Kale Salad

High quality aged balsamic vinegar adds sweetness, and “umami” flavor (found in both parmesan cheese and nutritional yeast) offsets the somewhat bitter taste of kale creating a simple salad of complex flavors. Chopping in thin strips eliminates the need to massage your kale.



  • 1 bunch kale (about 5-7 leaves), any type, stems removed, chopped into thin strips across the leaf
  • 1/3 cup pine nuts or other nuts (chopped walnuts, pecans, almonds, pistachios), lightly toasted if desired
  • 1/3 cup dried cherries or cranberries
  • ¼ cup good quality aged balsamic vinegar
  • juice of ½ lemon, freshly squeezed
  • ¼ cup olive oil
  • 2 TBSP grated parmesan cheese (or 2 TBSP nutritional yeast flakes for plant- based option)


  1. Mix chopped kale, toasted nuts and cherries in a large bowl.
  2. To make dressing, stir together balsamic vinegar and lemon juice in a small bowl. Gradually whisk in olive oil.
  3. Just before serving, toss dressing over salad and top with grated parmesan cheese or nutritional yeast.
Plant-Based Salads and Sides Gluten-Free

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