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I used to shy away from kale salads, finding them too tough and bitter. But this Warm Kale Salad changed everything for me. Taking a minute to massage the kale with salt (don’t skip this step!) transforms those sturdy leaves into tender, flavor-absorbing ribbons. It’s perfect for any time you’re craving something warm and substantial, but still want the freshness of a salad.
What makes this salad special are the layers of texture and flavor. I start by warming fragrant garlic in olive oil, then toss in golden raisins until they become plump and juicy. This warm, garlicky dressing gets drizzled over the massaged kale, followed by a scatter of crunchy toasted almonds and shavings of good Parmesan cheese. Every bite gives you a combination of tangy, sweet, and savory notes. The whole dish comes together in just 20 minutes, and you can even prepare the kale ahead of time – just store it in the refrigerator until you’re ready to add the warm dressing.
“I made this last night and it’s absolutely delicious. The recipe is quick and easy and super flavorful.”
kita
Table of Contents
Ingredients for Warm Kale Salad
For the Salad:
- Lacinato Kale: Also known as dinosaur kale or Tuscan kale, it has long, dark leaves that are perfect for this salad. Regular curly kale works too, but I find lacinato more tender and easier to slice into ribbons.
- Fine Sea Salt: You’ll use this to massage the kale, transforming its texture from tough to tender.
For the Warm Vinaigrette:
- Extra Virgin Olive Oil: Forms the base of our warm dressing. The oil will take on the vibrant flavors of garlic and lemon as it heats.
- Garlic: Look for firm, fresh heads of garlic with tight skin. Since it’s a key flavor here, avoid garlic that’s staring to sprout which can make it bitter.
- Golden Raisins: These are sweeter and more delicate than regular dark raisins. They’ll plump up beautifully in the warm oil.
- Lemon: You’ll use both the juice and zest, so pick a fresh, bright lemon that feels heavy for its size.
For the Top:
- Almonds: I like to start with toasted almonds and chop them coarsely. The irregular pieces add great texture.
- Parmesan Cheese: Choose a chunk you can shave yourself – the delicate shavings melt slightly when they hit the warm kale.
4 Recipe Tips
- Get the cut right: Slice your kale into very thin ribbons – this helps it become tender quickly when massaged and makes the salad easier to eat.
- Temperature matters: Add your warm vinaigrette to the kale while it’s still hot from the pan – this slightly wilts the leaves and helps the flavors meld together.
- Watch the garlic: Keep a close eye on it as it cooks. You want it fragrant and soft, but not browned which can make it bitter.
- Toast for flavor: Take a few extra minutes to toast your almonds until they’re fragrant and golden. Let them cool completely before chopping so they maintain their crunch.
Recipe Options
- Make it vegan: Skip the Parmesan or substitute with nutritional yeast for a similar savory note.
- Switch up the nuts: Toasted pine nuts, walnuts work or pepitas work well in place of the almonds.
- Try different dried fruit: Dried cranberries or chopped dried apricots can replace the golden raisins.
- Add protein: Top with grilled chicken or chickpeas to make it a complete meal.
- Vary the greens: Combine the kale with other sturdy greens like Swiss chard or collards – just massage them the same way.
- Spice it up: A sprinkle of red pepper flakes at the end adds gentle heat.
Serve With
I love how this salad bridges the gap between cold weather comfort food and light, fresh eating. The warm dressing and tender kale make it substantial enough for dinner, while the bright lemon and crisp almonds keep it from feeling heavy. Whether you’re new to kale salads or make them regularly, I think you’ll appreciate how the warmth transforms this often-sturdy green into something unexpectedly delicate.
More Delicious Kale Salads
How to Make Warm Kale Salad
Strip the kale leaves from their stems and slice them into thin ribbons. Place in a serving bowl, sprinkle with salt, and massage until the leaves turn dark green and become tender.
Heat olive oil in a large skillet over medium heat. Add the chopped garlic and cook until softened and fragrant, adjusting heat to prevent browning. Add the golden raisins to the garlic oil and cook just until they plump up. Stir in the lemon zest and juice.
Pour the hot vinaigrette over the prepared kale and toss to coat evenly. Top with toasted chopped almonds and shaved Parmesan. Serve while the dressing is still warm.
Warm Kale Salad
Ingredients
For the Salad
- 1 bunch lacinato kale sliced into very thin ribbons
- fine sea salt
For the Warm Vinaigrette
- 1/4 cup extra virgin olive oil
- 4 cloves garlic coarsely chopped
- 1/3 cup golden raisins
- juice and zest of half a lemon
- salt and freshly ground black pepper
For the Top
- 1/3 cup coarsely chopped toasted almonds
- several shavings of good quality Parmesan cheese
Instructions
- Place kale ribbons into a serving bowl. Sprinkle with a generous pinch of fine sea salt. Massage salt into kale by squeezing it in fistfuls and then rubbing it between your fingers, until it turns a darker shade of green and has a softer texture – just a minute or two. Set aside.
- Heat a large skillet over medium heat. Add olive oil and garlic. Cook and stir until garlic and fragrant and softened, but not browned. Adjust the heat as necessary.
- Add golden raisins to garlic in skillet; cook and stir until raisins have plumped and softened, about 15 seconds. Add lemon juice and zest, stir to combine.
- Remove from heat; add salt and freshly ground black pepper to taste.
- Drizzle warm vinaigrette evenly over kale; toss to coat.
- Sprinkle salad with toasted almonds and Parmesan cheese shavings. Serve.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I’m not a huge fan of kale (I think it’s overrated!) but when I use it, I tend to cook it and serve warm, too. This is such a lovely salad – I particularly love the sweet touch of raisins!
I have made this several times!! It is Great
I’m so glad you’re enjoying the recipe, Barbara! Thank you for coming back to let me know!
I made this last night and it’s absolutely delicious. The recipe is quick and easy and super flavorful.
I’m so glad you enjoyed it, Kita! Thank you for coming back to let me know!
I have all the ingredients for this salad — and I am definitely making it tonight! We’ve been eating leftovers 3 times a day and it’s time to move on!
haha, I hear you, Michelle! We’ve been eating leftovers for days!! I need to make this salad too! 😉
I really liked this salad. The only things I would change are to eliminate the lemon, replacing it with a little vinegar, and to reduce the oil. I love lemon, but for some reason it didn’t work for me in this dish. My whole family enjoyed it, including my six year-old. It went really well with roasted seeet potatoes, and I even mixed mine in together at the end: Thank you!
Glad you and your family enjoyed the salad and made it your own, Meggo! Thanks for coming back to let me know. 🙂
This looks delicious, but I only have dried cranberries – do you think that would be good instead of the golden raisins? I think the lemon would be fine, but not sure about the garlic…
Hi Sydney, cranberries also work well. And feel free to skip the garlic if you like.