Pioneer Woman Kale Salad Recipe

This Pioneer Woman Kale Salad Recipe is a hearty and fresh recipe, which is made with fresh kale and Parmesan cheese. It’s a healthy twist on the classic, ready in about 15 minutes.

Pioneer Woman Kale Salad Recipe Ingredients

For the dressing:

• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon Dijon mustard
• 1 to 2 teaspoons honey
• Kosher salt and freshly ground black pepper, to taste

For the salad:

• 2 bunches kale, washed (Lacinato kale is preferred)
• Drizzle of olive oil
• Pinch of kosher salt
• 1/2 cup finely shredded Parmesan cheese
• 1/3 cup toasted sliced almonds
• 1/3 cup dried cranberries

How To Make Pioneer Woman Kale Salad Recipe

1. Make the dressing: In a small bowl or a jar with a lid, whisk or shake together the olive oil, lemon juice, balsamic vinegar, Dijon mustard, honey, salt, and pepper until well combined. Set aside.
2. Prep the kale: Remove the tough, woody stems from the kale leaves. A quick way to do this is to hold the bottom of the stem and pull your other hand firmly up the stem, stripping the leaves off. Finely chop the kale leaves.
3. Massage the kale: Place the chopped kale in a large bowl. Drizzle with a small amount of olive oil and a pinch of kosher salt. Use your hands to gently massage the kale for about a minute, until it softens, darkens in color, and reduces in volume.
4. Combine and serve: Drizzle the prepared dressing over the massaged kale and toss well. Add the Parmesan cheese, toasted almonds, and dried cranberries. Toss again and serve immediately.

Recipe Tips

• Why do I have to massage kale? Massaging kale with a little oil and salt is the most important step. It breaks down the tough, fibrous cell structure of the leaves, making the kale much more tender, less bitter, and easier to digest.
• What is the best kale for a salad? Lacinato kale (also known as Tuscan or dinosaur kale) is an excellent choice because it’s slightly more tender and has a less bitter flavor than curly kale, making it ideal for raw salads.
• Can I make this salad ahead of time? Yes! Kale is a very sturdy green. You can make the dressing and massage the kale up to a day in advance. Store them separately in the fridge. When you’re ready to serve, just toss the kale with the dressing and add the toppings.
• What other nuts or fruits can I use? This salad is very versatile. The recipe suggests pine nuts or pepitas (pumpkin seeds) as great alternatives to almonds. For the fruit, golden raisins or dried currants would be a delicious substitute for cranberries.

What To Serve With Kale Salad

This hearty salad is a fantastic side dish for almost any main course.

• Grilled Chicken or Salmon
• A simple steak or pork chop
• A bowl of soup, like tomato or butternut squash
• A slice of quiche for a light lunch

How To Store Kale Salad

• Refrigerate: Unlike more delicate salads, this kale salad holds up well in the refrigerator, even after being dressed. Store leftovers in an airtight container for up to 2 days. The toppings may lose some of their crunch, but the kale will remain delicious.

Kale Salad Nutrition Facts

• Calories: 204kcal
• Carbohydrates: 11g
• Protein: 6g
• Fat: 15g
• Saturated Fat: 3g
• Cholesterol: 6mg
• Sodium: 141mg
• Potassium: 133mg
• Fiber: 2g
• Sugar: 6g

Nutrition information is estimated and may vary based on cooking methods and brands of ingredients used.

FAQs

Try More Pioneer Woman Recipes:

• Pioneer Woman Chopped Salad Recipe
• Pioneer Woman Chickpea Salad Recipe
• Pioneer Woman Caprese Salad Recipe