THE Kale Salad

To say I’ve been eating this salad on repeat would be a major understatement. It’s quick, healthy, + easy if you prep it for a few days, plus it’s so satisfying. My sister and I have similar versions of this and both love it.

I shared this recipe on stories the other day and had so many questions asking me to re-share it so I decided to create a post about how I make it.

You can modify the nuts and cranberries, but the kale, olive oil, lemon and parm are all major key!

Also—I still think if you’re someone who doesn’t like Kale that you would like this salad! I have never ever liked it. There’s something about throwing the Kale in the food processor that makes it SO GOOD. I feel like that is key!! The only downside to food processing it is the mess. My tip would be to make a big batch and toss it in a baggie to keep in the fridge for the week. Also if you want to make it extra easy like I usually do, grab some of the pre-diced onion. (Insert Tyler cringing)

What You Need.

  1. Kale
  2. Lemons
  3. Olive Oil
  4. Chopped white onion
  5. Hand full of sliced almonds (or whatever nut you’re using)
  6. Hand full of dried cranberries
  7. Parmesan cheese

How To Make The Dressing.

I usually use 2 part olive oil to 1 part lemon juice + a dash of salt. We put it in a bowl and then use the immersion blender to get it very mixed! Real lemons are key here! Don’t skip out and just buy lemon juice. It’s pretty dense and kinda soaks up the dressing, so don’t shy with it on this salad!
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Author: Blair Howard

Lover of all things hair, style, owning a business, food, mama life, and a self-proclaimed pro at finding the silver-lining. I believe that life is a gift and it's important to treasure the little things and find beauty in the day to day, no matter how messy it gets. My hope for this site is that you leave feeling inspired and uplifted, with plenty of last minute gift ideas in your back pocket. 

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