J-Love’s Srumptious Overnight Kale Salad
This is one of my very favorite “secret recipes” that I have been making on tour with The Bergamot for the past 4 years. I started making this to die for Kale salad when I became a Vegetarian back in 2011. Since then I have made it tons of times for parties, gatherings, for regular weeknight dinners, and for plant lovers + meat lovers alike.
One of my favorite things to hear after serving this salad is,”Hey Jillian this kale is so delicious, would you mind giving me the recipe, I love the flavor?” So, with great delight I am excited to share this with you all today! May this Overnight Kale Salad bring you and your family the much needed vitality and joy that you deserve. /// As Always Shine ON!
Preparation time //
20 Minutes of preparation time includes. cleaning the kale, stemming the kale, chopping the kale, and making the vinaigrette) + time to let it marinade in the bowl overnight then the final sprinkle of cheese and nuts on it right before serving.
2 Bunches Dinosaur or Curly Kale about 1Lb center ribs and stems removed, leaves sliced into thin
3 Tablespoons Champagne Vinegar
2 Tablespoons finely minced Shallot
1 Tablespoon Honey
1 Tablespoon Extra-Virgin Olive Oil (EVOO)
1 teaspoon Salt
1/8 teaspoon freshly cracked Black Pepper
1/3 cup dried Cranberries
1/4 cup grated Pecorino Romano Cheese
2 Tablespoons toasted Pine Nuts or (1/4 cup toasted coarsely chopped Pecans)
1. Whisk together Vinegar, Shallot, Honey, Olive Oil, Salt, and Pepper.
2. Toss Kale in dressing to coat evenly. (The dressing will seem light, but the kale will wilt down to half its
3. Transfer Kale to a lidded container and refrigerate overnight.
4. To serve, divide Kale among plates and top with Cranberries, grated Pecorino Romano Cheese, and Pine Nuts, or coarsely chopped Pecans.
Makes 4-6 servings.
Per serving: 170 cal, 8g fat (2g sat), 22g carbs, 760mg sodium, 5g fiber, 5g protein