angela!

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Carrie February 25, 2014 at 1:48 pm

I made this with spinach because I didn’t have kale. It was awesome!

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Laura February 26, 2014 at 12:55 am

I’m addicted to this salad. The day after eating it I feel SO GREAT! I’ve never craved a salad this way before!

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Pari March 3, 2014 at 4:38 pm

I made this for the first time last night. Only thing I changed is I used pomegranate seeds instead of the cranberries. Super yummy! Even my husband was a fan and he’s typically pretty picky.

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doublenerds March 8, 2014 at 1:00 pm

Thank you so much for this recipe! Made it today, and it was absolutely delicious. I used larger pieces of kale, kneaded/massaged it for about 6 minutes before preparing the salad.

This might be my favorite salad EVER.

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Bev March 13, 2014 at 9:23 am

It’s very hard to resist polishing off the whole bowl by yourself!

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Rose March 27, 2014 at 12:10 pm

I made this kale salad yesterday and just had it for lunch — yummy! Just the right amount of salty-sweet-nutty-citrus-crunch. I didn’t have any nutritional yeast, so I just used real parmesan cheese. It turned out fine — not vegan anymore, but still yummy.

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Cara April 18, 2014 at 11:47 am

Tried this recipe in my culinary class at school and my chef loved it- she said it was the best kale salad SHE had ever had too!

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Bob April 21, 2014 at 4:30 am

Thanks for the recipes. I love kale and grow my own (very easy to grow !) but I struggle for ideas to keep the kids interested in it. There is no way they will turn their noses up at this !

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Pamela April 22, 2014 at 9:32 pm

My husband and I have enthusiastically embraced veganism since his diagnosis of heart disease about 8 months ago. I soon found your blog and all your delicious recipes with the gorgeous pics! This salad was one of your first recipes I made and it has been such a huge hit! I served it at my first vegan Thanksgiving and Christmas and everyone loved it. We make this several times a month-soooo good! Thanks for all the great recipes (also love the vegan cheeze sauce on everything!) and I’m hinting to my sons that your cookbook will be a perfect gift for Mother’s Day!

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Frances May 20, 2014 at 5:55 am

Living in western WA state, we have an abundance of kale. I have a lot of this perrenial green all over & love it! Like kale, chard & other good greens, it can be used in many different ways. But, like lettuce, kale, chard & other greens, you don’t want to chop it! The best is to tear it up gently, little by little. If you chop, you will notice it does not last as long. So, be kinder to your greens & keep that choppiing to garlic, onions, etc.!
Great job on your recipies & look forward trying them.

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zoe May 25, 2014 at 7:44 pm

good salad: the cranberries are a must. Would make again.

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Kim May 27, 2014 at 11:36 am

Hi Angela! I dressed the salad last night right before reading “do not make this salad the night before” so I just packed the pecan parmesan in a little baggie and topped it right before eating it and it turned out just great!

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Angela June 8, 2014 at 9:00 pm

I just made this, but with almonds instead of pecans. It was DELICIOUS! Thank you so much!

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Jessie Minassian June 11, 2014 at 5:30 pm

Figure since this salad has been made a gazillion times at our house since you posted this recipe, I owe you a THANK YOU! Seriously. Delicious! We eat it at least once a week.

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Angela (Oh She Glows) June 12, 2014 at 7:21 am

So glad you are enjoying it Jessie! We make it quite often too. :)

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Seraphina June 26, 2014 at 10:29 am

Absolutely fantastic. I easily ate half the lot myself (though I did not quite make the whole batch), and thought it was still fine the day after? Maybe it’s just the kind of kale used – I used curly kale.

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Lucinda June 29, 2014 at 3:56 am

I have been wanting to make this for ages. I finally got hold of nutritional yeast so I though I would try it and guess what? No kale in the shops… So I made it with York Cabbage instead – very good – so good in fact, that I have just eaten a bowl of it for breakfast.

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Hannah Elizabeth July 1, 2014 at 9:17 pm

We had this for dinner today and absolutely loved it…SO good!! So light and refreshing and perfect for a hot day! Only afterwards did my sister realize that today is Canada Day (we live in the US). ;) Thanks, Angela!

