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A large bowl of shredded kale salad topped with thin apple slices, almonds, and shaved parmesan cheese.
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Honeycrisp Kale Salad with Parmesan Vinaigrette

Prep Time20 minutes
Cook Time5 minutes
Total Time25 minutes
Servings: 4 servings
Calories: 340kcal

Ingredients

  • 1 bunch Lacinato kale, stems removed and finely shredded
  • 2 medium Honeycrisp apples, thinly sliced
  • 1/2 cup slivered almonds, toasted
  • 1/4 cup dried cranberries
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon hone y
  • 1/2 cup freshly grated Parmesan cheese
  • 1/4 cup shaved Parmesan cheese for garnish
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

Instructions

  • In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, honey, grated Parmesan, salt, and pepper until emulsified.
  • Place the shredded kale in a large mixing bowl and drizzle with 2 tablespoons of the dressing.
  • Massage the kale with clean hands for 2-3 minutes until the leaves are softened and reduced in volume.
  • Add the sliced Honeycrisp apples, toasted almonds, and dried cranberries to the bowl.
  • Drizzle the remaining dressing over the salad and toss thoroughly to coat.
  • Garnish with shaved Parmesan cheese and serve immediately.