By Chef Enrico Alaggia
This Easy Kale Salad recipe is packed full of fresh, hearty kale, crunchy almonds, and sweet cranberries. Plus, it gets extra flavor from a light, fresh, and super easy homemade lemon vinaigrette.
Kale is a great source of nutrients like vitamins A, K, B6, and C, calcium, potassium, copper, and manganese. It is also high in antioxidants, like quercetin and kaempferol, which fight free radicals in the body.
Recipe
Servings: 4 Prep time: 25 minutes Cook time: 0 minutes Total time: 25 minutesIngredients:
For the salad 5 cups Kale, chopped 2 teaspoon Olive oil 1/8 teaspoon Salt 2 cups Broccoli, chopped 1/2 cup Almonds, sliced 1 ½ cups Feta cheese, optional 1 cup Carrots, shredded 1/2 cup Red onion, sliced 1/4 cup Sunflower seeds 1/4 cup CranberriesLemon Vinaigrette
2/3 cup Olive oil
3 tablespoons Fresh lemon juice
3 tablespoons Red wine vinegar
1 ½ tablespoon Dijon mustard
2 Cloves Garlic minced
1/2 teaspoon Dried oregano
1/4 teaspoon Salt
1/8 teaspoon Ground black pepper
2 teaspoon Honey
1 Large Shallot
Directions:
- In a stand mixer, combine all the Vinaigrette ingredients above (except the oil) and gradually increase the speed to high. With the machine still running, slowly pour oil in a thin stream through the lid plug opening until emulsified. Note: Dip a kale leaf in the dressing and adjust sweetener, salt, and pepper to taste. You can make this dressing as sweet or tart as you desire.
- Massage your chopped kale with a little olive oil and a pinch of salt. Rub with your fingers until leaves begin to darken and tenderize. This makes it taste great and gives the kale a silky texture. Note: it needs to be served immediately; otherwise, the leaves will wilt because of the oil.
- In a large bowl, combine massaged kale, broccoli, almonds, feta cheese, carrots, onion, sunflower seeds, and cranberries. Pour about 1/3 of the dressing over the salad. Toss to coat and add extra dressing, to taste.
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