Kale Salad Recipe
This easy kale salad blends sweet cranberries, fresh blueberries, and crunchy almonds. A healthy, colorful dish perfect for lunch or a light dinner.
Ingredients
- 4 cups kale chopped
- 1/2 cup dried cranberries
- 1/2 cup sliced almonds
- 1/4 cup blueberries
- 2 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
Instructions
- Wash and chop the kale.
- Place kale, cranberries, almonds, and blueberries in a large bowl.
- In a small bowl, whisk olive oil, vinegar, mustard, salt, and pepper.
- Pour the dressing over the salad and toss to combine.
- Serve right away.
Notes
- For extra crunch, toast the almonds in a dry skillet for 2–3 minutes.
- Use baby kale if you prefer a milder flavor.
- Adjust the vinegar or mustard to taste.
Nutritional Recap (Per Serving)
- Protein: 4g
- Carbohydrates: 15g
- Fiber: 4g
- Sugars: 8g
- Fat: 9g
- Saturated Fat: 1g