5-Minute Citrus Kale Salad
Prep time
Cook time
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5-Minute Citrus Kale Salad by SouthernFATTY.com
Serves: 4-6 servings
  • 10 ounces kale, rinsed, stemmed, patted dry
  • ½ to ¾ cup parmesan, grated
  • ⅔ cup dried sweetened cranberries
  • ⅓ cup pine nuts
  • 1 tablespoon coconut oil
  • ½ teaspoon salt
  • ⅓ cup olive oil
  • 1 tablespoon lemon juice, fresh
  • 1 tablespoon orange juice, fresh
  • 1 tablespoon orange or lemon zest
  • 1 tablespoon white balsamic vinegar
  • parmesan, salt, pepper to finish
  1. Begin by washing and stemming the kale. Rinse and pat dry.
  2. Place kale (in batches) in food processor and pulse until pulverized. Store in bowl.
  3. In a pan over medium heat, toast pie nuts with coconut oil and salt until fragrant. Remove to cool.
  4. In a small bowl, combine olive oil, fruit juices, zest, balsamic vinegar.
  5. Toss parmesan with kale.
  6. Add vinaigrette and toss. Top with cranberries, nuts, additional parmesan, salt, pepper to taste.
  7. Enjoy immediately.
  8. Find more on SouthernFATTY.com!
2016 - SouthernFATTY.com

Recipe based upon Parmesan Kale Salad with Raisins by Beth at Eat. Drink. Smile.
Nutrition Information
Serving size: 1 salad
Recipe by Southern FATTY at https://www.southernfatty.com/5-minute-citrus-kale-salad/