Description
This Kale Salad is fresh, crunchy, and naturally sweet—thanks to a maple Dijon vinaigrette that perfectly balances tang and richness. Tossed with dried cranberries, nutty almonds, and hemp hearts, it’s a quick 10-minute salad that’s packed with flavor and nutrition, ideal for clean eating or a vibrant side dish!
Ingredients
Salad
5 oz curly kale (stems removed, chopped)
1/2 cup dried cranberries (sugar-free or regular)
3 tablespoons hemp hearts
3 tablespoons sliced almonds
Dressing
3 tablespoons maple syrup (sugar-free or regular)
1 1/2 tablespoons apple cider vinegar
1 tablespoon Dijon mustard
1/4 teaspoon sea salt
1/8 teaspoon black pepper
1/4 cup olive oil
Instructions
-
Make the Dressing
In a small bowl, whisk together the maple syrup, apple cider vinegar, Dijon mustard, sea salt, and black pepper. Slowly drizzle in the olive oil while whisking continuously to emulsify the dressing. -
Massage the Kale
Add the chopped kale to a large mixing bowl. Pour the dressing over the kale and massage with clean hands for 2–3 minutes until the leaves become tender and darken in color. -
Assemble the Salad
Add dried cranberries, hemp hearts, and sliced almonds to the bowl. Toss everything together until evenly coated.
Notes
- Massaging kale is essential—it helps reduce bitterness and improves texture.
- Sugar-free option: Use a sugar-free maple syrup if you’re following a low-sugar or keto lifestyle.
- Add protein: Top with grilled chicken or tofu to make it a meal.
- Make ahead: This salad holds up well and can be stored in the fridge for up to 2 days.
Nutrition
- Serving Size: 1 portion (⅙ of recipe)
- Calories: 180kcal
- Sugar: 7g
- Sodium: 105mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 0mg