Kale Salad With Golden Shallot Vinaigrette

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This salad is going to be your new fav go-to lunch!! It’s fresh, crunchy, loaded with yummy toppings and has the best dressing ever starring nutritional yeast and shallots. I don’t understand when people say they don’t like salads…but have you tried mine?! 😂 We’ve been eating this salad multiple times a week and it never gets old.

It’s inspired by The Loop’s Sunflower Kale Salad. It’s my favorite thing to get when I visit my parents in Florida but since we don’t have The Loop near us, I had to reinvent my own version, with a slightly different (but better in my opinion) dressing.

I’d love to hear if you try it - let me know in the review or comments section below.

Recipe substitutions & questions

Can I use a different protein besides chicken?

I LOVE salmon with this salad!

Do I have to use RITZ crackers specifically?

Any crackers work but I will say the Ritz add a special flavor and crunch that I LOVE. The Rosemary Croissant Croutons from Trader Joe’s also go really well with this salad.

If I want to add cheese, what kind do you recommend?

It’s really good with Trader Joe’s unexpected cheddar or manchego cheese.

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Kale Salad With Golden Shallot Vinaigrette

Yield: 4

Prep time: 10 MinCook time: 20 MinTotal time: 30 Min

Cook modePrevent screen from turning off

Ingredients

For The Dressing

• 1 shallot chopped (about 1/4 cup)
• 1 1/2 cups olive oil
• 2 tbsp lemon juice
• 1 tbsp red wine vinegar
• 1 tsp minced garlic
• 2 tsp dijon mustard
• 2 tsp honey
• 4 tbsp Nutritional yeast
• 1/2 cup cashews
• 1/4 tsp turmeric
• Salt & pepper to taste

For The Salad

• 3 chicken breasts (about 2 lbs)
• 4 cups kale
• 4 cups mixed greens
• 1 cup shredded carrots
• 1/2 cup red onion cut into thin slices
• 1/2 cup dried cranberries
• 1/2 cup walnuts
• 1/4 cup sunflower seeds
• 1 large avocado
• 8 Ritz crackers (or other similar crackers)

Instructions

1. Preheat the oven to 400 degrees.
2. While the oven is preheating, start the dressing. Heat 2 tsp olive oil on medium heat. Add shallots and cook until browned, about 3-5 minutes.
3. Add shallots and the rest of the dressing ingredients to a blender and blend until smooth and creamy.
4. Drizzle the chicken breasts with olive oil and sprinkle with salt and pepper. Bake for about 20 minutes or until cooked through. Flip half way through.
5. Add the greens to a large serving bowl or divide into 4 individual serving bowls.
6. Top with carrots, red onion, cranberries, walnuts, sunflower seeds, avocado and chicken. Crumble Ritz crackers on top. Add dressing and salt & pepper to taste.

Did you make this recipe?

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