Kale Apple Almond Salad
Massage the dressing into kale before serving to make it tender and delicious!
Ingredients
Salad
- 8 cups kale (1 bunch) stems removed, kale chopped
- 1 apple chopped
- 1/2 cup parmesan cheese shredded
- 1/2 cup slivered almonds toasted
- 1/2 cup dried cranberries
Dressing
- 1/4 cup olive oil
- 1/4 cup fresh lemon juice (1 lemon)
- 1 tsp Dijon mustard
- salt to taste
- pepper to taste
Instructions
- Wash, dry, and chop kale.
- In a large bowl, massage 1/4 cup of olive oil into the kale and let it rest for 30 minutes.
- Toast almonds in a small pan over medium heat. Mix every minute to keep from burning. Cook until almonds start to look brown and smell nutty, about 5 minutes.
- Once the kale has rested, add in the apple, parmesan cheese, toasted almonds, and dried cranberries.
- Whisk together the lemon juice, dijon mustard, and a pinch of salt and pepper. Pour over salad.
- Serve and enjoy!
Notes
Since kale is a heartier green, you can eat the pre-dressed leftovers the next day and it won't be soggy!
I typically use a Honeycrisp apple in this salad because it's my favorite but you can use whatever kind that you like!