Alyssa's Kale Salad
Prep time: 
Total time: 
Serves: 6
A wonderfully simple but incredibly delicious kale salad to accompany any dish
  • 10 ounces kale
  • ¼ cup sliced raw almonds
  • ¼ cup crumbled blue cheese
  • ¼ cup dried cranberries (unsweetened if possible)
  • 2 tablespoons olive oil
  • 1 tbsp balsamic vinegar
  • Juice of 1 lemon
  • 1 tsp dijon mustard
  • Salt and pepper
  1. Put the almonds in a dry skillet/frying pan and place over a low heat for 4 minutes, tossing to turn half way through. Keep a close eye on them. If you turn your back for too long they will burn.
  2. Remove almonds from the heat and leave to cool.
  3. Wash the kale, remove the thick stems, and roughly chop or rip it.
  4. Put the kale in a large bowl.
  5. In a separate bowl or jar, put the olive oil, balsamic vinegar, lemon juice, mustard, and a sprinkle of salt and freshly ground black pepper. Mix it well.*
  6. Pour the dressing over the kale and use your hands to massage it into the leaves.
  7. Add the almonds, blue cheese, and cranberries, and stir to combine.
  8. Serve immediately, or store in an airtight container in the fridge for up to 3 days.
  9. *If you want to speed up the process, you can use your favorite store bought dressing.
Recipe by The Wholesome Fork at