Kale Salad with Cranberries and Almonds Recipe

Kale Salad with Cranberries and Almonds Recipe

This easy-to-make salad is a perfect accompaniment to any meal, or it can be enjoyed on its own for a light and healthy lunch. It's also quite versatile - feel free to add other chopped vegetables, crumbled cheese, or a different nut variety to customize it to your liking.

Ingredients

• 1 bunch kale, ribs and stems removed, leaves thinly sliced
• ½ cup dried cranberries
• ¼ cup raw almonds, sliced
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon apple cider vinegar (or balsamic vinegar)
• 1 teaspoon Dijon mustard
• ½ teaspoon honey (optional)
• Salt and freshly ground black pepper, to taste

Directions

1. Prep the kale: Wash and dry the kale thoroughly. Remove the thick stems and chop the leaves thinly. In a large bowl, massage the kale with your hands for a few minutes until it becomes slightly softened and wilted.
2. Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, vinegar, Dijon mustard, and honey (if using). Season with salt and pepper to taste.
3. Assemble the salad: Add the cranberries and almonds to the massaged kale. Pour the dressing over the salad and toss to coat everything evenly. Serve immediately and enjoy!
4. Tips:
5. For a creamier dressing, whisk in 1 tablespoon of grated Parmesan cheese or a splash of mayonnaise.
6. Toasted almonds add an extra layer of flavor. Toast the almonds in a dry skillet over medium heat for a few minutes, watching closely to prevent burning.
7. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. However, the kale may lose some of its crispness.