Quick recipe: easy kale salad

Even as the non-cook of my family, I find myself searching for quick and easy recipes to nail down my signature dish, and to help contribute to what seems like an endless back and forth about what to eat for dinner. Enter: my new go-to kale salad.

This recipe also came to light because one of my best friends, Cooking with Kelli, supplied us with fresh kale from her garden. (If you are searching for food inspiration, go check out her Instagram!) I originally found this Simple Kale Salad from Two Peas & Their Pod, and it has quickly become a repeat. Chad told me last night, after three bites, “you’ve been killing the salad game lately.”

Again: I’m not a fan of cooking. But I *don’t mind* making this salad! Easy, fresh, delicious, quick, healthy. (And, it pairs deliciously with crispy breaded chicken.) Here’s how to make my go-to kale salad.

Easy Kale Salad

Ingredients

For the salad:

• 2 bunches kale
• A drizzle of olive oil
• A pinch of kosher salt
• 1/2 cup shredded Parmesan cheese
• 1/3 cup toasted sliced almonds*
• 1/3 cup dried cranberries*

*Note: I get a package of sliced almonds and dried cranberry salad toppers from Aldi! No need to invent the wheel if you don’t need to!

For the dressing:

• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon Dijon mustard
• 1-2 teaspoons honey
• Salt and pepper, to taste

Directions

1. Make the dressing. Add the olive oil, lemon juice, balsamic vinegar, Dijon mustard, honey, salt, and pepper to a small bowl or jar. Whisk everything together and set aside.
2. Prep the kale. Wash the kale, remove the tough stems, and chop the leaves into small pieces. As small as possible!
3. Massage your kale. Put the chopped kale into a large bowl, add a small drizzle of olive oil and a pinch of salt, and use your hands to massage everything together for a minute or so.
4. Combine. Pour the dressing over the kale and toss. Add the Parmesan, toasted almonds, and dried cranberries, and toss again until everything is evenly distributed.
5. That’s it! Serve and enjoy.

Quick, easy, and actually delicious

You know a recipe has to be a hit for me to not only make it twice, but to also come on my blog to brag about it. This kale salad is an immediate effort, thanks to ease, flavor, and presentation.

The original recipe notes that dressed leftovers can be refrigerated for up to two days, while the dressing itself can be made ahead and stored for up to a week.

It’s a winner, and I hope you enjoy it as much as we do!

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