Description
A fresh and vibrant Simple Kale Salad featuring tender massaged kale leaves dressed in a tangy homemade vinaigrette, complemented by nutty Parmesan, crunchy toasted almonds, and sweet dried cranberries. This quick and easy salad makes for a nutritious and flavorful side dish or light meal.
Ingredients
Dressing
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 1 to 2 teaspoons honey
- Kosher salt, to taste
- Freshly ground black pepper, to taste
Salad
- 2 bunches kale (preferably Lacinato kale), washed
- Drizzle of olive oil
- Pinch of kosher salt
- 1/2 cup finely shredded Parmesan cheese
- 1/3 cup toasted sliced almonds
- 1/3 cup dried cranberries
Instructions
- Prepare the dressing: In a small bowl or jar, whisk together olive oil, fresh lemon juice, balsamic vinegar, Dijon mustard, honey, kosher salt, and freshly ground black pepper until well combined. Set aside to allow flavors to meld.
- Remove kale stems and chop: Hold a kale leaf at the top of the stem and slowly strip the leafy part away from the thick stem with your hand. Discard stems and finely chop the kale leaves into bite-sized pieces using a sharp knife.
- Massage the kale: Place chopped kale in a large bowl. Drizzle lightly with olive oil and sprinkle a pinch of kosher salt over the leaves. Using clean fingers, massage the kale for 2-3 minutes until the leaves soften and become tender, reducing bitterness and tough texture.
- Dress the salad: Pour the prepared dressing over the massaged kale and toss thoroughly to ensure even coating on all leaves.
- Add toppings and serve: Sprinkle the finely shredded Parmesan cheese, toasted sliced almonds, and dried cranberries over the salad. Toss gently one more time and serve immediately for a fresh, nutritious salad experience.
Notes
- Massaging kale is essential to soften the leaves and make them more palatable.
- You can substitute toasted walnuts or pecans for almonds if preferred.
- Adjust honey quantity to taste if you prefer a sweeter or more tangy dressing.
- For a vegan version, omit Parmesan or use a plant-based cheese alternative.
- Salad best served fresh but can be refrigerated for up to one day in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