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alison July 2, 2014 at 12:22 pm

Has anyone tried this with toasted slivered almonds instead of pecans?

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Jody July 21, 2014 at 7:26 pm

I love this recipe. Never thought that kale and cranberries got together that well BUT they do and it definitely supports my diet! I was doing this recipe fitnessfirst.com.au/learn-about-fitness/healthy-eating/green-salad/ a couple of days ago and I thought there is something missing. After doing your recipe I think some chopped nuts and a couple of dried cranberries will do the trick!
Thanks so much for the inspiration.

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Dawn July 30, 2014 at 6:35 pm

I saw this recipe yesterday and went and got what I needed today. I followed the recipe EXACTLY like you said and doubled the batch. My 7,6, and 5 year old wiped us out. As I write this the EMPTY bowl is sitting on the table and my seven year old is singing about salad and making a Nom Nom Nom noise. :D Thank you.
I will be making this tomorrow night as well.

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Lin August 4, 2014 at 5:51 pm

Has anyone subbed for the pecans with any other nut (other than walnuts)…. DD and I have walnut and pecan allergies, so I don’t even know what would be the best nut to sub for pecans.

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Lin August 4, 2014 at 5:56 pm

Never mind! I missed the 4th page of comments and have noted several recommendations…. Thanks!

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Wendy August 12, 2014 at 10:37 pm

Would this be just as good with the curly kale? The dinasour kale is extinct in my town…get it? Lol! I know corny joke. But seriously has anyone tried it with the curly kale? I want to make this for a potluck on Thursday night.

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Mindy November 2, 2014 at 10:28 pm

Any kind of kale will work, just cut it small…It’s all good!

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Carrie August 19, 2014 at 3:57 pm
Recipe Rating:

This is my favorite salad in the whole world! I take it to ALL the potlucks I go to and serve it at dinner parties. People LOVE it!
Thanks, Angela, for a brilliant recipe.

Carrie

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Tracey August 20, 2014 at 2:57 pm
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Love this recipe. We make it all the time and have served it several times to guests with great success.

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Melissa August 26, 2014 at 9:51 pm
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The best SALAD ever! I crave it constantly and make it as much as I can. The pecan parm is to die!

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Dee September 4, 2014 at 7:23 am
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I just wanted to let you know I LOVE this recipe and have made it several times. I tens to use “regular” kale as my supermarket does not always carry the dinosaur kale…which is a bummer because I prefer the tenderness of the dinosaur kale…..the acidity of the dressing really helps tenderize the “regular” kale…so I’m happy! What I love about this salad is the way it stands up in the fridge for a few days. I am a huge fan of a salad that I don’t have to prepare everyday before work! Thanks for the recipe!

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Tallulah September 13, 2014 at 10:02 am
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I made this last night and couldn’t believe how good it was!! Thank you for bringing this salad into my life!

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Sara September 13, 2014 at 10:19 pm

Just made this and I am obsessed! This is the best kale salad I have ever had. I won’t shut up about it and now it’s become a joke between my fiancee and I. Thanks Angela!

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Jen September 23, 2014 at 3:50 pm
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This was absolutely delicious. Will make it again and again.

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Heather September 25, 2014 at 7:20 am

This kale salad was delicious! The kale absorbed the wonderful flavours of the dressing and the pecan parm mixture was awesome. I added a few tablespoons of honey to the dressing as I found it a bit too tart. I will definitely make this again and share!

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jmikhail October 6, 2014 at 1:01 pm
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This is my new favorite salad!
So healthy and tastes amazing! It also gets rave reviews when I bring it to potlucks :)

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Pat October 14, 2014 at 9:17 pm
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OMG, this is the BEST kale salad recipe ever. Even my son, a confirmed kale hater, ate and actually liked it!

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Steff October 20, 2014 at 6:47 pm

I made this for dinner tonight and it was a HUGE HIT! Absolutely fantastic. I thought my family would leave me some leftovers for tomorrow but when I found the bowl during dishes, alas it was emptied by my hubby and 4-year-old son!! Well done, these guys are hard to please :) Thanks for sharing!

