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A slightly overhead angle of a large bowl of kale salad with cranberries off to the side.
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Kale Salad

Simple but healthy, this Kale Salad is perfect for any occasion! Full of bright, fresh flavors, this salad is so easy to make!
Course Salad
Cuisine American
Prep Time 20 minutes
Cook Time 0 minutes
Total Time 20 minutes
Servings 4 servings
Calories 690kcal
Author John Kanell

Equipment

  • Large mixing bowl

Ingredients

For the Dressing:

  • ⅓ cup fresh lemon juice (80ml)
  • 1 garlic clove minced or grated
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • ½ cup olive oil (120ml)

For the Salad:

  • 1 bunch kale washed and dried (450g)
  • 1 cup dried cranberries (160g)
  • 1 cup toasted almonds (sliced or chopped) (120g)
  • 1 cup freshly grated parmesan cheese (80g)

Instructions

For the Dressing:

  • In a large mixing bowl, whisk together the lemon juice, garlic, salt, and pepper. Drizzle in the olive oil, while whisking. Set aside.

For the Salad:

  • Strip the kale leaves from the stems pulling them off or cutting the rib off. Make small bundles of the leaves, roll them up, and slice them into thin strips.
  • Whisk the dressing again, then add the chopped kale to the bowl. Toss the kale in the dress, massaging it a bit with clean hands or tongs as you toss it, until well coated. (This helps to tenderize the kale.) Add the cheese, almonds, and cranberries, and toss to combine. The salad is best served within a few hours of assembly but is still very good if made ahead, covered, and refrigerated for up to 2 days.

Notes

  • If desired, add a cup of other sliced vegetables or fruit to the salad, like radishes, apples, or carrots.
  • I love using curly kale for this salad because the leaves make a pretty presentation, but lacinato (dinosaur) kale will also work very well. Lacinato kale has crinkled-looking leaves and is slightly sweeter than other kale varieties.
  • If you’re not a fan of dried cranberries, you can swap them for regular or golden raisins. Dried apricots are great as well.
  • You can swap out the almonds for other nuts like pecans or walnuts.
  • If you do not have parmesan cheese, you can use cheddar cheese, feta cheese, or goat cheese.
  • Make sure to rinse the kale thoroughly before you use it. Use a salad spinner or pat dry the kale afterward to keep it crisp.

Nutrition

Calories: 690kcal | Carbohydrates: 43g | Protein: 18g | Fat: 54g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 33g | Trans Fat: 0.01g | Cholesterol: 22mg | Sodium: 791mg | Potassium: 742mg | Fiber: 11g | Sugar: 25g | Vitamin A: 11458IU | Vitamin C: 113mg | Calcium: 610mg | Iron: 4mg