Kale and Cranberry Salad
A delicious side salad of healthy kale, sweet dried cranberries, crunchy sliced almond, Parmesan and balsamic dressing
Servings: 6
Ingredients
Balsamic Dressing
- 1/4 cup olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons balsamic vinegar
- 1/2 teaspoon Dijon mustard
- 2 teaspoons honey
- Kosher salt and freshly ground black pepper to taste
Salad
- 2 bunches kale washed (Lacinato/dinosaur kale preferred)
- Drizzle of olive oil
- Pinch of kosher salt
- 1/2 cup finely shredded Parmesan cheese
- 1/3 cup toasted sliced almonds
- 1/3 cup dried cranberries
Instructions
Balsamic Dressing
- In a small bowl or jar, whisk together or shake the olive oil, lemon juice, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Set aside.
Salad
- Remove the stems by squeezing the top of the kale stem and pulling down to strip the kale leaves away. The leafy part should come off easily. If any stem remains, peel it off. Use a sharp knife to julienne and chop the kale.
- Place the kale in a large bowl. Drizzle it with olive oil (a few teaspoons), sprinkle with a bit kosher salt, and massage with clean fingers until the kale softens.
- Drizzle the dressing over the kale and toss well. Add the Parmesan cheese, nuts, and dried fruit. Toss again and serve.