This fresh Citrus Kale Salad is light and lemony with crunchy walnuts, tart dried cranberries, Parmesan cheese and a hint of sweetness!
Raw kale is amazing if you treat it right.
Which means a little TLC, a little hands-on care, a little massage. Man, a massage sounds good, doesn't it? I could go for a massage...
Sigh, I digress.
Today, we're talking massaged kale, which is how you make the most delicious raw kale salad. And I'm sharing one of our favorites!
Citrus kale salad is a serious favorite around here!
It couldn't be easier, either.
You rub some chopped kale with olive oil and lemon juice and let it sit for a bit. Wonderful things start to happen.
The raw kale tenderizes. It softens. It loses any hint of bitterness and becomes milder, lighter, more vibrant.
If you think you don't like kale, you really have to try it this way. It's a whole different flavor.
And with the awesome add-ons I have in this salad, it's such a satisfying combo.
After the kale has had its rest, you add some maple syrup, dried cranberries, toasted walnuts and Parmesan cheese and mix it all up together.
Kale never had it so good!
It's sweet and savory and the most lovely little salad you’ll ever meet. We are smitten.
(This or my super simple spinach salad happen on an almost weekly basis in our house!)
I’ve always got these ingredients on hand so I can whip up this easy kale salad when the urge strikes. And it strikes often. 😉
Plus, once you wash the kale and get it massaged, it just sits until you're ready. Very hands off, so you can focus on the rest of your meal.
OK, a few quick recipe notes for you on how to make citrus kale salad.
Feel free to scroll on down to the recipe card below if you'd prefer.
Ingredient Notes:
- Kale: Common curly kale is what I usually get from the store and it works great here. Lacinato kale would also be a good fit for this salad.
- Maple syrup: If you don’t have any maple syrup, you could use honey here to help sweeten up the dressing.
- Walnuts: I use chopped walnuts here, and toast them lightly to help bring out their full nutty flavor, but you could use pecans as well.
- Dried cranberries: I love the tart and sweet element these add, but you could use another dried fruit like dried cherries or even raisins.
- Parmesan: The grated Parmesan cheese adds a nice, rich nutty flavor, but you can leave it off for a dairy-free salad. Or you could try this salad with some crumbled goat cheese or feta instead.
Also, to note, this raw kale salad is gluten-free, low-carb and can easily be made vegan. (Just swap nutritional yeast for the Parmesan cheese - or leave off the Parmesan.)
Need some ideas to round out dinner?
Perhaps some easy spice-rubbed pork chops or chicken breasts with jalapeno cheese sauce and my 10-minute microwave baked potatoes? Or roast up some Parmesan chicken, slice it and put it on top of this salad for a compete, and low-carb, dinner.
Welcome to your new favorite salad!
Enjoy!
XO,
Kathryn
Citrus Kale Salad
Ingredients
- 1 large bunch kale, stems removed, leaves washed and roughly chopped
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons pure maple syrup
- ¼ cup walnuts, lightly toasted and chopped
- ¼ cup dried cranberries
- ¼ cup grated Parmesan cheese, plus extra for serving
- salt and black pepper, to taste
Instructions
- Prep the kale and place in a large bowl. Drizzle with olive oil and lemon juice and use your hands to massage all of the leaves, getting them nice and coated.
- Let sit for 20-30 minutes to tenderize the kale.
- Add the remaining ingredients and mix well. Taste and adjust seasonings.
- Serve with extra Parmesan cheese, if desired.
Leave a Reply