Kale salad with balsamic almonds

Caramalised balsamic almonds add a nutty crunch to Trina Hahnemann's winter salad
Kale salad with balsamic almonds
  • Rating:
  • Serves: 4
  • Cook Time: 10 minutes
  • Prep Time: 15 minutes
  • Effort: easy


For the almonds

  • 100 g blanched almonds
  • 1 tbsp clear honey
  • 2 tbsp balsamic vinegar

For the salad

  • 200 g kale, finely chopped
  • 2 carrots, sliced into thin batons
  • 2 dessert apples, peeled, cored and cubed
  • 2 tbsp walnut oil, or vegtable oil
  • 2 tbsp balsamic vinegar


1. For the almonds: fry the almonds in a hot dry frying pan, stirring continuously so that they don't burn. When the almonds are lightly brown and fragrant, add the honey and cook until caramalised.

2. Add the balsamic vinegar and simmer until the liquid has evaporated. Set the almonds aside to cool on a piece of baking paper.

3. For the salad: combine the kale, carrots and apples in a bowl. Roughly chop the almonds and add to the kale salad. Drizzle over the oil and balsamic vinegar. Season the salad with salt and freshly ground pepper, to taste. Serve at once.

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