Why You Will Love This Recipe
This Spinach and Kale Salad with Almonds is perfect for anyone craving a fresh, healthy meal that takes almost no time to throw together. It’s packed with nutrients, crunchy textures, and a zesty dressing that ties everything together. Whether you’re meal-prepping for the week or need a last-minute side dish, this salad never disappoints!
Ingredients:
- 4 cups baby spinach
- 4 cups chopped kale (stems removed)
- 1/2 cup sliced almonds
- 1/3 cup dried cranberries
- 1/4 cup crumbled feta cheese (optional)
- 1 medium apple, thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Ingredient Prep Guide
Spinach and kale: Rinse greens thoroughly in cold water to remove grit. Dry them well using a salad spinner or paper towels. Remove tough stems from kale by sliding your fingers along the stalks. Tear or chop kale into bite-sized pieces for easier eating.
Almonds: Toasting them adds extra crunch! Heat a dry skillet over medium heat, add almonds, and stir for 2–3 minutes until golden. Watch closely—they burn fast!
Apple: Slice just before assembling the salad to prevent browning. Toss slices in a little lemon juice if prepping ahead.
Equipment & Tools
- Large mixing bowl
- Salad spinner or clean kitchen towels
- Knife and cutting board
- Small skillet (for toasting almonds)
- Jar with lid (for shaking dressing)
Step-by-Step Instructions
Step 1: Start by massaging the kale. Yes, really! Drizzle 1 teaspoon of olive oil over the chopped kale and rub it between your fingers for 1–2 minutes. This softens the leaves and removes bitterness.
Step 2: In a large bowl, combine the kale, spinach, apple slices, and cranberries. Gently toss with your hands to mix evenly.
Step 3: Make the dressing. In a jar, combine olive oil, lemon juice, honey, a pinch of salt, and pepper. Close the lid tightly and shake until creamy. Taste and adjust sweetness or tanginess as needed.
Step 4: Pour half the dressing over the salad and toss lightly. Add toasted almonds and feta cheese (if using), then drizzle the remaining dressing. Toss one last time and serve immediately.
Key Details
Total Time: 15 mins (Prep: 15 mins | Cook: 0 mins)
🍽️ Servings: 4 people
⚙️ Equipment: Mixing bowl, skillet, knife, cutting board
Serving Suggestions
This salad pairs perfectly with grilled chicken or salmon for a protein-packed meal. For a vegan option, skip the feta and add chickpeas. To impress guests, serve it in a shallow bowl and sprinkle extra almonds on top for a gourmet touch. It’s ideal for picnics, lunches, or as a refreshing starter for dinner parties.
Pro Tips
Toast extra almonds: Keep a batch in an airtight container for up to a week. They’ll add instant crunch to other salads or oatmeal!
Dressing hack: If the dressing separates, shake it again right before drizzling. For creamier texture, whisk in 1 tablespoon of Greek yogurt.
Make it kid-friendly: Skip the kale and use only spinach. Substitute cranberries with halved grapes for natural sweetness.
Storage and Reheating Instructions
Store leftovers in an airtight container in the fridge for up to 1 day. Keep the dressing separate to prevent wilting. If the salad looks dry the next day, squeeze fresh lemon juice over it to revive the flavors. Do not freeze this salad—the greens will lose their texture.
Troubleshooting
Soggy salad? You might have added dressing too early. Always dress the salad right before serving to keep it crisp.
Too bitter? Massage the kale longer (up to 3 minutes) or use less kale and more spinach. Make sure to remove all stems!
Almonds turned chewy? If they lose their crunch after storage, re-toast them in a skillet for 1–2 minutes before adding to leftovers.
Frequently Asked Questions
Can I use a different type of nut?
Absolutely! Walnuts, pecans, or sunflower seeds work great. Toast them first for maximum flavor.
How do I make this salad ahead of time?
Prep the greens, toast the almonds, and mix the dressing the night before. Assemble everything right before eating.
What if I don’t have dried cranberries?
Use raisins, chopped dates, or even pomegranate seeds. Just stick to something sweet and chewy for balance.
Spinach and Kale Salad with Almonds
Ingredients
- 4 cups baby spinach
- 4 cups chopped kale stems removed
- 1/2 cup sliced almonds
- 1/3 cup dried cranberries
- 1/4 cup crumbled feta cheese optional
- 1 medium apple thinly sliced
- 2 tablespoons olive oil
- 1 tablespoon lemon juice
- 1 teaspoon honey or maple syrup
- Salt and pepper to taste
Instructions
- Massage the kale: Drizzle 1 teaspoon of olive oil over the chopped kale and rub it between your fingers for 1–2 minutes.
- Combine kale, spinach, apple slices, and cranberries in a large bowl. Gently toss.
- Make the dressing: In a jar, combine olive oil, lemon juice, honey, salt, and pepper. Shake until creamy.
- Pour half the dressing over the salad and toss. Add toasted almonds and feta (if using), then drizzle remaining dressing. Toss and serve.