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Marilyn October 28, 2014 at 3:59 pm
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This is an amazing salad! I’ve made it a number of times and even served it to guests. Always to rave reviews. The pecan Parmesan is the secret sauce!

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Mindy November 2, 2014 at 10:26 pm
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Me (and my friends) are so happy that I found this recipe. This is the best kale salad EVER. I thought I lost the recipe, then (thank my lucky stars) I found it again! Thank you so much Angela for this very tasty and good for you salad. In fact I am going to the farmers Mkt. tomorrow to get me some more kale ($1.50 a bunch on Kauai).
Mucho Mahalo’s… Mindy

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Carol November 12, 2014 at 4:57 pm
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I don’t really like kale but I tried this salad and really liked it so I will be making it again!

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Wendy @ Plantivores November 15, 2014 at 12:11 am

I tried this at a potluck last weekend and it was divine! But I normally don’t eat oil. Do you have any suggestions for how to make this without oil?

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Hilary Wells November 18, 2014 at 3:49 pm
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I have loved your blog since 2010 and purchased your book recently. I have finally gotten around to making this salad… and WHOA!!!! BEST SALAD EVAARR!! I am bringing this to my family’s Thanksgiving dinner! Thank you so much for this GLOrious recipe! :) I pretty much love you :)

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Angela (Oh She Glows) November 19, 2014 at 8:37 am

So happy you enjoyed it! Thank you :)

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vic November 24, 2014 at 1:55 pm

Thanks for this recipe! Do you think ground flax seed would work in place of the yeast?

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Emily November 29, 2014 at 10:41 am
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I made this shredded kale salad for thanksgiving this year. It’s so simple and delicious, it was a hit. Its going into our weekly rotation for sure.

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Era December 2, 2014 at 12:00 pm
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This truly is The Best Shredded Kale Salad. My boyfriend’s mother made all the side dishes vegan for thanksgiving…this was one of them. It was SO delicious! So much so that we made it again Saturday…and I’m planning on making it today. Simple but so perfect. Thank you for posting!

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Era December 2, 2014 at 12:02 pm
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Made this last week when I was craving raw veggies. Major yum! My boyfriend wanted to lick the dressing off the plate! Such an easy recipe to throw together too. I know this is going to be showing up again on my weekly menu. Thank you for posting!

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Debby H. December 10, 2014 at 9:26 am
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I have made this kale salad over and over again since I copied the recipe earlier this year. It is by far one of my favorite recipes. I cheat a little bit and put more “goobers” than kale since I LOVE nuts and cranberries. Anyway, my husband LOVES it as much as I do.
I didn’t like kale until I made this recipe!

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Chelsey December 10, 2014 at 2:16 pm
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This salad is amazing!! I have made it for several holiday events and each time I have people asking me for the recipe. It is so simple, but yet so delicious!! Thanks!!!

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Cory December 13, 2014 at 4:12 pm
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I ended up with 8 bunches of kale from the CSA that I host, and was getting desperate for something new to try when I came across this recipe. I took it to a thanksgiving dinner of 23 people (only 2 vegans!) and everyone raved about it! Thank you so much!

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Angela (Oh She Glows) December 15, 2014 at 1:07 pm

so glad it was a hit!!

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Txnmcky December 29, 2014 at 8:47 pm
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I’ve been trying my best to like kale salad for a long time…this recipe finally clenched it! The dressing really softens the kale, making it a little less harsh for newbies. I love it! Thanks so much! Didn’t have bread crumbs to sub for ‘parmesan’, so used pepitas. So good!

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pam January 2, 2015 at 8:52 pm
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Wow! I can’t believe you got my kids to eat kale with this recipe….AND I had to fight them off for the leftovers(actually I gave in and shared)!!!

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Erin January 7, 2015 at 10:51 am
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I made this salad last night and it was wonderful! I highly recommend you give this one a try.

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Veggie Sutra January 12, 2015 at 11:30 pm

Yum! Sounds much more complex and delicious that the one I had yesterday! Will definitely try as the farmers markets are abundant in kale now.

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Wanda January 17, 2015 at 8:27 am
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This is the first time I’ve made kale salad. To my shock, my 10 and 12 year old asked for more. And my husband asked me to add it to our rotation. I added a ton of cranberries since it needs a little more sweetness. I think I’ll cut up gala apples and add next time.

