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Kale Salad

Kale Salad with Smoked Almonds, Parmesan, and Creamy Mustard Vinaigrette

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Recipe Details


Whether she's whipping up a decadent pasta, roasting a whole chicken, or ordering pizza, Chef Liz makes sure there's a hearty salad on the table. Here, she tosses tender dinosaur kale with a creamy, tangy mustard vinaigrette, then adds tart dried cherries (one of her all-time favorite ingredients) and curls of shaved Parmesan. On top, smoky almonds add complexity and welcome crunch.


  • < 600 Calories
  • Quick Cook

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Liz

By Chef Liz

Nutritional info

  • Calories 500
  • Protein 15g
  • Total Carb 22g
  • Total Fat 40g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • dinosaur kale
    12 ounces
    dinosaur kale
  • hickory-smoked almonds
    3 tablespoons
    hickory-smoked almonds
  • garlic
    1 clove
  • Dijon mustard
    1 packet
    Dijon mustard
  • mayonnaise
    1 packet
  • Champagne vinegar
    1 tablespoon
    Champagne vinegar
  • dried cherries
    3 tablespoons
    dried cherries
  • shaved Parmesan cheese
    2 ounces
    shaved Parmesan cheese

What You’ll Need

  • olive oil
  • kosher salt
  • black pepper

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Rinse all produce. Tear kale leaves into bite-size pieces, discarding long stems. Using your hands, massage kale until beginning to soften, 1-2 minutes. Roughly chop almonds, or leave in bag and gently crush with the bottom of a heavy pan.

  2. Make garlic paste

    Make garlic paste

    Mince garlic and, still on cutting board, sprinkle over ⅛ teaspoon salt. Using a large knife, carefully scrape over mixture at a 45° angle, pressing down. Repeat until garlic is broken down and a paste forms.

  3. Make vinaigrette

    Make vinaigrette

    In a large bowl (big enough for the salad), combine Dijon, mayonnaise, Champagne vinegar, and garlic paste. Whisking continuously, slowly add 3 tablespoons olive oil until fully combined. Season with ¼ teaspoon salt and pepper as desired.

  4. Toss and serve salad

    Toss and serve salad

    To bowl with creamy mustard vinaigrette, add dried cherries, kale, and half of Parmesan; toss to coat. Garnish with smoked almonds and remaining Parmesan. Bring kale salad straight to the dinner table and serve family-style. Enjoy!

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