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–+ servings
A vibrant kale salad featuring sliced apples, crunchy almonds, assorted seeds, cranberries, and crumbled cheese. Artfully presented in a white bowl with wooden utensils on a rustic board, accompanied by a jar of dressing ready to drizzle.
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Kale Salad Recipe

Try this delicious and healthy Kale Salad recipe with crunchy kale, carrots, almonds, cranberries, and apples, tossed in a tasty lemon dressing.
Prep Time15 minutes
Total Time15 minutes
Servings: 4 servings
Calories: 167kcal
Author: Stephanie Wilson

Ingredients

  • 1 teaspoon olive oil extra virgin
  • 4 cups finely chopped kale (about 6 ounces on the stem)
  • ¼ cup sliced almonds toasted
  • 1 apple cored and sliced thinly
  • ¼ cup shredded carrot
  • ¼ cup dried cranberries
  • ¼ cup roasted pepitas (pumpkin seeds)
  • ¼ cup freshly grated Parmesan for serving

Lemon Dressing

  • 5 tablespoons olive oil extra virgin
  • 2 tablespoons lemon juice (fresh squeezed is best)
  • 1 tablespoon Dijon mustard
  • 1 teaspoon honey
  • 1 garlic clove minced or pressed
  • ¼ teaspoon salt
  • ground black pepper to taste

Instructions

  • Massage the chopped kale with olive oil and a pinch of salt. This helps tenderize the kale. Then, combine the kale, almonds, apple, carrots, cranberries, and pepitas in a large bowl.
  • Whisk together the olive oil, lemon juice, Dijon, honey, salt, garlic, and black pepper in a lidded jar or small bowl. Pour as much of the dressing over the salad as desired and toss well. Leftover dressing keeps well in the refrigerator. Sprinkle the Parmesan over the top, and serve.

Nutrition

Calories: 167kcal | Carbohydrates: 17g | Protein: 6g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.003g | Cholesterol: 4mg | Sodium: 137mg | Potassium: 257mg | Fiber: 4g | Sugar: 11g | Vitamin A: 3508IU | Vitamin C: 22mg | Calcium: 153mg | Iron: 1mg