Simple Kale Parmesan Salad

This simple kale salad is the one I turn to over and over again when I want something crisp and fresh that feels hearty enough to stand alone or become the sidekick at dinner. With Parmesan cheese, toasted almonds, sweet dried cranberries, and a punchy lemon balsamic vinaigrette, every bite finds the perfect balance of tang, crunch, and deep greens.

I remember the first time I made this for a picnic lunch in the park My friends kept going back for seconds which definitely put this recipe into my regular rotation

Ingredients

• Lacinato kale: this variety offers a tender bite and slightly sweet flavor Try to choose bunches with firm deep green leaves
• Olive oil: use a good quality extra virgin for both massaging the kale and the dressing It makes a difference in taste
• Fresh lemon juice: brings brightness and zest for the dressing Fresh squeezed juice always gives the cleanest flavor
• Balsamic vinegar: adds a little sweetness and complexity aged versions will create a richer taste
• Dijon mustard: helps the dressing emulsify and gives it subtle sharpness Opt for traditional Dijon without added sugar
• Honey: just a touch of smooth sweetness Raw or local honey gives the best texture and flavor
• Kosher salt and black pepper: seasons all the elements Choose a flaky kosher salt for easy sprinkling
• Parmesan cheese: salty and nutty in every forkful Use a wedge and finely shred for the best melt and flavor
• Toasted sliced almonds: brings a toasty flavor and crunch Look for almonds that are lightly golden and not overly brown
• Dried cranberries: pop of sweet tart flavor If unavailable use golden raisins or currants for a twist

Step-by-Step Instructions

Make the Dressing:

In a small bowl or jar whisk together olive oil lemon juice balsamic vinegar Dijon mustard honey kosher salt and black pepper until fully combined and creamy

Prepare the Kale:

Strip leaves from the stems by slowly gripping the base and pulling upwards The leaves should come away easily Finely chop with a sharp knife for bite size pieces

Massage the Kale:

Add kale to a large bowl and drizzle with a scant amount of olive oil and a pinch of kosher salt With clean hands gently massage the leaves by scrunching and rubbing them for about two minutes This helps to soften the texture and mellow any bitterness

Dress and Toss:

Pour the dressing evenly over the kale Toss thoroughly with tongs or clean hands to coat each leaf completely

Add Cheese Nuts and Cranberries:

Scatter shredded Parmesan cheese toasted almonds and dried cranberries on top Toss again so everything is evenly distributed The cheese should cling to the dressed kale for maximum flavor

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The almonds always bring me back to my grandmother who taught me to toast nuts before adding them to salads It makes the kitchen smell incredible and elevates every bite I love how this salad feels both traditional and brand new every time I make it

Storage Tips

Leftover kale salad stores beautifully in the fridge for up to three days The sturdy kale leaves actually become more tender as they sit in the dressing Be sure to store in an airtight container to prevent the nuts from getting soft If you want to keep the crunchiest texture store the nuts and cheese separately and mix them in before serving

Ingredient Substitutions

If you cannot find Lacinato kale curly kale works fine Just be sure to massage it well to soften If you are out of Parmesan try Pecorino Romano or even crumbled feta Pine nuts or pepitas can stand in for almonds Dried golden raisins or currants substitute easily for cranberries letting you go with what you have on hand

Serving Suggestions

This salad shines next to roast chicken grilled salmon or piled onto a lunch plate with grain bowls It also makes a sturdy base for adding sliced avocado chickpeas or cooked farro for an easy meal I often double the recipe for potlucks because it disappears fast

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A Little Kale Salad History

Kale salads might seem modern but cooks have been using hearty greens for centuries The technique of massaging the leaves is rooted in making bitter greens more palatable over time The add ins like dried fruit and cheese give the salad a classic American twist while the sharp dressing nods to Mediterranean influences

Frequently Asked Questions

→ How do you soften kale for salads?

Massage kale with a drizzle of olive oil and a pinch of salt to tenderize the leaves and mellow their texture.

→ Can I use a different nut than almonds?

Yes, pine nuts or pepitas can be substituted for almonds, offering a unique crunch and flavor profile.

→ What fruits work well in this dish?

Dried cranberries, golden raisins, or dried currants add sweetness and balance the flavors beautifully.

→ Is there a vegan option for the cheese?

You can use a vegan Parmesan or omit cheese entirely for a fully plant-based salad.

→ How long can this salad be stored?

Store leftovers in an airtight container in the refrigerator for up to two days for best texture and taste.