Kale Salad

• 1 bunch kale, stems removed and chopped
• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 clove garlic, minced
• Salt and pepper to taste
• 1/2 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup crumbled feta cheese (optional)
• 1/4 cup toasted pine nuts

Steps

1. 1 Place chopped kale in a large bowl.
2. 2 Whisk together olive oil, lemon juice, Dijon mustard, and minced garlic in a small bowl.
3. 3 Pour vinaigrette over kale and massage it into the leaves for about 1-2 minutes.
4. 4 Add cherry tomatoes, red onion, feta cheese (if using), and pine nuts to the bowl.
5. 5 Toss everything together until well combined.
6. 6 Season with salt and pepper to taste and serve immediately.

Nutrition

Tips

• Massaging the kale with the vinaigrette softens the leaves and enhances the flavor.
• For a make-ahead option, store kale and dressing separately and toss before serving.

Storage

Store in an airtight container in the fridge for up to 2 days. Best served fresh, but if storing, toss before serving and note the dressing may need a refresh.

Serving Suggestions

• Pair with grilled chicken or a crusty bread for a satisfying meal.
• Perfect as a side to a hearty soup.

FAQ