Lemon Kale Salad

close up picture of kale salad on a white plate

The best lemon kale salad you've ever had! This quick and easy recipe has pistachios, cranberries and parmesan all tossed in a zippy lemon vinaigrette.

Course Salad

Cuisine American

Prep Time 20

Total Time 20

Servings

Calories 243kcal

Author Christy Gurin

Ingredients

Salad

2 bunches kale, center stem removed and remaining leaves chopped into thin strips (I use lacinato kale but any will work)
1/2 cup roasted salted pistachios, roughly chopped
1 cup grated parmesan
1/2 cup dried cranberries

Dressing

1/4 cup fresh squeezed lemon juice
1/3 cup olive oil
1 Tbsp. finely minced shallot
1 tsp. minced garlic
2 Tbsp. dijon mustard
1/2 Tbsp. honey or agave
1/2 tsp. salt
1/4 tsp. black pepper

US Customary - Metric

Instructions

Place all dressing ingredients into a jar or container with a tightly sealing lid and shake vigorously to emulsify. Let dressing sit and flavors meld while you prepare salad.
Toss kale, crushed pistachios, parmesan, and dried cranberries together in a large serving bowl.
Shake dressing again and pour over salad. Toss to evenly coat kale. Serve right away or within 20 minutes of salad being tossed in dressing.

Notes

Dressing and salad can be prepared up to a day in advance. Just wait to toss salad in dressing until right before serving. Shake jar with dressing in it before pouring over salad.

Nutrition