Shredded Kale Salad with Pecan Parmesan!!


One of my absolute favourite greens to make salads from is Kale.  Packed with Vitamins A, K, C  and Calcium, rich in minerals, phytonutrients and antioxidants…this green power house does not end at your taste buds but offers great nourishment to your bodies system.  I like to experiment at home with Kale recipes and have came across a recipe from As She Glows that I’m sure you will enjoy!


  • 2 medium bunches destemmed kale, finely chopped (8 cups chopped)
  • 2 large garlic cloves
  • 1/4 cup fresh lemon juice (from 1 lemon)
  • 3-4 tablespoons extra virgin olive oil, to taste
  • 1/4 teaspoon fine grain sea salt
  • 1/4 teaspoon freshly ground black pepper (just eyeball it)
  • 1-2 handfuls dried sweetened cranberries, for garnish
  • 1 cup pecan halves, toasted
  • 1.5 tablespoons nutritional yeast
  • 1 tablespoon extra virgin olive oil
  • 2 pinches fine grain sea salt


  1. Preheat the oven to 300F.  Spread the pecans onto a baking sheet and toast in the oven for 8-10 minutes until fragrant and lightly golden.
  2. Remove the stems from the kale. Finely chop the kale leaves (the smaller, the better!).
  3. Wash  and dry kale.
  4. For the dressing: In a mini food processor (or mix by hand), process the garlic until minced. Now add the lemon, oil, salt, and pepper and process until combined. Adjust to taste, if desired. Pour the dressing onto the kale and mix it into the kale with your hands or toss with spoons. Keep mixing for about 1 minute to ensure everything is coated perfectly.
  5. For the pecan parm: Rinse out the mini processor and pat dry. Add the pecans into the processor and process until the pecans are the size of peas or a bit larger. Now add in the nutritional yeast, oil, and salt and process again until it’s a coarse crumb. Be sure not to over-process – we still want a nice crunchy texture here, not powder.
  6. Sprinkle the pecan Parmesan all over the salad. Toss on a handful or two of dried cranberries. Wrap and place in the fridge for 30-60 minutes to soften. I tried letting this salad sit overnight in the fridge and I greatly preferred the flavour of the salad served the day of, so I don’t recommend making this salad the day before and letting it sit in the fridge overnight.

5 thoughts on “Shredded Kale Salad with Pecan Parmesan!!

  1. marion kitamura says:

    Hi, I am really trying to work Kale into our daily menu and this is a great recipe to change it up a bit. I love your personal experience suggestion of not letting it sit overnight.

  2. Dave says:

    Question, what is nutritional yeast? Is it different than the yeast I would use to make pizza dough? Any alternatives for pizza cheese? I can’t give up pizza!

    • Nutritional yeast is cultured yeast, that has been heated to make it deactivated…it is different then your traditional yeast used for pizza. It has a cheesy, nutty flavour which is often used in cheese substitutes. Daiya cheese could be used as a pizza comes in a shredded mozzarella form:) Let me know how you enjoy it!

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