Name: Kale Salad with Warm Shallot Vinaigrette and Crunchy Nut Topping
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Ingredients: ½ cup plus 2 tablespoons extra virgin olive oil; ¼ cup balsamic vinegar; 1 cup mixed raw nuts (any combination of pecans, walnuts, hazelnuts, pistachios, almonds, etc.); 4 medium shallots (thinly sliced (1 cup sliced)); ½ teaspoon kosher salt (plus more for seasoning); ¼ teaspoon freshly ground black pepper (plus more for seasoning); 1 large bunch curly kale; 2 radishes (thinly sliced)

Kale Salad with Warm Shallot Vinaigrette and Crunchy Nut Topping

A warm dressing slightly softens the kale in this delicious salad with a crunchy nut topping that makes it extra satisfying.

If you like this recipe browse through more kale salads here.

Kale Salad with Warm Shallot Vinaigrette and Crunchy Nut Topping

Prep Time 10

Cook Time 5

Total Time 15

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Servings

Ingredients

½ cup plus 2 tablespoons extra virgin olive oil
¼ cup balsamic vinegar
1 cup mixed raw nuts any combination of pecans, walnuts, hazelnuts, pistachios, almonds, etc.
4 medium shallots thinly sliced (1 cup sliced)
½ teaspoon kosher salt plus more for seasoning
¼ teaspoon freshly ground black pepper plus more for seasoning
1 large bunch curly kale
2 radishes thinly sliced

Instructions

Make the dressing:
Heat ½ cup olive oil in a small saucepan over medium heat. Add the shallots and cook, swirling occasionally, until they soften but don’t brown, 10 minutes. Add the balsamic vinegar, salt, and pepper, return to a boil, then remove from the heat, and cover to keep warm.
Make the Crunchy nut topping:
Heat the 2 tablespoons olive oil in a large skillet over medium heat. Add the nuts, swirl to coat, and toast, stirring, until the nuts are fragrant and begin to darken and pop, 5-6 minutes. Transfer to a paper towel-lined plate and season with salt and pepper to taste.
Make and finish the salad:
Separate the kale leaves from the stems, discard the stems, then wash and dry the leaves very well. Finely chop the kale; you should have about 6 cups chopped kale. Arrange the kale and radishes in a salad bowl, then pour the warm dressing over the salad and toss to coat. Top with the crunchy nut topping.