Meatless Mondays  |  Posted 09.30.14

Raw Kale Salad with Root Vegetables

Raw Kale Salad with Root Vegetables

Any variety of kale 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.

Serves 6.


  • 2 12-oz. bunches kale, stems removed, leaves cut into thin strips (chiffonade)
  • 2 Tbs olive oil
  • 2 Tbs apple cider vinegar
  • 1 1 /2 tsp salt, divided
  • 1 cup whole pecans
  • 1/4 cup pure maple syrup
  • 2 Tbs canola oil
  • 1/4 tsp cayenne pepper
  • 1 medium turnip, peeled and grated (1 cup)
  • 1 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 (or substitute honey)


  • 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.
  • 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.
  • To make Dressing: Whisk together lemon juice, lemon zest, oil, soy sauce, and agave nectar or honey in bowl. Season with salt and pepper, if desired.
  • Stir turnip, rutabaga, carrot, and green onions into kale mixture. Toss with Dressing. Garnish with pecans.