Kale + Toasted Pecans + Cranberries & Parmesan

Serves: 4


Salad Dressing:

  • 1/4 cup olive oil
  • 1/4 cup lemon juice
  • 2 large garlic cloves
  • 1/4 tsp sea salt
  • 1/4 tsp freshly ground black pepper

Pecans & Parmesan:

  • 1 cup pecans, chopped into pea-size pieces, toasted
  • 2 tsp nutritional yeast
  • 1 heaping tbs parmesan cheese, shredded
  • 1 tbs olive oil
  • 2 pinches of sea salt


  • 2 medium bunches of lacinato / dinosaur kale, destemmed and chopped into small bite size pieces
  • 1/4-1/2 cup dried cranberries



  1. Remove the stems from the kale, chop the kale, and rinse / dry thoroughly in a salad spinner.
  2. Place in a large bowl.

Salad Dressing:

  1. Place the garlic in a mini-food processor and grind.
  2. Add in the olive oil, lemon juice, and salt & pepper.
  3. Blend until smooth.
  4. Adjust to taste as needed.

Pecans & Parmesan:

  1. Preheat the oven to 350 degrees.
  2. Cut the pecans into pea size pieces with a sharp knife.
  3. Spread the pecans on a baking sheet and toast for 8-10 minutes, until fragrant.
  4. Place the pecans in a small bowl and add the nutritional yeast, parmesan, olive oil, and salt.

Bringing it All Together:

  1. Pour the salad dressing onto the kale and mix it in thoroughly.
  2. Place equal amounts onto four plates.
  3. Sprinkle pecan & parmesan mixture and cranberries over each plate of salad.

Variations & Notes:

  • I tried chopping the pecans in a mini-food processor and they didn’t turn out evenly chopped.  It is best to chop by hand.
  • You can fully assemble this salad an 10-12 hours ahead of time.  I had some left over, with the dressing on it, and it tasted great the next day.  However, I would try to keep the pecans and cranberries separate so they don’t get too soft, if keeping overnight.

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