Thanksgiving Sides

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Kale Salad with Parmesan and Balsamic Syrup

Kale salads are rich in nutrients, big on flavor, and sure to satisfy.

30 Holiday Sides in 20 Days from Cooking Planit: Kale Salad

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  • Fresh Lemon Juice – 2 Tablespoons
  • Kale – 5 Cups
  • Parmesan Cheese, Grated – 1/4 Cup
  • Pine Nuts – 1/4 Cup
  • Black Pepper
  • Kosher Salt
  • Extra Virgin Olive Oil – 2 Tablespoons
  • Balsamic Syrup – 2 Tablespoons


  1. Separate the leaves of kale from the stems. Discard the stems. Shred the leaves into bite-sized pieces to measure the indicated amount, and place in a large bowl of cold water. Agitate the water to help release any dirt from the kale.
  2. Lift the leaves out of the water and dry thoroughly. If there was a lot of grit left in the bowl, repeat the soaking process until water is clean. Place leaves in a large mixing bowl or serving bowl.
  3. Squeeze lemon juice and drizzle olive oil over the kale. Season with salt and pepper, and toss to combine.
  4. Let the kale sit as you prepare the rest of the meal. The lemon juice will help tenderize the leaves as it sits.


  1. Heat a small saute pan over medium heat.
  2. Once pan is warm, add the pine nuts and toast until golden brown, about 5-7 minutes. Keep a close watch and shake pan often to prevent burning. Once toasted, transfer to a small dish to cool.
  3. Sprinkle grated Parmesan cheese over the kale salad. Add the toasted pine nuts, and drizzle balsamic syrup over the top. Toss to combine.
  4. Transfer the kale salad with Parmesan and balsamic syrup to salad bowls.