Home Recipes Pecan Kale Salad

Pecan Kale Salad

by Erika Nicole Kendall

2 12-oz. bunches kale, stems removed, leaves cut into thin strips or chiffonade
2 Tbs. olive oil
1 Tbs. apple cider vinegar
1 1/2 tsp. salt, divided
1 cup whole pecans
1/4 cup pure maple syrup
2 Tbs. olive oil
1/4 tsp. cayenne pepper
1 medium turnip, peeled and grated (1 cup)
1/2 medium rutabaga, peeled and grated (1 cup)
1 medium carrot, grated (1/2 cup)
2 green onions, cut thin on diagonal

2 Tbs. lemon juice
1 Tbs. grated lemon zest
1 Tbs. olive oil
1 Tbs. soy sauce
2 tsp. agave nectar

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Adetta May 20, 2012 - 10:21 PM

This sounds and looks like a fantastic recipe. Can’t wait to give it a try.

Amber February 5, 2013 - 11:14 AM

hmm, that looks good. Before if my salads did not include some type of meat, then it was a meal. However, I’ve come around recently and have enjoyed it without meat on quite a few occasions.

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