why make this recipe
Crunchy Kale Salad with Almonds, Cranberries, and Parmesan Bliss is a fresh and delicious dish that is perfect for any meal. This salad is not only vibrant and colorful but also packed with nutrients. The kale provides a hearty base, while the almonds add a satisfying crunch. Dried cranberries bring a touch of sweetness, and Parmesan cheese delivers a savory finish. It’s a simple way to enjoy a healthy dose of greens!
how to make Crunchy Kale Salad with Almonds, Cranberries, and Parmesan Bliss
Ingredients :
- 1 bunch Kale (washed, stems removed, chopped)
- 1/2 cup Sliced Almonds (lightly toasted)
- 1/2 cup Dried Cranberries
- 1/2 cup Shaved Parmesan (or pecorino Romano or feta)
- 1/4 cup Olive Oil (high-quality)
- 1 tbsp Fresh Lemon Juice (freshly squeezed)
- 1 tbsp Dijon Mustard
- 1 tbsp Balsamic Vinegar
- to taste Salt
- to taste Black Pepper
Directions :
Step-by-Step Instructions
- Start by washing and chopping the kale. Make sure to remove the tough stems.
- In a large mixing bowl, add the chopped kale.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and balsamic vinegar. This will be your dressing.
- Pour the dressing over the kale and massage it into the leaves. This helps to soften the kale and adds flavor.
- Add the sliced almonds, dried cranberries, and shaved Parmesan to the kale. Toss everything together until well combined.
- Season with salt and black pepper to taste.
how to serve Crunchy Kale Salad with Almonds, Cranberries, and Parmesan Bliss
This salad can be served as a main dish or as a side. It pairs well with grilled chicken or fish for a complete meal. You can also serve it chilled or at room temperature. For a festive touch, you might consider adding some extra Parmesan on top before serving.
how to store Crunchy Kale Salad with Almonds, Cranberries, and Parmesan Bliss
If you have leftovers, store them in an airtight container in the refrigerator. The salad will stay fresh for up to 3 days. However, it is best to eat it within a day to keep the almonds crunchy. If you are planning to save the salad, consider keeping the dressing separate until you’re ready to eat.
tips to make Crunchy Kale Salad with Almonds, Cranberries, and Parmesan Bliss
- When massaging the kale, take your time to ensure the leaves are well coated with the dressing.
- Lightly toast the almonds in a pan for a few minutes to enhance their flavor.
- Feel free to adjust the amount of cranberries and cheese to suit your taste.
variation
You can switch up the nuts by using walnuts or pecans instead of almonds. For added protein, consider including chickpeas or grilled chicken. If you don’t have balsamic vinegar, apple cider vinegar works well too!
FAQs
1. Can I use a different type of green?
Yes, you can use other greens like spinach or arugula, but keep in mind the texture and flavor will change.
2. Is this salad vegan?
This recipe is not vegan due to the cheese. To make it vegan, you can omit the cheese or use a vegan cheese alternative.
3. How can I make this salad more filling?
You can add protein sources like grilled chicken, tofu, or quinoa to make the salad more substantial.
Crunchy Kale Salad with Almonds, Cranberries, and Parmesan Bliss
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A vibrant and nutritious salad combining kale, toasted almonds, sweet cranberries, and savory Parmesan.
Ingredients
- 1 bunch Kale (washed, stems removed, chopped)
- 1/2 cup Sliced Almonds (lightly toasted)
- 1/2 cup Dried Cranberries
- 1/2 cup Shaved Parmesan (or pecorino Romano or feta)
- 1/4 cup Olive Oil (high-quality)
- 1 tbsp Fresh Lemon Juice (freshly squeezed)
- 1 tbsp Dijon Mustard
- 1 tbsp Balsamic Vinegar
- to taste Salt
- to taste Black Pepper
Instructions
- Start by washing and chopping the kale. Make sure to remove the tough stems.
- In a large mixing bowl, add the chopped kale.
- In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, and balsamic vinegar. This will be your dressing.
- Pour the dressing over the kale and massage it into the leaves. This helps to soften the kale and adds flavor.
- Add the sliced almonds, dried cranberries, and shaved Parmesan to the kale. Toss everything together until well combined.
- Season with salt and black pepper to taste.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days, but it’s best to eat within a day.
- Prep Time: 15 minutes
- Cook Time: 5 minutes
- Category: Salad
- Method: Tossing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 3g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 8g
- Cholesterol: 5mg
