Gorgeous Nutty Kale Salad With Honey Almond Dressing

salad on a white plate with two fork by it

Gorgeous Nutty Kale Salad With Honey Almond Dressing

This easy-to-make Kale Salad is bursting with fresh, colorful veggies, fruit, and crunchy seeds, then drizzled with homemade sweet honey and almond butter dressing.

Cuisine American

Diet Gluten Free, Low Calorie, Vegan, Vegetarian

Prep Time 20

Total Time 20

Servings

Calories 312

Author Gina Dickson

Ingredients

Salad Mix

4 cups kale thinly sliced kale, no stems and loosely packed in the cup
4 cups red cabbage very thinly 3inch long ribbons sliced and loosely packed in the cup
1/4 cup cilantro chopped stems and leaves into small pieces, loosely packed. *hint I like to bunch my cilantro all together and cut with scissors.
1 cup yellow pepper remove core and dice into small pieces *Note: you could also add red, orange, and green peppers too if you prefer.
1 cup green apple one medium, remove core and slice thinly or cubed
1 orange peel, seeded and diced into small pieces
1/2 cup pomegranate seeds
1/4 cup pumpkin seeds shelled
1/4 cup sunflower seeds shelled

Salad Dressing

6 tablespoons extra virgin olive oil
4 tablespoons lemon juice only use freshly squeezed, not the kind in a bottle
2 tablespoon almond butter room temperature, avoid adding any seperated oil.
3 tablespoons honey can substitue with maple syrup
1 inch ginger Peeled and finely grated. *only use fresh ginger, not powder
½ teaspoon salt

Instructions

Salad Mix

Fill a large bowl with cold water and submerge the kale leaves. Gently swish the leaves around to loosen any dirt or debris. After that, remove the leaves from the water and give them a good shake to get rid of excess moisture. Pat the leaves dry with kitchen towels. You could also dry the leaves using a salad spinner if you have one.
4 cups kale
Next, using a sharp knife or scissors, trim the large stem or vein away from the leaf to prepare the kale for the salad. This ensures that the kale is tender and enjoyable to eat in your salad.
After washing and trimming the kale, you can make the raw kale tender for your salad by massaging it. Place the kale in a large bowl, drizzle with a little olive oil, sprinkle on a dash of salt, and then, using clean hands, massage the kale with the oil for a couple of minutes. This helps to break down the tough fibers in the kale, making it softer, a bit sweeter, and easier to digest.
Slice the red cabbage into thin ribbons about 3 inches long.
4 cups red cabbage
Wash and chop the cilantro. Be sure to use the stems and the leaves.
1/4 cup cilantro
Remove the yellow pepper core and seeds. Dice into small bite-size pieces.
1 cup yellow pepper
Peel the orange and dice it into small pieces.
1 orange
Core and dice the apple.
1 cup green apple
Remove seeds from the pomegranate fruit.
1/2 cup pomegranate seeds
Place all the fruits and vegetables in a large bowl. Sprinkle in pomegranate, shelled sunflower, and shelled pumpkin seeds.
1/4 cup pumpkin seeds, 1/4 cup sunflower seeds

Kale Salad Dressing

In a small jar with a tight-fitting lid, mix together the salad dressing ingredients. Place a lid on the jar and shake well until the dressing is smooth and creamy.
6 tablespoons extra virgin olive oil
Toss the dressing over your salad ingredients and serve.
4 tablespoons lemon juice, 2 tablespoon almond butter, 3 tablespoons honey, 1 inch ginger , ½ teaspoon salt

Notes

Optional Add-Ins

This recipe is flexible enough to add in some of your favorite fresh produce or seeds.

Onions: Green onions or red onions.
Nuts: Sliced almonds, cashews, pecans, walnuts, or pistachios.
Veggies: Shaved Brussels Sprouts, chickpeas, avocado slices
Sweetness: For a little more sweetness, toss in some organic raisins or dried cranberries.
Protein: Add Thai grilled chicken, salmon, or grilled shrimp to make it a main dish.
Fruit: A pear or any other variety of apples would be a good add-in.
Dairy: Sprinkle in some feta, blue cheese crumbles or shredded parmesan cheese

How to Store Leftover Kale Salad

To store kale salad, place it in an airtight container and refrigerate for up to 2-3 days. However, it's best to add the dressing just before serving to maintain the salad's freshness and crunchiness. Note* This salad does not freeze well.

Nutrition