Tuscan Kale Chopped Salad

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This is a delicious, raw kale salad full of nutrients. Since this is a chopped salad, you want to chop everything into small pieces. It’s best to use the Lacinato (also know as Tuscan) kale in this salad. You can also substitute half the kale with romaine if you prefer. This salad keeps well for leftovers the next day.

Serves: 4

Ingredients: 

For the Parmesan Vinaigrette:

  • 1 small shallot, chopped
  • juice of 1 Meyer lemon
  • 1/4 cup freshly grated parmesan cheese
  • 1/3 cup extra virgin olive oil
  • sea salt and freshly ground pepper

For the Salad:

  • 2 slices rustic whole grain bread, torn into bite-sized pieces
  • 2 teaspoons extra virgin olive oil
  • pinch of sea salt
  • 1 bunch Lacinato (Tuscan) kale
  • 1 apple (Gala, Braeburn or Pink lady), cored and diced
  • 1 cup cooked chickpeas, chopped
  • 1/2 cup toasted pecans, chopped
  • 1/3 cup dried cherries, chopped (optional)

Directions:

  1. Combine the shallot, lemon juice, parmesan, and olive oil in a blender or food processor. Process until smooth.
  2. Add a pinch of sea salt and pepper and pulse again. Set aside.
  3. For the croutons, toss the bread with the olive and salt. Toast in a toaster oven or in a sauté pan over medium heat, until bread is crispy, about 10 minutes.
  4. Cut the tough stems out of the kale and chop the leaves.
  5. Put the chopped kale in a large bowl. Add the apple, chickpeas, pecans, and cherries (if using).
  6. Add half the dressing and toss to combine. Taste and add more dressing if you like.
  7. Divide among plates and garnish each with the croutons.

Note: Feel free to use a variety of beans, nuts, and dried fruits, depending on what you have on hand in your pantry.

Adapted from The Sprouted Kitchen by Sara Forte.