Kale Salad with Pickled Raisin Vinaigrette & Toasted Walnuts

Overview: A vibrant, nutrient-dense salad featuring tender lacinato kale, tangy-sweet pickled raisin vinaigrette, and crunchy toasted walnuts. The balance of sweet, tart, and savory notes makes it ideal for a light lunch, side dish, or make-ahead option for gatherings.

Total Time: 25 minutes (plus optional 10 minutes advance prep for marinating components)

Servings: 4

Ingredients

• Vinaigrette Base:

• ½ cup extra-virgin olive oil (EVOO)

• ½ cup red or white wine vinegar (apple cider vinegar is a lighter alternative)

• 1 tablespoon honey or maple syrup (adjust for sweetness preference)

• 1 medium shallot, thinly sliced (about 1 tablespoon)

• ⅔ cup golden raisins (preferred; substitute with dried cranberries, chopped figs, apricots, or dates for variation)

• ½ teaspoon fine sea salt (adjust to taste)

• ¼ teaspoon freshly ground black pepper

• Kale & Nuts:

• 1 ½ pounds (≈2 large bunches) lacinato (Tuscan) kale, ribs removed, leaves thinly sliced

• ¾ cup walnuts (chopped; substitute with pistachios, almonds, or hazelnuts)

Preparation Steps

Step 1: Prepare the Pickled Raisin Vinaigrette

• In a medium bowl, whisk EVOO, vinegar, and honey/maple syrup vigorously in a circular motion for 1–2 minutes until emulsified: the mixture should be smooth, with oil and vinegar evenly combined and slightly thickened (coat the back of a spoon lightly).

• Rinse the thinly sliced shallot under cool running water for 10–15 seconds to reduce sharpness; drain and add to the vinaigrette.

• Stir in raisins, salt, and pepper. Let marinate at room temperature for 10 minutes to plump raisins and meld flavors. Can be made up to 2 days ahead; store covered in the refrigerator.

Step 2: Toast the Walnuts

• Preheat oven to 350°F (175°C). Line a small rimmed baking sheet with parchment paper.

• Spread walnuts in a single layer. Toast for 7–10 minutes, shaking the pan halfway, until golden and fragrant (avoid over-toasting).

• Transfer to a plate to cool, then roughly chop (if whole). Store in an airtight container at room temperature for up to 2 days.

Step 3: Massage the Kale

• Wash kale thoroughly, remove tough central ribs, and slice leaves into 2–3 inch strips.

• In a large bowl, toss kale with 1–2 tablespoons EVOO and a pinch of salt. Massage with fingertips for 1–2 minutes until leaves soften, release moisture, and become pliable (critical for tenderness).

• Can be stored, covered, in the refrigerator for up to 2 days.

Step 4: Assemble the Salad

• Combine massaged kale and marinated vinaigrette in a large bowl. Toss to coat evenly.

• Taste and adjust seasoning: add salt, pepper, or a splash of vinegar/honey if needed (reserve extra dressing for later use).

• Fold in toasted walnuts and toss gently. For added richness, sprinkle with freshly grated Parmigiano-Reggiano (optional).

Recipe Tips & Variations

• Kale Substitution: Use curly kale if lacinato is unavailable; massage for 2–3 minutes to soften.

• Sweetness Adjustment: Reduce honey/maple syrup to 1 teaspoon for less sweetness, or increase to 1.5 tablespoons for a richer profile.

• Storage: The salad improves overnight (kale softens, flavors meld). Store leftover salad (without walnuts) for up to 3 days; add walnuts fresh.

• Dressing Use: Extra vinaigrette is versatile—toss with fresh greens, drizzle over roasted chicken, or marinate tofu.

Reader Feedback

• "Added shredded Parmigiano-Reggiano for creaminess—excellent upgrade!"

• "Massage tip: Always add a pinch of salt + oil first to kale before massaging!"

• "Dried cranberries or chopped figs substitute beautifully for raisins."

• "Pistachios worked great; tasted even better the second day (leftovers are a win)."

• "Skipped sweetener, doubled raisins—plenty sweet! Leftover dressing used on chicken salad."

• "Perfect for Thanksgiving—flavor popped against heavier dishes."

Tuscan kale is ideal for tenderness, but curly kale works with extra massaging. Enjoy!