Kale Crunch Salad
A fresh, nutrient-packed salad featuring crispy kale, crunchy toppings, and a tangy dressing—perfect for a light lunch or side dish.
Ingredients
- 1 bunch (8 cups) curly kale, stems removed and chopped
- 1/4 cup olive oil
- 2 tbsp lemon juice
- 1 tbsp maple syrup or honey
- 1 tsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 cup dried cranberries
- 1/4 cup roasted sunflower seeds
- 1/4 cup sliced almonds
- Optional: 1/4 cup grated Parmesan or nutritional yeast (for vegan option)
Instructions
- Massage kale: In a large bowl, drizzle kale with olive oil and a pinch of salt. Massage with hands for 2–3 minutes until softened.Make dressing: Whisk lemon juice, maple syrup, Dijon, salt, and pepper in a small bowl.Combine: Pour dressing over kale and toss. Add cranberries, sunflower seeds, and almonds.Serve: Let sit 5 minutes for flavors to meld, or refrigerate for up to 2 days.
Notes
- For extra crunch, add roasted chickpeas or croutons.
- Substitute almonds with pepitas for nut-free versions.