Courtney Hirschey’s Chopped Kale Salad | Healthy Recipes

Courtney Hirschey brings you her crunchy Chopped Kale Salad 





  • 1 bunch kale, any variety, rinsed and stemmed
  • 1 cup sliced almonds, toasted*
  • 1 cup dried cranberries
  • 1/2 cup grated Parmesan (plus more for serving)



  • Juice of one lemon
  • 1 tablespoon olive oil
  • 1 teaspoon honey
  • Salt and pepper





Step 1

Slice the kale into thin ribbons or use a food processor to pulse in batches.


Step 2

Whisk dressing ingredients together and toss with kale. Add all other ingredients, toss, and serve, topping with additional Parmesan as desired.


*You can toast these yourself stovetop or in a toaster oven, but keep an eye on them, as they burn quickly, and cool before adding to salad. For a nut-free option, sub in shelled sunflower seeds.