Kale Salad Recipe
Posted May 21, 2021, Updated Feb 28, 2024
This post may contain affiliate links. Please read our disclosure policy.
This kale salad recipe is loaded with colorful vegetables, sweet cranberries, crunchy pecans, creamy cheddar cheese and the best homemade dressing ever! It’s a hearty salad that holds up well and will even impress kale skeptics.
Say hello to your new favorite summer salad recipe – the best kale salad ever! This recipe is made with a homemade dressing and is a combination of so many different flavors and textures.
This kale salad recipe is loaded with colorful vegetables, sweet cranberries, crunchy pecans, creamy cheddar cheese and the best homemade dressing ever! It’s a hearty salad that holds up well and will impress even kale skeptics.
Kale Salad Recipe: Ingredients and Substitutions
You can easily make this kale salad your own with a few substitutions! Here are some suggestions!
- Olive oil. Any neutral oil works well, however olive oil is my favorite, followed closely by avocado oil.
- Vegetables. You can mix up the veggies in this salad. We use carrots, cucumber and bell pepper but you can add your favorites (chopped zucchini, broccoli, onion, etc.)
- Avocado. The creaminess of the avocado really takes this kale salad to the next level, I don’t recommend omitting it.
- Cranberries. Any dried fruit works in this recipe, you can even substitute fresh strawberries if you prefer.
- Cinnamon pecans. I always have these homemade cinnamon pecans on hand in my freezer to use on salads. You can use store bought, or choose a different nut like cinnamon almonds or candied walnuts.
- Cheddar cheese. I use the unexpected cheddar from Trader Joe’s. It’s aged and sharp and so delicious. In my experience the sharper the better when it comes to cheddar. You can substitute feta, goat cheese, etc. if you prefer.
- Apple cider vinegar. Any vinegar works in this dressing, balsamic, white whine, etc.
- Lemon juice. No substitutes here! You can use bottled or fresh.
- Honey. maple syrup can be used in place of honey.
- Mustard. Any variety of mustard works well. I prefer Dijon.
- Minced garlic. Garlic powder can be used in place of minced garlic, I recommend using 1/2 tsp garlic powder instead of 1 full tsp minced garlic if you make this substitution.
How to Make Kale Salad
This kale salad recipe is so easy to make. As always, we’ll walk through the steps together and don’t forget to watch the video.
Make the Dressing
In a small bowl, mix together dressing ingredients, adjust salt and pepper to taste. Set aside. You can also mix this kale salad dressing in a blender, or in a jar with a lid and shake to combine the ingredients.
Massage the Kale
This step is critical to ensure your kale is tender and easy to enjoy. Put chopped kale in a bowl, massage the kale with ½ TBS olive oil.
Assemble
Add carrot, cucumber, red pepper, avocado, dried cranberries, nuts and seeds – saving about 1-2 Tablespoons of each ingredient to add to the top of the salad for presentation. Then, add the dressing and stir to combine.
Next, arrange the rest of the ingredients to the top of the salad. Cover with plastic wrap and chill for at least 1 hour.
Serve
After chilling for 1 hour, serve with your favorite recipes or as a main dish. Here are some serving suggestions:
- Serve this kale salad recipe as a side dish to this balsamic pot roast.
- Add some homemade no knead bread or pretzel bread.
- Serve alongside this egg bake or crustless quiche.
Store
Store this kale salad in an airtight container in the refrigerator for up to 3 days.
Kale Salad FAQs
Yes. Make sure to massage the raw kale in olive oil in order to make it tender and more delicious when consumed raw.
Massaging the kale in oil and using a delicious dressing (like in this recipe), makes the kale less bitter and more enjoyable. Also, tuscan kale is known to be less bitter than curly leafed kale.
To was the kale, place the leaves in a strainer and rinse with cool water. Shake out excess water then let dry before using in this kale salad recipe.
No, I do not recommend eating the kale stems. They are tough and fibrous and difficult to eat. I suggest removing the kale leaves from the stems to use in this recipe.
If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!
Kale Salad Recipe
Ingredients
Kale Salad:
- 1 bunch kale stems removed, chopped thin (8 cups)
- ½ Tablespoon olive oil
- 2 carrots shredded
- ½ cucumber julienned
- 1 red pepper julienned
- 1 avocado diced
- ¼ cup dried cranberries
- ½ cup cinnamon roasted pecans
- 1 ounce sharp cheddar cheese cubed
Dressing:
- 3 Tablespoons olive oil
- 1 Tablespoon apple cider vinegar
- 1 Tablespoon lemon juice
- 2 Tablespoons honey
- 1 teaspoon mustard
- 1 teaspoon minced garlic
- Salt and pepper to taste
Instructions
- In a small bowl, mix together dressing ingredients, adjust salt and pepper to taste. Set aside.
- Put chopped kale in a bowl, massage the kale with ½ TBS olive oil.
- Add carrot, cucumber, red pepper, avocado, dried cranberries, nuts and seeds – saving about 1-2 TBS of each ingredient to add to the top of the salad for presentation. Stir to combine.
- Add dressing and stir to combine.
- Add the rest of the ingredients to the top of the salad. Cover with plastic wrap and chill for 1 hour (although it can be served immediately, if desired).
- Serve!
Video
Notes
- Olive oil. Any neutral oil works well, however olive oil is my favorite, followed closely by avocado oil.
- Vegetables. You can mix up the veggies in this salad. We use carrots, cucumber and bell pepper but you can add your favorites (chopped zucchini, broccoli, onion, etc.)
- Cranberries. Any dried fruit works in this recipe, you can even substitute fresh strawberries if you prefer.
- Cinnamon pecans. I always have these homemade cinnamon pecans on hand in my freezer to use on salads. You can use store bought, or choose a different nut like cinnamon almonds.
- Cheddar cheese. I use the unexpected cheddar from Trader Joe’s. It’s aged and sharp and so delicious. In my experience the sharper the better when it comes to cheddar. You can substitute feta, goat cheese, etc. if you prefer.
- Apple cider vinegar. Any vinegar works in this dressing, balsamic, white whine, etc.
- Honey. maple syrup can be used in place of honey.
- Mustard. Any variety of mustard works well. I prefer Dijon.
- Minced garlic. Garlic powder can be used in place of minced garlic, I recommend using 1/2 tsp garlic powder instead of 1 full tsp minced garlic if you make this substitution.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
