Citrus Kale Salad

4 from 1 vote

This fresh citrus kale salad is light and lemony with crunchy walnuts, tart dried cranberries, Parmesan cheese and a hint of sweetness!

Prep Time30

Total Time30

Yield: 4 servings

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.

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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.

Nutrition

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