Kale Salad with Honey Dijon Vinaigrette
Prep time: 
Total time: 
Serves: 3 servings (small entree size)
Kale Salad:
  • 8 oz curly kale, thick stems removed and chopped (~5-6 cups gently packed)
  • ½ tsp coarse salt
  • 1 cup shredded purple cabbage
  • ½ cup red onion, sliced
  • ½ cup dried cranberries
  • 1 apple, cored and chopped
  • ⅓ cup slivered almonds
  • 2 oz feta cheese (1/2 cup crumbled)
Honey Dijon Vinaigrette:
  • ¼ cup extra-virgin olive oil
  • 2 Tbsp red wine vinegar
  • 1 Tbsp Dijon mustard
  • 2 tsp honey
  • ⅛ tsp salt and black pepper, to taste
  1. Place chopped kale in a large bowl and sprinkle with salt. Using your hands, gently massage the kale for 1-2 minutes until darker green, tenderized, and volume reduced by half.
  2. To the bowl, add the cabbage, onion, cranberries, and apple.
  3. In a small bowl, whisk together all dressing ingredients until well-combined. Drizzle over the salad and toss well to coat thoroughly. Add the almonds and feta; toss again and allow to sit for 10-20 minutes before serving for best results.
Recipe ever so slightly adapted from Kylee Cooks
Nutrition Information
Serving size: ⅓ recipe Calories: 423 Fat: 29.0 Carbohydrates: 36.7 Sugar: 26.0 Sodium: 736 Fiber: 6.7 Protein: 7.7 Cholesterol: 13
Recipe by Prevention RD at https://preventionrd.com/2020/06/kale-salad-with-honey-dijon-vinaigrette/