Best Kale Salad Recipe – Cooking Classy

introduction

This kale salad is fresh, bright, and easy to make. It uses simple ingredients and a lemony dressing. If you enjoy simple homemade dishes, see our best sourdough discard recipes for more ideas that pair well with salads.

why make this recipe

This recipe is fast and healthy. It uses kale, which is full of vitamins. You can make it for a quick lunch, a side for dinner, or to bring to a potluck. The flavors are bright and many people like the crunchy texture.

how to make Best Kale Salad Recipe

Make the salad by massaging the kale with the dressing so it becomes tender. Add crunchy toppings and toss well. Follow the steps below for clear directions.

Ingredients :

• 1 large bunch curly kale, stems removed and leaves chopped
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 1/3 cup grated Parmesan or feta (optional)
• 1/3 cup toasted almonds or walnuts, chopped
• 1/4 cup dried cranberries or sliced apple (optional)

Directions :

1. Wash and dry the kale. Remove thick stems and chop the leaves into bite-size pieces.
2. In a small bowl, whisk olive oil, lemon juice, Dijon, honey, salt, and pepper to make the dressing.
3. Put the chopped kale in a large bowl. Pour half the dressing over the kale.
4. Massage the kale with your hands for 1–2 minutes until the leaves soften and darken.
5. Add the remaining dressing, cheese (if using), nuts, and dried fruit or apples.
6. Toss everything well to coat. Taste and add more salt or lemon if needed.
7. Serve right away or chill for 10–20 minutes for flavors to meld.

how to serve Best Kale Salad Recipe

Serve this salad as a side with grilled meat or fish. You can also add cooked chicken, chickpeas, or roasted vegetables to make it a full meal. Serve cold or at room temperature.

how to store Best Kale Salad Recipe

Store leftovers in an airtight container in the fridge for up to 2 days. If you plan to keep it longer, store the dressing separately and add it just before serving to keep the kale fresh.

tips to make Best Kale Salad Recipe

• Massage the kale well to make it tender and less bitter.
• Use fresh lemon juice for the best flavor.
• Toast nuts for extra crunch and a richer taste.
• If you like, swap Parmesan for feta for a different flavor.
• Taste and adjust the salt and lemon at the end.

variation (if any)

• Apple & Walnut: Use sliced apple and walnuts instead of dried cranberries and almonds.
• Mediterranean: Add cherry tomatoes, cucumber, and feta; skip the dried fruit.
• Sweet & Spicy: Add a pinch of red pepper flakes and substitute honey with maple syrup.

FAQs

Q: Do I need to massage the kale?
A: Yes. Massaging breaks down the kale fibers and makes the leaves softer and easier to eat.

Q: Can I use other greens instead of kale?
A: Yes. You can use spinach, mixed greens, or Swiss chard, but the texture and taste will change.

Q: How long does this salad last?
A: Made salad with dressing added lasts about 1–2 days in the fridge. Keep dressing separate to last longer.

Q: Can I make this ahead of time?
A: You can chop the kale and mix dry toppings ahead. Add dressing and toss just before serving for the best texture.

Best Kale Salad

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

A fresh and healthy kale salad with a lemony dressing and crunchy toppings, perfect for a quick meal or side dish.

---

Ingredients

Scale 1x2x3x

• 1 large bunch curly kale, stems removed and leaves chopped
• 1/4 cup extra virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper
• 1/3 cup grated Parmesan or feta (optional)
• 1/3 cup toasted almonds or walnuts, chopped
• 1/4 cup dried cranberries or sliced apple (optional)

Cook Mode Prevent your screen from going dark

---

Instructions

1. Wash and dry the kale. Remove thick stems and chop the leaves into bite-size pieces.
2. In a small bowl, whisk olive oil, lemon juice, Dijon, honey, salt, and pepper to make the dressing.
3. Put the chopped kale in a large bowl. Pour half the dressing over the kale.
4. Massage the kale with your hands for 1–2 minutes until the leaves soften and darken.
5. Add the remaining dressing, cheese (if using), nuts, and dried fruit or apples.
6. Toss everything well to coat. Taste and add more salt or lemon if needed.
7. Serve right away or chill for 10–20 minutes for flavors to meld.

---

Notes

Store leftovers in an airtight container in the fridge for up to 2 days. For longer storage, keep the dressing separate and add it just before serving.

---

Nutrition

• Serving Size: 1 serving
• Calories: 250
• Sugar: 3g
• Sodium: 200mg
• Fat: 20g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 15g
• Fiber: 4g
• Protein: 6g
• Cholesterol: 5mg