Kale Salad with Lemon Dijon Dressing
This fresh and crunchy Kale Salad is made with hearty curly kale, crisp apples, toasted almonds, sweet dried cranberries, and shaved Pecorino Romano, all tossed in a bright lemon Dijon dressing. Simple to make, endlessly customizable, and perfect as a side or light main dish.
Servings: 4 servings
Calories: 346kcal
Ingredients
- 6 cups kale - stems removed and finely chopped
- 1-2 teaspoon olive oil
- 2 small apples - Gala or Honeycrisp, cored and chopped
- ⅓ cup toasted almonds - roughly chopped
- ⅓ cup dried cranberries
- ½ cup Pecorino Romano cheese - finely shaved
For the Lemon Dijon Dressing:
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove - minced
- ½ teaspoon salt
- ½ teaspoon ground black pepper
Instructions
- Prepare the kale: Rinse the kale thoroughly under cold water, then pat it dry or spin it in a salad spinner. Remove the stems and finely chop the leaves into bite-sized pieces.
- Massage the kale: Place the chopped kale in a large bowl, drizzle with 1 to 2 teaspoons of olive oil, and sprinkle with a pinch of salt. Using your hands, gently rub the leaves for 1 to 2 minutes, or until they soften and turn a darker shade of green.
- Make the dressing: In a small bowl, whisk together the olive oil, lemon juice, apple cider vinegar, lemon zest, Dijon mustard, honey, garlic, salt, and pepper until fully emulsified.
- Assemble the salad: Add the chopped apples, toasted almonds, dried cranberries, and shaved Pecorino Romano to the bowl of massaged kale.
- Dress and toss: Pour the lemon Dijon dressing over the top and toss until everything is evenly coated. Serve immediately, or let the salad rest for 10 to 15 minutes to allow the flavors to meld together.
Notes
- Why massage kale? This step softens the leaves, removes bitterness, and makes the salad more tender and flavorful.
- Prevent apple browning: If preparing in advance, toss the apple pieces with a little lemon juice before adding them to the salad.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The kale will stay fresh and hold up surprisingly well to the dressing.
- Make-ahead tip: The kale can be washed, chopped, and stored up to 3 days in advance. Add the apples and nuts just before serving for the best texture.
Nutrition
Calories: 346kcal | Carbohydrates: 28g | Protein: 8g | Fat: 25g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Trans Fat: 0.003g | Cholesterol: 13mg | Sodium: 473mg | Potassium: 331mg | Fiber: 6g | Sugar: 19g | Vitamin A: 3251IU | Vitamin C: 37mg | Calcium: 256mg | Iron: 1mg
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