Thanks so much for a tasty and healthy recipe!!!

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Angela January 29, 2015 at 4:21 pm
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I really love this salad and have made it several times…except….it needs just a touch of pure maple syrup in the dressing to cut the acid of the lemon juice. Makes all the difference in the world. I also like to chop my cranberries so they are more likely to stay distributed through the salad rather than falling through to the bottom.

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Kim March 1, 2015 at 11:38 am
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SO HAPPY I found this blog. She is not kidding when she says it is the best kale salad. I’ve been trying kale for a while but could not make it a part of my diet as the bitter taste was too overwhelming. Well, I’m happy to say I will be eating A LOT more kale. This salad rocks! I served it for a birthday luncheon and every single person asked for the recipe…it’s that good! I don’t know if it was the nutritional yeast (so good) or what but this salad disappeared before anything else!

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jess March 25, 2015 at 10:38 am
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I made this for Thanksgiving last year and it was the most favorite dish. I made it again the very next day. Thank for an awesome recipe!

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Kim May 16, 2015 at 1:41 pm

I happened upon your website because I was looking for vegan salads to serve at my friend’s 40th birthday. I had tried kale in the past and never really liked the texture/taste of it. That is until I made this salad. THANK YOU FOR THE BEST KALE SALAD EVER! Not only do I make it once a week for my family because they love it too, but every single lady at the birthday party asked for the recipe. Unbelievably tasty and who knew about nutritional yeast? Love it too. I’m so happy:)

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Jeanette Bissell May 17, 2015 at 8:13 am

Can anyone tell me exactly how to “SHRED” kale…Slice in small strips, or just cut in small pieces, Or with an actual shredder…I have heard that some people “rub” their kale…to make it more tender….I ate this salad at a potluck yesterday and it was AMAZING…I went back for thirds & had to scrape the dish!!!!!..It seemed the kale pieces were perhaps torn into small pieces???

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Lisa June 19, 2015 at 1:31 pm

I simply use kitchen shears.

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shirt hoodies June 11, 2015 at 11:32 pm
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Greetings! I’ve been reading your web site for
some time now and finally got the courage to go ahead and give you a shout out from
Austin Tx! Just wanted to tell you keep up the fantastic job!

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Lisa June 19, 2015 at 1:30 pm
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Do u have nutrional value for this? Calories per cup. Etc?
Love this. So glad a friend made it and shared the recipe with our family. YUM!!!!

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Jan July 31, 2015 at 8:39 pm

Wow!
I have a garden full of kale, and this is how I’m going to continue to eat it! This is a winning recipe for sure. I love the flavours of the nutritional yeast and the pecans together, and the dressing is just so light and fresh. Thanks for posting this recipe. 10 stars out of 5 for my taste, and for my family’s as well. The leftovers were gone before bedtime.

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crystal August 14, 2015 at 11:05 pm

Would this be ok, say if it sat for 4-5 hours? Dropping it by a friends house after her new baby. thanks

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Laurie August 17, 2015 at 6:28 pm

This was a fantastic find for me. My niece, who is mostly vegan, came to visit for a few weeks and I did not have a huge repertoire of vegan/vegetarian recipes to feed her. She is 13, and cooking for herself at home, so I bought her your cookbook because she is a fan of your internet site and I needed ideas to make different salads for variety while she visited. Well, I have been very impressed by this recipie and your cookbook. The recipes are enjoyable to make, stress free, and turn out like the pictures so far. As a plus, I have been able to incorporate more vegetables and nuts into my diet, and figured out what one does with nutritional yeast to make it taste great. I plan to pick up a copy of “Oh She Glows” for myself when she goes home. Thanks

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Laurie August 17, 2015 at 6:29 pm
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Forgot to rate – withs comments just submitted

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Elise Lievois September 3, 2015 at 3:01 pm
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This salad was amazing, the whole family loved it and I have already passed it on to three people. Thank you so very much for helping me prepare a tasty kale salad…finally!

