nutritional information

Per 1-cup serving:

  • Calories: 321
  • Protein: 5 g
  • Total Fat: 24 g
  • Saturated Fat: 2 g
  • Carbohydrates: 27 g
  • Cholesterol: 0 mg
  • Sodium: 732 mg
  • Fiber: 5 g
  • Sugar: 14 g

Raw Kale Salad with Root Vegetables

Raw Kale Salad with Root Vegetables

Serves 6

Tender, long-leafed Lacinato kale works especially well in this recipe, but any variety will do if it's cut very thin and given a thorough rubdown with salt, vinegar, and oil. The grated root vegetables and maple-glazed pecans add just the right crunchiness.
  • 2 12-oz. bunches kale, stems removed, leaves cut into thin strips or chiffonade
  • 2 Tbs. olive oil
  • 1 Tbs. apple cider vinegar
  • 1 ½ tsp. salt, divided
  • 1 cup whole pecans
  • ¼ cup pure maple syrup
  • 2 Tbs. canola oil
  • ¼ tsp. cayenne pepper
  • 1 medium turnip, peeled and grated (1 cup)
  • ½ medium rutabaga, peeled and grated (1 cup)
  • 1 medium carrot, grated (½ cup)
  • 2 green onions, cut thin on diagonal
  • 2 Tbs. lemon juice
  • 1 Tbs. grated lemon zest
  • 1 Tbs. olive oil
  • 1 Tbs. low-sodium soy sauce
  • 2 tsp. agave nectar

1. To make Salad: Place kale in large bowl, and pour olive oil, vinegar, and 1 tsp. salt over top. Gently massage mixture into kale about 2 to 3 minutes by hand, or until kale starts to wilt. Let rest 30 minutes.

2. Preheat oven to 375°F. Line baking sheet with parchment paper. Toss together pecans, maple syrup, canola oil, remaining ½ tsp. salt, and cayenne in medium bowl. Spread nut mixture in single layer on prepared baking sheet; bake 8 to 10 minutes, or until pecans are brown and fragrant, stirring frequently. Cool in pan.

3. To make Dressing: Whisk together lemon juice, lemon zest, oil, soy sauce, and agave nectar in bowl. Season with salt and pepper, if desired.

4. Stir turnip, rutabaga, carrot, and green onions into kale mixture. Toss with Dressing. Garnish with pecans.

October 2010 p.65

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This is the best salad.for company i prep everything the day before and then mix together 30 mins. Before serving. Garnish and put on the table. Also looks gorgeous on an oversized pottery dish.

Jane - 2016-04-17 18:41:48

8-10 minutes on 375 is way too long and too high for the pecans

Judi - 2016-02-13 22:47:55

This is pretty, a good dish to serve for guests. But for me the dressing was a little sweet - I will leave off the agave nectar next time.

J M - 2015-12-21 04:24:19


C - 2014-02-09 20:50:10


Roza beroukas - 2014-01-24 01:29:07

A hit for our new years eve dinner. Saved a little time by buying spicy & sweet pecans, but followed the recipe pretty closely otherwise. Will make again!

Kristen - 2014-01-01 14:46:23

It was a super hit for a christmas party. Everyone were surprised to see that it was a tasty kale salad. I would go with more pecans too. and taking the nuts off the pan was a challenge, might want to cook it for a less time. Overall it was yummy!

kk - 2013-12-18 19:50:09

Thought this was really yummy. I was a little surprised by how lemony it tasted. Definitely does not need as much salt. I'd knock the salt back a bit, maybe a 1/2 tsp. I loved the pecans. I would add another 1/4- 1/2 cup of pecans to the maple syrup mixture as there was plenty. My biggest suggestion is to get the pecans off the parchment paper sooner rather than later. Mine stuck to it and I spent more time than I would have liked peeling paper off my pecans. Will make again!

sheila - 2013-11-27 22:48:02

Kale salad

Heidi - 2013-11-09 03:26:50

I have made this for two public events and am still being asked to share the recipe. Every time I am happy to refer them to this web page as a way to introduce VT magazine.

Rowena Gibbons - 2013-03-22 19:24:14

Yummy - used very young tender curly kale, a large bunch and thinly sliced red husband requested a repeat this week as kale was on special. We love savoy cabbage slaw and this recipe has such great flavours - a company dish for sure.

Lesley Starnes - 2013-03-03 16:38:42

I've tried this salad a few times and it is great! The recipe is precise and the coated pecans add a delectable addition.

Jefani - 2013-02-28 21:00:41

Wow! This could have been really good if my kale wasn't so tough! Maybe I needed to massage it longer... The fancier types of kale might work better here. Probably would have enjoyed the added root veggies and onion if the kale wasn't so overpowering...and the dressing is so delicious! Nuts were good. I did eat them separately as a snack since I don't like sweet nuts in salads. Seems like some of the measuring could have been off, but maybe I had an oversized rutabaga and undersized carrot. I halved the recipe and there was more than enough salad to feed a large family. I didn't half the dressing...made the full amount and it didn't seem like it would be enough for the salad.

jm - 2013-01-14 02:31:03

I will try these salads. Thank you.

Louise - 2013-01-08 01:34:51

The kale salad is a wonderful, delicious dish... I have also prepared it with granny smith apples instead of the root veggies - it was also very tasty!!!!! Definitely a regular at my house now....

Susan in Georgia - 2012-11-28 04:45:06