Tuscan Kale Salad

Kale is a great fall-into-winter green.  Hardy and nutritious, I hear tales of it surviving until Christmas in Wisconsin.  Over the years I have had my challenges with this dark green super-food, but today’s recipe for Tuscan Kale Salad marks a transition.  I now officially like kale. 

Tuscan Kale Salad

Tuscan Kale Salad

I know that non-lettuce greens can be a challenge for other people too. So much so that one of my CSAs even took them out of the boxes and started a separate “greens share!”  And I admit to once writing that kale was more suited for fall ornamental gardening than dinner!  

Julienned Kale

Julienned Kale

But with this Tuscan Kale Salad, my repertoire of kale chips and prosciutto sautéed kale has officially expanded.  The secret is adding lost of extra flavor in the toppings and julienning the kale so it isn’t tough as leather (yes, couldn’t resist a final dig).  Now that doesn’t sound so hard, does it?

To julienne the kale, I used the same method I use for herbs like basil.  Stack up a few leaves, roll them up, then slice thinly from one end of the roll to the other.  For bigger leaves, I sometimes cut the roll in half lengthwise first which makes for small pieces. 

Tuscan Kale Salad from above

Tuscan Kale Salad from above

The recipe came to me from our local co-op’s newsletter by way of my sister.  With recipes like this, I may even plant some kale next year!

Do you have a favorite kale recipe? 

Tuscan Kale Salad
Serves 4
Write a review
Prep Time
15 min
Total Time
15 min
Prep Time
15 min
Total Time
15 min
296 calories
7 g
7 g
28 g
7 g
4 g
89 g
222 g
4 g
0 g
21 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 296
Calories from Fat 241
% Daily Value *
Total Fat 28g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 7g
Monounsaturated Fat 14g
Cholesterol 7mg
Sodium 222mg
Total Carbohydrates 7g
Dietary Fiber 1g
Sugars 4g
Protein 7g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. ¼ cup olive oil
  2. 3 tablespoons balsamic vinegar
  3. Salt and pepper to taste
  4. 1 bunch kale (about. a half pound)
  5. ½ cup shredded carrots (I roughly chopped some pre-julienned carrots)
  6. ½ cup sundried tomatoes, thinly sliced (see note)
  7. ½ cup toasted pine nuts
  8. ½ cup shredded Parmesan cheese (or flavorful vegan cheese)
  1. Prepare dressing by whisking together balsamic vinegar, olive oil, salt and pepper.
  2. Remove stems from kale and cut into thin julienne strips. Toss with the dressing.
  3. Top kale with remaining ingredients (artistically—or toss together if desired)
  1. If you use home dried tomatoes that are hard, soften them by letting them soak in very hot water before adding to the salad.
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23 thoughts on “Tuscan Kale Salad

  1. Pingback: Tuscan Kale Salad : The Christmas Blog

  2. grace

    i feel slightly ashamed that i hate kale, but it just doesn’t do it for me. i haven’t tried it julienned and dressed so nicely, so i suppose that’s worth a try before i cross it off completely!

    1. Inger Post author

      I completely understand Grace. It took me 20 years to find enough things to do with it. Now on to Swiss Chard!

  3. David

    This salad looks really hearty and perfect for a summer day… and am autumn day! I, too, make a kale salad, with a dressing that starts with my sun-dried tomato and kalamata tapenade. I also love kale chips.

  4. Louise

    Hi Inger,
    So sorry I haven’t been over to visit your delicious healthy blog. Looks like Kale is on the menu today, lol…Not a favorite of mine for such a long time but am getting use to it. When I was a kid, kale was on our menu quite often. My father use to make it with beans! I’ve never tried it julienned but it makes so much sense when I think about it. My father use to cook it in olive oil and garlic and then add the beans and simmer it. We didn’t like it as kids unless he added bacon fat, lol!!! Now, I wish I had a bowl to warm up this chilly rainy
    day in PA.

    Your salad looks lovely. I wouldn’t mind it either!!!

    Thanks so much for sharing, Inger…Hope to be back to blogging real soon…

      1. Inger Post author

        My grandmother used to make a kale soup recipe that my mother raves about, but the recipe has, alas, been lost. I’d eat almost anything with bacon fat, but do try to watch my intake! Thanks for the link–now that is a healthy recipe! Glad to see you back “around” Louise. Enjoy your upcoming vacation!

  5. Kathy

    Hi Inger, This salad looks wonderfully delicious! My kale plants are doing great, and I’m always looking for another way to use them. Love that you used pine nuts on top!

    I want to apologize for not visiting more often…I will be having surgery next week and have been slightly distracted. Thanks for all your visits and support!

    1. Inger Post author

      You have certainly been doing a great job of cooking and blogging despite the upcoming surgery–I am impressed! Good luck with the surgery and a quick recovery Kathy.

  6. Beth

    Kale works for me when it’s cooked, but I must admit that I haven’t taken to it raw yet. Glad you found a way to like it!

  7. Tammy

    I, on the other hand, love kale. I’ve been using it for years and remember the grocer once telling me, “lady, nobody eats kale”. That’s when it was used for decorating the produce section. Great looking salad.

    1. Inger Post author

      Yes, I remember the kale as garnish days well–you were clearly ahead of your time Tammy! But now I am even trying to eat my radish greens 😉

  8. Juliana

    Beautiful kale salad Inger…somehow I just made kale salad a couple of times, as I usually add kale to my smoothie…this salad would be a great meal for me…thanks for the inspiration!
    Hope you are enjoying your week 🙂

    1. Inger Post author

      Thanks Juliana. You know I should try adding vegetables to smoothies more often–so thank you for the inspiration as well!

  9. Pingback: Fall Kale and Brussels Sprout Salad - Art of Natural Living

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