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A scrumptious kale salad

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The Kale Salad in this recipe is the ideal nutritious side dish for any meal. This refreshing salad can be thrown together in no time at all, and it’s full of spinach, dried cranberries, and almonds dressed with a homemade lemony dressing. This salad has everything one could want in a side dish: color, texture, and flavour.
This kale salad is packed with flavour and texture thanks to the abundance of fresh vegetables. This salad is perfect for any occasion, from festive gatherings to regular weeknight dinners. It’s ridiculously straightforward to make and requires only a handful of basic pantry items.

This salad is full of life and colour thanks to the homemade lemon dressing that can be prepared with just a few simple ingredients. The best part is that, unlike most dressed salads, kale salad keeps well in the freezer if there are any leftovers. Make it ahead of time and freeze it for easy access during the hectic festive season.

Ingredients for this dish

  • I would suggest using fresh lemon juice as a vegetable dressing. Preservatives in bottled lemon juice dull the acidity and dull the flavour.
  • The foundation of any excellent salad dressing is a high-quality olive oil, so make sure to use one. Avocado oil is a good substitute for olive oil if you prefer that.
  • Curly kale, which is what I use, can be mildly bitter if not massaged properly. Dark green curled kale has a mildly peppery flavour.
  • I find that dried cranberries give the kale salad the ideal balance of sweet and sour.
  • I prefer to use roasted almonds because they have a crunchier texture and a more robust nutty flavour than raw almonds.
  • Parmesan — parmesan makes the salad flavour nutty, rich, and tangy. If you want the best flavor, don’t buy pre-grated parmesan; instead, use newly grated parmesan.


  1. Squeeze the lemons and mince the garlic before adding it to a big mixing bowl along with the salt and pepper. Whisk constantly while slowly adding the olive oil. Don’t bother with right now.
  2. Pull the leaves off the stalks or trim the rib off the kale, and repeat with the remaining leaves. Gather a few leaves, roll them into tight cylinders, and cut them into narrow strips.
  3. Put the greens in the bowl and mix it in. The kale should be massaged lightly with clean palms or tongs as it is tossed in the dressing to ensure a thorough coating. Mix in the nuts and cranberries with the cheese.
  4. Mix the spinach salad by tossing it

Expert Advice on Preparing This Dish

  • You can spice up your salad with a cup of chopped radishes, apples, or carrots if you’d like.
  • Although I prefer to use curled kale for this salad due to the aesthetic value of its leaves, lacinato (dinosaur) kale will also do the trick. Lacinato kale is slightly sweeter than other types of kale and has crinkly-looking stems.
  • Dried cranberries can be replaced with normal or golden raisins if you prefer. Also delicious are dried plums.
  • You can use any seed you like in place of the almonds.
  • You can substitute any other hard cheese for the parmesan if you don’t have any on hand.
  • Be careful to give the kale a good rinse before using it. If you want your kale to stay crisp, use a salad blender or pat it dry after washing.


Is it possible to prepare this dish in advance?

The massaged kale salad is at its finest when served within a few hours of preparation, but it keeps well in the refrigerator for up to 2 days if covered and refrigerated.

What gives with this stiff kale?

Since raw kale is bitter and fibrous, massaging it beforehand is recommended. By breaking down its tough texture and decreasing its bitterness, massaging kale helps tenderise it.


Large Mixing Bowl


The dressing

  • 1/3 cup of fresh lemon juice (80 millilitre)
  • 1/2 teaspoon each of salt and
  • black pepper
  • 1/2 cup olive oil (120ml)

Salad Preparation

  • 1 bunch cleaned and dried kale (450g)
  • 1 cup dried cranberries (160g)
  • Almonds, roasted and sliced or chopped 1 cup (120g)
  • Grated Parmesan Cheese, One Cup (80g)

The nutritional breakdown is as follows:

  • 690 kcal;
  • 43 grammes of carbohydrates;
  • 18 grammes of protein;
  • 54 grammes of fat;
  • 9 grammes of saturated fat;
  • 8 grammes of polyunsaturated fat;
  • 33 grammes of monounsaturated fat;
  • 0 grammes of trans fat;
  • 22 milligrammes of cholesterol;
  • 791 milligrammes of sodium;
  • 742 milligrammes of potassium;
  • 11 grammes of fibre;
  • 25 grammes of sugar;
  • 11 grammes of vitamin A;
  • 114 milligrammes of vitamin C;
  • 610mg of Calcium
  • 4mg of Iron

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