The Best Shredded Kale Salad with Pecan Parmesan and Cranberries

Name: The Best Shredded Kale Salad with Pecan Parmesan and Cranberries
Prep time: 40 min
Cook time: 40 min
Total time: 40 min
Yield: 4
Cuisine: Global
Ingredients: 0 teaspoons freshly ground black pepper (just eyeball it); 1 Tbsp extra virgin olive oil; 2 pinches fine grain sea salt; 2 larges garlic cloves; 2 liters medium bunches destemmed Lacinato/dinosaur kale, finely chopped chopped); 59 milliliters fresh lemon juice (from 1 lemon); 2 Tbsps nutritional yeast; 237 milliliters pecan halves, toasted; 1 handful dried sweetened cranberries, for garnish

The Best Shredded Kale Salad with Pecan Parmesan and Cranberries might be just the side dish you are searching for. This recipe serves 4. One portion of this dish contains about 6g of protein, 22g of fat, and a total of 240 calories. This recipe covers 20% of your daily requirements of vitamins and minerals. It can be enjoyed any time, but it is especially good for Christmas. If you have pepper, nutritional yeast, grain sea salt, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes around 40 minutes. It is a good option if you're following a gluten free, primal, and vegan diet.

Instructions

Preheat the oven to 300F.

Equipment you will use

Oven

Spread the pecans onto a baking sheet and toast in the oven for 8-10 minutes until fragrant and lightly golden.

Ingredients you will need

Pecans

Spread

Toast

Equipment you will use

Baking Sheet

Oven

Remove the stems from the kale and discard (you can save for smoothies if you are hard core!). Finely chop the kale leaves (the smaller, the better!).Wash the kale and spin dry.

Ingredients you will need

Smoothie

Kale

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.

Ingredients you will need

Garlic

Pepper

Lemon

Kale

Salt

Cooking Oil

Equipment you will use

Food Processor

Bowl

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 parm: Rinse out the mini processor and pat dry.

Ingredients you will need

Pecans

Kale

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's a coarse crumb. Be sure not to over-process - we still want a nice crunchy texture here, not powder.

Ingredients you will need

Nutritional Yeast

Pecans

Peas

Salt

Cooking Oil

Sprinkle the pecan Parmesan all over the salad. Toss on a handful or two of dried cranberries. Wrap and place in the fridge for 30-60 minutes to soften. I tried letting this salad sit overnight in the fridge and I greatly preferred 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.

Ingredients you will need

Dried Cranberries