Highway to Kale Salad
An amazing crunchy kale salad with carrots, dried cherries, pumpkin seeds, and cotija (or feta) cheese.
Servings: 1 Large Salad
Calories: 892kcal
Ingredients
Lemon-Parsley Dressing:
- 1 cup grapeseed or olive oil
- ½ cup apple cider vinegar
- ¼ cup fresh lemon juice
- 1 tablespoon stone ground mustard
- 1 lemon zested
- ½ cup flat leaf parsley leaves roughly chopped
- 3 cloves garlic minced
- ¼ teaspoon kosher salt or to taste
Kale Salad:
- 8 ounces lacinato and red leaf kale thinly sliced
- 1/4 cup raw pumpkin seeds pepitas
- 1 cup shredded carrot
- ½ cup dried cherries
- 1/2 cup cotija cheese grated + more for serving*
Instructions
Prepare the Lemon-Parsley Dressing:
- Add all ingredients for the dressing to a small blender or food processor. Blend until completely smooth.
Prepare the salad:
- Add all ingredients for the salad to a large serving bowl. Add desired amount of lemon-parsley dressing and toss well to coat. Serve heaping bowlfuls of salad with additional cotija cheese grated on top.
Notes
*You can replace the cotija cheese with feta or goat cheese if you prefer.
This makes a huge salad for one or a side salad for two people.
Nutrition
Serving: 1Salad | Calories: 892kcal | Carbohydrates: 91g | Protein: 18g | Fat: 108g | Fiber: 19g | Sugar: 44g