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Nickole September 10, 2015 at 3:26 pm
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WOW, as I just polished off a big bowl of it, I stood there eyeing up the rest of it!!! I snuck a couple more bites then put it away before I had nothing to feed my guests!! GREAT recipe thank you!!! :o)

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cameron September 16, 2015 at 2:33 pm

how do you think it would be with Dates vs Cranberries?

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Carla October 27, 2015 at 10:04 pm

I was told a few times that kale should be at least steamed before eating, why?

I see so many raw kale receipes.

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Janelle Engstrom October 30, 2015 at 6:58 am
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This was so easy to make yet fancy, colorful, and elegant! We are making it again tonight for company. I like to keep roasted garlic in the fridge to use for dressings etc, just personal preference over raw garlic flavor, but otherwise didn’t change a thing! Love all your recipes.

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Irina Razina November 3, 2015 at 6:42 pm
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I love your blog Angela, one of the few that I follow regularly:)
The diversity of simple and little more complex recipes never stops to amaze!
Thank you for all the wonderful recipes and work you put into!
Happy Holidays!

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Angela (Oh She Glows) November 4, 2015 at 8:38 am

Thanks for your kind words Irina!

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Descie November 14, 2015 at 3:33 am

Hi, I’ve made this salad a few time and I have to say this is one of my favorite salads now. I love making it for potluck parties. I always get so many compliments from everyone who tries it. I wanted to ask if there is any great substitutes for pecans in this salad that you would recommend? I have a friend who is allergic to them, but I want to make the salad for her birthday party. Again, so delicious!

Thank you!

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Pat November 20, 2015 at 12:02 pm

I love your blog!
True food kitchen’s kale salad dressing is too heavy and too garlicky fro my taste.
I am looking forward to trying yours.
Happy Thanksgiving

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Deb November 26, 2015 at 7:36 am

Ok, so this was my first introduction to kale. It was actually about a year or more ago that I tried this recipe for the first time. It is a really wonderful recipe! I have made it again and again and although I eat kale in other ways, this is definitely my favorite. (roasted kale is my 2nd fav)
The only thing I do different is add more “parmesan crumble” and cranberries. And it is definitely important to let it sit in the fridge for a half hour. I also massage the leaves in between my hands while putting on the dressing. I always feel so energized the next day after eating it! Thank you for such a wonderful recipe! You are such a creative and talented cook and I wish I had your gift!

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DeDeNYC November 28, 2015 at 8:32 pm
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OMG!!!! This is one of the best salads EVER!!! The pecan parm is otherworldly. Toasty and nutty with a slight tang, it might just make you tell “regular” Parmesan to go packing. Now add that to the kale salad and you get a complex blend of lemony nutty green yum that just pops in a million different directions. Salad? It’s more of an adventure :). It does take a bit of work, but you can ease the pain with a few hacks. I toasted the pecans the night before and let them cool overnight. To get the kale nice and small I used a pair of jenaluca shredding scissors. To make sure the kale got really tender I massaged the dressing in by hand (kitchen gloves work great for this task!). Bring this to your next potluck or family celebration and watch the kale converts multiply :)

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Agnieszka December 22, 2015 at 2:53 am

Would walnuts work as a substitute for pecans here? Need to work with a pecan allergy

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jenny December 22, 2015 at 4:37 pm
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I’m not really an internet comment person, but had to with this recipe. This is my starter recipe and just add/replace ingredients for something different. I LOVE Oh She Glows! Have found so many winning recipes on here!
I made this salad for my family this Thanksgiving and it sat alongside the traditional dishes with tons of cheese and meat and EVERYONE LOVED IT! I was a little nervous b/c i come from a southern family who loves meat and dairy…so i gotta say…they would be the true test! HAHA! Everyone asked for the recipe and when we all dove into the fridge for leftovers the next day or so after Thanksgiving…everyone asked if there was more Kale salad! HAHA! love it!
thanks so much for this recipe…it is now officially a family favorite!
Jenny

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Angela (Oh She Glows) December 22, 2015 at 6:12 pm

Thank you so much Jenny!

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heidi February 2, 2016 at 10:19 pm
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i can’t believe i haven’t left a review yet. i have been making this salad since late june and make it at least 4-5 days a week. seriously! i would even go as far to say I’ve made it more than anyone…ever. i love this salad and i wake up craving it some days.

