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Chopped Kale Salad with Cranberries

Julie Wunder
This Chopped Kale Salad with Cranberries recipe is filled with curly kale, toasted almonds, and salty parmesan cheese and massaged until tender.   Made with a bright honey lemon vinaigrette this easy salad will make you fall in love with this superfood all over again.
Prep Time 10 minutes
Total Time 10 minutes
Course Salad
Cuisine American
Servings 4
Calories 280 kcal

Ingredients
  

Instructions
 

  • Wash the kale well and remove the hard stems from the kale.
  • Pat dry.
  • Roll the remaining leaves like a basil chiffonade and cut the kale into ½ inch strips.
  • Put kale in a big bowl and add the lemon juice, olive oil, and honey. Salt and pepper to taste.
  • Massage kale well until all leaves are evenly coated and the leaves start to break down. The kale will reduce in size by a quarter to a half.
  • Put kale in the fridge and allow to chill for at least ten minutes.
  • While kale is in the fridge, toast the almonds in a pan for 3-4 minutes or until fragrant.
  • Remove the kale from the fridge and add the almonds, parmesan, and cranberries. Mix well.
  • Serve immediately or this salad stores well to eat later.

Notes

Store any leftovers in the refrigerator for up to four days.  This salad holds up well for storage and meal prep.
You can buy pre-toasted almonds if you don't want to toast your own. I toast mine in the toaster oven.  Or you can put your over on 300 degrees.

Nutrition

Calories: 280kcalCarbohydrates: 30gProtein: 10gFat: 16gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 10gTrans Fat: 0.003gCholesterol: 3mgSodium: 181mgPotassium: 455mgFiber: 6gSugar: 17gVitamin A: 6718IUVitamin C: 77mgCalcium: 315mgIron: 2mg
Keyword Chopped Kale Salad, Kale Salad with Cranberries, Massaged Kale Salad
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