Kale Salad with Pecan Parmesan

This is a recipe I got from a friend. I adjusted some of the ingredients and instead of using Dinosaur Kale, I used three different types of kale: curly kale, swedish kale, and purple kale (harvest from our spring garden this year). My family likes it, so I thought of sharing it with you all.



Classification: Vegan
Good Source of fiber, protien, vitamins A to Z, and minerals


kale – 8 cups, finely chopped (2 medium bunches, de-stemmed)

garlic cloves – 3 to 5 large garlic cloves

fresh lemon juice – 1/2 cup

salt – 1/4 teaspoon or more to taste

pepper – 1/4 tsp (optional)

dried cranberries – 1 to 2 cups for garnish


Pecan parmesan Ingredients:

roasted pecan (nuts) – 1 to 2 cups

nutritional yeast – 2 tablespoons

olive oil – 3 tablespoons

salt – 1/4 teaspoon or more to taste


  1. Roast pecans in 300*F oven (150*c), for 8 to 10 minutes until fragrant of lightly brown.
  2. Wash and drain kale greens thoroughly. Remove stems and chop leaves really fine.

Dressing preparation:

  1. In a processor (or a blender) , process garlic until minced. Add lemon, oil, salt and pepper. Process to mix. Adjust ingredients to taste.
  2. Pour dressing onto chopped kale greens, and toss until kale is well-coated.

Pecan parmesan Preparation:

  1. In a clean processor, process pecan until they are crumble size (pea-size).
  2. Add nutritional yeast, oil and salt. process until it’s a course crumb –not powder.

Sprinkle pecan parmesan all over kale. Garnish with dried cranberries. Enjoy your healthy, yummy Kale salad!







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