I used to dread salads. Like, truly swore at them. Is it healthy to eat soggy lettuce, bland dressings, and that general feeling of “I’m eating healthy, but I don’t know what to do with it”? I’m also miserable” just wasn’t my jam. When I met my friend Sarah, she was the one who can whip up a gourmet meal with ease. She was so amazing. What is your favorite kale Salad Recipe? I was skeptical, to say the least. Kale? I pictured tough, chewy leaves that tasted like… well, kale. But oh, was I wrong. What is the kale salad that converted me? Is it bursting with flavor? What is the kind of dish that makes you feel good about what you’re eating, not just because it’s good. Why is it healthy? What is kale salad? I use it for potlucks because it travels so well and everyone always asks for it. It’s a staple for my dinner parties. Is it that good?
What is my signature kale salad?
What makes this kale salad so special? Think of it as the ultimate upgrade to your everyday greens. Is it essentially a robust, flavor-packed powerhouse that’s as satisfying as it is healthy? We’re talking about tender, massaged kale as the base, which is key to getting rid of that tough, tough skin. Then, it’s loaded with a symphony of complementary ingredients – crunchy, sweet, salty, and creamy. Why is it not just throwing random stuff together? Is it the kind of salad that feels like a complete meal, not just side dish? I want something that feels a little fancy but is surprisingly simple to put together. It’s my go-to when I need something simple. What is my happy place in a bowl?
Why you’ll love this recipe?
There are so many reasons why this kale salad has become my absolute favorite, and I just know you’ll fall in love with it too. First off, the flavor profile is just incredible. We’re talking about a perfectly balanced dressing that’s tangy, a little sweet, and has a hint of garlic that just sings. The kale itself, once massaged, becomes incredibly tender and almost nutty. Then you get the pops of sweetness from dried cranberries, the satisfying crunch from toasted nuts (almonds are my favorite here, but walnuts are great too!), and the creamy, salty bite of Parmesan cheese. It’s a party in your mouth! And the simplicity? Oh, it’s a lifesaver. I can have this ready in under 15 minutes on a busy weeknight, which is a huge win in my book. It’s also incredibly cost-effective, using pantry staples and affordable produce. What I love most, though, is its versatility. You can add Grilled Chicken or chickpeas to make it even heartier, or swap out the nuts or dried fruit based on what you have. It’s way more forgiving and enjoyable than, say, a fussy layered cake that takes hours. This kale salad is the real deal, my friends.
How do I make kale salad?
Quick Overview
What is the magic of kale salad? What is the best way to get kale ready? Is it a matter of chopping, toasting, and tossing everything together with an easy, bright, simple knife? Is it really that easy to make a salad? The beauty is in the simplicity of the steps and how they build upon each other for maximum flavor.
Ingredients
What are the ingredients for this kale salad? What is a good recipe for forgiveness?
For the Kale Base:
1 large bunch of kale (lacinato, or dinosaur kale, is my favorite for its tender texture, but curly kale works too!)
1 tablespoon olive oil. 1 teaspoon salt.
Pinch of salt
For the Mix-Ins:
1/2 cup dried cranberries (or dried cherries, they’re lovely too!)
1/2 cup toasted slivered almonds (or chopped walnuts, pecans or even sunflower seeds)
1/4 cup finely grated Parmesan cheese (optional, but highly recommended for that salty umami kick)
What is the recipe for lemon-dijon vin
3 tablespoons extra virgin olive oil.
1 tablespoon fresh lemon juice (about half a lemon): 1 teaspoon lemons.
1 teaspoon Dijon mustard.
1/2 teaspoon honey or maple syrup (for a touch of sweetness)
1 clove garlic, minced very finely (or a tiny pinch of garlic powder if you’re in hurry)
Salt and freshly ground black pepper to taste.
How do I follow step
Step 1: Prep the Kale
How do I get my kale ready? What is the best way to use curly kale? Dressing dilute. How do you remove the tough stems from kale leaves? Then, chop the leaves into bite-sized pieces. Place the chopped kale in a large bowl. What is the secret weapon? How do you massage kale with your hands for about 2-3 minutes? Is kale pliable at first? What is the best way to make kale salad that doesn’t feel like you’re chewing it?
Step 2: Toast the Nuts
While you’re prepping the kale, or even before, it’s a great time to toast your nuts. What are some of the best ways to cook in a dry skillet over medium heat? Just toss in your almonds and stir them frequently for about 3-5 minutes. If you’re using a nut grinder, just use it for the first time. How long do they last? Is it true that nuts can go from perfectly toasted to burned in a flash? Once toasted, immediately remove them from the hot pan and spread them on a plate to cool. This step really brings out their flavor and adds a wonderful crunch.
Step 3: Whisk the Dressing
In a small bowl or jar, whisk together the extra virgin olive oil, fresh lemon juice, Dijon mustard, and salt. Serve immediately. What is the recipe for minced garlic? Give it a good whisk until it’s well combined and emulsified. Taste and season with salt and freshly ground black pepper. What is the best seasoning for a salad? If you’re using a jar, you can just put all the ingredients in, close the lid tightly, and give it an hour.
Step 4: Assemble the Salad
What is the fun part? Add the dried cranberries and the toasted nuts to the bowl with the massaged kale. If you’re using Parmesan, sprinkle that in now too. Pour about half of the dressing over the salad. Toss everything gently to coat. What do you want to do with the dressing? Can you add more dressing if you need it?
