Shredded Kale and Beet Salad with Hazelnuts

Shredded Kale and Beet Salad with Hazelnuts

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  • Each Serving
  • 340 cal
  • 26g fat (3g sat)
  • 0mg chol
  • 590mg sodium
  • 24g carb
  • 5g fiber
  • 13g sugars
  • 6g protein


  • 1 bunch lacinato kale, shredded
  • 1 teaspoon salt
  • 1 cup chopped fresh flat-leaf (Italian) parsley (about ½ bunch)
  • 1 small red beet, shredded
  • 1 medium carrot, finely chopped
  • ⅓ cup dried cranberries
  • 1 lemon, zested and juiced (about ¼ cup juice)
  • Freshly ground black pepper, to taste
  • ¼ cup extra virgin olive oil
  • ⅓ cup hazelnuts, toasted and chopped (see note)


In a large bowl, add kale and salt. Using your hands, massage the kale for about 1 minute. Add parsley, beets, carrots, cranberries, lemon zest and black pepper. Whisk lemon juice and olive oil and pour over the salad. Add hazelnuts, mix thoroughly, and serve.

Special notes:

Note: To toast hazelnuts: Preheat oven to 350° F. Place nuts on a rimmed baking sheet and toast for 10 minutes. Let cool slightly. Place nuts in a clean kitchen towel and gently roll to remove skins.

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