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Easy Chopped Kale Salad photo

Chopped Kale Salad

This Chopped Kale Salad is vibrant, crunchy, and packed with fresh veggies and a tangy dressing. A deliciously healthy side or main dish that’s easy to make!
Print Recipe Save it
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Course Salad, Side Dish
Cuisine American
Servings 4 servings

Equipment

  • Large Mixing Bowl
  • Whisk
  • Knife and cutting board
  • Measuring cups and spoons
  • Salad Tongs

Ingredients
  

  • 1/3 cup Extra-virgin olive oil plus more for massaging the kale
  • 1/4 cup Fresh lemon juice preferably from fresh lemons
  • 1 tablespoon Balsamic vinegar
  • 1 teaspoon Dijon mustard
  • 1 tablespoon Honey plus more to taste
  • Kosher salt to taste
  • Freshly ground black pepper to taste
  • 2 bunches Kale stems removed and finely chopped (about 8 cups)
  • 3/4 cup Red cabbage finely chopped
  • 1 cup Shredded carrots
  • 1/2 cup Toasted sliced almonds
  • 1/3 cup Dried cranberries

Instructions
 

  • Start by removing the stems from the kale and finely chopping the leaves. Rinse the kale thoroughly under cold water and spin it dry in a salad spinner or pat it dry with a clean kitchen towel.
  • In a large mixing bowl, drizzle a little extra-virgin olive oil over the chopped kale. Using your hands, massage the kale for about 1-2 minutes until it becomes tender and slightly wilted.
  • While the kale is being massaged, finely chop the red cabbage and shred the carrots. Set them aside.
  • In a small bowl, whisk together the extra-virgin olive oil, fresh lemon juice, balsamic vinegar, Dijon mustard, honey, kosher salt, and freshly ground black pepper. Adjust the seasoning with more honey, salt, or pepper based on your taste preference.
  • Add the chopped red cabbage, shredded carrots, toasted sliced almonds, and dried cranberries to the massaged kale. Pour the dressing over the salad and toss everything together until well combined.
  • Serve the Chopped Kale Salad immediately, or let it sit for a few minutes to allow the flavors to meld. This salad can be enjoyed on its own or as a side dish to your favorite protein.

Notes

  • Use freshly squeezed lemon juice for the best flavor.
  • Let the salad sit 10-15 minutes before serving to enhance flavor absorption.
  • Substitute honey with maple syrup or agave nectar for a vegan option.
  • Omit almonds and use seeds for a nut-free version.
  • Store dressing separately to keep the salad fresh for up to 3 days in the refrigerator.
Keyword Easy, Gluten-Free, Healthy, Quick, Vegan, Vegetarian