*inspired by Oh She Glows
Ingredients:
- 1 cup raw pecans
- 3 cloves garlic
- 4 tsp nutritional yeast
- 4 Tbsp + 3 tsp olive oil
- pinch of sea salt
- 8 cups kale, stemmed and thinly sliced/shredded
- 1/4 cup lemon juice
- salt and pepper
- 1 tsp maple syrup
- 1-2 handfuls dried cranberries (no added sugar)
Directions:
- Make a toasted pecan parmesan: Preheat oven to 300F. Chop pecans and spread on a baking sheet. Toast until lightly golden (8-10 mins). Transfer toasted pecans into food processor, add ONE clove of garlic, 4 tsp nutritional yeast, 4 tsp olive oil and a pinch of salt. Process for a few seconds and set aside.
- Mince remaining 2 gloves of garlic and mix in a jar or bowl with 4 Tbsp olive oil, 1/4 fresh lemon juice, a pinch of salt and pepper and a tsp of maple syrup.
- Pour the dressing you just made in step 2 onto the shredded kale. Massage the kale (Yes, I said massage it…. it helps soften it up), for about 30 seconds.
- Mix the pecan parmesan in with the kale and toss 1-2 handfuls of dried cranberries.
- Cover and refrigerate for 30-60 minutes or serve immediately.