Kale Crunch Salad | For all kale lovers out there

feta cheese

🥗Healthier: goat cheese

💰Cheaper: ricotta cheese

Goat cheese offers a tangy flavor with fewer calories.

dried cranberries

🥗Healthier: fresh cranberries

💰Cheaper: raisins

Fresh cranberries are lower in sugar and raisins are more economical.

sunflower seeds

🥗Healthier: pumpkin seeds

💰Cheaper: peanuts

Pumpkin seeds provide similar crunch with added nutrients.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Canola oil is a budget-friendly alternative with a neutral flavor.

Wash and dry a big bunch of curly kale thoroughly, ensuring it's dried to prevent watering down the dressing.

Remove the stems from the kale by pulling at the leaf and cutting out any remaining bits with a knife.

Cut the kale very thinly to ensure the dressing mixes well into each piece.

In a sealable jar, add 1 tbsp of freshly squeezed lemon juice, 1 tsp of Dijon mustard, 1 tbsp of maple syrup, a small clove of crushed garlic, sea salt, black pepper to taste, and 1/4 cup of extra virgin olive oil.

Shake the jar until the dressing is well combined and creamy.

Pour the dressing over the kale and massage it into the kale with your hands to cover each piece and soften the leaves.

Chop about 1/3 cup of pecans and add them to a preheated dry pan with a drizzle of maple syrup, stirring constantly for about 1 minute to make maple candied nuts.

Set the candied nuts aside to cool down.

Grate about 2 oz of Parmesan cheese on top of the seasoned kale, using a grater with larger holes for bigger chunks.

Use two spoons to mix the Parmesan into the kale before adding the maple candied nuts on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens