Simple Kale Salad Recipe

Introduction

This simple kale salad is a fresh and flavorful way to enjoy leafy greens. With a tangy homemade dressing and delightful toppings like Parmesan, toasted almonds, and dried cranberries, it’s both nutritious and satisfying. Perfect for a quick lunch or a light dinner side.

Ingredients

• 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 and freshly ground black pepper, to taste
• 2 bunches kale, washed (preferably Lacinato kale)
• Drizzle of olive oil
• Pinch of kosher salt
• 1/2 cup finely shredded Parmesan cheese
• 1/3 cup toasted sliced almonds (or pine nuts or pepitas)
• 1/3 cup dried cranberries (or golden raisins or dried currants)

Instructions

1. Step 1: To make the dressing, whisk together olive oil, lemon juice, balsamic vinegar, Dijon mustard, honey, salt, and pepper in a small bowl or jar. Set aside.
2. Step 2: Remove the kale stems by squeezing the top of each stem and pulling down to strip the leaves off. Finely chop the leafy parts with a sharp knife.
3. Step 3: Place the chopped kale in a large bowl. Drizzle with a little olive oil and sprinkle with a pinch of kosher salt. Massage the kale gently with your fingers until it softens slightly.
4. Step 4: Pour the dressing over the kale and toss well to combine.
5. Step 5: Add the Parmesan cheese, toasted almonds, and dried cranberries. Toss again and serve immediately.

Tips & Variations

• Use Lacinato kale for a sweeter, more tender leaf, but curly kale also works well.
• Try swapping almonds for toasted walnuts or pecans for a different crunch.
• If you like a bit of spice, add a pinch of red pepper flakes to the dressing.
• For a vegan version, substitute Parmesan with nutritional yeast and use maple syrup instead of honey.
• Massage the kale longer if you prefer a softer texture.

Storage

Store the salad and dressing separately in airtight containers in the refrigerator for up to 2 days. If already dressed, the salad is best eaten within a day to maintain the texture of the kale and toppings. To reawaken the flavors, toss the salad again before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this salad ahead of time?

Yes, but it’s best to keep the dressing separate and add it just before serving to prevent the kale from wilting too much.

What can I use if I don’t have fresh lemon juice?

You can substitute fresh lemon juice with an equal amount of apple cider vinegar or white wine vinegar, adjusting to taste.

Simple Kale Salad Recipe

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4.9 from 95 reviews

A simple, nutritious kale salad featuring a tangy homemade dressing, tender massaged kale, Parmesan cheese, toasted almonds, and dried cranberries for a perfect balance of flavors and textures. This easy-to-make salad is great for a light lunch or an elegant side dish.

• Author: Lisa
• Prep Time: 15 minutes
• Cook Time: 5 minutes (to toast almonds)
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Ingredients

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For the 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

For the Salad:

• 2 bunches kale, washed (preferably Lacinato kale)
• Drizzle of olive oil
• Pinch of kosher salt
• 1/2 cup finely shredded Parmesan cheese
• 1/3 cup toasted sliced almonds (alternatively pine nuts or pepitas)
• 1/3 cup dried cranberries (alternatively golden raisins or dried currants)

Instructions

1. Make 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.
2. Prepare the Kale: Remove the kale stems by squeezing the top of each stem and sliding your hand down to strip off the leafy parts. Finely chop the kale leaves using a sharp knife for manageable bite-sized pieces.
3. Massage the Kale: Place chopped kale in a large bowl, drizzle lightly with olive oil, and sprinkle with a pinch of kosher salt. Use clean hands to massage the kale gently until it softens and reduces in volume, typically about 2-3 minutes. This process makes the kale more tender and palatable.
4. Toss the Salad: Drizzle the prepared dressing over the massaged kale and toss thoroughly to coat evenly.
5. Add Toppings: Sprinkle finely shredded Parmesan cheese, toasted sliced almonds, and dried cranberries over the salad. Toss again gently to combine all ingredients well.
6. Serve: Serve immediately as a refreshing and flavorful salad or chill briefly for a cooler dish.

Notes

• Use Lacinato kale for a sweeter, more delicate flavor.
• Massaging the kale is essential to reduce bitterness and soften texture.
• To toast almonds, heat them in a dry skillet over medium heat, shaking frequently until golden and fragrant.
• Feel free to substitute dried cranberries with golden raisins or dried currants based on preference.
• This salad is best eaten fresh but can be refrigerated for up to 1 day, though texture may change.

Keywords: Kale salad, healthy salad, massaged kale, easy salad recipe, vegetarian salad, Parmesan kale salad, almond kale salad