Paleo Sweet Kale Salad

Elevate your healthy eating game with this vibrant Paleo Sweet Kale Salad—a nutrient-packed powerhouse of flavor and texture. Featuring a base of tender, massaged kale complemented by crisp purple cabbage, sweet matchstick apples, and shredded carrots, this salad delivers a delightful crunch in every bite. Toasty pumpkin seeds and tangy dried cranberries add a burst of flavor and texture, while the creamy, homemade almond butter dressing—enhanced with a touch of honey and fresh lemon juice—ties everything together with a perfect balance of sweet and savory. Ready in just 20 minutes and entirely paleo-friendly, this salad is perfect as a light lunch, a colorful side dish, or a meal-prep favorite that stays crisp in the fridge. Whether you're embracing a paleo lifestyle or simply looking for a fresh, wholesome recipe, this gluten-free, dairy-free kale salad is sure to become your new go-to!

Nutriscore Rating: 79/100

Prep Time:20 mins

Cook Time:0 mins

Total Time:20 mins

Servings: 4

Ingredients

• 6 cups Kale
• 1 cup Purple cabbage
• 1 large Carrot
• 1 quarter cup Pumpkin seeds
• 1 quarter cup Dried cranberries (unsweetened, sulfur-free)
• 1 Apple (crispy variety, like Fuji or Honeycrisp)
• 3 tablespoons Extra-virgin olive oil
• 2 tablespoons Freshly squeezed lemon juice
• 2 tablespoons Almond butter
• 1 tablespoon Honey (or pure maple syrup for a vegan option)
• 1 small Garlic clove (minced)
• 0.5 teaspoons Sea salt
• 0.25 teaspoons Black pepper

Directions

Step 1

Wash and dry the kale thoroughly. Remove the tough stems and roughly chop or tear the kale into bite-sized pieces. Place the kale in a large mixing bowl.

Step 2

Thinly slice the purple cabbage and shred the carrot using a box grater or food processor. Add both to the bowl with the kale.

Step 3

Core the apple and cut it into thin matchstick pieces. Add the apple slices along with the pumpkin seeds and dried cranberries to the bowl.

Step 4

In a small mixing bowl, whisk together the extra-virgin olive oil, freshly squeezed lemon juice, almond butter, honey (or maple syrup), minced garlic, sea salt, and black pepper until smooth and creamy. Taste and adjust the seasoning if needed.

Step 5

Pour the dressing over the kale mixture. Using clean hands, massage the dressing into the kale for 1-2 minutes. This helps to soften the kale and evenly distribute the dressing.

Step 6

Once fully combined, let the salad sit for 5-10 minutes to allow the flavors to meld together.

Step 7

Serve as is, or optionally garnish with additional pumpkin seeds or cranberries for presentation. This salad can be stored in an air-tight container in the refrigerator for up to two days.

Nutrition Facts

Serving size	(945.1g)

Amount per serving	% Daily Value*
Calories	2178.0

Total Fat 132.8g	0%
Saturated Fat 19.7g	0%
Polyunsaturated Fat 29.7g
Cholesterol 0mg	0%
Sodium 1339.3mg	0%
Total Carbohydrate 225.6g	0%
Dietary Fiber 39.2g	0%
Total Sugars 154.5g
Protein 57.2g	0%

Vitamin D 0IU	0%
Calcium 644.7mg	0%
Iron 17.1mg	0%
Potassium 2627.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 51.4%

Protein: 9.8%

Carbs: 38.8%