This zesty Lemon Garlic Kale Salad is bursting with fresh kale, nutty pistachios, smooth pine nuts, sweet cranberries and a light vinaigrette – it’s perfect for a fresh start to the new year.
As the holiday season winds down, many of us are looking to reset our eating habits and embrace a lighter, healthier approach to our meals after over indulging a bit. If you’re on a mission to nourish your body and still enjoy a burst of delicious flavors, you’re in for a treat because today, I’m sharing my most favorite salad on the planet !!!
Ingredients That Pack a Punch:
Preparing this salad is a breeze; simply ensure all your ingredients are prepped and ready to go:
- Kale, with the thick center rib removed and cut into small, bite-sized pieces.
- Lemons, for a fresh and tangy twist.
- Apple Cider Vinegar, for a subtle hint of acidity.
- Olive Oil, providing healthy fats and a smooth texture.
- Maple Syrup, for a touch of natural sweetness.
- Garlic, because a little garlic can go a long way.
- Golden Raisins, offering a burst of sweet delight.
- Dried Cranberries, for a chewy contrast.
- Pistachios, delivering a satisfying crunch.
- Pine Nuts (optional), adding another layer of nutty goodness.
- Parmesan Cheese for a delicious topping.
Massaging Kale
You might have heard about the importance of massaging kale. Kale leaves can be a bit tough and fibrous, which can make them less enjoyable to eat. Massaging kale is like giving it a spa treatment – it helps to break down some of that toughness and makes the leaves tender and more palatable.
As you massage the kale with a touch of olive oil, you’re not only improving its texture but also enhancing its flavor. This process can help to mellow out any bitterness that kale can sometimes have and allows it to soak up the delightful flavors of the dressing and other ingredients.
How to make Lemon Garlic Kale Salad
Creating this kale salad is a straightforward process.
- Place the chopped kale in a large bowl.
- In a separate bowl, combine the lemon juice, apple cider vinegar, olive oil, Parmesan cheese, minced garlic, and a hint of pure maple syrup. Whisk together to create a vibrant dressing.
- Add the golden raisins, dried cranberries, pistachios, and pine nuts to the kale. Pour the dressing over the kale and toppings, ensuring every leaf is gently coated.
- Finish off your kale salad by sprinkling the remaining shredded Parmesan cheese on top.
One of the best things about this kale salad is how easy it is to prepare. While it’s a fantastic addition to your New Year’s healthy eating plan, it won’t keep you in the kitchen for hours. With just a little chopping and mixing, you’ll have a vibrant, nutrient-packed salad that’s perfect for a light lunch, a side dish, or even as a main course.
- Shaved Brussels Sprout Salad with Honey Mustard & Apple Vinaigrette: Indulge in the crisp and refreshing embrace of shaved Brussels sprouts, harmonizing with a honey mustard and apple vinaigrette for a delightful twist on greens.
- Broccoli Salad: A classic favorite, this broccoli salad combines crisp broccoli florets, smoky bacon, and a creamy dressing, resulting in a perfect balance of flavors and textures.
- Greek Salad: Transport your taste buds to the Mediterranean with this Greek salad, where vibrant vegetables, feta cheese, Kalamata olives, and a zesty vinaigrette come together for a burst of fresh and tangy delight.
LEMON GARLIC KALE SALAD
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PrintLemon Garlic Kale Salad with Raisins, Cranberries and Pistachios
- Total Time: 15 minutes
- Yield: 4 servings 1x
Description
Fresh kale is chopped and tossed in wonderfully light lemon garlic dressing (with a surprising ingredient) along with pistachios, pine nuts and dried cranberries. It will make you a believer!
Ingredients
- 6 Cups Kale, thick center rib removed and cut into small pieces
- 2Â Lemons, juiced
- 3 Tablespoons Apple Cider Vinegar
- ÂĽ Cup Olive Oil
- 1 Tablespoon Pure Maple Syrup
- 2 Cloves Garlic
- ÂĽ Cup Golden Raisins
- ÂĽ Cup Dried Cranberries
- ½ Cup Pistachios
- ÂĽ Cup Pine Nuts (optional)
- ½ Cup Parmesan Cheese (divided ¼ cup finely grated for dressing, ¼ cup shredded for topping)
Instructions
- Prepare the kale by removing the thick center rib and chopping it into small, bite-sized pieces.
- Add the kale to a large bowl and drizzle a little oil on it – give the kale leaves a gentle massage for a minute or two.
- In a another bowl, create the dressing by combining freshly squeezed lemon juice, apple cider vinegar, olive oil, finely grated Parmesan cheese, minced garlic, and a touch of pure maple syrup.
- Whisk the dressing until it’s well blended and forms a harmonious mixture.
- Add golden raisins, dried cranberries, pistachios, and optional pine nuts to the chopped kale.
- Pour the prepared dressing over the kale and toppings, ensuring each kale leaf is evenly coated in the flavors.
- To finish, top the salad with the remaining shredded Parmesan cheese for an extra burst of cheesy goodness.
WHAT TO SERVE WITH THIS:
CHICKEN BURGERS with SPINACH, AVOCADO & GRUYERE CHESE
- Prep Time: 15 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 350-300
- Sugar: 6-8 gr
- Sodium: 300-350 mg
- Fat: 18-20 gr
- Saturated Fat: 3-4 gr
- Carbohydrates: 15-20 gr
- Fiber: 2-4 gr
- Protein: 8-10 gr
- Cholesterol: 10-15 mg
Kathleen
This looks lovely! How many servings is this?
Debi
well since I’m the only one who eats it, I will say one! LOL But it’s really 4 servings.