Kale Salad With Pickled Raisin Vinaigrette

By Sheela Prakash

Updated November 19, 2025

Rachel Vanni for The New York Times. Food Stylist: Monica Pierini.
Ready In
25 min
Rating
5(55)
Comments
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Inspired by Italian agrodolce, this easy salad features a sweet and sour dressing dotted with raisins that plump and quick-pickle alongside shallots in vinegar, a touch of honey (or maple syrup) and olive oil. The tangy dressing clings to tender Tuscan kale ribbons, while toasted walnuts lend a buttery crunch. All three components — the vinaigrette, kale and toasted walnuts — can be prepped and stored separately up to a few days ahead of time, and this sturdy salad can be fully dressed up to an hour before serving.

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Ingredients

Yield:8 to 12 servings

  • ½ cup extra-virgin olive oil

  • ½ cup red or white wine vinegar

  • 1 tablespoon honey or maple syrup

  • 1 medium shallot, thinly sliced

  • ⅔ cup raisins, preferably golden

  • Salt and pepper

  • ¾ cup walnuts

  • 1 ½ pounds (about 2 large bunches) lacinato (Tuscan) kale (see Tip), ribs removed, leaves thinly sliced  

Ingredient Substitution Guide
Nutritional analysis per serving (8 to 12 servings)

11 grams carbs; 54 milligrams cholesterol; 384 calories; 15 grams monosaturated fat; 8 grams polyunsaturated fat; 7 grams saturated fat; 33 grams fat; 1 gram fiber; 274 milligrams sodium; 12 grams protein; 8 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat oven to 350 degrees. In a medium bowl, whisk the olive oil, vinegar and honey until emulsified. In a fine-mesh strainer, rinse the sliced shallot well in cool water to make it less potent then add it to the bowl. Add the raisins, season with salt and pepper and stir to combine. 

  2. Step 2

    Spread the walnuts out on a small rimmed baking sheet and toast in the oven, shaking the pan halfway through, until fragrant and golden brown, 7 to 10 minutes. Sprinkle lightly with salt. Cool for a few minutes then roughly chop, if whole.

  3. Step 3

    Put the kale in a large bowl and massage with your hands until softened and slightly wilted. (The vinaigrette, kale and walnuts can be prepared up to two days ahead of time. Store the vinaigrette and kale separately, covered, in the refrigerator, and store the walnuts in an airtight container at room temperature.) 

  4. Step 4

    When ready to serve, add the dressing to the kale and toss well to coat. Taste and season with additional salt and pepper as needed. Just before serving, add the walnuts and toss again.

Tip

  • Tuscan kale is the best variety for this salad because it’s more tender than curly kale, which can be quite tough raw. That said, you can use curly kale if needed.

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Ratings

5 out of 5
55 user ratings
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Comments

Shashi

This was solid but we liked it even more after we added some shredded parmigiano reggiano. For those who haven’t massaged kale, the author may have forgotten to mention you should put a little olive oil and a grind of salt on the greens before you massage. Also, there will be quite a bit of extra dressing so don’t pour it all on before you taste.

Joan

Do you think almonds will work with this?

Sheela Prakash

@RKS Northwest CT Dried cranberries would be lovely here. As would chopped dried figs, dried apricots, or even dates.

chrishpl

Great flavor, really popped against all of the other flavors on the Thanksgiving plate. Definitely one to make throughout the year!

Skeedaddled

The vinaigrette needs to taste delicious out of the bowl, so make sure to taste it! I kept adding more salt, vinegar, and honey until finally reaching for a squeeze of fresh lemon juice to make it sing.

Gretchen

I made this for Friendsgiving and will most definitely make it again! I only had curly kale, and it worked well. I was in a rush before the party, and raw walnuts also worked well, as did regular raisins. Not as fancy of course, but everyone liked it.

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