Embarrassingly easy recipe, coming right up!
This Parmesan Pistachio Kale Salad is ridiculously simple and full of flavor. Before adding the dressing there are just four main ingredients: kale, Parmesan, pistachios, and olive oil. A quick massage with olive oil softens the kale and makes the leaves more tender, though it’s optional if you’re short on time.
I like to make a creamy Parmesan dressing for this salad — it’s made with Greek yogurt for a tangy, rich finish — but you can use a store-bought dressing you love, or simply drizzle extra olive oil and season with salt and pepper. Either way, it’s incredibly fast to prepare.
SO FAST.
This is my go-to kale side salad — simple, versatile, and balanced. The flavors complement rather than overpower, so it pairs beautifully with chicken, steak, pasta, or as a standout lunch on its own.
If you’re not into pistachios, toasted pine nuts are an excellent crunchy substitute. I often alternate between the two — both add great texture and flavor.
The inspiration for the pairing comes from a favorite Parmesan-pistachio kale chip recipe. The combination of Parmesan and pistachio is bright and savory — a true flavor win whether in chips or a salad.
Let’s keep kale chips—and this flavor combination—in rotation forever.
This salad is excellent for lunch and pairs well with a wide range of mains. Use curly green kale or lacinato kale; both work great. And the most important rule: lots of Parmesan. Cheese makes everything better.
Parmesan Pistachio Kale Salad
Pin Recipe
Leave a Review »
Ingredients
- 2 bunches lacinato kale leaves removed from stems and chopped
- 1/2 tablespoon olive oil
- 1/4 cup roasted pistachios chopped
- 1/4 cup shaved Parmesan cheese
Creamy Parmesan Dressing
- 1/2 cup finely grated Parmesan cheese
- 3 tablespoons Greek yogurt
- 1 garlic clove
- 1 tablespoon freshly snipped chives
- 1/2 tablespoon Dijon mustard
- 2 teaspoons red wine vinegar
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/2 lemon, juiced
- 1/2 cup olive oil
Instructions
-
Place the chopped kale leaves in a large bowl. Drizzle with 1/2 tablespoon olive oil and massage it into the leaves until slightly softened.
-
While the kale rests, make the dressing. In a food processor, combine the grated Parmesan, Greek yogurt, garlic, Dijon mustard, red wine vinegar, lemon juice, salt, and pepper. Blend until smooth. With the processor running, stream in the 1/2 cup olive oil until the dressing becomes creamy. (This makes extra dressing; store leftovers in a sealed container in the fridge for 3–4 days and stir before using.)
-
Drizzle a few tablespoons of dressing over the kale and toss thoroughly for 1–2 minutes so the dressing is evenly distributed. Top with chopped pistachios and shaved Parmesan. Serve immediately.
Did you make this recipe?
Be sure to follow @howsweeteats on Instagram and tag #howsweeteats. You can also share a photo on the Facebook page. I appreciate you so much!
Crunch crunch crunch.