Kale Salad Recipe (with Honey Dijon Vinaigrette)

Simple ingredients and simple instructions (including how to massage kale) make this Kale Salad Recipe an absolute keeper!

Course Salad

Cuisine American

Prep Time 10

Cook Time 0

Total Time 10

Servings cups

Calories 191kcal

8 ounces curly kale This will be ½ of a 1 lb bag of chopped kale or 5 cups chopped and packed kale
½ teaspoons sea salt
½ cup red onion diced
½ cup dried cranberries
½ cup purple cabbage chopped
1 avocado diced
1 medium pear chopped with skin on (I like Bartlett pears)
½ cup pecans chopped
½ cup feta cheese

Whisk together ¼ cup extra virgin olive oil, 1 ½ tablespoon red or white wine vinegar, 1 tablespoon Dijon mustard, 1 ½ teaspoon honey and salt and pour over salad ingredients.

Remove stems from 8 ounces curly kale and chop into bite sized pieces and place in a large salad bowl.
Add in ½ teaspoons sea salt and massage the kale with your hands until it starts to turn a darker green. This will make the kale more tender and easier to eat. Don’t massage it like bread dough, it’s more like you are taking handfuls of kale and scrunching it in your hands. You want to do this for about 1-2 minutes or until it turns a dark green. You should see a noticeable difference in texture between the massaged kale and the untouched kale.

Add in ½ cup red onion, ½ cup dried cranberries, ½ cup purple cabbage, 1 avocado, 1 medium pear, ½ cup pecans, ½ cup feta cheese, to the bowl.
Toss salad to combine salad and dressing.
Enjoy right away or let it marinade in the salad dressing for 20-30 minutes before serving for best flavor. Enjoy!

I prefer a firmer pear in this salad so that it has a nice crunch and holds its shape while it’s being tossed with the other ingredients