Description
This is the best kale salad recipe. It’s made with curly green kale, toasted walnuts, sweet apple, dried cranberries, creamy feta cheese, a touch of fresh rosemary, and a tangy lemon vinaigrette dressing. Enjoy it as a side salad or add your favorite protein to make it a healthy lunch.
Ingredients
Units
Scale
Kale Salad
- 1 large bunch kale (I use curly green kale)
- 1/2 cup chopped walnuts, toasted
- 1 large apple, sliced (I use Gala)
- 1/3 cup dried cranberries
- 1/4 cup feta cheese, crumbled
- 1/2 tablespoon minced fresh rosemary
Lemon Vinaigrette Dressing
- 1/3 cup extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup (or honey)
- 1 small garlic clove, minced
- Fine sea salt and black pepper, to taste
Instructions
- Toast the walnuts: Heat a small skillet on the stove over medium heat. When the skillet is hot, add the walnuts in a single layer. After 1 minute, use a spatula or wooden spoon to stir them frequently until browned (about 6-8 minutes). Transfer walnuts to a cutting board to cool before chopping.
- Prep the kale: Remove the kale leaves from the stems. You can do this by sliding your hand along the stem to separate the leaves. Wash and thoroughly dry the kale. Roll up a few of the kale leaves and use a knife and cutting board to finely chop the kale. Cutting the kale up small makes it easier to eat.
- Massage the kale: Place the chopped kale in a large bowl. Drizzle the kale leaves with a little lemon juice (or olive oil) and a pinch of salt. Scrunch it with your hands to help all the liquid coat the kale leaves. Continue to squeeze the kale between your fingers for 1 to 2 minutes, or until the kale turns vibrant green and softens.
- Make the salad dressing: Add all the ingredients to a Mason jar and a pinch of salt and black pepper. Secure the lid on the jar and briefly shake until the dressing is emulsified. (Don’t have a jar? Whisk everything in a bowl instead). Taste and adjust with more salt and black pepper if desired.
- Dress the salad: Drizzle the prepared lemon vinaigrette dressing on the massaged kale and toss until the leaves are evenly coated.
- Add the toppings: Add the walnuts, apple, dried cranberries, feta cheese, and minced rosemary to the salad. Toss until everything is combined. Let rest for 5 minutes before serving.
Notes
- Prefer more acid in your dressing? Add an extra 1-2 tablespoons of lemon juice.
- Apple substitute: You can use your favorite type of apple or substitute it for a pear, peaches, blueberries, or grapes.
- Walnut substitute: You can use pecans, almonds, pepitas (green pumpkin seeds), sunflower seeds, or roasted chickpeas instead.
- Feta substitute: You can use goat cheese instead.
- Dried cranberry substitute: You can use dried cherries or pomegrante seeds instead.
- Make it vegan: Use dairy-free feta cheese or crumbled extra-firm tofu.
- Nutrition information is a rough estimate based on 4 servings.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Chopped
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 381
- Sugar: 17.1g
- Sodium: 153g
- Fat: 27.8g
- Saturated Fat: 4.6g
- Unsaturated Fat: 14.4g
- Trans Fat: 0g
- Carbohydrates: 31.3g
- Fiber: 7.5g
- Protein: 8.8g
- Cholesterol: 8mg