Everyone’s Favourite Kale Salad Recipe with Lemon Vinaigrette

Every time I make this recipe, everyone goes for seconds…

Kale holds up great in the fridge compared to other leafy green salads, which is why the servings for this one is perfect for leftovers 🙂

Ingredients

• 10 cups chopped kale
• 2 to 4 teaspoons extra virgin olive oil
• ¼ teaspoon salt
• 4 cups broccoli florets chopped
• 1 cup sliced almonds
• 1 cup cheddar cheese shredded or diced, or crumbled feta, optional
• ½ cup shredded carrot
• ½ cup finely diced red onion
• ½ cup sunflower seeds
• ½ cup pumpkin seeds
• ½ cup dried cranberries

Lemon Vinaigrette

• ½ cup extra virgin olive oil
• 4 tablespoons fresh lemon juice
• 4 tablespoons red wine vinegar
• 2 tablespoons Dijon mustard
• 2 teaspoons honey or sugar, adjust or add to taste
• 2 cloves garlic minced
• 1 teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon black pepper

Instructions 

1. To make the dressing, combine olive oil, lemon juice, vinegar, Dijon, honey, garlic, oregano, salt, and pepper in a lidded mason jar and shake well to emulsify.
2. Massage the chopped kale with olive oil and a pinch of salt. Rub with your fingers until leaves begin to darken and tenderize.
3. In a large bowl, combine the kale, broccoli, almonds, cheese, carrots, onion, sunflower and pumpkin seeds, and dried cranberries.
4. Shake the dressing once more and pour ⅓ of the dressing over the salad. Toss to coat and add extra dressing, to taste.

(recipe adapted from Spend with Pennies)