The BEST Shredded Kale Salad

The Best Shredded Kale Salad 

By Angela Liddon

Ingredients:

1 C Raw pecans

1 Large grated clove of garlic 

3-4 t Nutritional yeast

4 1/2 t EV Olive oil  (I try to reduce a little more each time I make this)

1/4 C Fresh lemon 

3-4 T EV Olive oil 

1 T Maple syrup 

1-2 Handfuls dried cranberries

Sea salt to taste 

Pepper to taste 

Directions:
Preheat the oven to 300 degrees. Chop the pecans into pieces roughly the size of peas. Spread the pecans over a baking sheet and toast in the oven for 8-12 minutes until fragrant and lightly golden. 

Transfer the pecans to a medium bowl, add the garlic, nutritional yeast, oil, and salt, and stir well until combined. Set aside. 

Make the salad and dressing. Finely chop the kale leaves into thin, 1/4 inch stands 1-2 inches in length. You should have about 8 cups chopped kale. Place it in a large bowl. 

In a mini food processor, process the garlic until minced. Add the lemon, oil, salt, and pepper and process until combined. 

Pour the dressing onto the kale and massage the dressing into the kale with your hands. Keep massaging for 30 seconds or so to ensure that everything is coated perfectly. Taste the salad and add the maple syrup if a sweeter dressing is desired. 

Sprinkle the pecan parmesan all over the kale. Toss on a handful or two of dried cranberries. Cover and refrigerate for 30-60 minutes to soften, or serve immediately.