Best Honey Kale Currant Almond Salad Recipes

Kale and Almond Salad with Lemon and Parmesan image

Provided by Danelle

Time 15m

Number Of Ingredients 8

1 large bunch of kale
1/2 cup slivered almonds, toasted
1 shallot minced
4 tablespoons lemon juice
2 tablespoons white wine vinegar
4 tablespoons olive oil
2/3 cup finely grated Parmesan cheese
Salt and pepper, to taste

Steps:

Wash and dry kale and chop or slice into bite-size pieces.
In a large bowl, toss kale with toasted almonds. Set aside.
In a small bowl, whisk together minced shallot, lemon juice, vinegar, and olive oil.
Toss kale with desired amount of lemon vinaigrette. Sprinkle with Parmesan cheese and toss to coat. Season with salt and pepper to taste before serving.

champagne honey kale currant almond salad image

Number Of Ingredients 12

4 cups thinly sliced kale, remove spines, roll kale leaves into 'cigars' and slice in thin slivers
2 cups baby kale leaves
1/2 cup currants
1/2 cup almonds, sliced or slivered
1 Tbl. Honey Mustard
1 Tbl. extra virgin olive oil
1 Tbl. balsamic vinegar
2 Tbl. champagne, can ginger ale, sparkling apple cider, sparkling cranberry juice, or sparkling white grape juice
2 tsp. honey
1/4 cup asiago cheese, grated
¾ tsp coarse ground pepper
¾ tsp sea salt

Steps:

Place kale, currants and almonds in a medium sized mixing bowl. Toss and blend. In a separate small bowl, whisk together well the mustard, olive oil, balsamic, champagne, honey, asiago, pepper and salt. Whisk together well. Serve immediately on chilled salad plates.

Kale Salad with Dates, Parmesan and Almonds image

Provided by Zoe Singer

Number Of Ingredients 10

Juice of 1/2 lemon
1/2 shallot, chopped
1 teaspoon honey
1/2 teaspoon kosher salt
1/4 teaspoon red pepper flakes
2 bunches kale, stems removed, leaves shredded or finely chopped
2 tablespoons extra-virgin olive oil
1/3 cup sliced almonds
8 dates, pitted and chopped
2 1/2 ounces Parmesan, shaved with a peeler

Steps:

In a bowl, whisk juice, shallot, honey, salt and pepper flakes. Add kale; toss well. Let sit 20 minutes. Mix in oil. Refrigerate for up to 1 day, or serve immediately. In a dry pan, toast almonds over medium heat, tossing constantly, until color deepens, 1 to 2 minutes. Add almonds, dates and Parmesan to kale; serve.