Kale Salad with Pine Nuts, Raisins, and a Lemon Vinaigrette

Kale Salad with Raisins, Pine Nuts and Lemon Vinaigrette

There’s a reason all the cool kids are eating kale these days. It’s packed full of vitamins and has a dense, chewy bite that makes salads super satisfying. This refreshing salad features kale alongside sweet raisins and toasted pine nuts, tossed together in a tangy lemony dressing.

Kale Salad with Pine Nuts, Raisins, and a Lemon Vinaigrette


Kale Salad with Raisins, Pine Nuts and Lemon Vinaigrette
Container count per serving: 1/2 green, 4 tsp

INGREDIENTS

  • 4 bunches of leaf green kale, stems removed, chiffonade (about 4-6 cups)
  • 1 cup Parmesan cheese (or to make it vegan, use Nutritional Yeast)
  • 1 cup scallions (or to taste), finely chopped
  • 1 cup organic raisins
  • 1 cup pine nuts
  • 1 cup fresh squeezed lemon juice
  • 1 cup extra virgin olive oil
  • 2-3 cloves garlic, chopped
  • Kosher salt and pepper, to taste

DIRECTIONS

  1. Toast the pine nuts in a dry pan over medium high heat. Watch carefully, they can burn easily. Remove from heat and let cool.
  2. Mix olive oil, lemon juice, garlic, Parmesan (or nutritional yeast), salt and pepper. Toss with kale, scallions, raisins, and pine nuts.
  3. Prepare an hour or two before serving. Keeps for 2-3 days.
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