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massaged kale salad, vibrant nutrition RD

Massaged Kale Salad

Bright purple kale, crunchy almonds, chewy apples and home-made vinaigrette. This tangy, sweet recipe is a perfect way to enjoy this powerhouse vegetable!

Course Salad
Cuisine American
Keyword massaged kale salad
Prep Time 15 minutes
Total Time 15 minutes
Servings 6
Calories 220 kcal
Author Kasey


  • 1 bunch purple kale ribbed and chopped
  • 1/4 cup dried cranberries
  • 1/4 cup almonds
  • 1/3 cup feta cheese pasture raised
  • 1/2 cup olive oil
  • 3 T white wine vinegar
  • 2 T lime juice
  • 2 T lemon juice
  • 1/4 cup honey


  1. Rib and chop kale: Hold kale by the tip of them stem with one hand, lightly pinch stem with other hand and move up the kale so that the leaf detaches from stem. Them, chop the kale into small to medium sized pieces. Place in large bowl. 

  2. Mix together all wet ingredients in separate, small bowl. Whisk until well combined. 

  3. Pour wet ingredients on to kale. Massage the vinaigrette into the kale pieces. This will allow the kale to break down and soften, making it easier to chew!

    *note: the acidic ingredients will break down the kale and the total volume of your salad will decrease by about 50%. Don't be surprised if your salad looks smaller after this process!

  4. Add crumbled feta, cranberries and almonds. Toss salad and voile!