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I’m kind of known for my kale salads, and this one is probably my go-to. It’s simple enough to throw together quickly, and it goes with almost any main course. This kale salad is one of my favorites for busy weeks, too…it’s sturdy enough to make ahead and hold up beautifully in the fridge, so you can have a fresh, satisfying lunch ready to go in seconds. Massaging the kale with salt not only tenderizes it, it also means this salad actually gets better as it sits, soaking up all that garlicky, lemony dressing.
You can use so many different types of cheese…manchego, a hard cheddar, or even just nutritional yeast if you want to go dairy-free. Sunflower seeds or pumpkin seeds are also great added right before serving for a little extra crunch. But really, the dressing is what takes this salad over the top, it’s so flavorful, and it’s what makes this recipe truly special.
Keep a batch on hand, and you’ve got a quick, no-fuss meal (or side) whenever you need one.
Ingredients
Tuscan kale, de-stemmed and sliced into ribbons — the hearty, sturdy base
Shallot, thinly sliced — mild, sweet oniony bite
Grated pecorino or Parmesan cheese — salty, savory finish
Walnuts, chopped and toasted — warm crunch
Lemon juice & zest — bright citrus notes
Kosher salt — used to massage and tenderize the kale
White wine vinegar — extra acidity and depth
Extra-virgin olive oil — rich, smooth base
Pecorino, cut into chunks — creamy, cheesy flavor blended throughout
Dijon mustard — helps emulsify, adds sharpness
Garlic cloves — savory punch
Fresh cracked pepper — warmth and spice
How to Make my Kale Salad
- Rinse and dry the sliced kale (a salad spinner works well, in batches), then transfer to the biggest bowl you have. Add the sliced shallot and sprinkle generously with salt. Using your hands, massage the salt into the kale and shallot for 20–30 seconds, until the kale turns darker green and shrinks down as it tenderizes. Set aside.
- Put a medium pan over medium heat and add the chopped walnuts. Cook, tossing occasionally, for 5–7 minutes, until fragrant and golden. Transfer to a plate to cool as you continue.
- Blend all dressing ingredients together in a blender until smooth.
- Pour enough dressing onto the kale to coat, and massage it in to cover all the leaves. Save any extra dressing in the fridge for another use.
- Top the salad with the grated pecorino, lemon zest, and toasted walnuts, and serve — or let it sit in the fridge for up to a day before serving. If making it a day ahead, add the walnuts just before serving so they stay crisp and don’t get soggy.
- Enjoy~!
Frequently Asked Questions
Tuscan (lacinato) kale works best here since it’s tender enough to massage but sturdy enough to hold up over a few days. Curly kale can work in a pinch, but it has a slightly tougher texture.
Absolutely — manchego or a hard cheddar are great swaps for the pecorino or Parmesan. If you want to go dairy-free, nutritional yeast is a great option.
Massaging with salt breaks down the kale’s tough fibers, making it more tender and easier to digest — plus it helps the leaves soak up more of the dressing.
Shredded Kale Salad with Walnuts and Lemon Pecorino Dressing
Ingredients
Salad
- 3 Large bunches Tuscan kale, de-stemmed and sliced into ribbons
- 1 large shallot, thinly sliced
- 1/3 cup grated pecorino or Parmesan cheese
- 2/3 cup walnuts, chopped
- 2 lemons zested, (save the lemons for their juice in the dressing)
- kosher salt
Dressing
- 1/4 cup lemon juice
- 1/4 cup white wine vinegar
- 1 1/3 cup extra-virgin olive oil
- 3 oz pecorino, cut into chunks
- 2 tsp dijon mustard
- 3 cloves cloves garlic, peeled
- fresh cracked pepper
Instructions
- Rinse and dry the sliced kale (a salad spinner works well, in batches), then transfer to the biggest bowl you have. Add the sliced shallot and sprinkle generously with salt. Using your hands, massage the salt into the kale and shallot for 20–30 seconds, until the kale turns darker green and shrinks down as it tenderizes. Set aside.
- Put a medium pan over medium heat and add the chopped walnuts. Cook, tossing occasionally, for 5–7 minutes, until fragrant and golden. Transfer to a plate to cool as you continue.
- Blend all dressing ingredients together in a blender until smooth.
- Pour enough dressing onto the kale to coat, and massage it in to cover all the leaves. Save any extra dressing in the fridge for another use.
- Top the salad with the grated pecorino, lemon zest, and toasted walnuts, and serve, or let it sit in the fridge for up to a day before serving. If making it a day ahead, add the walnuts just before serving so they stay crisp and don't get soggy.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
As a salad lover this is one of my favorites. I can add a protein and it works as a meal. Delicious!