A slightly wilted kale salad recipe kissed with a honey-lemon dressing, and tossed with crunchy pine nut, nutty pecorino cheese, and bright blushing strawberries!
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5 from 4 votes

Kale Salad Recipe with Pecorino, Strawberries, Pine Nuts

Slightly wilted Kale Salad Recipe with Pecorino, Strawberries, Pine Nuts and a tangy honey-lemon dressing. This bright and healthy kale salad brightens up any meal!
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: American
Servings: 6
Calories: 198kcal
Author: Sommer Collier


  • 1 bunch Tuscan kale
  • 3 tablespoons bread crumbs
  • 3 tablespoons fresh squeezed lemon juice
  • 3 tablespoons olive oil
  • 1 tablespoon honey
  • 1 1/2 cup fresh sliced strawberries
  • 2 ounces toasted pine nuts about 1/3 cup
  • 1 ounce shaved pecorino cheese
  • Salt and pepper


  • Wash and dry the kale leaves. Fold each leaf in half, lengthwise, and cut out the stem. Then slice the kale into thin ribbons. Place in a large salad bowl.
  • Sprinkle the kale with bread crumbs, lemon juice, olive oil, and honey. Toss well, then salt and pepper to taste. Cover and place in the refrigerator for at least 2 hours.
  • Once the kale has wilted a little, toss in the sliced strawberries and toasted pine nuts. Use a veggie peeler to shave bands of nutty pecorino cheese over the top. Enjoy!


Serving: 1g | Calories: 198kcal | Carbohydrates: 13g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 102mg | Potassium: 235mg | Fiber: 1g | Sugar: 6g | Vitamin A: 2185IU | Vitamin C: 50.1mg | Calcium: 98mg | Iron: 1.3mg