Kale Salad with Pine Nuts & Dried Cranberries (& Vegan Parmesan Cheese!)

I like to think of our Reboot Kitchen as my happy place. Of course I also wouldn’t mind being on an exotic island and relaxing with a good book somewhere, but I love being in the kitchen to experiment with a wide range of juices, smoothies and smart sweets to share with you on www.rebootwithjoe.com. Recently, I added a salad to the mix – a simple kale (Tuscan cabbage) salad to be exact. And it’s a winner so I have to share it with you (and don’t worry, we only share “winning” recipes on this site).
Our inspiration for what goes on in the kitchen comes from bouncing ideas off of each other and from browsing the web and picking out the recipes that look good to us. This one was a combination of both!

My boss, Kari, sent this Kale Cranberry Pine Nut Salad with Lemon Vinaigrette from Mia’s Domain to me and said, “This looks delicious! We can make it and leave out the parmesan cheese.” Well, we just got a dehydrator in the Reboot Kitchen so, rather than leaving out the parmesan, I decided to make a vegan parmesan cheese! Get the recipe for this nut-based cheese that gave the salad a burst of flavor, healthy fats and protein.

The end result was we had a simple, refreshing, healthy and light salad that we were able to enjoy for lunch, and now you’ll be able to!  It’s an easy way to enjoy raw kale if you aren’t juicing it to get in the amazing amount of vitamins and minerals such as vitamins A, K, C, manganese, potassium, B vitamins, iron, calcium, magnesium and this amazing leaf also contains omega 3 fatty acids and protein.

How gorgeous is kale?!


  • 1 bunch of fresh kale
  • 1 cup chopped dried cranberries
  • 1/2 cup roasted pine nuts
  • 1/4 cup freshly made vegan parmesan cheese (add more to individual salads if you’d like)
  • sea salt and black pepper, to taste



  • 1 tsp Dijon mustard
  • 2 tsp finely grated lemon zest
  • 3 tbsp fresh lemon juice
  • 6 tbsp extra virgin olive oil
  • sea salt and black pepper, to taste


1. Remove the hard stem off kale leaves and tear into small bite-sized pieces and add to a bowl. Save the stems for juicing!


2. Combine all ingredients with the kale in a large salad bowl.

3. To make salad dressing blend lemon zest, juice, olive oil and mustard until vinaigrette is thick and creamy.

4. Toss salad dressing in large bowl with ingredients and season with sea salt and black pepper.

5. Keep chilled then right before serving sprinkle on a little more vegan parmesan cheese to each salad plate.

Prep Time: 20 minutes
Total Time: 20 minutes

Servings: 4 - 6

Calories: 250

Fat: 18g

Trans Fat: 3g

Cholesterol: 0mg

Sodium: 50mg

Carbohydrates: 22g

Fiber: 2g

Sugars: 15g

Protein: 3g