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Chopped Kale Salad

This Chopped Kale Salad is a vibrant, nutritious delight! Packed with fresh veggies, crunchy almonds, and sweet cranberries, it's perfect for any meal.
Prep Time15 minutes
Cook Time10 minutes
Total Time25 minutes
Servings: 4 servings

Ingredients

  • 1/3 cup extra-virgin olive oil plus more for massaging kale
  • 1/4 cup fresh lemon juice
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon honey plus more to taste
  • Kosher salt to taste
  • freshly ground black pepper to taste
  • 2 bunches kale stems removed and finely chopped (about 8 cups)
  • 3/4 cup red cabbage finely chopped
  • 1 cup shredded carrots
  • 1/2 cup toasted sliced almonds
  • 1/3 cup dried cranberries

Instructions

  • Start by removing the stems from the kale. Chop the leaves into bite-sized pieces and place them in a large mixing bowl. Drizzle a little extra-virgin olive oil over it and massage the leaves for about 2-3 minutes.
  • Finely chop the red cabbage and shred the carrots. Add both to the mixing bowl with the massaged kale.
  • In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, balsamic vinegar, Dijon mustard, honey, kosher salt, and freshly ground black pepper.
  • Pour the dressing over the salad mixture and toss gently to combine.
  • Sprinkle the toasted sliced almonds and dried cranberries over the top of the salad. Gently toss again to distribute the toppings evenly.

Equipment

  • Chef's knife
  • Cutting Board
  • Mixing Bowl
  • Whisk
  • Measuring cups and spoons

Notes

  • Store the salad in an airtight container in the fridge for up to 3 days.
  • Keep the dressing separate until you're ready to serve to avoid soggy vegetables.
  • Add the almonds and cranberries just before serving for optimal freshness.