The Best Kale Salad
by Dr. Alexa Chichak, ND
The best kale salad. A claim I’m willing to back up after eating it for weeks at a time (seriously, weeks) without getting sick of it. I’ve also tested it on numerous family members and friends who are not as excited about kale as I- and they’ve loved it as well.
The key to the deliciousness is the nutritional yeast blended with roasted nuts, so don’t skip it! Nutritional yeast is a flaky powder that tastes like cheese (ideal for vegans or other non-cheese eaters!). It’s also packed with an incredible amount of vitamins. A quarter cup of Bob’s Red Mill nutritional yeast has over 200% of your daily value of thiamin, niacin, folate, riboflavin, B6 and B12 (i.e. most of your B vitamins!). It’s can be challenging to get adequate B12 in a vegetarian or vegan diet, so it’s a great ingredient to add in if you avoid meat.
If you have extra nutritional yeast, try sprinkling it on your popcorn with some melted butter or coconut oil and some salt- it’s amazing!
1 bunch kale, washed and dried
2 large carrots
¼ cup dried cranberries or 1 small apple, chopped into small cubes
For the dressing:
¼ cup fresh squeezed lemon juice
3 tbsp olive oil
½ tsp Dijon mustard
¼ tsp honey
¼ tsp sea salt
¼ tsp ground pepper
For the vegan parmesan:
1 cup pecans
¼ cup nutritional yeast
1 tbsp olive oil
¼ tsp sea salt
¼ tsp fresh ground pepper
Preheat oven to 350 F. Roast pecans for 10-15 minutes until fragrant and golden brown. When cool, add all ingredients for the topping to a food processor and pulse until well combined but still slightly chunky. Set aside. In a small bowl, add all the ingredients for dressing and whisk until well combined, and set aside. Chop the washed kale finely and add to a large bowl. Pour a small amount of dressing on top and massage the dressing into the kale. You can add more dressing to taste, but start with a small quantity so you don’t have too much! Once the kale is tender, grate carrots and add them to the salad. Add the dried cranberries or apple and toss. Top with the nutritional yeast mixture and serve.
Note: if you won’t be eating all of the salad right away, only put the pecans on the amount that you will be eating, and save the rest for later. I find that if you add all the pecans immediately, it loses some flavour and crunch in the fridge overnight.
Disclaimer: Information can be empowering, but we all have unique health profiles and needs. Health-related information contained in this post is intended to be general in nature and should not be used as a substitute for a visit with a Naturopathic Doctor. The advice is intended to offer only a general basis for individuals to discuss their medical condition with their health care provider. Always consult your licensed Naturopathic Physician.