Name: Kale Salad With Balsamic Dressing
Prep time: 25 min
Total time: 55 min
Yield: 8
Cuisine: American
Ingredients: 1/3 cup pine nuts (can substitute slivered almonds); 1 pound fresh Lacinato kale (also called Tuscan kale or dinosaur kale), about 2 to 3 bunches, rinsed and patted dry; 1/4 cup balsamic vinegar; 3 tablespoons olive oil; 1 tablespoon seasoned rice vinegar; 1 tablespoon honey; 1 teaspoon kosher salt; 1/2 teaspoon freshly ground black pepper; 1/4 cup dried sweetened cranberries, chopped (or whole golden raisins or currants); 1/4 cup grated Parmesan cheese, packed

Kale Salad With Balsamic Dressing

This easy kale salad comes together with dried cranberries, pine nuts, Parmesan, and a balsamic vinaigrette. No need to massage this make-ahead salad—the kale becomes tender as it rests before serving.

55 min total 25 min prep 8 128 cal

Instructions

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1 Heat a small skillet on medium high heat. Spread the pine nuts in an even layer on the bottom of the pan. Cook, stirring occasionally, until lightly browned. Then remove to a bowl to allow to cool.
2 Use a sharp knife to cut out the tough midrib of each kale leaf, and discard or compost. Slice the leaves crosswise into thin, 1/4 inch wide, slices. The easiest way to do this is to work with a small bunch of leaves at a time, stack the leaves and roll them into a loose cigar shape. Then using a sharp knife, work from one end of the "cigar" to the other, slicing a 1/4 inch off from the end. Place the kale slices into a large bowl.
3 In a smaller bowl, whisk together the balsamic vinegar, olive oil, rice vinegar, honey, salt, and pepper.
4 A half hour to an hour or two before serving, toss the kale together with the toasted pine nuts, the dried cranberries, and the dressing, allowing the kale to marinate a bit.
5 Right before serving, stir in the grated Parmesan cheese. Did you love the recipe? Give us some stars and leave a comment below!