The Best Shredded Kale Salad with Pecan Parmesan and Cranberries

OH SHE GLOWS(2)
Tina J.: "I thought this was really good." Read More
11Ingredients
40Minutes
430Calories

Ingredients

US|METRIC
  • 2 bunches Dinosaur kale (destemmed Lacinato/, finely chopped, 8 cups chopped)
  • 2 large garlic cloves
  • 1/4 cup fresh lemon juice (from 1 lemon)
  • 4 tablespoons extra virgin olive oil (to taste)
  • 1/4 teaspoon fine grain sea salt
  • 1/4 teaspoon ground black pepper (freshly, just eyeball it)
  • 2 handfuls cranberries (dried sweetened, for garnish)
  • 1 cup pecan halves (toasted)
  • 1 1/2 tablespoons nutritional yeast
  • 1 tablespoon extra-virgin olive oil
  • 2 pinches fine grain sea salt
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    NutritionView More

    430Calories
    Sodium13% DV300mg
    Fat66% DV43g
    Protein10% DV5g
    Carbs4% DV12g
    Fiber24% DV6g
    Calories430Calories from Fat390
    % DAILY VALUE
    Total Fat43g66%
    Saturated Fat4.5g23%
    Trans Fat
    Cholesterol
    Sodium300mg13%
    Potassium240mg7%
    Protein5g10%
    Calories from Fat390
    % DAILY VALUE
    Total Carbohydrate12g4%
    Dietary Fiber6g24%
    Sugars3g6%
    Vitamin A2%
    Vitamin C20%
    Calcium4%
    Iron8%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(2)

    Tina J. 2 years ago
    I thought this was really good.
    Unique H. 2 years ago
    Pretty good. I didn't have pecans so I made the Parmesan with walnuts. In the future I think I'll prepare it further in advance t tastes much better the section Nd day after the kale Marinated in the dressing.

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