Our deli’s Kale, Pine Nut & Golden Raisin Salad is a long-time staff favorite at Mollie Stone’s, so we were very excited when our chefs shared the recipe.
The dressing has only two ingredients – simply olive oil and lemon juice. Nonetheless, it’s the perfect way to bring together flavors of hearty veggies, sweet golden raisins and toasted pine nuts. Since the kale is raw, it’s more resistant to wilting. This means you can make enough for a few lunches during the week; it’s also a great choice for the always-tricky salad course at a potluck.
We can’t get enough of this salad! But that’s just fine because it has plenty of fiber and protein. Keep reading for the recipe.
KALE, PINE NUT & GOLDEN RAISIN SALAD
Mollie Stone’s Markets Original Recipe
- 1 bunch kale
- 2 zucchini
- 2 yellow crook neck squash
- 1/2 cup golden raisins
- 1/4 cup pine nuts, toasted
- Salt & pepper, to taste
- 1/4 cup olive oil
- 2 tablespoons lemon juice
Remove ribs and stems from kale. Coarsely chop the kale.
Cut the zucchini and crook neck squash into small cubes or shred on a mandolin.
Combine kale, zucchini, squash, raisins and pine nuts. Add salt and pepper to taste, and set aside.
For the dressing: Blend olive oil and lemon juice. Toss with vegetable mixture. Chill before serving.