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Massaged Kale Salad with Pine Nuts and Dried Cranberries

Massaged Kale Salad with Pine Nuts & Dried Cranberries

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  • Author: Sharon Chen
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 6 servings 1x
  • Category: Sides, Vegetables, Gluten Free, Vegetarian
  • Method: Mix
  • Cuisine: American


Massaged kale salad tossed with pine nuts and dried cranberries in a delightful oregano lemon salad dressing and topped with shaved Parmesan cheese.


  • 1 bunch of curly kale, stems removed and torn
  • 1 bunch of Lacinto kale, stems removed and torn
  • Olive oil & Salt
  • 1/3 cup pine nuts
  • 1/3 cup dried cranberries
  • 1/4 cup Parmesan cheese, shaved
  • Freshly ground black pepper

For the Oregano Lemon Vinaigrette:

  • 2 tablespoons Dijon mustard
  • 1/4 cup lemon juice
  • 3 tablespoons fresh oregano leaves
  • 1/2 teaspoon Kosher salt
  • 1/2 teaspoon red pepper flakes
  • 1 tablespoon maple syrup
  • 3 cloves garlic
  • 1/3 cup extra virgin olive oil


  1. Place prepared kale in a large bowl, rinse and drain. Add some olive oil and a pinch of salt and massage kale with both of your hands for about 5 minutes. (This step will help reduce the bitter flavor of the kale. Set aside.)
  2. Clean hands. Make the vinaigrette by adding Dijon mustard, lemon juice, oregano leaves, salt, red pepper flakes, maple syrup and garlic in a blender. Blend until smooth, then slowly add extra virgin olive oil, continue blending until well combined.
  3. Add pine nuts and dried cranberries into the large bowl with the kale. Pour the vinaigrette over and toss all ingredients together. Transfer the kale salad to a large serving bowl or small bowls for individual servings.
  4. Use a vegetable peeler, shave some Parmesan cheese on top and season with freshly ground black pepper. Serve!


  • Serving Size: 1
  • Calories: 252
  • Sugar: 8.7g
  • Sodium: 304.4mg
  • Fat: 19.4g
  • Saturated Fat: 2.9g
  • Carbohydrates: 3.2mg
  • Fiber: 4.7g
  • Protein: 6.2g
  • Cholesterol: 3.2mg
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