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    Home » Kale Salad Recipe

    Kale Salad Recipe

    Published: May 21, 2021 · Modified: Mar 26, 2022 by Laura · This post may contain affiliate links.

    Jump to Recipe

    This kale salad recipe is loaded with colorful vegetables, sweet cranberries, crunchy pecans, creamy cheddar cheese and the best homemade dressing ever! It’s a hearty salad that holds up well and will even impress kale skeptics.

    overhead photo of Kale Salad in a bowl

    Say hello to your new favorite summer salad recipe - the best kale salad ever! This recipe is made with a homemade dressing and is a combination of so many different flavors and textures. 

    This kale salad recipe is loaded with colorful vegetables, sweet cranberries, crunchy pecans, creamy cheddar cheese and the best homemade dressing ever! It’s a hearty salad that holds up well and will impress even kale skeptics.

    up close overhead photo of Kale Salad Recipe

    Kale Salad Recipe: Ingredients and Substitutions

    You can easily make this kale salad your own with a few substitutions! Here are some suggestions!

    overhead photo of the ingredients in this Kale Salad Recipe
    • Olive oil. Any neutral oil works well, however olive oil is my favorite, followed closely by avocado oil.
    • Vegetables. You can mix up the veggies in this salad. We use carrots, cucumber and bell pepper but you can add your favorites (chopped zucchini, broccoli, onion, etc.)
    • Avocado. The creaminess of the avocado really takes this kale salad to the next level, I don't recommend omitting it. 
    • Cranberries. Any dried fruit works in this recipe, you can even substitute fresh strawberries if you prefer. 
    • Cinnamon pecans. I always have these homemade cinnamon pecans on hand in my freezer to use on salads. You can use store bought, or choose a different nut like cinnamon almonds. 
    • Cheddar cheese. I use the unexpected cheddar from Trader Joe's. It's aged and sharp and so delicious. In my experience the sharper the better when it comes to cheddar. You can substitute feta, goat cheese, etc. if you prefer. 
    • Apple cider vinegar. Any vinegar works in this dressing, balsamic, white whine, etc. 
    • Lemon juice. No substitutes here! You can use bottled or fresh.
    • Honey. maple syrup can be used in place of honey.
    • Mustard. Any variety of mustard works well. I prefer Dijon. 
    • Minced garlic. Garlic powder can be used in place of minced garlic, I recommend using ½ tsp garlic powder instead of 1 full tsp minced garlic if you make this substitution. 

    How to make Kale Salad

    This kale salad recipe is so easy to make. As always, we'll walk through the steps together and don't forget to watch the video. 

    Make the Kale Salad Dressing

    In a small bowl, mix together dressing ingredients, adjust salt and pepper to taste. Set aside. You can also mix this kale salad dressing in a blender, or in a jar with a lid and shake to combine the ingredients. 

    two overhead photos showing how to make kale salad

    Massage the Kale

    This step is critical to ensure your kale is tender and easy to enjoy. Put chopped kale in a bowl, massage the kale with ½ TBS olive oil.

    two overhead photos showing how to make kale salad

    Mix everything together

    Add carrot, cucumber, red pepper, avocado, dried cranberries, nuts and seeds – saving about 1-2 TBS of each ingredient to add to the top of the salad for presentation. Then, add the dressing and stir to combine.

    two overhead photos showing how to make kale salad

    Add ingredients to the top and chill

    Next, arrange the rest of the ingredients to the top of the salad. Cover with plastic wrap and chill for at least 1 hour.

    two overhead photos showing how to make kale salad

    Serve

    After chilling for 1 hour, serve with your favorite recipes or as a main dish. Here are some serving suggestions: 

    • Serve this kale salad recipe as a side dish to this balsamic pot roast. 
    • Add some homemade no knead bread or pretzel bread. 
    • Serve alongside this egg bake or crustless quiche. 

    Store 

    Store this kale salad in an airtight container in the refrigerator for up to 3 days. 

    overhead photo of wood spoons serving Kale Salad

    FAQs about Kale Salad

    Can you eat raw kale in salads?

    Yes. Make sure to massage the raw kale in olive oil in order to make it tender and more delicious when consumed raw.

    How do you make kale less bitter for salad?

    Massaging the kale in oil and using a delicious dressing (like in this recipe), makes the kale less bitter and more enjoyable. Also, tuscan kale is known to be less bitter than curly leafed kale.

    How do you wash kale for a salad?

    To was the kale, place the leaves in a strainer and rinse with cool water. Shake out excess water then let dry before using in this kale salad recipe.

    Can I eat kale stems?

    No, I do not recommend eating the kale stems. They are tough and fibrous and difficult to eat. I suggest removing the kale leaves from the stems to use in this recipe.

