Kale Salad with White Balsamic Infused Raisins and Toasted Pine Nuts

Posted by on Sep 23, 2011 in American, appetizers, sides | No Comments

vegan table - kale salad
Photo by Jenni Kotting


1 Bunch of Kale, stems and thick center ribs removed, chiffonade the leaves
1/4 cup toasted pine nuts
1/4 cup golden raisins
7 tbsp fig-infused white balsamic vinegar (or just white balsamic vinegar)
1 tbsp brown rice vinegar
3 tsp agave nectar
1 tbsp extra-virgin olive oil
1 tsp sea salt

Place the raisins into a small bowl and add 5 tbsp of white balsamic vinegar. Let sit for at least 2 hours-overnight. Drain.

Whisk 2 tbsp of white balsamic vinegar with the brown rice vinegar, agave nectar, oil and salt. Place kale into a large bowl and toss with the dressing, pine nuts and raisins. Let marinate for about 15 minutes before serving. Add pepper to taste.

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