Courtney Hirschey brings you her crunchy Chopped Kale Salad
Slice the kale into thin ribbons or use a food processor to pulse in batches.
Whisk dressing ingredients together and toss with kale. Add all other ingredients, toss, and serve, topping with additional Parmesan as desired.
*You can toast these yourself stovetop or in a toaster oven, but keep an eye on them, as they burn quickly, and cool before adding to salad. For a nut-free option, sub in shelled sunflower seeds.