Kale Salad

Fresh kale salad topped with feta cheese, dried cranberries, nuts, and crunchy toppings in a white bowl.

Callie Brooks

This Lemon Dijon Kale Salad is a quick, flavor-packed side or light meal. With tender massaged kale, tangy dressing, and sweet cranberries, it’s a perfect blend of textures and tastes — ready in under 15 minutes!

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Prep Time 15

Total Time 15

Servings: 2 servings

Course: Salad

Cuisine: American

Calories: 290

Ingredients Equipment Method Nutrition Notes

Ingredients

1 bunch Lacinato (Dino) kale, stems removed, thinly sliced
1/2 cup Parmesan cheese, finely shredded
1/4 cup toasted sliced almonds
1/4 cup dried cranberries
1/4 cup croutons
1/4 cup olive oil (for dressing)
2 tbsp fresh lemon juice
1 tbsp Dijon mustard
1 tbsp maple syrup or honey
1 clove garlic, minced
1 tsp olive oil (for massaging kale)
to taste salt and black pepper

Equipment

cutting board
salad bowl
whisk
small mixing bowl
measuring spoons

Method

Wash and dry kale thoroughly. Remove stems and slice the leaves into thin ribbons.
Drizzle 1 tsp olive oil over the kale and massage with hands for 2–3 minutes until softened and dark green.
In a small bowl, whisk together 1/4 cup olive oil, lemon juice, Dijon mustard, maple syrup (or honey), garlic, salt, and pepper.
Add Parmesan, almonds, cranberries, and croutons to the massaged kale.
Pour dressing over salad and toss well to combine. Serve immediately.

Nutrition

Calories: 290kcalCarbohydrates: 18gProtein: 8gFat: 22gSaturated Fat: 4gPolyunsaturated Fat: 3gMonounsaturated Fat: 13gCholesterol: 10mgSodium: 280mgPotassium: 420mgFiber: 3gSugar: 7gVitamin A: 5800IUVitamin C: 60mgCalcium: 180mgIron: 1.5mg

Notes

Massage the kale well to improve texture. Swap in curly kale, pecans, or feta for fun variations. Keep dressing and croutons separate if prepping ahead. For a fall twist, add roasted squash or apples.

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