Simple Kale Salad
Total Time
15 mins
Prep Time
15 mins
Rating
4.53 out of 5 stars
(345)
Ingredients
6
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1 to 2 teaspoons honey or pure maple syrup
- Kosher salt and freshly ground black pepper, to taste
- 2 bunches kale, washed (I prefer Lacinato kale)
- Drizzle of olive oil
- Pinch of kosher salt
- 1/2 cup finely shredded Parmesan cheese
- 1/3 cup toasted sliced almonds, can use pine nuts or pepitas
- 1/3 cup dried cranberries, can use golden raisins or dried currants
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Preparation
Step 1
To make the dressing, in a small bowl or jar, whisk together the olive oil, lemon juice, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Set aside.
Step 2
First, remove the kale stems. Squeeze the top of the kale stem and slowly move your hand down the kale stem. The leafy part of the kale will come right off as you go down. Use a sharp knife to finely chop the kale.
Step 3
Place the kale in a large bowl. Drizzle the kale with just a little bit of olive oil, you don't need a ton because you are adding a dressing. Sprinkle with a little kosher salt and massage with your clean fingers until the kale softens a bit.
Step 4
Drizzle the dressing over the kale and toss well. Add the Parmesan cheese, nuts, and dried fruit. Toss again and serve.
Step 5
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Chef's notes
Instead of dried cranberries, use dried currants or golden raisins.
Add fresh fruit. Berries, apple slices, pear slices, and orange segments are all good options.
Mix up the cheese! Feta, goat, white cheddar, and blue cheese are all fabulous!
Instead of almonds, use pecans, candied pecans, walnuts, sunflower seeds, or pepitas.
Avocado is always a good addition.
Toss in chickpeas or crispy roasted chickpeas.
For extra protein, add shredded chicken, grilled chicken, shrimp, or even steak.
Top with homemade croutons.
