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!).
[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
Yield
4 small bowls
Prep time
Cook time
Total time
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.
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
- Preheat the oven to 300°F (150°C). Spread the pecans onto a baking sheet and toast in the oven for 8 to 10 minutes until fragrant and lightly golden.
- 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).
- Wash the kale and spin dry. Place dried kale into a large bowl.
- 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.
- 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.
- 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.
Tip:
- 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.
Nutrition Information
(click to expand)
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!
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!
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!
This sounds fantastic! I’m making this on Thanksgiving for my in-laws. Thanks for the recipe!
I have always wanted to try that restaurant!! Also, salads like this are my favorite – love it!
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.
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!
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!
I’m so excited to try this recipe! I love kale salads. Yours looks delish.
-Amy
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!)
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 :)
PS And if you can re-create that Autumn Ingredient Salad, I would love to try that one too. It sounds amazing!
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?
Love your pictures! You somehow manage to make a kale salad looks A-mazing!!! =)
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!
yay!! Hope you all enjoy it :)
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!
this looks so delicious! a friend just gave me a kale recipe today that i must try!
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.
I love, love, love kale! This salad sounds delicious and would be a perfect Thanksgiving side dish!
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!
This is getting added to my Christmas possibilities list :D