Nutritious Kale Salad with Hazelnut-Balsamic Dressing
Prep time
Total time
Recipe adapted from the Street Eats Recipe Collection.
Serves: 4 servings
  • 4 generous cups chopped kale (see note below)
  • 2 tablespoons chopped, toasted hazelnuts
  • 2 tablespoons dried cranberries
  • ¼ cup flat leaf parsley, whole leaf
  • ⅓ cup balsamic vinegar
  • 1 tablespoon water
  • 2 teaspoons Dijon mustard
  • ½ teaspoon salt
  • 1 shallot, minced
  • 1 clove garlic, minced
  • 1 tablespoon fresh chopped thyme
  • ½ teaspoon black pepper
  • ¼ cup crushed or ground, toasted hazelnuts
  • ½ cup canola oil
  1. Combine the kale, chopped hazelnuts, cranberries, and parsley in a large salad bowl.
  2. To prepare the vinaigrette, combine the vinegar, water, mustard, salt, shallot, garlic, thyme, pepper, and hazelnuts in a medium bowl using an immersion blender.
  3. With the blender running, slowly blend in the canola oil until an emulsion forms.
  4. Alternately, you can prepare this with an upright blender, drizzling the olive oil in through the top as it runs on low.
  5. Pour the vinaigrette over the kale salad, toss gently to coat, and serve.
If you are timid with kale, start by using just 2 cups of kale in the recipe below, and use 2 cups of a milder green, like romaine. Also, I find that this makes more than enough vinaigrette. I would just add half at first, then drizzle in more as desired.

This recipe is Vegan, Vegetarian, Dairy free, Egg free, Gluten free, Peanut free, Soy free, Wheat free, and optionally Sugar free.
Nutrition Information
Serving size: 1 generous cup salad
Recipe by Go Dairy Free at