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Audrey February 16, 2016 at 2:49 pm
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I actively avoid kale and went back for heaping seconds of this salad. Yum!

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Emily February 23, 2016 at 2:55 pm
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In my opinion, needs a little maple syrup to round out the flavor. With the sweetness, it’s a perfect pairing to kale!

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Pooja February 29, 2016 at 11:19 am
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Loved this recipe. I did not have enough Kale so I added shredded spinach as well. Also substituted cranberries with some chopped dates. Will definitely make this again. Thank you!

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Angela Liddon February 29, 2016 at 4:22 pm

Hi Pooja, I’m happy to hear you enjoyed the recipe – those substitutions sound delicious!

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Stephanie March 19, 2016 at 10:19 am
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This is literally the best kale recipe I’ve ever made. I bring it to potlucks all the time and people rave about it. It is so simple to make and so delicious. Thank you for posting it!!

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Jennifer Drews April 13, 2016 at 5:33 pm
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This salad is absolutely delicious! My husband who hates kale loves it too.

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Angela Liddon April 14, 2016 at 7:53 am

Haha, that’s awesome, Jennifer! I’m glad the recipe’s a hit. :)

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Linda April 25, 2016 at 2:00 am
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My whole family love this salad, it is soooo delicious, I had to use walnuts as no pecans, and had to mash by hand, still deeeelicious thank you so much for posting, bless Linda, New Zealand

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Angela Liddon April 25, 2016 at 10:20 am

So glad to hear the recipe’s a hit, Linda!

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Katie April 25, 2016 at 4:11 pm
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I’ve made this salad so many times now that I’ve lost count! It has got to be my favorite Kale salad I’ve ever had!! ? I never get sick of it and everybody always loves it (even those who don’t like salad normally or are not vegan, so that says something). Thanks so much for this delicious recipe and all of your other ones as well! You truly have a gift, you come up with the best things! :)

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Holly April 26, 2016 at 6:41 pm

THANK YOU! I am trying to love kale and this is the only salad that I did not have to choke down! So great and came out perfect! Love the app as well!

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Laura April 27, 2016 at 3:21 pm
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YUM! So delicious I couldn’t stop eating this and ate the ENTIRE salad myself – in one sitting.

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Angela Liddon April 28, 2016 at 3:22 pm

Haha, SO glad you enjoyed the salad so much Laura! It’s great to know it’s living up to its name ;)

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TK May 10, 2016 at 8:25 pm

Best recipe ever!! Thank you, absolutely delicious.

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Joce June 23, 2016 at 9:25 pm
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I came across this recipe last night and had to try it. Amazingggggg. Wow. New fave. Thank you ?

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Angela Liddon June 24, 2016 at 11:19 am

So glad to hear you liked it, Joce!

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Carli July 10, 2016 at 7:26 pm
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This salad is amazing! I added 7 cloves of garlic (crazy I know) and it was SO good!

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Angela Liddon July 11, 2016 at 1:15 pm

Haha, nothing wrong with being a garlic fan!;)

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Adrianna Kalland July 16, 2016 at 5:13 pm
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This salad looks amazing and my family loves kale, even my toddler…but unfortunately this salad is too tangy. I followed it as written and I must say that if I didn’t add honey we wouldn’t be able to eat it.

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Mindy July 24, 2016 at 1:45 pm

Angela,
I have been making variations of this salad since I saw your post years ago and finally have to say…it is the best thing ever! A few years ago I opted to eat less meat based products. (I love cheese…so I haven’t given up dairy) and this was the first thing I made from your blog…totally saved me! Love it! I usually only use 1/2 the oil and have substituted other dried or fresh fruits for the dried cranberries. Delish! And, I have shared your site and this recipe so many times that I am no longer able to take it to certain outings…others in our group bring it instead. ?

Thanks for the recipes! ( Your cookbook is also my favorite.)

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Angela Liddon July 29, 2016 at 1:34 pm

That’s too funny, Mindy—you know your go-to recipe is a hit when people start borrowing it! Thanks for leaving the awesome comment, sharing those modifications with us, and spreading the Oh She Glows love. I’m so happy you enjoy the cookbook so much, too!

