Why You’ll Love This Recipe
I make this kale salad all the time because it’s one of those dishes that actually gets better as it sits. Kale can be tough and bitter when it’s served straight from the bag, but a quick massage with a tangy dressing turns it silky and mellow. The crisp apple adds sweetness, the toasted almonds add crunch, and the Parmesan brings a savory, salty bite. It’s easy to prep, holds up well for days, and works as a side dish or a satisfying lunch.
Ingredients
For the salad:
- 1 large bunch curly or lacinato kale (about 8 cups, stems removed and leaves finely chopped)
- 1 medium crisp apple (Honeycrisp or Fuji), thinly sliced or diced
- ⅓ cup sliced almonds, toasted
- ⅓ cup shaved or finely grated Parmesan cheese
- ¼ cup dried cranberries or raisins
- ¼ cup thinly sliced red onion
For the lemon-garlic dressing:
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice (about 1 large lemon)
- 1 small garlic clove, minced
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- ¼ teaspoon salt, or to taste
- Freshly ground black pepper
Directions
- Prep the kale. Wash and thoroughly dry the kale. Remove the tough stems by stripping the leaves off with your hands, then chop the leaves into small, bite-sized pieces.
- Make the dressing. In a small bowl or jar, whisk together the olive oil, lemon juice, garlic, Dijon, honey, salt, and pepper until smooth.
- Massage the kale. Place the kale in a large bowl and pour in about two-thirds of the dressing. Use clean hands to massage the leaves for 2 to 3 minutes, until they darken in color and soften noticeably.
- Toast the almonds. Heat a dry skillet over medium heat and toast the almonds for 2 to 3 minutes, stirring often, until golden and fragrant. Let them cool.
- Add the toppings. Add the apple, red onion, cranberries, and half of the Parmesan to the kale. Toss gently to combine.
- Finish. Taste and add more dressing if needed. Top with the almonds and the remaining Parmesan, and serve.
Servings and Timing
- Prep time: 15 minutes
- Cook time: 3 minutes (toasting the nuts)
- Total time: 18 minutes
- Servings: 4 as a side, or 2 as a main
Variations
- Make it vegan: Skip the Parmesan and use nutritional yeast or toasted sunflower seeds.
- Swap the fruit: Try pear, pomegranate seeds, or orange segments.
- Change the nuts: Walnuts, pecans, pepitas, or hazelnuts all work well.
- Add protein: Top with grilled chicken, chickpeas, or a soft-boiled egg.
- Make it creamy: Whisk a tablespoon of tahini or Greek yogurt into the dressing.
- Add roasted veggies: Roasted butternut squash or sweet potato cubes make it more filling.
Storage/Reheating
This salad keeps well because kale is sturdy. Store it in an airtight container in the refrigerator for up to 3 days, adding the nuts and Parmesan just before serving so they stay crunchy. It’s meant to be served cold or at room temperature, so no reheating is needed. If the salad seems dry after a day or two, add a small splash of lemon juice and olive oil to freshen it. I don’t recommend freezing it.
FAQs
Do I really have to massage the kale?
I highly recommend it. Massaging breaks down the tough fibers and removes much of the bitterness, so the leaves become tender and easier to enjoy.
Which kind of kale works best?
Both curly and lacinato (also called Tuscan or dinosaur kale) work well. Lacinato is slightly milder and flatter, while curly kale holds the dressing in its ruffles.
Can I make it ahead of time?
Yes. In fact, it often tastes even better after an hour or two in the fridge. Just hold back the nuts and cheese until you’re ready to serve.
How do I make the kale less bitter?
Remove the stems, massage the leaves well, and balance the flavor with a little sweetness from the apple, dried fruit, and honey in the dressing.
What can I serve with this salad?
It pairs nicely with roast chicken, salmon, pasta, soup, or grain bowls.
Conclusion
This kale salad is proof that greens can be crave-worthy. It’s fresh, crunchy, a little sweet, and full of flavor, and it comes together in minutes with simple ingredients. I think it’ll become one of your go-to salads, so give it a try and let me know what you think!
Print
This kale salad is crisp, bright, and full of flavor. Tender chopped kale is massaged with a lemony Dijon dressing, then tossed with crunchy apple, toasted almonds, sharp Parmesan, and chewy dried cranberries. It comes together in 15 minutes and holds up well in the fridge, making it perfect for meal prep, potlucks, and holiday tables.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: undefined
- Category: undefined
- Method: undefined
- Cuisine: American
Ingredients
- 1 large bunch curly or lacinato kale (about 8 oz / 225 g), stems removed, leaves finely chopped
- 1 medium crisp apple (such as Honeycrisp or Granny Smith), cored and thinly sliced
- 1/2 cup sliced almonds, toasted
- 1/3 cup freshly grated Parmesan cheese
- 1/3 cup dried cranberries
- 1/4 cup thinly sliced red onion
- 3 tablespoons extra virgin olive oil
- 3 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup
- 1 small garlic clove, finely grated
- 1/4 teaspoon kosher salt, plus more to taste
- 1/4 teaspoon freshly ground black pepper
Instructions
- Wash and thoroughly dry the kale. Remove the tough stems, then stack the leaves and slice them into thin ribbons or small bite-size pieces. Place in a large bowl.
- In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until emulsified.
- Pour about two-thirds of the dressing over the kale. Massage the leaves with your hands for 2 to 3 minutes, until they darken in color, soften, and reduce in volume.
- Toast the sliced almonds in a dry skillet over medium heat for 3 to 4 minutes, stirring often, until golden and fragrant. Let them cool slightly.
- Add the apple, red onion, cranberries, Parmesan, and almonds to the kale. Toss gently to combine.
- Taste and add the remaining dressing, plus more salt, pepper, or lemon juice if needed. Serve right away or chill for up to 30 minutes to let the flavors meld.
Notes
- Massaging the kale is the key step. It breaks down the fibrous texture and removes bitterness.
- Lacinato (Tuscan) kale is milder and more tender, while curly kale holds dressing well and stays crisp longer.
- Toss the apple slices in a little lemon juice to prevent browning if making ahead.
- For make-ahead, dress the kale up to 2 days in advance and add the apple, nuts, and cheese just before serving.
- Swap the almonds for pecans, walnuts, or pumpkin seeds, and the Parmesan for feta or goat cheese.
- To make it vegan, omit the Parmesan, use maple syrup, and add roasted chickpeas for protein.
- Leftovers keep in an airtight container in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 245
- Sugar: 13 g
- Sodium: 290 mg
- Fat: 16 g
- Saturated Fat: 3 g
- Unsaturated Fat: undefined
- Trans Fat: undefined
- Carbohydrates: 22 g
- Fiber: 4 g
- Protein: 7 g
- Cholesterol: 6 mg
