Kale Salad Recipes

Heres a snappy, fresh side dish or a light supper: a lemony green salad, rich with tang and crunch. The dressing is nothing more than lemon juice, olive oil, garlic and salt. Its simplicity makes it perfect.

Simple Kale Salad

This is the BEST kale salad recipe! It is made with fresh, hearty kale, Parmesan cheese, toasted almonds, dried cranberries, and a fresh lemon balsamic dressing. Enjoy for lunch or serve along side any meal.

Prep: 15min

Total: 15min

Serving Size: 1 serving

Nutrition Facts: calories 204 kcal, Carbohydrate 11 g, Protein 6 g, Fat 15 g, Saturated Fat 3 g, Trans Fat 1 g, Cholesterol 6 mg, Sodium 141 mg, Fiber 2 g, Sugar 6 g, unSaturated Fat 14 g, servingSize 1 serving

Ingredients:

• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon Dijon mustard
• 1 to 2 teaspoons honey
• Kosher salt and freshly ground black pepper, (to taste)
• 2 bunches kale, (washed (I prefer Lacinato kale))
• Drizzle of olive oil
• Pinch of kosher salt
• 1/2 cup finely shredded Parmesan cheese
• 1/3 cup toasted sliced almonds, (can use pine nuts or pepitas)
• 1/3 cup dried cranberries, (can use golden raisins or dried currants)

Instruction:

1. To make the dressing, in a small bowl or jar, whisk together the olive oil, lemon juice, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Set aside.
2. First, remove the kale stems. Squeeze the top of the kale stem and slowly move your hand down the kale stem. The leafy part of the kale will come right off as you go down. Use a sharp knife to finely chop the kale.
3. Place the kale in a large bowl. Drizzle the kale with just a little bit of olive oil, you don’t need a ton because you are adding a dressing. Sprinkle with a little kosher salt and massage with your clean fingers until the kale softens a bit.
4. Drizzle the dressing over the kale and toss well. Add the Parmesan cheese, nuts, and dried fruit. Toss again and serve.

Easy Kale Salad with Fresh Lemon Dressing

This easy kale salad features fresh veggies and a super simple homemade lemon dressing, making it perfect as a healthy side dish or light lunch!

Prep: 20min

Total: 20min

Yield: 4

Serving Size: 1 serving

Nutrition Facts: calories 334 kcal, Carbohydrate 19 g, Protein 9 g, Fat 26 g, Saturated Fat 3 g, Sodium 315 mg, Fiber 4 g, Sugar 4 g, servingSize 1 serving

Ingredients:

• 5 cups kale (chopped)
• 1-2 teaspoons olive oil
• ⅛ teaspoon salt
• 2 cups broccoli (chopped)
• ½ cup almonds (sliced)
• ½ cup cheese (optional (cheddar or feta work great here!))
• ¼-½ cup carrots (shredded)
• ¼ cup red onion (diced)
• ¼ cup sunflower seeds
• ¼ cup cranberries
• ¼ cup olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons red wine vinegar
• 1 tablespoon dijon mustard
• 1 clove garlic (minced)
• ½ teaspoon dried oregano
• ¼ teaspoon salt
• ⅛ teaspoon ground black pepper
• 1 teaspoon honey or sugar (adjust + add to taste)

Instruction:

1. First make your dressing by combining ingredients above in a lidded mason jar then shake well to emulsify. Dip a kale leaf in the dressing and adjust sweetener, salt, and pepper to taste. You can make this dressing as sweet or tart as your heart desires!
2. Next massage your chopped kale with a little olive oil and a pinch of salt. Rub with your fingers until leaves begin to darken and tenderize. This makes it taste great and gives the kale a silky texture!
3. In a large bowl, combine massaged kale, broccoli, almonds, cheese, carrots, onion, sunflower seeds, cranberries. Shake your dressing once more and pour about ⅓ of the dressing over the salad. Toss to coat and add extra dressing, to taste.

Kale Salad

Refreshing Kale Salad made with crisp kale, sweet apples, shredded carrot, toasted almonds, sharp white cheddar and a vibrant lemony vinaigrette. So much goodness in every bite!