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amy July 27, 2016 at 9:11 pm

I don’t have nutritional yeast, can I use hemp hearts as a replacement?

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Allison August 26, 2016 at 8:52 pm
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I have made this salad, including everything except the dried cranberries…and it is a HUGE hit in my household of picky eaters. So simple, so delicious, so healthy. Wow.

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Angela Liddon August 29, 2016 at 10:24 am

It’s so great to hear that, Allison!

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Kathi Browne September 19, 2016 at 3:45 pm
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Your Shredded Kale Salad is the BEST, Angela! Thank you for sharing it. I’m a Maryville Lions Club member and will be promoting your recipe (with your blog url) as an example of how to use the fresh pecans we sell each year as a fundraiser.

This will be a hit for sure.

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Angela Liddon September 20, 2016 at 6:32 am

Aw, thanks for sharing the OSG love, Kathi. :) I’m grinning ear to ear!

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LeslieB September 19, 2016 at 8:29 pm
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I LOVE kale so I was super excited to try this simple, minimal ingredient recipe! It took a good hour so I was a tad disappointed when I got to the end and realized I had to eat 2 huge bunches of a kale salad all by myself when I had planned serving up at least another portion for lunch the next day; Angela did not recommend saving it for the next day : ( My fault for not reading all the way through but I had just finished a power yoga class and was raring to get in the kitchen!

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Gretchen September 27, 2016 at 5:43 pm
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So yummy! I absolutely love the flavor. I ground the pecan mix too finely, and think it would be a nicer texture if I held off like you recommended. I added some red pepper flakes to the dressing for an added zing – delicious!

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Angela Liddon September 28, 2016 at 1:52 pm

Happy to hear you enjoyed the salad, Gretchen!

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Dominique October 23, 2016 at 8:06 pm
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I just emptied my community garden plot earlier today before frost set in so I had a large quantity of kale on hand. We had guests with kids coming over for homemade pizza tonight and this salad balanced out the meal perfectly. Thank you!

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Heather November 6, 2016 at 12:42 pm
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This was amazing!!! My new favorite salad.

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Angela Liddon November 7, 2016 at 9:40 am

Hi Heather, I’m happy to hear it was a hit!

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Jennifer Drews November 6, 2016 at 11:48 pm

I could eat this salad everyday!

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Stephanie November 16, 2016 at 4:23 pm
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Made this for my team’s pre-Thanksgiving Thanksgiving and it was a hit! Super yummy and great crunchy bite with each forkful. Would make again!

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Angela Liddon November 17, 2016 at 11:26 am

Glad to hear it, Stephanie! :)

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Aimee Cox December 26, 2016 at 1:44 am
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The kale salad was my most favourite dish on the table for Christmas 2016!
It will definitely be going into our seasonal rotation!

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Angela Liddon December 28, 2016 at 11:11 am

Aw, I’m happy to hear that, Aimee! We love this salad, too. :)

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Laura January 26, 2017 at 8:25 pm
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Made a huge batch of this for my holiday party and everyone LOVED it. People said it was the best salad they had every eaten (yes, they were drunk, but I think it was also true).

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Angela Liddon January 30, 2017 at 12:34 pm

I’m so happy to hear that, Laura! (Haha, and it sounds like a good time was had by all! ;) )

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julye January 31, 2017 at 8:16 pm
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Delicious! This is my first time making kale and it was fantastic! I’m a believer. :-) Thanks so much for sharing your talent Angela!

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Angela Liddon February 1, 2017 at 10:55 am

I’m so pleased this kale salad won you over!

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Grace February 28, 2017 at 7:02 pm
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I’m not big on salads, but have been eating healthier, so I made this tonight. It was good, I really loved the dressing. I topped it with pecans, cranberries, goat cheese and avocado. I had a lot of leftovers so will be having it for a few more days. Thanks!

