Kale Salad

*inspired by Oh She Glows


  • 1 cup raw pecans
  • 3 cloves garlic
  • 4 tsp nutritional yeast
  • 4 Tbsp + 3 tsp olive oil
  • pinch of sea salt
  • 8 cups kale, stemmed and thinly sliced/shredded
  • 1/4 cup lemon juice
  • salt and pepper
  • 1 tsp maple syrup
  • 1-2 handfuls dried cranberries (no added sugar)


  1. Make a toasted pecan parmesan: Preheat oven to 300F. Chop pecans and spread on a baking sheet. Toast until lightly golden (8-10 mins). Transfer toasted pecans into food processor, add ONE clove of garlic, 4 tsp nutritional yeast, 4 tsp olive oil and a pinch of salt. Process for a few seconds and set aside.
  2. Mince remaining 2 gloves of garlic and mix in a jar or bowl with 4 Tbsp olive oil, 1/4 fresh lemon juice, a pinch of salt and pepper and a tsp of maple syrup.
  3. Pour the dressing you just made in step 2 onto the shredded kale. Massage the kale (Yes, I said massage it…. it helps soften it up), for about 30 seconds.
  4. Mix the pecan parmesan in with the kale and toss 1-2 handfuls of dried cranberries.
  5. Cover and refrigerate for 30-60 minutes or serve immediately.

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