Ingredients
Scale
- 1 bunch curly kale, chopped
- 2 apples, thinly sliced
- ¼ cup sliced almonds
- â…“ cup shredded Parmesan
- ¼ cup dried cranberries
- 2 tbsp olive oil
- 1 tbsp apple cider vinegar
- 1 tsp honey
- ½ tsp Dijon mustard
- ¼ tsp salt
- ¼ tsp black pepper
Instructions
- Remove the stems from the kale, chop the leaves, and massage them with olive oil.
- Thinly slice the apples and add them to the kale along with the almonds, cranberries, and Parmesan.
- In a small bowl, whisk together the remaining olive oil, vinegar, honey, mustard, salt, and pepper.
- Pour the dressing over the salad and toss everything to coat evenly.
- Serve immediately or refrigerate for up to three days.
Notes
Store leftover salad in an airtight container, keeping the dressing separate until serving.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 8g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 6g
- Cholesterol: 5mg