Kale Salad
from kristineskitchenblog.comYou'll love this delicious Kale Salad, with cranberries, apple and goat cheese. This simple salad is one of my favorites for lunch, a healthy side dish, or a holiday meal.
Servings: 4 servings
Calories: 234kcal
Ingredients
For the Salad Dressing
- 2 tablespoons extra virgin olive oil
- 2 tablespoons lemon juice
- 2 teaspoons honey or pure maple syrup
- ¼ teaspoon coarse Kosher salt or to taste
- black pepper to taste
For the Salad
- 1 bunch common green curly kale about 8 cups, loosely packed
- 2 teaspoons lemon juice
- 1 teaspoon olive oil
- 1 apple chopped into bite-sized pieces
- ⅓ cup dried cranberries
- ⅓ cup pepitas or pecans
- 2 ounces goat cheese crumbled
Instructions
Make the Salad Dressing
- Combine salad dressing ingredients in a small bowl, using salt and black pepper to taste, and whisk to combine. Set aside.
Make the Salad
- Cut the kale leaves off of the tough stalks and discard the stalks. Chop the kale into bite-sized pieces and wash thoroughly in cold water. Drain, dry, and place kale in a large bowl.
- Drizzle 2 teaspoons lemon juice and 1 teaspoon olive oil over the kale. Using your hands, massage the kale until it wilts, softens, and turns darker in color, about 2-3 minutes.
- Pour the salad dressing over the kale and toss to distribute evenly.
- Add the chopped apple, dried cranberries, pepitas and goat cheese to the salad and mix briefly to combine.
- Salad is best served the day it is made, but is still good on the second day.
Notes
- If using lacinato kale, skip the massaging step.
- Leftover salad can be stored in an airtight container in the refrigerator for up to 1 day.
Nutrition
Serving: 1/4 recipe | Calories: 234kcal | Carbohydrates: 22g | Protein: 9g | Fat: 15g | Saturated Fat: 4g | Cholesterol: 7mg | Sodium: 237mg | Potassium: 548mg | Fiber: 1g | Sugar: 10g | Vitamin A: 10186IU | Vitamin C: 124mg | Calcium: 176mg | Iron: 2mg
