Side · Lunch
Kale Salad with Apples and Cranberries
Tender massaged kale with crisp apple, dried cranberries and sunflower seeds in a honey-lemon dressing.
⏱ 15 min (15 min prep)
🍽 Serves 6 · about 1 cup
quickmake aheadlunchbox
vegetariangluten freedairy free
None of the nine major allergens are in the usual versions of these ingredients. Check labels anyway; brands differ.
Ingredients
Salad
- 1 bunch Kale, stems removed, leaves thinly sliced
- 1 Apples, cored and diced
- ⅓ cup Dried cranberries
- ¼ cup Sunflower seeds (shelled)
- ⅓ cup Grated Parmesan, grated (optional)
Dressing
- 3 tbsp Olive oil
- 2 tbsp Lemon juice (bottled)
- 1 tbsp Honey
- 1 tsp Dijon-style mustard
- ¼ tsp Table salt
Nutrition
Nutrition coming: the USDA numbers for these ingredients are being added.
Steps
You’ll need: large bowl, small jar with lid.
- Shake the dressing ingredients in a jar until blended.
- Put the kale in a large bowl, pour on half the dressing and squeeze and rub the leaves with clean hands for 2 to 3 minutes, until darker and softer.
- Add the apple, cranberries, sunflower seeds and Parmesan if using. Toss with the rest of the dressing.
Make aheadMassaged kale holds up well: dress it up to 1 day ahead and add the apple and seeds just before serving. Leftovers keep 2 days in the fridge.
↺ LeftoversPack in a lunchbox with an ice pack, or tuck into a wrap with turkey.
🧒 With kidsMassaging the kale is a great kid job; it feels a little like squishing play dough.
Dairy-free swapSkip the Parmesan.
An original Teddy Rook Book recipe. Nutrition is estimated from USDA FoodData Central and changes with brands and portions.