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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.

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

  1. 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.
  2. In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, garlic, salt, and pepper until emulsified.
  3. 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.
  4. 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.
  5. Add the apple, red onion, cranberries, Parmesan, and almonds to the kale. Toss gently to combine.
  6. 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

Find it online: https://thefamilycooking.com/kale-salad-2/