This salad is hands down one of the best tasting we have ever had. We make this for dinner parties and the family and it works every time, even for a picky nine-year old boy who shall go unnamed. If you are looking for a variety of excellent plant-based recipes, look no further. We are often delving into the pages of the Angela Liddon’s Oh How She Glows cookbooks and website. If you haven’t heard of her, start now. And enjoy this fantastic (and easy to make) vegan masterpiece.
For the Pecan Parmesan
- ½ cup pecans, toasted
- 1½ tsps nutritional yeast
- 1½ to 3 tsps extra-virgin olive oil
- ¼ tsp salt
For the Dressing
- 3 Tbsps apple cider vinegar
- 2 Tbsps + 1 tsp fresh lemon juice (1/2 lemon)
- 2 Tbsps pure maple syrup
- ½ tsp ground cinnamon
- ¼ tsp fine-grain sea salt
- 1 Tbsp extra-virgin olive oil
- 2 Tbsps unsweetened applesauce
- ½ tsp minced fresh peel ginger
- 1 bunch kale, de-stemmed and leaves torn into bite-size pieces
- 1 apple, cored and finely chopped
- ¼ cup dried cranberries
- ½ pomegranate arils (about ½ pomegranate)
Make the Pecan Parmesan: Preheat the oven to 300°F. Spread the pecans in a single layer on a rimmed baking sheet and toast in the oven for 7 to 9 minutes, until lightly golden and fragrant. Set aside to cool for 5 minutes.
In a mini food processor, combine the toasted pecans, nutritional yeast, oil, and salt and process until crumbly and combined. Set aside.
Make the Dressing: In a small bowl, whisk together the vinegar, lemon juice, maple syrup, cinnamon, salt, oil, applesauce, and ginger until combined.
To assemble the salad, place the kale in a large salad bowl pour on the dressing. With your hands, massage the dressing into the kale leaves until fully coated. Let stand for at least 30 minutes. The kale will soften slightly during this time.
Top the kale with apple, cranberries, and pomegranate arils. Sprinkle the Pecan Parmesan over the salad just before serving.
Recipe yields 4-6 servings