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Tuscan Kale Salad with Parmesan, Oranges and Pecans

Warm Tuscan Kale Salad with Garlic Chips, Oranges and Pecans

  • Author: Mila Furman


A warm salad with healthy and earthy Tuscan kale and bursting with citrus notes and crunchy garlic chips. An ideal side dish for a quick lunch when the classic greens are old and played out.


  • 1 large bunch of Tuscan kale (feel free to sub out regular Kale if you cannot find Tuscan.)
  • 1 large orange
  • 1/2 cup of pecans (toasted*)
  • 5 cloves of garlic sliced super thinly
  • 34 tablespoons of freshly shredded Parmesan (the good stuff)
  • 3 tablespoons of olive oil
  • salt and pepper to taste


  1. Slice the kale into thin ribbons, only until the stems and place them into a colander and rinse them well. While rinsing them, massage them a bit to get some of the fibrous texture out.
  2. Zest half the orange and set zest aside. Cut one of the halves of the orange into segments *
  3. Squeeze out the juice of the other orange and set aside.
  4. Add olive oil to a large pan and bring to medium heat.
  5. Add garlic slivers into the oil. Cook for about 2-3 minutes or until lightly browned and crispy. Set aside on a plate covered in a paper towel to drain the access oil.
  6. Add kale to the same oil that the garlic cooked in. Toss with the oil ensuring it is well covered with the oil and slightly wilted.
  7. Add in orange zest, orange juice, salt and pepper. Toss everything together for 1 minute.
  8. Place everything into a large bowl toss with pecans.
  9. Sprinkle shredded Parmesan on top and extra zest if desired.


1. Here is a great step by step tutorial on how to segment an orange. It is ridiculously simple and super impressive.
2.I toasted my pecans over low heat in a regular pan on the stove. You have to toss them around pretty frequently and only toast them for 4-5 minutes until they develop a nice nutty, toasted aroma. Be careful, they burn fast!

  • Category: Vegetarian
  • Cuisine: American
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