Kale Crunch Salad

In this Kale Crunch Salad recipe, we are mixing crunchy kale with crunchy maple candied pecans (THE BEST) and a big handful of freshly grated Parmesan.

Course Salad

Cuisine International

Keyword Kale Crunch Salad

Prep Time 20

Total Time 20

Servings people

Calories 209kcal

Ingredients

1 bunch curly kale
1/3 cup pecans or any other nut
2 oz Parmesan cheese
1 Tbsp lemon juice
1 tsp Dijon Mustard
2 Tbsp maple syrup
1 small clove garlic
1/4 cup extra virgin olive oil
sea salt and pepper to taste

Instructions

Wash and thoroughly dry kale. The more water left on the leaves the more you will water down your dressing so dry well.
Remove stems of kale and discard. Finely slice leaves and add to a large salad bowl.
Prepare dressing my adding olive oil, lemon juice, crushed garlic, Dijon mustard, 1 tablespoon maple syrup, and sea salt and pepper to taste to a sealable jar and shake to combine.
Add dressing to kale and massage kale with both hands mixing the dressing into each leaf. Take your time. At least 2 full minutes of massaging and pressing and squeezing.
Preheat a pan over medium-high heat.
Coarsely chop nuts and add to the dry preheated pan. Drizzle 1 tablespoon of maple syrup over the nuts and immediately stir to coat and toast them. It takes only about 1 minute to toast the nuts. Stir constantly. Then remove the pan from the heat and set aside.
Grate Parmesan directly into the salad bowl with the kale and toss lightly to mix in. Then sprinkle maple-candied nuts over everything and serve.

Video

Nutrition

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