Everyday Kale Salad

Everyday kale salad made with curly kale, crispy pancetta or bacon, sliced almonds, dried cranberries, red onion, and fresh apple. Tossed in a simple lemon Dijon dressing, this easy salad is fresh, crunchy, and well balanced. Great as a healthy side dish or light meal, perfect for meal prep, holiday tables, and weeknight dinners, with simple ingredients and quick preparation.

Ingredients

• 4 oz pancetta, diced, or 4 slices bacon, chopped
• 4 oz curly kale (about 1 bunch)
• Pinch of salt
• 1/3 cup sliced or slivered almonds
• 1/3 cup dried cranberries or dried cherries
• 1/4 red onion, finely minced
• 1 red apple, chopped

Lemon Dressing

• 2 tablespoons extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 2 teaspoons honey
• 1/2 teaspoon Dijon mustard
• Salt and black pepper, to taste

Instructions

1. Add the pancetta or bacon to a small skillet and place over medium-low heat. Cook, stirring often, until golden brown and crisp, about 8–10 minutes. Transfer to a paper towel–lined plate to drain and set aside.
2. Wash and thoroughly dry the kale. Remove the thick stems, then chop the leaves into bite-size pieces. Place in a large bowl, add a pinch of salt, and massage the kale with your fingertips until softened and reduced in volume, about 1 minute.
3. Add the almonds, dried cranberries, red onion, chopped apple, and crisp pancetta to the bowl with the kale.
4. To make the dressing, combine the olive oil, lemon juice, honey, Dijon mustard, salt, and pepper in a small bowl or jar. Whisk or shake until smooth.
5. Drizzle the dressing over the salad, toss well to coat, and serve immediately.

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Tips

• Massaging the kale is key for a tender texture and better flavor.
• Dry the kale thoroughly to help the dressing coat the leaves evenly.
• Toast the almonds lightly for added crunch and depth.

Variations and Substitutions

• Swap almonds for walnuts, pecans, or pumpkin seeds.
• Use pears instead of apples for a softer sweetness.
• Leave out the pancetta for a vegetarian version or replace with crispy chickpeas.

FAQs

Can I make this salad ahead of time?
Yes, you can prep the kale and dressing separately up to a day in advance. Toss just before serving.

Will the kale get soggy?
No, kale holds up well, especially when massaged and lightly dressed.

How long does the dressing last?
The lemon dressing keeps well in the refrigerator for up to 5 days.

Serving Suggestions

• Serve as a side salad with grilled chicken, salmon, or steak.
• Add to lunch bowls with quinoa or roasted vegetables.
• Pair with soups or sandwiches for an easy meal.

Why You’ll Love This Recipe

• Simple, fresh ingredients with balanced flavors.
• Quick to prepare and easy to customize.
• A hearty salad that stays crisp and satisfying.