Ingredients
For the Salad:
6 cups kale (stems removed, chopped)
1/2 cup dried cranberries
1/2 cup pecans (halves or chopped)
1/4 cup shredded Parmesan cheese (optional)
1/4 small red onion (thinly sliced)
For the Dressing:
3 tbsp olive oil
2 tbsp apple cider vinegar (or lemon juice)
1 tbsp honey or maple syrup
1 tsp Dijon mustard
Salt and black pepper to taste
Instructions
Prepare the kale:
Wash and dry kale thoroughly. Remove stems and chop into bite-sized pieces.
Massage the kale:
Add a pinch of salt and gently massage the kale for 1–2 minutes until softened.
Toast the pecans (optional):
In a dry skillet over medium heat, toast pecans for 3–5 minutes until fragrant. Let cool.
Make the dressing:
In a small bowl or jar, whisk together olive oil, vinegar, honey, Dijon mustard, salt, and pepper.
Assemble the salad:
In a large bowl, combine kale, cranberries, pecans, red onion, and Parmesan (if using).
Toss and serve:
Drizzle dressing over the salad and toss well. Let sit for 5–10 minutes before serving for best flavor.
Notes
Cooking Tips
- Massage matters: This step softens kale and reduces bitterness.
- Balance flavors: Adjust sweetness or acidity in the dressing to taste.
- Make ahead: This salad holds up well—great for meal prep.
- Thinly slice onion: So it doesn’t overpower the salad.
Variations
- Add protein: Grilled chicken, chickpeas, or quinoa for a heartier meal.
- Cheese swap: Try feta, goat cheese, or blue cheese instead of Parmesan.
- Nut alternatives: Use walnuts, almonds, or sunflower seeds.
- Fruit twist: Add sliced apples, pears, or mandarin oranges.
- Vegan option: Skip cheese or use a plant-based alternative.
- Prep Time: 15 minutes
- Cook Time: 5 minutes (optional for toasting pecans)
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 10g
- Fat: 15g
- Carbohydrates: 18g
- Fiber: 3g
- Protein: 5g