Make a vibrant winter crunch kale salad with crisp apples, toasted almonds, optional Parmesan, and homemade lemon dressing. Ready in 25 minutes.
Fresh, colorful, and full of satisfying texture, this Vibrant Winter Crunch Kale Salad with Homemade Lemon Dressing Recipe combines tender ribbons of dinosaur kale, crisp Granny Smith apple, and toasted sliced almonds. A bright lemon dressing brings everything together, while optional Parmesan adds a savory finishing touch.
The homemade dressing uses freshly squeezed lemon juice, extra-virgin olive oil, kosher salt, and crushed garlic cloves. Allowing the garlic to steep before removing it gives the dressing a gentle garlic flavor that complements the tart apple and earthy greens. Toasted almonds provide a nutty contrast to the fresh citrus.
Ready in 25 minutes, this gluten-free kale salad makes a refreshing side dish for holiday dinners, weeknight meals, or seasonal gatherings. You can prepare the kale and dressing ahead of time, then assemble the salad shortly before serving to keep the apples crisp and the almonds crunchy.
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Yield Amount: 6 servings
Ingredients
1 cup sliced almonds
1 Granny Smith apple, thinly sliced
4 tablespoons freshly squeezed lemon juice
1 teaspoon kosher salt, plus more to taste
1/2 cup extra-virgin olive oil
2 cloves garlic, crushed and left whole
2 bunches dinosaur (lacinato) kale, washed, dried, stems removed, and thinly sliced
1/2 cup freshly grated Parmesan cheese, optional
Directions
Step 1: Toast the Almonds
Place the sliced almonds in a dry skillet over medium heat. Toast for 3 to 5 minutes, stirring occasionally, until lightly golden and fragrant. Alternatively, toast them in a toaster oven, watching carefully to prevent burning.
Transfer the almonds to a plate and allow them to cool completely while you prepare the dressing and kale. Spreading them out helps release the heat and keeps them from continuing to brown in the hot skillet.
Step 2: Prepare the Homemade Lemon Dressing
In a medium bowl, whisk together the freshly squeezed lemon juice and kosher salt until the salt dissolves.
Slowly drizzle in the extra-virgin olive oil while whisking continuously until the dressing is smooth and emulsified. Add the crushed garlic cloves and let the dressing steep for at least 10 minutes while you prepare the remaining salad ingredients.
Step 3: Slice the Kale
If the kale has not already been sliced, stack several washed, dried, and stemmed leaves together. Roll them tightly and slice crosswise into thin ribbons about 1/4 inch wide.
Repeat with the remaining kale and transfer the ribbons to a large serving bowl. Thin, even slices make the kale easier to eat and help distribute the dressing throughout the salad.
Step 4: Assemble the Salad
Thinly slice the Granny Smith apple, discarding the core. Add the apple slices and cooled toasted almonds to the bowl with the kale.
Add the freshly grated Parmesan, if using. Choose a bowl with enough room to toss everything comfortably so the apple slices and almonds are distributed throughout the greens.
Step 5: Dress the Salad
Remove and discard the garlic cloves from the lemon dressing. Whisk the dressing again if it has separated while standing.
Pour about half of the dressing over the salad and toss thoroughly until the leaves are evenly coated. Taste and add more dressing or kosher salt as desired. Add extra dressing gradually so you can adjust the amount to suit the size of your kale bunches and your preference.
Step 6: Serve
Serve immediately for the freshest flavor and best combination of crisp apples, crunchy almonds, and dressed kale.
This salad is at its peak when enjoyed within 1 hour after dressing. Toss once more just before serving to redistribute any dressing that has collected at the bottom of the bowl.
Notes
The kale and homemade lemon dressing can be prepared up to one day ahead and stored separately in the refrigerator. Whisk the dressing before using, and slice the apple shortly before assembling for the freshest appearance.
Granny Smith apples give this salad a pleasantly tart flavor. For a sweeter variation, use Honeycrisp, Pink Lady, or Fuji apples.
Dinosaur kale is also called lacinato kale. Remove the tough stems and dry the leaves thoroughly before slicing to help the dressing cling to the greens.
Freshly shaved Parmesan can replace the grated Parmesan for a different texture. Omit the cheese for a dairy-free version.
For an optional heartier meal, top individual servings with grilled chicken, roasted salmon, or cooked quinoa.
Roasted pumpkin seeds, pecans, or walnuts are optional additions for extra crunch and flavor. Add them shortly before serving to preserve their texture.
