reload

Kale Salad with Cranberries and Almonds Recipe

Kale Salad with Cranberries and Almonds Recipe

Salad 94 Last Update: Jun 01, 2024 Created: Jun 01, 2024
Kale Salad with Cranberries and Almonds Recipe
  • Serves: 2 People
  • Prepare Time: 10 min
  • Cooking Time: 0 min
  • Calories: 250
  • Difficulty: Easy
Print

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

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.

Kale Salad with Cranberries and Almonds Recipe



featured
  • Serves: 2 People
  • Prepare Time: 10 min
  • Cooking Time: 0 min
  • Calories: 250
  • Difficulty: Easy

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

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.

You may also like

Newsletter

Sign up to receive email updates on new recipes.