Recipe: Hearty Greens Salad

Last updated: December 22, 2020, at 8:15 a.m. PT

Originally published: December 22, 2020, at 8:03 a.m. PT

Bowl of salad with kale, apples, almonds and cranberries

This salad utilizes hearty greens making it last longer in the fridge without getting soggy or wilted. Simply dressed, it can be served up a multitude of ways.


  • ¾ cup extra-virgin olive oil
  • ¼ cup apple cider vinegar
  • 1 tablespoon honey
  • 1 teaspoon Dijon mustard
  • 1 tablespoon plain Greek yogurt (preferably full fat)
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  • 1 bunch Tuscan kale, stems removed and chopped
  • 1 bunch chard, stems removed and chopped


  1. Combine olive oil, vinegar, honey, mustard, yogurt, salt and pepper in a bowl and whisk to emulsify. Alternatively, you can add all to a mason jar with a tight-fitting lid and shake to mix.
  2. Toss the kale with ½ cup (or to taste) of the dressing. Reserve the extra dressing for another use later in the week.
  3. Store in the fridge until ready to eat.


  • Serve topped with crumbled goat cheese, toasted pecans and apple slices.
  • Serve alongside your choice of protein (i.e. roasted salmon, grilled chicken, baked tofu).
  • Serve with fresh grated parmesan cheese, croutons and a poached egg.
  • Serve topped with Marinated Mixed Beans or sustainably harvested canned tuna.
Category: Recipes