Kale Salad Recipe – Fresh, Crunchy & Easy to Make
When I first fell in love with kale, it wasn’t from a green juice or a fancy café bowl it was from a simple kale salad like this one. The crunch of fresh Lacinato kale, the tang of lemon dressing, and the little bursts of sweetness from dried cranberries instantly made it a go-to dish in my kitchen. It’s the kind of salad that feels both gourmet and comforting, perfect for a quick lunch, a dinner side, or even a holiday spread when you want something fresh and vibrant on the table.
Table of Contents
Table of Contents
Kale Salad
Ingredients
Equipment
Method
- Wash and dry kale thoroughly. Remove stems and slice the leaves into thin ribbons.
- Drizzle 1 tsp olive oil over the kale and massage with hands for 2–3 minutes until softened and dark green.
- In a small bowl, whisk together 1/4 cup olive oil, lemon juice, Dijon mustard, maple syrup (or honey), garlic, salt, and pepper.
- Add Parmesan, almonds, cranberries, and croutons to the massaged kale.
- Pour dressing over salad and toss well to combine. Serve immediately.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Why you’ll love this kale salad
- A flavor balance of tangy, sweet, nutty, and savory.
- The massaged kale turns silky but still holds its crunch.
- Easy to customize with seasonal toppings or proteins.
- Ready in under 15 minutes, making it a weeknight favorite.
Ingredients for kale salad
| Ingredient | Measurement | Substitution Tips |
| Lacinato (Dino) Kale | 1 bunch, stems removed, thinly sliced | Curly kale works too |
| Parmesan cheese | 1/2 cup, finely shredded | Pecorino or feta for a twist |
| Toasted sliced almonds | 1/4 cup | Walnuts, pecans, or pumpkin seeds |
| Dried cranberries | 1/4 cup | Cherries, raisins, or chopped dates |
| Croutons | 1/4 cup | Homemade or gluten-free versions |
Dressing:
- 1/4 cup olive oil
- 2 tbsp fresh lemon juice
- 1 tbsp Dijon mustard
- 1 tbsp maple syrup or honey
- 1 garlic clove, minced
- Salt + black pepper
How to make kale salad step by step
- Prep the kale: Wash and dry thoroughly. Slice into thin ribbons.
- Massage: Drizzle 1 tsp olive oil and massage the kale for 2–3 minutes until it softens and turns a deeper green.
- Whisk the dressing: In a small bowl, mix olive oil, lemon juice, Dijon, maple syrup (or honey), garlic, salt, and pepper.
- Assemble: Add Parmesan, almonds, cranberries, and croutons to the kale.
- Dress and toss: Pour over the dressing, toss until evenly coated, and serve immediately.
How to serve kale salad
This salad shines on its own, but it pairs beautifully with grilled chicken, salmon, or roasted vegetables. For a fall twist, add roasted butternut squash or apples. In summer, try fresh berries. For holiday dinners, it works as a fresh counterbalance to heavier mains.
Pro tips for perfect kale salad
- Always massage the kale – it makes all the difference.
- Toast the nuts yourself for a richer flavor.
- Use freshly grated Parmesan instead of pre-shredded for the best taste.
Common mistakes to avoid
- Skipping the massage step – your kale will be too tough.
- Overdressing – add half the dressing first, then adjust.
- Adding wet kale – always dry it well to avoid sogginess.
Storage and reheating instructions
Kale holds up better than most greens. Store leftovers in an airtight container in the fridge for up to 2 days. If you want to prep ahead, keep the dressing separate and toss just before serving. Croutons should also be added at the last minute to keep them crunchy.
Frequently asked questions
Can I make kale salad ahead of time?
Yes, prep the kale and dressing separately. Toss together right before serving.
What proteins go best with kale salad?
Grilled chicken, salmon, chickpeas, or quinoa all work beautifully.
Can I make it dairy-free?
Absolutely — swap Parmesan for nutritional yeast or dairy-free cheese.
