We had this delicious kale salad while having dinner with friends of ours a while back and she gave me the recipe. We’ve made it a few times since changing up the ingredients with what we had on hand.
Pine nuts and dried cranberries are wonderful in this salad, but as long as you have a toasted nut and a fruity item, you’re good to go! I have used toasted almonds and candied walnuts for the nuts, and I’ve used grapes for the fruit. I think pecans and apples would work too! I left out the cheese from the original recipe but it would be good too.
For the Dressing
1 1 /2 tablespoon olive oil
2 tablespoons balsamic vinegar
1/2 tablespoon seasoned rice vinegar
1/2 tablespoon honey
1/2 teaspoon salt
1/4 teaspoon pepper
- Mix together. I used a mini canning jar!
For the Kale Salad
3 tablespoons pine nuts
~8 leaves of curly kale
3 tablespoons dried cranberries
- Toast the pine nuts in a skillet carefully so they don’t burn. Totally let them cool so that they are crunchy again.
- Break up the kale into bite size pieces.
- Toss kale with dressing, then top with pine nuts and cranberries.