The Best Kale Salad


There are hundreds of recipes floating around for kale salad; but I promise you – if you make just one – make it this one. Inspired by a salad I ate often when I lived in Aspen, this variation is hearty from the kale, bright from the lemon & a little bit sweet & salty from the dried cranberries & freshly grated parmesan. The bright colors make this a beautiful addition at any gathering, especially at carb-heavy football tailgates. Another bonus – it can be made ahead of time & lasts all week for a quick lunch or dinner. Massaging the kale softens the tough green, making for a much more enjoyable bite.


-Bunch curly green kale

-Freshly squeezed lemon juice

-Extra virgin olive oil

-Dried cranberries

-Freshly grated parmesan cheese

-Toasted pine nuts

-Salt & pepper

-Large salad bowl


1. Tear kale greens off of stems & roll together, slicing into ribbons; or just roughly chop. Massage the greens in salad bowl until they soften & take on a rich green color.

2. Add lemon juice, olive oil, salt & pepper to taste. Toss.

3. Top with dried cranberries, parmesan & pine nuts. Toss again.

4. Let sit at least 30 minutes in fridge or on counter before serving.

The-Best-Kale-Salad-massaged-parmesan-dried-cranberries-lemon-fall-salad      kale_salad7

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