This Kale Crunch Salad is a simple, yet flavorful side dish that pairs perfectly with any healthy weeknight meal. Made with curly kale, green cabbage, almonds, and dried cranberries, you can have this easy salad recipe ready in just 15 minutes - homemade maple dijon dressing included!
4cups (packed)curly kalewashed, dried, and torn into bite-sized pieces
1tablespoon extra virgin olive oil
2cupsgreen cabbagethinly sliced
½cupslivered almonds
¼cupdried cranberries
Instructions
For the Maple Dijon Vinaigrette
Thoroughly whisk together all ingredients in a small mixing bowl and set aside.
3 tablespoons extra virgin olive oil, 2 tablespoons apple cider vinegar, 1 tablespoon maple syrup, 1 tablespoon dijon mustard, ½ clove garlic, ¼ teaspoon kosher salt, ¼ teaspoon black pepper
For the Kale Crunch Salad
Place kale in a large mixing bowl and drizzle with 1 tablespoon of olive oil. Massage the oil into the kale until the kale becomes tender. Add the green cabbage, almonds, and cranberries to the bowl with the kale.
4 cups (packed) curly kale, 1 tablespoon extra virgin olive oil, 2 cups green cabbage, ½ cup slivered almonds, ¼ cup dried cranberries
Drizzle the prepared maple dijon vinaigrette over the salad and toss well to combine. Serve immediately.
Notes
Quick Tip: Dress the salad just before serving to avoid soggy, wilted kale.
Storage: Store any leftover dressed salad in the refrigerator for up to 2 days. Undressed salad can be stored for up to 4 days.
Make Ahead: Prepare the maple dijon vinaigrette up to 2 weeks ahead.