Kale Salad
from kristineskitchenblog.com
You'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.
Prep Time15 minutes mins
Total Time15 minutes mins
Servings: 4 servings
Calories: 234kcal
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
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.
- 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.
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
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