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Warm Kale Salad is a tangy, sweet, savory, and satisfying meal for any time of year. Tender, salt rubbed kale is tossed in a warm and garlicky dressing studded with plump, sweet golden raisins and crunchy almonds. And thinly shaved parmesan cheese rounds out all of the flavors.

Kale Salad

Ingredient mysteries are part of the fun of co-posting with a friend from another country. Earlier this year Giovanna asked, “What is whole wheat flour?” We discovered that in Italy it’s called ‘farina integrale’. And believe me, when we were in Italy, we spent plenty of time in confusion – especially at the grocery store. One of my favorite posts from the trip tells, err shows, all about it.

Giovanna (who shared her fantastic ragu sauce recipe with me) and I agreed that we should choose an ingredient and offer our own take on it, so I suggested lacinato kale. Here was her response:

It  is a beautiful idea, I love lacinato kale! I thought it was typical from Tuscany and not well known outside this region …. When I read “lacinato kale” I had to see a dictionary – I discovered a new word! Wow … We call it cavolo nero!

What is Lacinato Kale?

It turns out that this kale answers to many names. Check out this list from Wikipedia: lacinato kale, Tuscan kale, Tuscan cabbage, Italian kale, Dinosaur kale, cavolo nero, black kale, flat back cabbage, palm tree kale, or black Tuscan palm.  This green wonder is not just diverse in name; it’s utterly delicious and endlessly versatile. Giovanna decided to share her recipe for Kale Bruschetta (Yum! Can’t wait to try it.) And I chose a Warm Kale Salad.

Oh heavenly warm salad! I made it last night and am already making it again tonight.

I have to thank Kathryn of CookieAndKate for a technique that is KEY to the flavor of this kale salad recipe – a salt massage. The other keys: leave the stems, slice in the thinnest ribbons you can (chiffonade if you’re fancy :), a warm tangy, savory, sweet vinaigrette – reminiscent of the warm bacon vinaigrette that you often see on a spinach salad.


I realize that many recipes involving kale advise to remove and discard the stems. Perhaps this is a case of cutting the ends off of the roast? I love the stems; they add crunch and depth of flavor (so good in Kale Caesar Salad and Kale Apple Salad). Remove them if you must, but please try the recipe once with them intact. I predict you’ll be converted.

Even though I’ve offered amounts for the warm vinaigrette, it’s a to-taste kind of recipe. Adjust any of the elements to suit your taste. The combination of raisins and garlic may seem odd, but just wait until you taste it! Divine.

Serve With

Warm Kale Salad with Almonds and Golden Raisins

4.75 from 4 votes
Prep: 10 minutes
Cook: 10 minutes
Total: 20 minutes
Course: Salad
Cuisine: American
Calories: 262
Servings: 4 people
A warm and wonderful kale salad, full of sweet and savory flavors. (Skip the cheese for a vegan salad.)


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


  • 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.


Serves 4 as a hearty side dish.


Calories: 262kcal | Carbohydrates: 19g | Protein: 6g | Fat: 20g | Saturated Fat: 2g | Sodium: 28mg | Potassium: 518mg | Fiber: 2g | Sugar: 8g | Vitamin A: 6743IU | Vitamin C: 82mg | Calcium: 145mg | Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Recipe Rating


  1. Barbara says:

    5 stars
    I have made this several times!! It is Great

    1. Marissa Stevens says:

      I’m so glad you’re enjoying the recipe, Barbara! Thank you for coming back to let me know!

  2. Kita says:

    5 stars
    I made this last night and it’s absolutely delicious. The recipe is quick and easy and super flavorful.

    1. Marissa says:

      I’m so glad you enjoyed it, Kita! Thank you for coming back to let me know!

  3. Michelle @ Sunkissed Kitchen says:

    5 stars
    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!

    1. Marissa says:

      haha, I hear you, Michelle! We’ve been eating leftovers for days!! I need to make this salad too! 😉

  4. Meggo says:

    4 stars
    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!

    1. Marissa says:

      Glad you and your family enjoyed the salad and made it your own, Meggo! Thanks for coming back to let me know. 🙂

  5. Sydney Dunning says:

    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…

    1. Marissa says:

      Hi Sydney, hmmm….good question. I haven’t tried it with cranberries, but I think that would work. And, as you said, maybe skip the garlic.