Kale and Cranberry Salad with Lemon Vinaigrette
Kale is one of my favorite greens. Some people really don't like it, but I dare them to try this salad. My dad, who generally loves greens, hates kale, but LOVES this salad. The secret is to chop it up really small: it's easier to eat that way and holds the dressing well. There is a lot of dressing for this recipe, but do not be thrown by that. It softens up the kale a bit, while letting it retain its crunch, and makes it a rich juicy salad. For this reason, it is very filling, but also very healthy, the olive oil a great healthy fat and the kale chock full of vitamins C and K, calcium, fiber, and anti-carcinogens.
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Servings: 4 people
Calories: 556 kcal
Net Carbs: 26 g
Ingredients
Kale Salad
- 1 (1) large bunch of curly kale
- 3/4 cup (90.9 g) dried unsweetened cranberries
- 3/4 cup (87.8 g) walnuts, toasted and coarsely chopped
- 3/4 cup (75 g) parmesan reggiano, freshly grated
Lemon Vinaigrette
- 2 tsp (2 tsp) lemon zest
- 2 Tbsp (2 Tbsp) fresh lemon juice
- 2 Tbsp (2 Tbsp) white wine vinegar
- 1 Tbsp (1 Tbsp) Dijon mustard
- 1 Tbsp (1 Tbsp) honey
- 1 clove (1 clove) garlic, minced
- salt and freshly ground black pepper, to taste
- 1/2 cup (118.3 ml) extra virgin olive oil
Instructions
- Toast the walnuts in a dry skillet until lightly blackened in spots. Set aside.
- Finely chop the kale and place it in a large salad bowl. Toss in the cranberries and parmesan. Coarsely chop the nuts once cool, and toss into the salad.
- To make the vinaigrette, whisk together the first 8 ingredients. Add the oil in a slow stream, whisking constantly with a fork until emulsified and smooth. Pour the dressing over the salad and toss until the kale is evenly coated. Serve immediately with an extra sprinkling of parmesan or refrigerate until ready to eat.
Nutrition
Calories: 556kcalFat: 47gSodium: 350mgNet Carbs: 26gSaturated Fat: 8gPotassium: 193mgCarbohydrates: 29gVitamin A: 1570IUFiber: 3gVitamin C: 22mgSugar: 20gCalcium: 265mgProtein: 11gCholesterol: 13mgIron: 1mg
