Description

This kale salad recipe proves healthy eating doesn’t have to be boring. Massaged kale, tangy lemon vinaigrette, and craveable toppings come together in a bright, satisfying salad that’s perfect for meal prep, lunches, or recreating fast-food favorites at home.

Ingredients

4 cups chopped Lacinato or curly kale (stems removed)
1 cup shredded green cabbage
⅓ cup slivered almonds (toasted)
1 apple, thinly sliced or chopped
¼ cup dried cranberries
¼ cup crumbled goat cheese or feta
2 tbsp olive oil
1 tbsp lemon juice or apple cider vinegar
1 tsp Dijon mustard
1 tsp maple syrup or honey
Salt and pepper to taste

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Instructions

Massage chopped kale with a pinch of salt and a splash of lemon juice for 1–2 minutes until tender and darkened.
In a small bowl or jar, whisk together olive oil, lemon juice (or vinegar), Dijon, and maple syrup. Season with salt and pepper.
In a large bowl, combine massaged kale, cabbage, apples, cranberries, almonds, and cheese.
Pour dressing over the salad and toss well to coat.
Let sit for 10 minutes before serving for best flavor and texture.

Notes

Use Lacinato kale for a milder flavor. Add quinoa, grilled chicken, or roasted sweet potatoes to make it a full meal. This salad stores well for up to 3 days in the fridge when undressed.

Prep Time: 15 minutes
Cook Time: 0 minutes
Category: Salad
Method: Raw/No-Cook
Cuisine: American