Go Back
+ servings
a white serving bowl filled with chopped salad
Print Recipe
4.89 from 18 votes

Chopped Kale Salad

This healthy Chopped Kale Salad is a crunchy, tasty side or light lunch made with pine nuts, dried cherries, and shredded white cheddar cheese in a simple lemon & oil dressing, with a little bit of everything in each forkful!
Prep Time15 mins
Total Time15 mins
Course: Salad
Cuisine: American
Servings: 8 people
Calories: 278kcal
Author: Amy Nash

Ingredients

Salad

  • 2 medium bunches destemmed dinosaur/lacinato kale finely chopped (about 8 cups)
  • 1 cup red cabbage finely chopped
  • 1 cup brussels sprouts finely chopped or grated
  • 1 cup sharp white cheddar cheese grated
  • ¾ cup pine nuts
  • ¾ cup dried cherries chopped

Dressing

  • cup lemon juice freshly squeezed
  • cup olive oil
  • 1 Tablespoon honey
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper

Instructions

  • Remove the stems from the kale and finely chop.  Finely chop the red cabbage and brussels sprouts.  Coarsely chop the dried cherries.  Toast the pine nuts in a pan over low heat for a few minutes until golden brown, being careful not to burn. 
  • In a large salad bowl, combine the chopped kale, cabbage, brussels sprouts, white cheddar cheese, pine nuts and dried cherries.
  • In a jar with a tight fitting lid, combine the ingredients for the dressing, then shake well.  Pour the dressing over the salad ingredients and toss to coat.  

Nutrition

Calories: 278kcal | Carbohydrates: 15g | Protein: 7g | Fat: 22g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 15mg | Sodium: 242mg | Potassium: 186mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1032IU | Vitamin C: 23mg | Calcium: 129mg | Iron: 1mg