No ImageKale Salad with Balsamic, Pine Nuts, and Parmesan

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  1. Ana

    Great recipe. As I had some pomegranate seeds, I replaced the cranberries with pomegranate seeds. Also added some avocado.
    It would have been great with some chicken also, but also very nice on it’s own.


  2. Elizabeth

    Yes, I followed the recipe exactly, so unlike me. It was wonderful! I let the kale marinate for over an hour before adding the pine nuts and cranberries. I’ve been advised to eat more dark, leafy greens because of my eyes. My husband has asked often we have to eat kale. After last night, he isnt afraid.


  3. Lejla

    This is SO delicious. I make this all the time now (at least 2 times a week).

  4. Emily

    Have made this several times and it’s so good. Thank you!! Good with walnuts and feta and whatever dried fruit you have on hand! It’s hard for me to stop eating this and I’ve never liked kale salad before. I’ve had a csa for 10 years so that’s saying a lot! Ha.


  5. Lisa

    This was wonderful new addition to our Thanksgiving dinner. I loved that I could prep everything the day before, then just add the dressing + toppings a few hours before dinner. The kale was a wonderful, deep green and hearty, no-fuss, healthy addition to a carb-heavy meal. I made a few substitutions: 1) skipped the parmesan altogether (making it vegan) 2) used agave in place of honey 3) used the regular kale instead of Tuscan kale 4) used “fig basalmic dressing” which added a little extra sweetness I think. Can’t wait to try this out with the pumpkin seeds and other variations that folks have tried. Thank you for sharing! This one will be made again!

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