• Adventures in Kale: Raw Kale Salad with Raisins and Pine Nuts

    by Dorothy Reinhold on January 28, 2012


    Print This Post Print This Post Raw Kale Salad with Raisins and Pine Nuts

    On my path to eating kale as often as possible, this salad inspiration came to me.

    This is a sweet, salty, tangy, herbal bowl of green hippie goodness. Be sure to let the kale rest in the dressing so it softens.

    And then call me for lunch!

    Recipe: Raw Kale Salad with Raisins and Pine Nuts

    Summary: Sweet, tangy, nutty additions make this raw kale salad a big bowl of green hippie vegan goodness. Sweet grapefruit, blood orange and olive oil make a wonderful dressing.

    Ingredients

    • Raw Kale Salad with Raisins and Pine Nuts1 bunch raw lacinato kale, cut in a chiffonade (tiny shreds)
    • 3 tablespoons grapefruit juice (I used a super sweet Melogold grapefruit)
    • 2 tablespoons blood orange juice
    • 3 tablespoons super premium extra-virgin olive oil
    • Big pinch kosher salt
    • 1/3 cup raisins, hydrated in boiling water and then drained
    • 1.4 cup toasted pine nuts

    Instructions

    1. Combine all ingredients except nuts in a big salad bowl. Toss well and allow to sit for 30-60 minutes so the kale softens. Add nuts right before serving, so they don’t get soggy, toss again and serve.
    2. Eat! Enjoy!
    3. Serves 3-4, depending on appetites.

    Quick notes

    Lacinato kale also goes by the name dinosaur, Cavolo Nero, Tuscan or black kale.

    Variations

    • Sub dried cranberries for the raisins.
    • Sub another nut for the toasted pine nuts.
    • Add diced cooked chicken, diced cheese or some other protein to make this a more complete meal.
    • Add cooked grain like rice, cous cous, wheat berries, etc. to make it more substantial.

    Preparation time: 10 minutes
    Diet type: Vegetarian, Vegan
    Diet tags: Gluten free
    Number of servings (yield): 4
    Culinary tradition: USA (Nouveau)

    Raw Kale Salad with Raisins and Pine Nuts

     

     

     

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