This Kale Salad delivers a crunchy mix of greens and sweets that can uplift a whole meal.
Looking to liven up your salad-making skills? Look no further than this humble-yet-decadent kale salad! I once made this salad for lunch and was able to have it again for lunch for the next two days. Since the kale is so hearty, it takes longer to wilt than other salad greens, like spinach or lettuce. So, this is my go-to salad when I want a fresh bite that doesn’t get soggy right away!
This kale salad is packed with leafy green kale of course, but also fiber-rich apple, toasted almonds, and tangy cranberries. As if that wasn’t a good enough combo, it’s also drizzled in a honey-lemon dressing that softens the kale perfectly and balances out its slight bitterness with bright sweetness. This crunchy salad works as a starter or as a side salad, and it’s your ticket to a deliciously nutrient-dense meal!
Is Kale Salad Healthy?
Rich in fiber, iron, and vitamins A, C, and K, kale salad is a healthy standalone dish or part of a balanced meal. It’s also agreeable for many kinds of diets, such as vegetarian and gluten-free. To make the recipe vegan, simply remove the Parmesan cheese or replace with a dairy-free alternative, and swap out the honey for agave nectar or maple syrup.
Tips For A Crafty Kale Salad
Firstly, don’t skip the first step. Massaging lemon juice and oil into the kale is necessary for softening the texture and adding flavor to the salad. I also recommend chopping the kale as fine as possible for a more satisfying (and easy-to-chew) bite.
Next, the recipe calls for salty Parmesan, but if you’re feeling adventurous, I recommend swapping the Parmesan with crumbled goat cheese or feta. The creamier, clumpy cheeses are fun to play with in this recipe because of how they complement the crunchy apple and kale. You could also experiment with the kinds of nuts you use, replacing almonds with walnuts or pecans. With a sturdy base of kale, the sky’s the limit when it comes to fixings and toppings, so have fun with it!
INGREDIENTS
- 2 bunches kale, stems removed and leaves chopped
- 5 tablespoons olive oil
- 2 1/2 tablespoons fresh lemon juice
- 1/3 cup grated Parmesan cheese
- 6 tablespoons sliced almonds, toasted
- 1 apple, peeled, cored, and diced
- 1/4 cup dried cranberries
- Salt to taste
- Black pepper to taste
- 1 to 2 teaspoons honey
INSTRUCTIONS
Prepare
Massage kale with oil and lemon juice.
Mix
Add cheese, almonds, cranberries, and apples, then season.
Serve
Toss and serve immediately or let sit.
Devour!
FAQs & Tips
If you’re going to make kale salad ahead of time, prepare each component and store it separately in its own container in the fridge for 1 to 2 days. The fresher you assemble it, the better. For a salad that’s already been assembled, store in an airtight container in the fridge for up to 4 days. Serve cold or let it sit for a bit until it’s at room temperature.
While the lemon juice and honey should do the trick, you can always add a little more of either ingredient if needed. I sometimes like to add one tablespoon of apple cider vinegar (or plain apple cider) for the same effect.
Certainly, but then it wouldn’t be a kale salad! I recommend combining baby spinach leaves with the chopped kale for a nice balance of soft and crunchy greens. Note that if you add spinach to this salad, any leftovers will get soggy in the fridge within a day or two.
Serving Suggestions
Savor this salad on its own, or as a side to Spinach Tomato Pasta, Slow-Cooker Beef Brisket and Hasselback Sweet Potatoes, Fish Cakes and Italian Rice, or Honey Garlic Roasted Chickpea Wraps. Can you tell that this salad goes great in almost any kind of lunch and dinner?
It would even be delectable with a Baked Omelette for breakfast. You can also pair it with a Spinach Quiche or Zucchini Frittata. The tangy apple, cranberries, and tart citrus dressing make beautiful complements to all kinds of savory dishes such as these. So don’t be fooled by kale’s intense look; it can be surprisingly versatile!
Kale Salad
Ingredients
- 2 bunches kale stems removed and leaves chopped
- 5 tablespoons olive oil
- 2 1/2 tablespoons fresh lemon juice
- 1/3 cup grated Parmesan cheese
- 6 tablespoons sliced almonds toasted
- 1 apple peeled, cored, and diced
- 1/4 cup dried cranberries
- Salt to taste
- Black pepper to taste
- 1 to 2 teaspoons honey
Instructions
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In a large bowl, combine the chopped kale with olive oil and lemon juice. Massage the kale with your hands for about 2-3 minutes until the leaves start to soften and wilt.
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To the kale, add the grated Parmesan cheese, toasted sliced almonds, apple pieces, and dried cranberries. Season with salt, black pepper, and honey to taste, and toss everything together to combine.
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Serve the salad straight away, or let it sit for about 10 minutes to allow the flavors to meld together. If desired, drizzle on additional olive oil before serving.
Nutrition
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