Easy Kale Salad with Fresh Honey Lemon Dressing | Cook With Us | Well+Good

Say hello to your new go-to lunch recipe! This kale salad has everything: feta cheese, toasted almonds, carrots, and a delicious honey lemon dressing that you can make right at the bottom of your salad bowl. Follow along with Julia Turshen, chef and founder of Equity at the Table, to learn all of the tips and tricks to make a nutrient-rich salad that you will want to eat every day.

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Copper Penny Salad:

Ingredients:

3 tbsp fresh lemon juice
1 tbsp honey
1/2 tsp kosher salt, plus more to taste
1 bunch fresh kale, roughly chopped
3 medium carrots, peeled and sliced into thin coins
1/4 cup extra-virgin olive oil
1/2 cup raw almonds, roughly chopped
1 large handful feta cheese, crumbled

Instructions:
Place the lemon juice, honey, and salt in a large bowl and whisk well to combine. Add the kale and carrots and use your hands to scrunch everything together. Don’t be shy: really get in there. This scrunching will help to season the kale and carrots and also soften the kale so it’s much more pleasant to eat raw.

Place the olive oil in a small skillet over medium heat and add the almonds. Cook, stirring and watching closely, until the almonds are golden brown, about 1 - 2 minutes. Pour the hot almonds and oil over the kale and use 2 large spoons to mix everything together. Sprinkle with feta and serve immediately.

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