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

by Dorothy Reinhold on January 28, 2012

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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.


  • 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


  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.


  • 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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