Kale Salad

What I Love About Kale Salad

While kale salads may not be as trendy as they once were, that doesn’t mean they aren’t as delicious as ever. This is one of my favorite ways to enjoy kale.

Well, I also love it in minestrone soup, and I’ll never pass up a slice of Mushroom and Kale Quiche for brunch or teatime. And Spicy White Bean Soup with Kale will also always have a special place in my heart.

So, trendy or not, kale is healthy, delicious, and perfect for lunches, light dinners, or a holiday salad entree. This kale salad will be on my Thanksgiving table this year!

Kale Salad Recipe Ingredients

Here’s what you need to make this kale salad recipe:

• Kale – Any kale works in this salad. At the bottom of this post are some ideas for kale varieties – I’m using curly kale here.
• Extra virgin olive oil — To massage into the raw chopped kale; this tenderizes the leaves.
• Carrots – I love the color and sweet flavor this root veggie brings to the salad.
• Apples – Sliced apples bring a sweet flavor and delicious texture.
• Toasted almonds and pepitas — For nutty crunch
• Dried cranberries – These had a sweet-tart flavor.
• Grated Parmesan for serving

How to Make Kale Salad

You will also find these instructions in the recipe card at the bottom of this post.

1. Massage the washed and dried chopped kale with olive oil and a pinch of salt to tenderize it. Then, combine the kale, almonds, sliced apples, carrots, cranberries, and pepitas in a large bowl.
2. Whisk the dressing ingredients together and pour as much as desired over the salad. Leftover dressing keeps well in the refrigerator! Toss the salad with the dressing and top with Parmesan.

Prepping Kale for Salad

• Kale stems are tough and chewy so be sure to remove them, they are not tasty in the salad! The easiest way to do this is to squeeze the top of the kale stem and slowly move your hand down the stem. The leafy greens will come off as your hand moves down.
• Discard the stems and finely chop the kale. Small bites of kale equals the best kale salad ever!

How to Store Kale Salad

Leftover kale salad keeps in an airtight container in the fridge for up to 3 days. Kale leaves are sturdy (which is why we finely chop them), making them perfect for meal prep or making ahead meals for lunches or snacks.

Kale Varieties

There are three main types of kale; all are delicious in salads with kale. Here’s a quick overview of the differences:

• Curly Kale: I’ve used this variety here. It’s easy to find in the market, has bright green leaves that are “curly,” and has a bright, peppery flavor.
• Tuscan Kale: Sometimes also known as “black kale,” it has long dark mottled leaves that are almost spiky. It has an earthy, more mild flavor than curly kale with a touch of nutty sweetness.
• Russian Red Kale: This variety is a bit more difficult to find outside of the farmers’ market when it is in season. It has flat, large, fringed leaves similar in appearance to arugula. The flavor is mild and sweet.

For a kale salad, I like to look for tender leaves that I can chop very finely. Curly kale and Russian kale are the most tender varieties.

Salad Variations

• Toss in cheese: Feta or shredded cheddar is delicious in this salad!
• Add protein: Roasted chickpeas are delicious sprinkled over the top or add cooked tofu or lentils.
• Add a grain like quinoa or farro for a heartier salad.
• Swap the seeds and nuts: Replace the pepitas with toasted sunflower seeds or the sliced almonds with pecans or walnuts.

More Delicious Salad Recipes

• Easy Mediterranean Salads
• Mediterranean Chopped Salad
• 5 Minute Tuna Salad with Radish
• Harvest Salmon Salad for a Fall Healthy Meal
• All the Salad Recipes