Kale Salad With Tuscan Dressing, Almonds, & Mulberries

Kale Salad With Tuscan Dressing, Almonds, & Mulberries

I made this the other night when I was solo for dinner, and ate almost the entire thing all to myself – zero shame because it’s nothing but goodness!

The recipe is inspired by Heidi from 101 Cookbooks’ Raw Tuscan Kale Salad — my aunt-in-law shared this recipe a little over a year ago and I recall making it obsessively for a few weeks. I was wondering if I should chalk it up to a pregnancy craving, but my burning yearning for this salad still is strong…it’s SO good, and seriously addictive! The dressing is pretty much the same, however I removed the breadcrumbs and added a whole lot of roughly chopped toasted almonds vinegar-soaked mulberries. I’ve also tried this with golden raisins instead of mulberries, but found the mulberries to have a nicer firm chewy-ness. The dressing is something magnificent, and I love that it’s simple and made in a mortar & pestle.

Making salad dressing in mortar and pestle for Kale Salad with Tuscan Dressing, Almonds, and Mulberries

There is just something thrilling about making something in a mortar & pestle, or is it just me?! The smashing of the garlic is so satisfying, and I feel like I’m more connected with it somehow. Also, I get so happy when I find kale like this…

Perfect-looking kale for my Kale Salad with Tuscan Dressing, toasted almonds, and vinegar soaked mulberries

A nice generous bunch of big and light (not thick and tough) leaves. Perfect for salads.

Kale Salad With Tuscan Dressing, Almonds, & Mulberries

Kale Salad With Tuscan Dressing, Almonds, & Mulberries

  • Author: Krista
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 20 minutes
  • Yield: 3-6 servings
  • Category: Salad


This recipe is inspired by 101 Cookbooks’ Raw Tuscan Kale Salad. You won’t be able to hold back on this one, it is SO addicting!


1/2 cup dried mulberries

1/4 cup apple cider vinegar

1 garlic clove

1/2 tsp salt

Juice of 1 lemon (about 1/4 cup)

1/3 cup grated parmesan cheese, plus more for garnish

1/4 cup olive oil, plus more to garnish

Pinch of red pepper flakes

Fresh ground pepper to taste

1 large bunch of kale, washed and trimmed from stems

1 cup of almonds, toasted and roughly chopped



Add mulberries and vinegar to a small saucepan, and let simmer until vinegar is absorbed (about 15 minutes). 

Smash the garlic and salt together in the mortar and pestle until it forms a paste. If you don’t have a mortar and pestle, use a knife to finely dice the salt and garlic together. Add lemon juice, cheese, olive oil, and red pepper flakes. Season with pepper to taste. 

Slice the kale into 1/4 inch ribbons. Massage dressing into the kale. 

Top the kale with the vinegar soaked mulberries, almonds, and more parmesan cheese. 

Keywords: salad, kale, tuscan, almonds, parmesan, mulberries, vinegar, healthy, quick, easy

Leave a Reply

Your email address will not be published. Required fields are marked *