    More delicious recipes:

    If you love this kale salad, you will love these recipes: 

    • This Asian quinoa salad is one of my favorites!
    • Try this egg salad, it's the best!
    • Who doesn’t love a great Pasta Salad with Homemade Dressing? 
    • I make this honey mustard roasted vegetable quinoa salad all the time. 
    • Apparently I love quinoa, because this balsamic caprese quinoa salad is a must-make!
    • Homemade chicken salad is a great summer dish, also this healthy avocado chicken salad. 
    • We love this Brussels sprouts salad! YUM!
    overhead photo of Kale Salad on a plate

    If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don't forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube - be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

    Kale Salad

    Kale Salad Recipe

    Laura
    This kale salad recipe is loaded with colorful vegetables, sweet cranberries, crunchy pecans, creamy cheddar cheese and the best homemade dressing ever! It’s a hearty salad that holds up well and will impress even kale skeptics.
    5 from 1 vote
    Print Recipe Pin Recipe Save Recipe Saved!
    Prep Time 15 mins
    Chilling (optional) 1 hr
    Total Time 1 hr 15 mins
    Course Main Course, Salad, Side Dish
    Cuisine American
    Servings 12 Servings
    Calories 135 kcal

    Equipment

    • measuring spoons
    • measuring cups
    • mixing bowls
    • whisk

    Ingredients
     
     

    Kale Salad:

    • 1 bunch kale stems removed, chopped thin (8 cups)
    • ½ TBS olive oil
    • 2 carrots shredded
    • ½ cucumber julienned
    • 1 red pepper julienned
    • 1 avocado diced
    • ¼ cup dried cranberries
    • ½ cup cinnamon roasted pecans
    • 1 oz sharp cheddar cheese cubed

    Dressing:

    • 3 TBS olive oil
    • 1 TBS apple cider vinegar
    • 1 TBS lemon juice
    • 2 TBS honey
    • 1 tsp mustard
    • 1 tsp minced garlic
    • Salt and pepper to taste
    Prevent your screen from going dark

    Instructions
     

    • In a small bowl, mix together dressing ingredients, adjust salt and pepper to taste. Set aside.
    • Put chopped kale in a bowl, massage the kale with ½ TBS olive oil.
    • Add carrot, cucumber, red pepper, avocado, dried cranberries, nuts and seeds – saving about 1-2 TBS of each ingredient to add to the top of the salad for presentation. Stir to combine.
    • Add dressing and stir to combine.
    • Add the rest of the ingredients to the top of the salad. Cover with plastic wrap and chill for 1 hour (although it can be served immediately, if desired).
    • Serve!

    Video

    Notes

    How to store: 

    Store this kale salad in an airtight container in the refrigerator for up to 3 days. 

    Ingredient Substitutions

    • Olive oil. Any neutral oil works well, however olive oil is my favorite, followed closely by avocado oil.
    • Vegetables. You can mix up the veggies in this salad. We use carrots, cucumber and bell pepper but you can add your favorites (chopped zucchini, broccoli, onion, etc.)
    • Cranberries. Any dried fruit works in this recipe, you can even substitute fresh strawberries if you prefer. 
    • Cinnamon pecans. I always have these homemade cinnamon pecans on hand in my freezer to use on salads. You can use store bought, or choose a different nut like cinnamon almonds. 
    • Cheddar cheese. I use the unexpected cheddar from Trader Joe's. It's aged and sharp and so delicious. In my experience the sharper the better when it comes to cheddar. You can substitute feta, goat cheese, etc. if you prefer. 
    • Apple cider vinegar. Any vinegar works in this dressing, balsamic, white whine, etc. 
    • Honey. maple syrup can be used in place of honey.
    • Mustard. Any variety of mustard works well. I prefer Dijon. 
    • Minced garlic. Garlic powder can be used in place of minced garlic, I recommend using ½ tsp garlic powder instead of 1 full tsp minced garlic if you make this substitution. 

    Nutrition

    Serving: 0.5cupCalories: 135kcalCarbohydrates: 10gProtein: 2gFat: 11gSaturated Fat: 2gCholesterol: 2mgSodium: 33mgPotassium: 231mgFiber: 2gSugar: 6gVitamin A: 3151IUVitamin C: 29mgCalcium: 46mgIron: 1mg
    Tried this recipe?Let us know how it was!

    This post contains affiliate links, which means that if you purchase a product through a link you clicked on here, I receive a portion of the sale. Thank you for supporting JoyFoodSunshine! 

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    About Laura

    I’m Laura, a former chemistry teacher turned homeschooling mom of six beautiful babies! I create simple and delicious recipes that are tested and perfected to make cooking and baking joyful and fun!

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