This delicious and chic Kale Salad with Parmesan Dressing is one of my most requested recipes for Fall and Winter dinner parties. You’re going to love the creamy parmesan dressing, especially when you pair it with the subtle sweetness of the crisp apple and the rich nutty flavor of the toasted pecans.
This salad can hang out in the fridge for a couple of days, so go ahead and set yourself up for success this week. And if you’re planning to make a meal with friends or family this holiday season, this beauty is an absolute showstopper.
Feel Good Facts
High in Fiber & Antioxidants: Kale, apples, and onions support digestion and reduce inflammation.
Protein + Calcium Boost: Greek yogurt and parmesan provide protein and bone-strengthening calcium.
Healthy Fats: Pecans add heart-healthy fats that keep you full and satisfied.
Ingredient Substitutions
- Using regular plain yogurt instead of Greek? You might not need any water at all.
- No yogurt? You can substitute Duke’s mayo for a less healthy version.
- No parmesan? Pecorino works great as well.
- No pecans? Pine nuts or pepitas are great options.
- Don’t want an apple? A ripe fuyu persimmon is a great alternative.
Recipe Tips & FAQs
- My pickled onions aren’t getting tender. What’s wrong with them? Salt, vinegar and time all play an important role in the process of pickling. If you skimped on any of those three things, just add more and wait a little longer.
- If you don’t have a blender, you can still make this dressing. Just make sure your parmesan is grated finely so you get the right consistency.
- The key to a good kale salad is choosing the right kind of kale. You want a very frilly variety, because it holds on to the dressing and gives it a lighter chew. The flat leaf variety of kale doesn’t have the right texture. You also want to make sure you chop your curly kale very fine. Slice it as thin as possible vertically, and then chop it a couple of times horizontally to break up the size of the pieces.
Serving Suggestions
- Meal Prep Lunch: This Kale Salad & Lentil Fritters
- Soup & Salad: This Kale Salad & Chicken & Wild Rice Soup
- Sunday Dinner: Roasted Chicken Thighs, this Kale Salad & Crispy Smashed Potatoes
Storage and Shelf Life
Make Ahead: Pickled Onions & Parmesan Dressing can be made up to 3 days in advance.
Refrigerate: Salad can be stored in the refrigerator for up to 2 days.
Freezer: Will not freeze well.
Final Thoughts
Kale Salad with Parmesan Dressing is a timeless classic that’s just as comfortable in your meal prep as it is at your next dinner party. Give it a try this week, I bet you’ll get recipe requests too!
Have you tried this Kale Salad? Let us know what you think in the comments below. And don’t forget to subscribe to the newsletter so that you never miss a recipe!
Kale Salad with Parmesan Dressing
Special Equipment
- Blender not crucial
Ingredients
- For the Pickled Red Onion:
- ½ cup red onion sliced very thinly
- ¼ cup sherry vinegar or red wine vinegar
- 1 teaspoon sea salt
- For the Parmesan Dressing:
- 1 cup Stonyfield whole milk Greek yogurt
- 1 cup finely grated parmesan
- 1 clove garlic smashed
- ¼ cup sherry vinegar
- Sea salt to taste
- Fresh cracked black pepper to taste
- ¼ cup water as needed
- For the Salad:
- 1 bunch curly kale
- ½ cup toasted salted pecans
- 1 Fuji apple cored and sliced thinly
- Sea salt to taste
- Fresh cracked black pepper to taste
Instructions
- Make the Pickled Onions: Mix the ½ cup sliced red onions, ¼ cup sherry vinegar and 1 teaspoon of salt together in a bowl. Onions are pickled once they wilt and turn pink. This will take about 20 minutes.
- Make the Dressing: Place 1 cup yogurt, 1 cup grated parmesan, 1 crushed clove of garlic, ¼ cup sherry vinegar and sea salt and freshly cracked black pepper in a blender. Blend until thoroughly combined, adjusting with up to a 1/4 cup of water as necessary for desired consistency.
- Wash the bunch of curly kale, strip the stems out and chop the leaves finely. When ready to serve, toss the kale with the desired amount of parmesan dressing, sliced apple, ½ cup toasted pecans, pickled onions and salt and pepper to taste.
Hi, I’m Julia.
I’m a chef and wellness advocate passionate about helping others live well through nourishing food. I trained at the Culinary Institute of America and now work as a personal chef and community food advocate in Atlanta.
Want to know what inspired me to start Everyday Alchemy? Click the link icon below to read more.