Harvest Kale Salad - 2 Guiding Stars
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The trick to a good, tender kale salad is first to select the smaller bunches, which have young leaves, and second to bruise the leaves slightly as you chop them. Dress this salad immediately before you serve it for the best flavor.



  • 1 medium shallot, minced
  • 6 Tbsp. lemon juice
  • ¼ cup red wine vinegar
  • ½ cup olive oil
  • ¼ tsp. salt
  • ½ tsp. freshly ground black pepper


  • 2 bunches young kale, chopped
  • 1 bulb fennel, cored and sliced
  • 4 radishes, sliced
  • 2 jalapeno peppers, cleaned and sliced
  • 1 scallion, sliced
  • 2 oz. Parmigiano-Reggiano cheese
  • 4 oz. almonds


  1. Whisk the shallot, lemon juice, vinegar and oil together. Season with salt and pepper.
  2. Place the kale in a large serving bowl and toss with dressing.
  3. Add the remaining ingredients and toss again.
Nutritional analysis per serving: Calories 255; Total Fat 23g (29% Daily Value); Saturated Fat 4g (20% DV); Trans Fat 0g; Cholesterol 8mg (3% DV); Sodium 140mg (6% DV); Total Carbohydrate 9g (3% DV); Dietary Fiber 3.5g (14% DV); Total Sugars 3g; Includes 0g Added Sugars (0% DV); Protein 7g; Vitamin D 0% DV; Calcium 15% DV; Iron 6% DV; Potassium 8% DV; Vitamin K 120% DV; Copper 45% DV; Vitamin E 40% DV.
Recipe by Guiding Stars at https://guidingstars.com/recipes/harvest-kale-salad/
© 2024 Guiding Stars Licensing Company. All rights reserved. US Patent Nos. 7,974,881; 8,626,796