Kale Salad with Mustard Vinaigrette
A hearty and nutritious salad featuring kale, a popular substitute for broccoli rabe. Tossed in a tangy mustard vinaigrette and topped with roasted almonds and cranberries.
Equipment
- Baking sheet
- Mixing bowl
- whisk
Ingredients
- 1 large bunch kale approximately 8 cups, stems removed and chopped into bite-sized pieces
- ¼ cup sliced almonds
- ¼ cup dried cranberries
- 2 tablespoons olive oil
- 2 tablespoons Dijon mustard
- 1 tablespoon honey
- 1 tablespoon apple cider vinegar
- Salt and black pepper to taste
Instructions
- Preheat your oven to 350 degrees Fahrenheit.
- In a small mixing bowl, combine olive oil, Dijon mustard, honey, apple cider vinegar, salt, and black pepper. Whisk until fully combined.
- In a large mixing bowl, add chopped kale and pour the mustard vinaigrette over it. Use your hands to massage the vinaigrette into the kale leaves, making sure each leaf is coated.
- On a baking sheet, spread out sliced almonds in a single layer. Toast in the oven for 5-7 minutes or until lightly golden brown.
- In the same mixing bowl used for the vinaigrette, toss in the toasted almonds and dried cranberries with the kale.
- Serve immediately or let it sit for 10-15 minutes to allow the flavors to meld together.
Notes
- You can add more or less Dijon mustard depending on your preference for tanginess.
- This salad is also delicious with added protein such as grilled chicken or tofu. Simply add it on top of the dressed kale before adding in the almonds and cranberries.
- Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days, though it is best served fresh.
Nutrition
Serving: 1cupCalories: 151kcalCarbohydrates: 14gProtein: 3gFat: 11gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gSodium: 101mgPotassium: 176mgFiber: 3gSugar: 10gVitamin A: 3252IUVitamin C: 30mgCalcium: 104mgIron: 1mg
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