Paleo Sweet Kale Salad
Elevate your salad game with this vibrant and nutrient-packed Paleo Sweet Kale Salad! Featuring earthy kale, crunchy purple cabbage, and sweet matchstick apples, this colorful dish strikes the perfect balance of flavors and textures. Tossed with a creamy almond butter dressing, infused with tangy lemon juice and a touch of honey or maple syrup, every bite is bursting with wholesome goodness. Pumpkin seeds and unsweetened, sulfur-free dried cranberries add satisfying crunch and a hint of natural sweetness, making this salad as nutritious as it is delicious. Ready in just 20 minutes and perfect for meal prep, this gluten-free and dairy-free recipe is an ideal option for paleo diets, or a crowd-pleasing side dish for any occasion. Prepare it ahead of time or serve fresh with a garnish of extra cranberries or seeds for a delightful finishing touch!
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Recipe Information
Ingredients
- 6 cups Kale
- 1 cup Purple cabbage
- 1 large Carrot
- 1 quarter cup Pumpkin seeds
- 1 quarter cup Dried cranberries (unsweetened, sulfur-free)
- 1 Apple (crispy variety, like Fuji or Honeycrisp)
- 3 tablespoons Extra-virgin olive oil
- 2 tablespoons Freshly squeezed lemon juice
- 2 tablespoons Almond butter
- 1 tablespoon Honey (or pure maple syrup for a vegan option)
- 1 small Garlic clove (minced)
- 0.5 teaspoons Sea salt
- 0.25 teaspoons Black pepper
Instructions
Wash and dry the kale thoroughly. Remove the tough stems and roughly chop or tear the kale into bite-sized pieces. Place the kale in a large mixing bowl.
Thinly slice the purple cabbage and shred the carrot using a box grater or food processor. Add both to the bowl with the kale.
Core the apple and cut it into thin matchstick pieces. Add the apple slices along with the pumpkin seeds and dried cranberries to the bowl.
In a small mixing bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, almond butter, honey (or maple syrup), minced garlic, sea salt, and black pepper until smooth and creamy. Taste and adjust the seasoning if needed.
Pour the dressing over the kale mixture. Using clean hands, massage the dressing into the kale for 1-2 minutes. This helps to soften the kale and evenly distribute the dressing.
Once fully combined, let the salad sit for 5-10 minutes to allow the flavors to meld together.
Serve as is, or optionally garnish with additional pumpkin seeds or cranberries for presentation. This salad can be stored in an air-tight container in the refrigerator for up to two days.
Nutrition Facts
Calories |
2178 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 132.8 g | 170% | |
| Saturated Fat | 19.7 g | 98% | |
| Polyunsaturated Fat | 29.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1339 mg | 58% | |
| Total Carbohydrate | 225.6 g | 82% | |
| Dietary Fiber | 39.2 g | 140% | |
| Total Sugars | 154.5 g | ||
| Protein | 57.2 g | 114% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 645 mg | 50% | |
| Iron | 17.1 mg | 95% | |
| Potassium | 2627 mg | 56% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
