A crunchy, massaged kale salad with a sweet-tangy dressing, dried cranberries, and toasted nuts — hearty enough for a full meal, light enough as a side.
10
servings
Ingredients
- 2.5 bunch curly kale, stems removed and leaves chopped
- 0.8 cups dried cranberries
- 0.8 cups toasted sliced almonds
- 0.6 cups shaved parmesan cheese
- 7.5 tablespoons olive oil
- 5 tablespoons apple cider vinegar
- 3.8 tablespoons honey or maple syrup
- 2.5 teaspoons dijon mustard
- 0.6 teaspoons salt
- 0.3 teaspoons black pepper
Steps
1
Massage the kale: Add 2.5 bunch curly kale, stems removed and leaves chopped to a large bowl. Drizzle with a little of the 7.5 tablespoons olive oil, then massage the leaves firmly with your hands for 3 minutes 03:00
until they soften and darken slightly.2
Make the dressing: In a small bowl or jar, whisk together the remaining 7.5 tablespoons olive oil, 5 tablespoons apple cider vinegar, 3.8 tablespoons honey or maple syrup, 2.5 teaspoons dijon mustard, 0.6 teaspoons salt, and 0.3 teaspoons black pepper until smooth and well combined.3
Dress the salad: Pour the dressing over the massaged kale and toss well to coat every leaf evenly.4
Add toppings and serve: Top with 0.8 cups dried cranberries, 0.8 cups toasted sliced almonds, and 0.6 cups shaved parmesan cheese, then toss gently once more and serve.
Notes
Massaging the kale is the key step — it breaks down the tough fibers so the leaves turn silky instead of chewy. This salad actually improves after sitting 10-15 minutes, so it’s great to make slightly ahead of time.