Prep: 20min

Total: 20min

Serving Size: 1 serving

Nutrition Facts: calories 286 kcal, Carbohydrate 17 g, Protein 7 g, Fat 23 g, Saturated Fat 5 g, Trans Fat 1 g, Cholesterol 11 mg, Sodium 108 mg, Fiber 3 g, Sugar 8 g, unSaturated Fat 17 g, servingSize 1 serving

Ingredients:

• 1/2 cup olive oil
• 2 Tbsp fresh lemon juice
• 2 Tbsp apple cider vinegar
• 2 Tbsp real maple syrup
• 1 1/2 tsp dijon mustard
• Salt (and freshly ground black pepper, to taste)
• 1 lb. curly kale ((about 2 large bunches))
• 1 large (9 oz.) apple, (recommend gala, julienned)
• 2 medium carrots, (shredded (1 cup))
• 3/4 cup unsalted slivered almonds, (toasted)
• 3/4 cup (3 oz.) shredded sharp white cheddar cheese
• 1/3 cup sliced red onion, (slice very thin)

Instruction:

1. In a mixing bowl whisk together olive oil, lemon juice, apple cider vinegar, maple syrup, dijon mustard and season with salt and pepper to taste. Let rest in fridge while preparing remaining salad ingredients.
2. Remove kale leaves from thick ribs. Rinse and run leaves through a salad spinner to dry well. Working in batches on a cutting board, gather and bunch kale leaves together and thinly slice creating ribbons.
3. Transfer kale to a very large bowl along with apples, carrots, almonds, cheddar cheese and red onion.
4. Whisk dressing again then pour over salad. Toss well to evenly coat.
5. Serve within a few hours for best results.

Kale Salad with Carrot Ginger Dressing

This happy, feel-good kale salad recipe is packed with colorful vegetables, crispy chickpeas, avocado, cranberries, and pepitas. Great for lunch!

Prep: 15min

Total: 40min

Ingredients:

• ½ cup chopped roasted carrots (from 3/4 cup raw carrots)
• 1/3 to ½ cup water
• ¼ cup extra-virgin olive oil
• 2 tablespoons rice vinegar
• 2 teaspoons minced ginger
• ¼ teaspoon sea salt
• 1 batch Roasted Chickpeas
• 1 bunch curly kale (stems removed, leaves torn)
• 1 teaspoon lemon juice
• ½ teaspoon extra-virgin olive oil
• 1 small carrot (grated)
• 1 small red beet (grated*)
• ½ watermelon radish (very thinly sliced)
• 1 avocado (cubed)
• 2 tablespoons dried cranberries
• ¼ cup pepitas (toasted)
• 1 teaspoon sesame seeds
• Sea salt & Freshly ground black pepper

Instruction:

1. Make the dressing and roast the chickpeas: Preheat the oven to 400°F and line a large baking sheet with parchment paper. Toss the chickpeas with a drizzle of olive oil and sprinkle with pinches of salt and pepper. Place the carrot pieces for the dressing in their own corner on the baking sheet to roast alongside the chickpeas. Roast for 25 to minutes, or until the chickpeas are browned and crisp and the carrots are soft. Set the roasted chickpeas aside. Transfer the carrots to a blender and add the water, olive oil, rice vinegar, ginger, and salt. Blend the dressing until smooth and chill in the fridge until ready to use.
2. Place the kale leaves into a large bowl and drizzle with the lemon juice, ½ teaspoon of olive oil, and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
3. Add the carrot, beet, watermelon radish, half of the cubed avocado, cranberries, pepitas, a few more good pinches of salt and a few grinds of pepper, and toss. Drizzle generously with the carrot ginger dressing. Top with the remaining avocado, more dressing, the roasted chickpeas and sprinkle with the sesame seeds. Season to taste and serve.

Healthy Kale Salad Recipe

FAQ

Can you eat kale raw like a salad?

How do you get the bitterness out of kale salad?

• With Your Favorite Noodles – soba, fettuccine or rice noodles. Add chopped kale when pasta is about 5 minutes from being done. …
• Quickie Kale Salad. …
• Sweet and Irresistable. …
• One-Pot Meal. …
• Steamed and Tangy. …
• Stir-Fry. …
• A Tasty Substitute. …
• Veggie Saute.

What is the most delicious way to eat kale?