The Forked Spoon · by Jessica Randhawa★ 5.0 (1)
Kale Salad with Lemon Dijon Dressing
NUTRITION · PER SERVING15M COOK
CAL 17%·PRO 11%
CARBS 29G34% OF CAL
5G FIBER2G OTHER22G TOTAL SUGAR
FAT 24G64% OF CAL
5G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A hearty kale salad with crisp apples, toasted almonds, dried cranberries, and Pecorino Romano tossed in a bright lemon Dijon dressing. Works as a light main or side.
mainamericansaladgluten freevegetarian
View the full recipe on The Forked Spoon →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 4- 6 cups kale (stems removed and finely chopped)
- 1-2 teaspoon olive oil
- 2 small apples (Gala or Honeycrisp, cored and chopped)
- ⅓ cup toasted almonds (roughly chopped)
- ⅓ cup dried cranberries
- ½ cup Pecorino Romano cheese (finely shaved)
- ¼ cup extra-virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon apple cider vinegar
- 1 teaspoon lemon zest
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 garlic clove (minced)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
At a glance
PER SERVING · TIME 15M
CAL 17%·PRO 11%
CARBS 29G34% OF CAL
5G FIBER2G OTHER22G TOTAL SUGAR
FAT 24G64% OF CAL
5G SAT20G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Sodium
- 566mg
- Total sugar
- 22g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 299mg
- Calcium
- 239mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 566MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.