Chopped Kale Salad
This Chopped Kale Salad is packed with crunchy kale, crisp apples, juicy blueberries, and toasted almonds all tossed in a tangy homemade dressing.
Servings 6
Ingredients
For the Salad
- 1 bunch kale, chopped
- 1 apple, diced
- ½ cup sliced almonds, toasted
- ½ cup blueberries
For the Dressing
- ⅓ cup olive oil
- ¼ cup apple cider vinegar
- 1 tablespoon honey
- 1 teaspoon dijon mustard
- 1 clove garlic, grated
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
Instructions
To Make the Dressing
- Add the dressing ingredients into a salad dressing shaker. If you don’t have one, you can use a mixing bowl and whisk instead.
- Cover and shake or whisk until well combined and emulsified. Then set aside while you prepare the kale.
To Make the Salad
- Wash, dry and chop your kale. I like to use a salad spinner to help dry it faster.
- Add the kale to a large bowl, then pour half the dressing over the top.
- Using your hands, toss the kale in the dressing, massaging the dressing into the kale. This helps to soften the kale and make it much more palatable.
- Add the chopped apples over the kale. Add in the blueberries.
- Lastly, add in the toasted sliced almonds and right before serving, pour the remaining dressing over the top. Toss and serve.
*Make sure to scroll up and read the post for substitutions, additions and helpful tips for making this recipe.
Nutrition Facts
Chopped Kale Salad
Amount per Serving
Calories
182
% Daily Value*
Fat
15
g
23
%
Saturated Fat
2
g
13
%
Carbohydrates
11
g
4
%
Fiber
2
g
8
%
Sugar
7
g
8
%
Protein
2
g
4
%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutritional data is provided as a courtesy and is accurate to the best of my knowledge. You can verify it using the nutrition calculator of your choice. All data is based on net carbs, without sugar alcohol: Swerve, Erythritol, Monk Fruit or Allulose.
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