This simple kale salad recipe is full of crunchy fruits and veggies and topped with a tangy lemon vinaigrette.
Course Appetizer, dinner, Salad
Cuisine American
Keyword kale salad, kale salad recipe
Prep Time 10 minutesminutes
Servings 4
Calories 247kcal
Author Amy
Equipment
Large bowl
Cutting board
Knife
Measuring cups and spoons
Whisk
Small Bowl
Ingredients
Kale Salad
5cupskale - packedde-stemmed and chopped
1/2tbsolive oilor avocado oil
2tbssunflower seedsor sliced almonds
3/4cuppomegranate seeds
1/3cupshredded carrots
Lemon Vinaigrette Dressing
1/4cupolive oilor avocado oil
1tspdijon mustard
zestone lemon
2tbslemon juice
1clovegarlicminced
1/2tbshoney
1/8tspsalt
pepper to taste
Instructions
De-stem and chop kale and place in a large bowl.
Add about 1/2 tbsp to 1 tbsp of oil and massage kale. Massaging kale helps break down the tough leaves, making it easier to eat and bringing out the flavor.
Chop apples and carrots and add to the bowl. If you are making this ahead of time, toss a little bit of lemon juice with the apples to prevent them from browning.
Sprinkle sunflower seeds and pomegranate into the bowl.
In a separate bowl, make lemon vinaigrette dressing by adding the minced garlic, mustard, honey, salt, pepper, and lemon juice and whisking until well-mixed. It will be a nice, pale yellow color.
Add olive oil and whisk until completely combined.
Pour desired amount of vinaigrette over kale salad, and toss until combined well. Or, serve the dressing on the side.
Enjoy!
Notes
Use pre-shredded kale to make this recipe even faster. Just make sure to pick out any little stems.
Swap out the homemade lemon vinaigrette for your favorite dressing.
I used sunflower seeds to give it an extra crunch. If you don't have allergies, you could also use sliced almonds or pecans.
Sprinkle the apples with lemon juice if you plan to make this ahead of time and wait to add the sunflower seeds or nuts and lemon dressing until right before serving. That way everything stays nice and fresh rather than soggy.