Massaged Kale Salad Recipe
Massaged kale salad with curly kale, red onion, dried cranberries, toasted pecans, crumbled feta, and a maple Dijon vinaigrette.
Servings: 6 servings
Equipment
Ingredients
For the Vinaigrette
- ¼ cup extra-virgin olive oil
- 3 tablespoons apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- ½ teaspoon salt
- ¼ teaspoon black pepper
For the Salad
- 1 bunch curly kale stems removed and leaves chopped
- ¼ red onion thinly sliced
- ¼ cup dried cranberries
- ¼ cup toasted pecans chopped
- ¼ cup crumbled feta cheese
Instructions
- In a large bowl, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper.
- Add the chopped kale to the large bowl on top of the vinaigrette. Use your hands to gently massage the kale for a couple minutes until it becomes slightly softer and darker in color.
- Add the red onions, dried cranberries, and toasted pecans to the massaged kale and gently toss all the ingredients together until everything is well combined.
- Sprinkle the feta cheese on top and serve immediately.
Notes
My Top Tip: Stop massaging when the leaves soften. Taste a piece after a couple of minutes. It should be easier to chew but still have a little bite. Keep going only if it still feels tough.
Storage: The kale salad tastes best when it's fresh, but you can store leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
Calories: 161kcal | Carbohydrates: 9g | Protein: 2g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 6mg | Sodium: 287mg | Potassium: 121mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2194IU | Vitamin C: 21mg | Calcium: 96mg | Iron: 1mg
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