Kale Salad Recipe

Toast almonds

Place the almonds in a dry skillet over medium heat. Toast, stirring or shaking the pan, until fragrant and lightly browned around the edges, 4–6 minutes. Transfer to a plate to cool, then roughly chop.

Remove tough kale stems by folding each leaf lengthwise and slicing the stem away, then stack and slice leaves into 1/2–1 inch ribbons. Rinse if needed and spin or pat dry.

Core the apple and thinly slice (about 1/8 inch). If you prefer, toss slices with a teaspoon of lemon juice to prevent browning; reserve any extra for the dressing if needed.

In a small bowl or jar, combine lemon juice, Dijon mustard, honey, salt, and pepper. Whisk or shake to combine until honey dissolves.

Slowly whisk in the olive oil until the dressing is emulsified and slightly thickened. Taste and adjust seasoning—add a pinch more salt or a splash more lemon if desired.

Place the chopped kale in a large bowl. Drizzle about two-thirds of the dressing over the kale.

Massage the dressing into the kale with clean hands or tongs for 1–2 minutes until the leaves soften and darken. This breaks down toughness and improves texture.

Add the sliced apple, toasted chopped almonds, golden raisins, and grated Parmesan to the bowl.

Drizzle remaining dressing over the salad and gently toss to combine, ensuring ingredients are evenly distributed.

Taste and adjust: add more salt, pepper, or lemon if needed. Serve immediately or let rest 10–15 minutes to allow flavors to meld.