A hearty winter kale salad with massaged greens, sweet dried cranberries, crunchy toasted nuts, and a tangy lemon-dijon dressing.
4
servings
Ingredients
- 1 bunch curly or lacinato kale, stems removed and leaves chopped
- 0.3 cups dried cranberries
- 0.3 cups toasted walnuts or pecans, chopped
- 0.3 cups shaved parmesan cheese
- 0.3 cups thinly sliced red onion
- 3 tablespoons olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoons dijon mustard
- 1 teaspoons honey or maple syrup
- 0.3 teaspoons salt
- 0.1 teaspoons black pepper
Steps
1
Massage the kale: Place 1 bunch curly or lacinato kale, stems removed and leaves chopped in a large bowl, drizzle with 1 tablespoon of the olive oil, and massage firmly with your hands for 2-3 minutes until the leaves soften and darken slightly.2
Make the dressing: In a small bowl, whisk together the remaining olive oil, 2 tablespoons fresh lemon juice, 1 teaspoons dijon mustard, 1 teaspoons honey or maple syrup, 0.3 teaspoons salt, and 0.1 teaspoons black pepper until smooth and emulsified.3
Dress the salad: Pour the dressing over the massaged kale and toss well to coat every leaf evenly.4
Add toppings and rest: Top with 0.3 cups dried cranberries, 0.3 cups toasted walnuts or pecans, chopped, 0.3 cups shaved parmesan cheese, and 0.3 cups thinly sliced red onion, then let the salad rest for 20 minutes 20:00
before serving to allow the flavors to meld.
Notes
Massaging the kale is the key step — it breaks down the tough fibers so the leaves turn tender and glossy instead of chewy and bitter. This salad actually improves after sitting 20-30 minutes, making it a great make-ahead option for winter gatherings.