Kale Salad Recipe
This vibrant kale salad recipe is packed with fresh greens, crunchy toppings, and a zesty homemade dressing. Perfect as a healthy side dish or light meal!
Equipment
- Large mixing bowl
- Salad spinner (optional)
- Cutting board and knife
- Small whisk or fork
- Measuring cups and spoons
Ingredients
- 1 large bunch of kale about 8 cups, stems removed and chopped
- ¼ cup olive oil
- Juice of 1 lemon about 2 tablespoons
- 1 tablespoon Dijon mustard
- 1 tablespoon honey or maple syrup
- 1 clove garlic minced
- Salt and pepper to taste
- ½ cup dried cranberries or raisins
- ¼ cup chopped almonds walnuts, or sunflower seeds
- ¼ cup crumbled feta or goat cheese optional
- 1 small apple or pear thinly sliced (optional)
Instructions
- Prepare the Kale:
- Wash the kale thoroughly and dry it with a salad spinner or kitchen towel. Remove the tough stems and chop the leaves into bite-sized pieces.
- Massage the Kale:
- Place the kale in a large mixing bowl. Add a pinch of salt and drizzle with a teaspoon of olive oil. Using your hands, massage the kale for 2–3 minutes until the leaves become tender and slightly darker in color.
- Make the Dressing:
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey or maple syrup, minced garlic, and a pinch of salt and pepper until emulsified.
- Assemble the Salad:
- Add the cranberries, nuts, and cheese (if using) to the kale. If using apple or pear slices, toss them in as well.
- Toss with Dressing:
- Pour the dressing over the salad and toss well to combine.
- Serve:
- Transfer the salad to a serving bowl or plates and enjoy immediately or let it sit for 10–15 minutes to allow the flavors to meld.