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Kale Crunch Salad

A vibrant mix of textures and flavors that make it a standout at any table. Packed with nutrients, this salad is perfect for a quick lunch or as a side at dinner.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 8 cups kale stems removed and chopped
  • 1 cup shredded carrots
  • 1 cup chopped red bell pepper
  • 1/2 cup sliced almonds
  • 1/2 cup dried cranberries
  • 1/4 cup feta cheese optional
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • Salt and pepper to taste

Equipment

  • Large mixing bowl
  • Sharp knife
  • Cutting board
  • Measuring cups and spoons
  • Tongs or salad servers

Method
 

  1. Start by washing the kale thoroughly to remove any dirt.
  2. Remove the stems from the kale and chop it into bite-sized pieces.
  3. Shred the carrots and chop the bell pepper.
  4. Stir in the sliced almonds and dried cranberries.
  5. In a separate bowl, whisk together olive oil, apple cider vinegar, and honey.
  6. Drizzle the dressing over the salad mix.
  7. Toss gently with tongs to ensure every piece is coated.
  8. Add salt and pepper to taste.
  9. Serve immediately.

Notes

Let the salad sit for about 10 minutes before serving to allow the flavors to meld beautifully.