Shredded kale salad [GF]

Kale is soooo good for you. Right? It is! Or so does everyone say…

I recently read something about these trends being totally fabricated. I need to find it gain.

In the meantime, le’s just enjoy a really tasty and satisfying recipe. I have even served it at Thanksgiving and everyone loved it, all type of-vores combined.



  • 1 bunch of kale, washed+shredded
  • 2 small garlic cloves
  • juice of one lemon (can sub with apple cider vinegar)
  • 3 TBSP olive oil
  • 1/4 tsp each salt+pepper
  • 2 small handful dried cranberries


  • 1c toasted pecans
  • 2 TBSP nutritional yeast
  • 1 TBSP olive oil (feel free to use truffle flavored)
  • 2 pinches salt



  • Pre-heat oven at 300F,
  • Roast pecans on a cookie sheet for about 10 min, until fragrant
  • Rinse the kale, removing the thick stems, and chop finely (I use a great trick my Mom taught me:  stuff a few leaves in a glass, chop with your kitchen scissors, repeat)
  • In a food processor, work all the other salad ingredients until well combined
  • Add to the shredded kale, and use your hands to make sure every leaf is evenly coated (this helps the lemon acids break down the tough kale leaves – this, along with making this salad a day in advance and let it rest in the fridge, is the key to this recipe’s success!)
  • Add the toasted pecans as well as remaining parmesan ingredients to the food processor (no need to clean it!) and pulse a couple times only until coarse, to keep a crunchy texture
  • Add to the massaged kale along with cranberries and keep in the fridge until serving time (chill at least one hour before serving, overnight is even better)



This recipe is the best shredded kale salad from one of my favorite blogs,