Description
A quick, vibrant salad featuring massaged kale, toasted pine nuts, and a bright lemon-honey Dijon dressing. Adaptable to dietary needs, this Modern Mediterranean dish balances crisp textures and bold flavors in under 20 minutes.
Ingredients
Lacinato kale, 1 lb (1–2 bunches)
Extra virgin olive oil, 3–4 tbsp
Pine nuts, 1/3 cup
Lemon juice, 2–4 tbsp
Honey, 1 tbsp
Dijon mustard, 1 tsp
Salt, to taste
Black pepper, to taste
Parmesan cheese, 1/4 cup (optional)
Dried cranberries, 1/4 cup (optional)
Sunflower seeds, 1/3 cup (optional, nut-free substitute)
Instructions
Toast pine nuts in a skillet over medium-low heat for 2-3 minutes, stirring constantly until fragrant
Devein kale by holding stems and tearing leaves, then chop into 1/2″ pieces
Toss chopped kale with 1 tsp oil and massage for 2 minutes until tender
Whisk lemon juice, honey, Dijon mustard, 3 tbsp oil, salt, and pepper to create dressing
Add dressing to kale, top with toasted pine nuts and marinated cranberries
Reserve Parmesan cheese until final serving to maintain texture
Notes
Substitute pine nuts with pumpkin seeds for nut-free version
Use room-temperature Parmesan for better melting
Marinate cranberries in leftover dressing for enhanced flavor
Recipe adapts well to meal preps and aquafaba-based vegan substitutions
- Prep Time: 10
- Cook Time: 8
- Category: lunch
- Method: Toasting, Massaging
- Cuisine: Modern Mediterranean
Nutrition
- Serving Size: 1 bowl
- Calories: 280
- Sugar: 6g
- Sodium: 320mg
- Fat: 22g
- Saturated Fat: 4g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 10mg