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Angela Liddon March 1, 2017 at 10:13 am

So pleased to hear it was a hit, Grace! Enjoy those leftovers :)

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Lisa lisa March 30, 2017 at 7:19 am

Has anyone actually tried this salad? All 5 star comments indicate how great it looks and sounds but none how it tastes? Lol

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Kelly April 26, 2017 at 10:02 am

I love, love, love this salad but I wanted to let everyone know that I use tart dried cherries in place of the cranberries, as I am allergic to them. This salad is wonderful with the cherries, my whole family loves it.
Thanks for the recipe.

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Angela Liddon April 26, 2017 at 10:43 am

Thanks for sharing, Kelly! I’m so glad to hear the recipe is such a hit. :)

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Kimberly June 7, 2017 at 3:39 pm
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Love this salad, I make it and have it for lunch all week, still tastes great on day 5

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Kristen July 3, 2017 at 11:28 pm
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I make this recipe at least once a month. I use walnuts instead of pecans, but I bet the pecans are more delicious. I actually think it still tastes great on day 3. I never have any left after that! It’s too good.

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Alice July 18, 2017 at 4:31 pm

I was wondering if you could make the pecan crumble and freeze it. We are going to the lake for a couple weeks and wanted to make it ahead

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Angela Liddon July 21, 2017 at 12:47 pm

Hey Alice, Oh, this is a great question. I can’t believe I haven’t tried this before! Now I’m curious, lol. My guess is that it could work if it’s wrapped up well before freezing (to prevent freezer burn), but my only worry would be the freezing and thawing of the olive oil, and whether something would go wonky. But again, I’m really not sure. If you try it out, please let us know how it goes. :)

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Helene September 6, 2017 at 9:15 am

Planning to make and take kale salad with pecans and cranberries. I’m confused about pecan parm….with no parm….does the yeast take the place and becomes the “parm”
Thanks!

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Angela Liddon September 8, 2017 at 12:17 pm

Hey Helene, Thanks for the great question. You’re on the right track with your thinking—the nutritional yeast helps add the “cheesy” flavour to the pecan parmesan, while the pecans themselves help achieve a similar texture to traditional parm. If you give it a try, I’d love to hear what you think! You can also try other nuts out to change it up.

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Lisa Cross September 26, 2017 at 9:09 pm

I love this salad!!! I’ve made it a handful of times already. Tonight I was smart… I made extra dressing and pecan Parmesan to have later in the week. The pecan parm is delicious to just snack on!!!

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Catia September 30, 2017 at 9:14 am
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Kale salad is always my favourite. Love the salad you’ve made!

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Sherrie Busswood October 6, 2017 at 11:34 am
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I made this last night and it was a HUGE hit! Who knew something so healthy could taste so AMAZING!!!! I had dried bing cherries on hand so I used them instead of the cranberries.

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Angela (Oh She Glows) October 6, 2017 at 11:43 am

So glad it was a hit Sherrie! :)

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Tara December 2, 2017 at 6:50 pm
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The classic, I’ll always return to this one. Even my non-vegan family makes this one (even when I’m not there).

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Angela (Oh She Glows) December 3, 2017 at 8:00 am

haha “even when I’m not there”…well, that’s the true test, right?! :)

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Leslie January 3, 2018 at 4:52 pm
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I made this last night, Soooooo good. Didn’t have to adjust a thing

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Angela (Oh She Glows) January 3, 2018 at 5:04 pm

Hey Leslie, Oh that’s great news, thank you!

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Alesia January 24, 2018 at 9:13 am

Made this yesterday and it was amazing!!! I halved the recipe since you said it’s better on day 1. I did have some left over and that was just as good! Thanks for the recipe.

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Marika February 8, 2018 at 7:03 pm
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As I looked up the recipe yet again, I thought I should tell you that I probably make this recipe monthly. I recently made it for a new mom and it was a hit with her, too (welcome change from all the heavy food). And for people new to this recipe – I usually have it for lunch all week and don’t notice a major change in flavor. Kale is so hardy! My only change is I use dried cherries instead of cranberries because I can’t find dried cranberries without added sugar.

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Angela (Oh She Glows) February 9, 2018 at 6:54 am

Hey Marika, I love hearing how much you make this salad!! I love how energizing it is and dried cherries are a nice swap too. I hope your new mom friend enjoyed it as well. :)

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