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Best Shredded Kale Salad

Nowadays, kale is everywhere. If you haven’t noticed it making a major appearance in everything from smoothies to Caesar salad, you are seriously missing a huge food trend. Kale is so densely packed with nutrients it could easily be called one of the world’s healthiest foods.

Its health benefits include lowering blood pressure, reducing the risk of cancer, improving blood sugar, and even improving heart health.

As we head towards milder temperatures, I’m sharing my favourite kale salad recipe with you from Oh She Glows. I hope you enjoy! If you’re looking for more tips and suggestions for healthier eating and cooking with superfoods, come visit me at Simcoe Place Health Clinic.



  • 2 medium bunches de-stemmed Lacinato/dinosaur kale, finely chopped (8 cups chopped)

  • 2 large garlic cloves

  • 1/4 cup fresh lemon juice (from 1 lemon)

  • 3-4 tablespoons extra virgin olive oil, to taste

  • 1/4 teaspoon fine grain sea salt

  • 1/4 teaspoon freshly ground black pepper (just eyeball it)

  • 1-2 handfuls dried sweetened cranberries, for garnish


  • 1 cup pecan halves, toasted

  • 5 tablespoons nutritional yeast

  • 1 tablespoon extra virgin olive oil

  • 2 pinches fine grain sea salt


  1. Preheat the oven to 300F. Spread the pecans onto a baking sheet and toast in the oven for 8-10 minutes until fragrant and lightly golden.

  2. 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).

  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 one minute to ensure everything is coated perfectly.

  5. For the pecan parm: 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’s a coarse crumb. Be sure not to over-process – 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 30-60 minutes to soften. It is best served the day of.

Notes: 1) Instead of a mini processor, you can chop/whisk the dressing and pecan “parmesan” by hand. 2) For a nut-free version, try using breadcrumbs instead of pecans.

Recipe Cred and More:

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