Kale Salad Recipe

Prepare kale and vegetables

Wash kale and baby spinach thoroughly. Strip kale leaves from the tough stems and stack leaves; roll them and slice thinly into ribbons (massaging helps soften). Place sliced kale and spinach in a large salad bowl. Add shredded red cabbage, grated carrot, and thinly sliced green apple to the bowl.

Massage kale (optional but recommended): drizzle 1/2 tablespoon of the olive oil and a pinch of salt over the kale. Using clean hands, rub and squeeze the kale for 1–2 minutes until it becomes darker, softer and reduced in volume. This reduces bitterness and improves texture.

Toast almonds: in a small dry skillet over medium heat, add sliced almonds and toast, stirring frequently, until fragrant and lightly golden, about 3–4 minutes. Remove from heat and let cool.

Add the toasted almonds, dried cranberries, and crumbled feta or goat cheese to the bowl with the prepared greens and vegetables. Toss gently to combine and distribute add-ins.

Make the dressing

In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 2 tablespoons fresh lemon juice, 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1 teaspoon apple cider vinegar, 1/2 teaspoon finely minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously (or shake in a lidded jar) until the dressing is fully emulsified and slightly thickened. Taste and adjust seasoning — add more salt, lemon, or honey as needed.

If you prefer a creamier dressing, stir in 1–2 tablespoons plain yogurt or mayonnaise (optional).

Dress the salad: pour about 3/4 of the dressing over the salad bowl (reserve some for guests to add more). Using salad tongs or clean hands, toss the salad thoroughly so the dressing coats the kale and other ingredients evenly. Taste and add more dressing, salt, or pepper as needed.

Finish and garnish: sprinkle the remaining toasted almonds, dried cranberries, extra seeds, and lemon zest over the top. Serve immediately. Leftovers can be stored separately (dressing and salad) in the refrigerator for up to 2 days; toss again before serving.