Kale Salad with Currants and Pine Nuts

kale salad with currants and pine nuts

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5 from 2 reviews


  • 1/4 cup pine nuts
  • 1/4 cup balsamic vinegar
  • 1/4 cup currants
  • 1 large or 2 small bunches lacinato kale, (also called dinosaur kale; about 1 1/4 pounds)
  • 1/4 cup extra virgin olive oil
  • 1/4 teaspoon finely ground sea salt
  • 2 tablespoons lemon juice
  • lemon zest, (optional, for garnish)


  1. Heat a small skillet over medium-low heat and add the pine nuts. Toast for 2-3 minutes, stirring often. Make sure they don’t burn. Once they are fragrant, remove from the pan and set aside.
  2. To the same pan, add the balsamic vinegar and currants. Once steaming, turn off the heat. Allow to sit while you prepare the kale.
  3. Pull the leaves off the stems of the kale, roll up the leaves lengthwise, and chiffonade as thinly as possible. 
  4. In a large bowl, massage the kale with the olive oil for 3-5 minutes, or until it’s reduced by one-third to one-half.
  5. Stir in the currants and balsamic vinegar, salt, lemon juice, and pine nuts.


If you make this ahead, add the pine nuts at the last minute so they don’t lose their crunch.