How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Tuscan Kale Salad With Currants & Pecans In A Resonant Dressing?

You need 11 ingredients. The key ingredients include: 1 bunch Tuscan kale (also known as dinosaur kale), any tough stems removed and sliced into thin strips (also known as chiffonade), 1/3 cup dried currants, plumped in warm water or orange juice for a few minutes, then drained, 1/3 cup pecans, toasted in a 350 oven for 8 to 10 minutes, or until fragrant, then roughly chopped, 1/3 cup best quality olive oil, and more.

Is Tuscan Kale Salad With Currants & Pecans In A Resonant Dressing suitable as salads?

Yes, Tuscan Kale Salad With Currants & Pecans In A Resonant Dressing falls under the Salads category and is a great choice for this type of meal.

How do I store leftover Tuscan Kale Salad With Currants & Pecans In A Resonant Dressing?

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Tuscan Kale Salad With Currants & Pecans In A Reson

Name: Tuscan Kale Salad With Currants & Pecans In A Resonant Dressing
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 bunch Tuscan kale (also known as dinosaur kale), any tough stems removed and sliced into thin strips (also known as chiffonade); 1/3 cup dried currants, plumped in warm water or orange juice for a few minutes, then drained; 1/3 cup pecans, toasted in a 350 oven for 8 to 10 minutes, or until fragrant, then roughly chopped; 1/3 cup best quality olive oil; 3 tablespoons walnut oil (or hazelnut oil or any nut oil); 8 tablespoons sherry vinegar; 1 teaspoon sugar; 1 teaspoon tabasco, or to taste; 1 small shallot, peeled and minced; 1/2 teaspoon prepared Dijon mustard; plenty of kosher salt and freshly ground pepper

Fresh, crisp and full of flavor — this Tuscan Kale Salad With Currants & Pecans In A Resonant Dressing is a must-try. Made with kale, water, pecans and …

This Tuscan Kale Salad With Currants & Pecans In A Resonant Dressing relies on simple, everyday ingredients such as best quality olive oil, sherry vinegar, sugar and tabasco, or to taste. It comes together quickly and makes 4 servings, at about 345 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It works as a light main on its own or as a starter alongside crusty bread, and it's just as good for a cozy night in as it is for feeding a crowd. Leftovers keep well, so it's a smart choice for meal prep too.

Updated Jun 30, 2026

Serves 4 Salads

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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Tuscan Kale Salad With Currants & Pecans In A Resonant Dressing

Tips for the best results

Variations & substitutions

My Personal Notes

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