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Kale Crunch Salad Recipe
Chef Ava

Kale Crunch Salad

This Kale Crunch Salad is packed with curly kale, crunchy cabbage, toasted almonds, and sweet dried cranberries, all tossed in a zesty apple cider vinaigrette. It’s a perfect balance of textures and flavors—nutty, tangy, and slightly sweet—making it a delicious and nutrient-dense side dish or light meal!
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 4 Servings
Course: Salad
Cuisine: Salad
Ingredients Method Notes

Ingredients
  

For the Salad:
  • 4 cups curly kale chopped
  • 2 cups cabbage shredded (green or purple)
  • ½ cup almonds sliced or chopped (toasted for extra flavor)
  • ½ cup dried cranberries
For the Dressing:
  • ¼ cup extra virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 teaspoon honey optional, for a touch of sweetness
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Method
 

Massage the Kale:
  1. Place chopped kale in a large bowl. Drizzle with a teaspoon of olive oil and massage with your hands for 1-2 minutes to soften its texture and reduce bitterness.
Make the Dressing:
  1. In a small bowl, whisk together extra virgin olive oil, apple cider vinegar, Dijon mustard, honey (if using), salt, and black pepper until emulsified.
Assemble the Salad:
  1. Add the shredded cabbage, toasted almonds, and dried cranberries to the bowl with the kale.
  2. Pour the dressing over the salad and toss until everything is well coated.
Serve & Enjoy:
  1. Let the salad sit for 5-10 minutes to absorb the flavors, then serve immediately or refrigerate for later.

Notes

  • For extra crunch, add sunflower seeds or pumpkin seeds.
  • For a protein boost, toss in grilled chicken, chickpeas, or quinoa.
  • Best served fresh, but it keeps well in the fridge for up to 2 days.