Kale Salad with Balsamic Dressing Recipe

Kale Salad with Balsamic Dressing Recipe

How To Make Kale Salad with Balsamic Dressing

Toss an easy healthy dish with this kale salad. It comes with the added crunch of pine nuts and dried cranberries in a simple balsamic dressing.

Preparation: 25 minutes
Rest Time: 30 minutes
Total: 55 minutes



  • ¼cupdried sweetened cranberries,or whole golden raisins or currants, chopped
  • cuppine nuts,or slivered almonds
  • 1lbfresh Lacinato kale,(also called Tuscan kale or dinosaur kale), about 2 to 3 bunches, rinsed and patted dry
  • ¼cupbalsamic vinegar
  • 3tbspolive oil
  • 1tbspseasoned rice vinegar
  • 1tbsphoney
  • 1tspsalt
  • ½tsppepper
  • ¼cupgrated Parmesan cheese,packed


  1. Heat a small skillet on medium-high heat. Spread the pine nuts in an even layer on the bottom of the pan.

  2. Cook, stirring occasionally until lightly browned. Then remove to a bowl to allow to cool.

  3. Use a sharp knife to cut out the tough midrib of each kale leaf and discard or compost. Slice the leaves crosswise into thin, ¼ inch wide slices.

  4. Work with a small bunch of leaves at a time, stack the leaves and roll them into a loose cigar shape. Then, using a sharp knife, work from one end of the “cigar” to the other, slicing a ¼ inch off from the end.

  5. Place the kale slices into a large bowl.

  6. In a smaller bowl, whisk together the balsamic vinegar, olive oil, rice vinegar, honey, salt, and pepper.

  7. About 30 minutes to 1 hour before serving, toss the kale together with the toasted pine nuts, the dried cranberries, and the dressing, allowing the kale to marinate a bit.

  8. Right before serving, stir in the grated Parmesan cheese.


  • Calories: 146.03kcal
  • Fat: 10.65g
  • Saturated Fat: 1.79g
  • Monounsaturated Fat: 5.13g
  • Polyunsaturated Fat: 2.67g
  • Carbohydrates: 9.92g
  • Fiber: 2.46g
  • Sugar: 5.01g
  • Protein: 4.94g
  • Cholesterol: 3.16mg
  • Sodium: 204.89mg
  • Calcium: 144.61mg
  • Potassium: 333.30mg
  • Iron: 1.31mg
  • Vitamin A: 293.32µg
  • Vitamin C: 68.55mg
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