top of page

Kale, Parmesan and Cranberry salad with Lemony vinaigrette.

Bursting with hints of sweet and sour with every bite, this is hands down one of my favourite leafy green salads ever!


  • 150g kale leaves, roughly chopped, washed and drained

  • 150g baby spinach, washed and drained

  • 100g shaved parmesan

  • ¼ cup pepita seeds

  • 4 tbsp sunflower seeds

  • ¼ cup dried cranberries


  • 1 lemon, juiced

  • Olive oil

  • 1 tsp garlic, grated

  • 1 tsp Dijon mustard

  • Salt to taste

Step 1. Toss all the salad ingredients in a bowl. In a separate smaller bowl mix together the dressing ingredients and drizzle over salad

Notes: ensure larger kale stems have been removed and if you massage the leaves between your fingers it will result in softer texture leaves to enjoy.

Use hashtags #LLMealPrep, #LadyLolas and tag @lady.lolas when you try one of my recipes or share an image of your meal prep on social media, so that I can feature you on my Instagram story.

Subscribe to Lady Lolas to receive updates when my new blogs and recipes are uploaded

2,214 views1 comment

Recent Posts

See All

1 Comment

My kids loved this salad 💕

bottom of page