Jul 14 2026
Restaurants›La Choza Restaurant›Kale Salad Recipe

Kale Salad Recipe

Inspired by La Choza Restaurant
Time35m
Serves4

(GF, V) Kale, Parmesan, roasted pecans, dried cranberries, served with seasonal vinaigrette dressing. Large Salad served with French garlic bread

Jump to Recipe

Was this page helpful?

Help improve this recipe for others.

Send this recipe to your inbox.

We'll email it straight to you - plus weekly cooking inspiration.

Ingredients

Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.

Kale Salad

Seasonal Vinaigrette

French Garlic Bread (to serve alongside)

Method

Kale Salad

  1. 1

    Prepare kale

    Wash kale well, dry thoroughly, remove tough stems. Stack leaves, roll and slice into thin ribbons (about 6 cups packed). Place kale in a large salad bowl.

  2. 2

    Massage kale

    Drizzle 1 tablespoon olive oil and 1 tablespoon lemon juice over the kale. Sprinkle 1/4 teaspoon salt. Using clean hands, massage the kale for 2–3 minutes until leaves soften and darken; this reduces bitterness and improves texture.

  3. 3

    Add mix-ins

    Add the thinly sliced red onion, roasted chopped pecans, and dried cranberries to the massaged kale. Toss gently to combine.

  4. 4

    Finish salad

    Sprinkle 3 tablespoons freshly grated Parmesan over the salad. Season with 1/4 teaspoon freshly ground black pepper. Hold off on tossing with the full vinaigrette until just before serving (see vinaigrette directions).

Seasonal Vinaigrette

  1. 5

    In a small bowl or jar, combine 3 tablespoons apple cider vinegar, 1 teaspoon Dijon mustard, 1 teaspoon honey or maple syrup, 1 teaspoon minced shallot, and 1 teaspoon fresh thyme leaves. Whisk or shake to blend.

  2. 6

    Slowly drizzle or whisk in 1/2 cup extra-virgin olive oil until the dressing emulsifies. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Taste and adjust acidity or sweetness as needed (add up to 1 teaspoon more vinegar or honey).

  3. 7

    Just before serving, pour roughly 3 to 4 tablespoons of vinaigrette over the prepared kale mixture (reserve any extra vinaigrette for guests to add). Toss thoroughly to coat leaves evenly. Taste and add additional salt, pepper, or lemon juice if desired.

French Garlic Bread

  1. 8

    Preheat oven to 375°F (190°C). Slice the baguette in half lengthwise.

  2. 9

    In a small bowl, combine 3 tablespoons softened butter, 2 minced garlic cloves, 1 tablespoon chopped parsley, and 1/8 teaspoon salt. Mix until uniform.

  3. 10

    Spread the garlic butter evenly over the cut sides of the baguette. Place on a baking sheet, cut side up, and bake 8–10 minutes until butter has melted and edges are golden. For a crisper top, broil 1–2 minutes while watching carefully.

  4. 11

    Remove from oven, slice into serving pieces, and serve warm alongside the kale salad.

More from La Choza Restaurant