Nutrition

Ingredients

• 1 large garlic clove, finely grated
• ⅓ cup extra-virgin olive oil
• ¼ cup almond butter
• ¼ cup fresh lemon juice
• ¼ cup white wine vinegar
• 2 tsp. Calabrian chile paste
• 2 tsp. onion powder
• 2 tsp. sugar
• Kosher salt
• 2 Tbsp. extra-virgin olive oil
• ¼ cup pine nuts or raw shelled sunflower seeds
• 3 Tbsp. raw shelled pumpkin seeds (pepitas)
• Zest of 1 lemon
• ⅓ cup golden raisins
• Kosher salt
• 2 bunches Tuscan kale, ribs and stems removed, leaves thinly sliced

Instructions

1. 1 Whisk 1 large garlic clove, finely grated, ⅓ cup extra-virgin olive oil, ¼ cup almond butter, ¼ cup fresh lemon juice, ¼ cup white wine vinegar, 2 tsp. Calabrian chile paste, 2 tsp. onion powder, 2 tsp. sugar, a large pinch of kosher salt, and 2 Tbsp. water in a small bowl until thick and smooth. Taste dressing; season with more salt if needed. Do Ahead: Dressing can be made 1 day ahead. Cover and chill.
2. 2 Heat 2 Tbsp. extra-virgin olive oil in a medium nonstick skillet over medium. Cook ¼ cup pine nuts or raw shelled sunflower seeds and 3 Tbsp. raw shelled pumpkin seeds (pepitas), stirring constantly, until pale golden, about 5 minutes. Remove from heat and add zest of 1 lemon, ⅓ cup golden raisins, and a large pinch of kosher salt and stir to combine.
3. 3 Transfer about a quarter of dressing to a large bowl. Add 2 bunches Tuscan kale, ribs and stems removed, leaves thinly sliced, and, using your hands, massage dressing into kale to soften slightly. Add remaining dressing and about a quarter of pine nut mixture and toss to coat evenly.
4. 4 Transfer kale salad to a large shallow bowl or a platter and top with remaining pine nut mixture.

Original Source

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