Everyday Kale Salad

Everyday Kale Salad is so simple and delicious, you'll want to eat it every day! Serve this nutritious and flavorful salad for lunch, or as a side with dinner.

Prep Time 30

Cook Time 15

Total Time 45

Course Salad

Cuisine American

Keyword gluten free, vegetarian

Method Stovetop

Servings

Calories 312kcal

Ingredients

4 oz diced pancetta OR 4 slices chopped bacon
4 oz curly kale ~1 bunch
pinch of salt
1/3 cup sliced or slivered almonds
1/3 cup dried cranberries or dried cherries
1/4 red onion minced
1 red apple chopped

For the Lemon Dressing:

2 Tablespoons extra virgin olive oil
2 Tablespoons lemon juice
2 teaspoons honey
1/2 teaspoon dijon mustard
salt and pepper to taste

Instructions

Add pancetta (or bacon, if using) to a small skillet then turn the heat to medium-low. Cook until pancetta is browned and crispy, stirring often, 8-10 minutes. Scoop onto a paper towel lined plate to drain then set aside.
Meanwhile, wash and dry kale then tear leaves away from the thick stems and chop into bite-sized pieces. Add to a large mixing bowl with a pinch of salt then use your fingertips to massage and crush the kale until it’s tender and reduced by half in volume, 1 minute. Add almonds, dried cranberries, red onion, apple, and crisped pancetta.

For the Lemon Dressing:

Add extra virgin olive oil, lemon juice, honey, dijon mustard, salt, and pepper to a jar with a tight fitting lid, or small bowl. Shake or whisk to combine then drizzle over the salad, toss, and serve. Dressing can be made up to 5 days ahead of time.

Nutrition