Quick Summary
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.
Kale salad.
Those two words may not be that exciting to you, but please give this kale salad a chance. It is one of my very favorite recipes. I make it ALL of the time.
It is my go to salad for an easy lunch, to serve with dinner, or to take to a potluck. It always gets rave reviews, even from people who say they don’t like kale. Again, give kale a chance:)
It is made with fresh, hearty kale, salty Parmesan cheese, toasted almonds, sweet dried cranberries, and a fresh lemon balsamic dressing.
All of the flavors and textures come together in one bowl to create the perfect salad. It is a 10/10! I seriously could eat this salad every single day of my life.
Salad Ingredients
- Kale– the star of the salad. I like to use Lacinato (Tuscan) kale. It is It has a deeper color and is slightly thinner and more tender than curly kale, but curly kale will work too.
- Olive oil– just a little drizzle to coat the kale before massaging it! Yes, you give the leafy greens a good little massage to soften it up.
- Kosher salt– the salt also helps soften the kale.
- Parmesan cheese– salty and so good!
- Sliced almonds– for a little crunch!
- Dried cranberries– for a little sweetness!
Kale Salad Dressing
I whisk up a simple lemon balsamic dressing for the salad. Don’t worry, it’s easy and SO much better than any dressing you can buy at the store.
For the dressing, you will need the following basic ingredients.
- Olive oil
- Fresh lemon juice
- Balsamic vinegar
- Dijon mustard
- Honey (can use pure maple syrup)
Combine all of the ingredients in a bowl and whisk away! Season with salt and pepper, to taste.
I told you it was easy. You will never buy store-bought dressings again! The flavors are SO fresh!
How to Make Kale Salad
If you haven’t tried kale, don’t be intimidated. It is one of my favorite greens and this salad is SO easy!
- Kale stems are very tough and chewy so you want to make sure you don’t add them to the salad. Here is the easiest way to remove the 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. It’s magic!
- Discard the stems and finely chop the kale. You don’t want big chunks of kale, trust me. It is softer and easier to eat in small pieces.
- 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 and the dressing will also make the kale tender. Sprinkle with a little kosher salt and massage with your clean fingers until the kale softens a bit.
- Drizzle the dressing over the kale and toss well. Add the Parmesan cheese, nuts, and dried fruit. Toss again and serve.
Salad Variations
I love that this salad is super simple. The flavors are perfect as is, but if you want to play around, go for it! It is a good base for lots of fun add-ins. Here are some ideas!
- Instead of dried cranberries, use dried currants or golden raisins.
- Add fresh fruit. Berries, apple slices, pear slices, and orange segments are all good options.
- Mix up the cheese! Feta, goat, white cheddar, and blue cheese are all fabulous!
- Instead of almonds, use pecans, candied pecans, walnuts, sunflower seeds, or pepitas.
- Avocado is always a good addition.
- Toss in chickpeas or crispy roasted chickpeas.
- For extra protein, add shredded chicken, grilled chicken, shrimp, or even steak.
- Top with homemade croutons.
How to Store
Any leftover kale salad that has been tossed with the dressing can be stored in an airtight container in the refrigerator for up to 2 days.
If you want to meal prep the salad, you can store the kale, toppings, and dressing separately.
Kale is hardy and can be washed and prepped in advance. Wash, stem, and dry the kale leaves in a salad spinner or with kitchen towels. Store the leaves, wrapped in a paper towel in a zip-top plastic bag, for up to 3 days.
The dressing will keep in the refrigerator for up to a week.
When ready to eat, chop the kale and assemble the salad!
Kale Salad FAQ
Removing the stem of kale and massaging it with olive oil and salt can help reduce bitterness. You can also let it marinate in the fridge for 24 hours so the leaves can soften. Adding a good salad dressing also helps.
Place chopped kale in a large bowl. Drizzle with a little olive oil. Sprinkle with a pinch of kosher salt and massage with your clean fingers until the kale is tender and softens.
Kale is a hearty green and holds up better than most greens. If you have leftover salad, it will stay fresh stored in the refrigerator for up to 2 days.
Absolutely! Kale is a superfood and raw kale perfect for salads!
More Salad Recipes
- Easy Spinach Salad
- Easy Green Salad
- Kale & Wild Rice Salad
- Roasted Grape and Farro Kale Salad
- Easy Quinoa Salad
Simple Kale Salad
Equipment
- Salad Bowl (I use this Williams Sonoma bowl for large salads and entertaining)
Ingredients
For the dressing:
- 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
For the salad:
- 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
Instructions
- 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.
- 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.
- 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.
- Drizzle the dressing over the kale and toss well. Add the Parmesan cheese, nuts, and dried fruit. Toss again and serve.
Nutrition
Have you tried this recipe?
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Made this tonight. It was FANTASTIC!
I am so glad you loved my kale salad recipe! It’s the best!
delicious. really enjoyed.
I didn’t have any sliced almonds on hand, so I used toasted pecans.
Wife says: “This is the best kale salad you have ever made.”
I will make it again.
Yahoo! Pecans are great too.
my roommates and i have been making this salad at least once a week since we discovered it. absolutely the best kale salad ever and SO easy & quick. i will never make a different one!!!
It’s the best!!
I thought I didn’t like kale but this recipe changed my mind! So easy and so delicious! Everyone in our family loves this salad, and I love to eat the leftovers for lunch the next day.
I thought I didn’t like kale but this recipe changed my mind! Everyone in our family loves this salad, and I love to eat the leftovers for lunch the next day.
So glad you love this salad!
Love this salad! Had to print the recipe so I can make it again. Husband said he liked the orange dressing?!? I told him the ingredients and he was surprised. My 14 month old devoured it although I had to be careful with the craisins and almonds as they are a choking hazard. I was shocked he ate so much. Great recipe. Thanks!
