Go Back
Print Recipe
0 from 0 votes

Kale Salad

This healthy salad is full of kale, pecans, cranraisins, garlic, salt and pepper and more for a delicious side dish to your dinner.


  • 1 bunch kale
  • 1 garlic clove (minced)
  • 1/4 cup lemon juice (fresh squeezed)
  • 3 TBS olive oil
  • 1/4 tsp sea salt
  • 1/4 tsp pepper
  • 1 cup pecans (chopped and toasted)
  • 1 Tbs olive oil
  • 1/8 tsp sea salt
  • 1 cup cranraisins


  • Preheat oven to 350 degrees
  • Spread pecan pieces on a cookie sheet and toast in your oven at 350 degrees for 8 minutes
  • In the meantime chopped your kale into bite size pieces
  • Wash your kale using a salad spinner
  • While your kale is drying mix your dressing
  • In a food processor or magic bullet put the minced garlic, lemon juice, 3 Tbs olive oil, 1/4 tsp sea salt, and 1/4 tsp pepper and mix to combine
  • Place your kale in a large bowl and pour your dressing over the top
  • Mix the dressing well into the kale using your hands to help marinate and tenderize the kale
  • Sprinkle your cranraisins over the top of your kale
  • In a clean food processor or clean magic bullet container place your toasted pecans, 1 Tbs olive oil, and 1/8 tsp sea salt
  • Process the pecans until the oil and salt is incorporated and your pecans are like fine nuts but stop before it becomes like pesto
  • Sprinkle the pecans over the kale and cranraisins
  • Mix everything together and put into an airtight container in your fridge for 30 minutes to incorporate the flavors, marinating and tenderizing the kale more
  • Serve cold with a good bread or muffin