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Chopped Kale Salad

Julie Wunder
My Chopped Kale Salad features tart cranberries, salty parmesan and rich almonds. It will make you fall in love with this super food all over again!
Prep Time 10 mins
Cook Time 4 mins
Total Time 14 mins
Course Salad
Cuisine American
Servings 4
Calories 282 kcal


  • 1 bunch curly kale, about 8 stems or 8 packed cups
  • 1 large lemon, juiced
  • 2 tablespoons GOOD olive oil
  • 1 tablespoon honey
  • ¼ teaspoon salt
  • ¼ teaspoon pepper
  • ½ cup slivered almonds
  • ½ cup shredded parmesan
  • ½ cup dried cranberries


  • Wash 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, 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 fridge and allow to chill for at least ten minutes.
  • While kale is in fridge, toast the almonds in a pan for 3-4 minutes or until fragrant.
  • Remove kale from fridge and add the almonds, parmesan and cranberries. Mix well.


Serve immediately or allow to sit in fridge for several hours.


Calories: 282kcalCarbohydrates: 31gProtein: 11gFat: 15gSaturated Fat: 2gTrans Fat: 1gCholesterol: 3mgSodium: 316mgPotassium: 514mgFiber: 3gSugar: 15gVitamin A: 6713IUVitamin C: 82mgCalcium: 239mgIron: 2mg
Keyword Chopped Kale Salad
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