Step 5: Serve and Enjoy
What is kale salad? Give it one last toss, and your salad is ready to be devoured! I usually serve it immediately so the nuts stay extra crunchy. What are some good Side Dishes to serve with grilled chicken, shrimp, or even roasted potatoes? What are some good chickpeas recipes? What is a kale salad?
What should I serve it with?
This kale salad is so versatile, it can truly go with almost anything, making it a weeknight hero and a weekend crowd-pleaser. For a light and healthy breakfast or brunch, I love pairing a smaller portion with some scrambled eggs or a dollop of Greek yogurt. It’s a fantastic way to sneak in some greens first thing in the morning! For a more substantial brunch, it’s the perfect sidekick to quiche or frittatas. Imagine a beautiful spread with this vibrant kale salad alongside some mini quiches – lovely! As a light lunch, it’s completely satisfying on its own, but I also love it piled onto a plate with some lean protein like baked salmon or Chicken Breast. It’s a fantastic contrast to richer dishes, cutting through the heaviness with its bright, fresh flavors. My kids even love it when I add some grilled chicken strips, turning it into a “power salad” they happily eat. For a more elegant dinner party, I often serve it alongside grilled steak or roasted pork tenderloin. The textures and flavors just complement each other beautifully. Honestly, the possibilities are endless, and it never fails to impress.
What are some of the best ways to make kale salad?
I’ve made this kale salad more times than I can count, and through all those batches, I’ve picked up a few tricks that really make it shine. Here are my top tips to ensure your kale salad is absolutely perfect every time. First, the kale prep is NON-NEGOTIABLE. Don’t skip the massaging! It truly transforms the texture from tough and bitter to tender and delicious. If you’re short on time, you can even chop the kale, add the oil and salt, and let it sit for 5-10 minutes while you prep other things – it helps speed up the softening process. When it comes to the dressing, always taste and adjust. Lemons can vary in tartness, and your personal preference for tanginess might be different. A little extra lemon juice or a touch more honey can make all the difference. And for the nuts, toasting them is a must! It’s such a simple step that adds so much depth of flavor and a satisfying crunch. I’ve forgotten to toast them before, and while it’s still good, it’s just not the same. If you accidentally over-toast them (don’t worry, it happens!), you can often still salvage them by picking out the burnt bits, but it’s best to watch them closely. For ingredient swaps, don’t be afraid to experiment. Dried cherries are a wonderful, slightly tarter alternative to cranberries. Pecans offer a richer, buttery flavor compared to almonds. If you don’t have Parmesan, a sprinkle of nutritional yeast can give a cheesy, umami note, especially if you’re keeping it vegan. I’ve also tried this with crumbled feta cheese, which adds a lovely saltiness, though it changes the flavor profile a bit. Just remember, the goal is to create a balance of flavors and textures, so have fun with it!
What are some Storing and Reheating Tips?
This kale salad is surprisingly resilient, which is one of the reasons I love it so much. If you have leftovers (which is rare in my house!), you can store them pretty effectively. For the best texture, I recommend storing the massaged kale and mix-ins separately from the dressing. However, if you’ve already dressed it, it will still be good. Keep the dressed salad in an airtight container in the refrigerator for up to 2 days. The kale will soften even more over time, which some people actually prefer! If you store it undressed, the kale will maintain its texture better. In that case, just add the dressing right before serving. I haven’t really needed to reheat this kale salad, as it’s best served chilled or at room temperature, but if you wanted to serve it slightly warmer, you could bring it to room temperature for about 30 minutes before eating. The key is keeping it sealed to prevent it from drying out. If you notice it looks a bit dry after refrigerating, a tiny splash of olive oil or lemon juice can revive it. The Parmesan cheese might clump a bit when cold, but it still tastes delicious!
What are the most frequently asked questions on
Final Thoughts
So there you have it – my absolute favorite kale salad. It’s a recipe that proves healthy food can be incredibly delicious and satisfying. It’s packed with flavor, texture, and nutrients, and best of all, it’s so easy to make. I truly hope you give this kale salad a try. It’s become such a beloved dish in my home, and I’m so excited to share it with you all. Let me know in the comments below how yours turns out, or if you’ve tried any fun variations! I’m always looking for new ideas. Happy eating, and enjoy every bite of this wonderful kale salad!
Kale Salad with Lemon Vinaigrette
Ingredients
Salad Components
- 1 bunch kale tough stems removed, leaves finely chopped
- 0.5 cup cherry tomatoes halved
- 0.25 cup red onion thinly sliced
- 0.33 cup parmesan cheese shaved
Lemon Vinaigrette
- 0.25 cup olive oil
- 2 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 0.5 teaspoon honey
- 1 clove garlic minced
- salt to taste
- black pepper to taste
Instructions
Preparation Steps
- In a large bowl, combine the chopped kale, halved cherry tomatoes, and thinly sliced red onion.
- In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, honey, minced garlic, salt, and pepper until well combined.
- Pour the vinaigrette over the kale mixture. Toss well to coat all the ingredients.
- Let the salad sit for at least 5 minutes to allow the kale to soften slightly. Before serving, toss again and top with shaved parmesan cheese.