Glad you loved the salad. I make it all of the time.
This salad is awesome! Everyone loved it! Even haters of kale. Can’t wait to make again. I substituted pomegranate seeds in place of cranberries.
Pomegranate is good too! Glad you loved it.
Delish and easy! Add more honey if dressing is too acidic!
Best kale salad and dressing ever, my husband and I loved it,bit will be our go to meal, thanks a million!!!
I make this salad all of the time. I am glad you loved it too.
Delicious and filling kale salad enjoyed by my son, husband, and myself with accompanying curry chicken salad sandwiches on toasted wheat bread.
Used one bunch lacinato and one bunch curly kale, torn into small bite size pieces that I washed and spun in my salad spinner. Used regular raisins rather than cranberries as I used sliced almonds; if I used dried cranberries I would use walnuts. Be sure to add nuts, raisins/cranberries, and parmesan AFTER you add dressing. Also recommend using 1/3 cup parmesan as 1/2 was too much, perhaps because I only had already grated parmesan cheese.
Had less than 1/2 cup left over because both men served themselves big seconds!
Made this last night, it was simple and delicious! Will definitely make it again.
Yay!
I make this salad all the time. I prefer curly kale … My family loves it. Thought I had all the ingredients yesterday. OOps. Substituted cashews and dried cherries. Still loved it and the versatility of it.
It’s a fun salad to play around with! Glad you love it!
This salad was delish!!! Followed the recipe exactly as written.
Glad you loved the salad!
This is my favorite kale salad. Instead of Parmesan, however, I use goat cheese crumbles. Nutrition never tasted so good
Goat cheese is great too!
This is a really good, minimalist kale salad.
Technique is very important here.
Wash the kale well and remove all veins.
Wash again. Dry in spinner, ideally.
Cut up finely with a good knife. Like chiffonade.
Massage with a little bit of olive oil and salt.
Then add toasted walnuts and sunflower seeds, raisins.
Pour dressing over top, and let rest for a few minutes.
Wow.
Wow. I needed a quick salad to add a veggie to my dinner and this recipe popped up and it is so delicious. I can’t shovel it in my mouth fast enough thanks for the delicious, simple, pull what you have already have from your pantry recipe!
So happy you loved it!
I am growing Kale in my garden and for the 1st time it’s doing well and I needed to find some way to eat it up….I tried this recipe and it was fantastic! My InLaws said it’s better than any restaurant! Thank you for this recipe!
I am so glad you loved it.
How many cups is one serving? Just made this and looking forward to I having it for dinner tonight.
I just wanted to come back and leave a comment on this salad. I halved the kale and kept everything else the same in this recipe and I have to say I LOVED it. The tip about using the oil to soften the kale was a real game changer for me. Thank you for this delicious recipe to enjoy a food I mostly hate!
It is my favorite. Glad you liked it too!
SUPER delish. Sometimes, the best recipes are those that have simple, fresh ingredients. I make this one all the time and when I make it for events I always have people asking for the recipe. Mmm mm!
So glad you loved the salad. We make it all of the time.
This was so quick to make and both my husband and I enjoyed it a lot. I don’t often include kale in my diet. I hope to more in the future. I used all of the ingredients in the recipe and no others (the dried cranberries, but toasted slivered almonds instead of sliced). I did make a little less of the dressing, but only because I always prefer less. It worked out great. I served it with baked lightly spiced white fish with lemon/tartar sauce and homemade rice pilaf. Lovage soup was a first course, so the lightness of the kale salad was perfect. I could see this salad going well with many meals.
SO happy you loved it!
We loved this salad
Yay!
This recipe is literally amazing and I drool just thinking about it. Never in my life did I think I would make a kale salad and actually love eating it. I threw in peeled carrots and had to use grated parm since that’s all I had and it turned out pretty good. This meal is now on my meal prep list. Love it 10/10
I love this salad too! I make it all of the time.
This was superb. I put grilled peaches on top. The salad is great on its own.
Oooh, grilled peaches sound amazing!
Very good recipe….this salad is simple, yet flavorful. My only tweek was stone ground mustard instead of dijon because I didn’t have dijon mustard. This recipe seems to flexible to the taste buds as I hope to make other variations from this recipe. This is a keeper!
Very good recipe….this salad is simple, yet flavorful. My only tweek was stone ground mustard instead of dijon because I didn’t have dijon mustard. This recipe seems to be flexible to the taste buds; as I hope to make other variations from this recipe. This is a keeper!
So happy you loved it. We make it all of the time.
I had some lacinato kale that I needed to use up SOON so I Googled “Kale Salad” and this recipe came up right away. I think it’s a great recipe to use as a base and augment as you wish! I made the dressing as is, added slivered almonds and cranberries, some slivered pear I had on hand, and topped it with a generous sprinkle of Cotija cheese (one of those things that I bought a year ago for a recipe, and can’t seem to finish up no matter how much I use it!). I will definitely make this again, next time with parmesan and maybe some homemade croutons!
Perfect! It’s such a good salad!
Has anyone tried adding chicken to the salad?
The best!
I think so too!
I love this salad mix so much I make it almost weekly. I make alterations, no cheese, cauliflower instead of broccoli, no broccoli adding grapes and prcans. Just whatever but the base is so delicious I don’t tire of it. Filling as a lunch.
I love this salad for lunch!
So much good information on this screen but it neglected to give me any hints of the qualities of oil, lemon juice etc is needed to make the delicious salad dressing you speak of! Very disappointing.
Loved it!! So easy and quick and delicious!
This is our favorite kale salad recipe! I have made this so many times and my whole family loves it! I love how simple but flavorful it is!
Great salad. Will be making this frequently. Even my non kale husband enjoyed it.
Yay!