Description
A vibrant and nutritious salad combining kale, toasted almonds, sweet cranberries, and savory Parmesan.
Ingredients
Scale
- 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