Kale Salad

Kale Salad

Recipe by Planted Places

This recipe is made extra special with Kale from the farm garden wall.


  • 1 bunch of kale for the wall (7-10 pieces)

  • ½ apple, quartered 2x and slice crosswise or dice

  • ⅓ cup dried cranberries

  • 1 – 2 tablespoon Olive Oil

  • 1 tablespoon Balsamic Vinegar, fruit infused (i.e. peach, pear)

  • ¼ cup slivered Almonds, toasted (optional)


  • Wash kale and remove the stems.
  • Finely chiffonade kale leaves, placed in a large salad bowl.
  • Mix in olive oil and balsamic vinegar. Use both ingredients sparingly; enough just to lightly coat the kale leaves.
  • Toast the almonds in a saucepan or in the oven.
  • Just before you are ready to serve, slice/dice the apple. Toss into the salad with dried cranberries. Sprinkle almonds over the top of the salad.

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