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.
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
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.
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 1/2 tsp garlic powder instead of 1 full tsp minced garlic if you make this substitution.
StoreStore this kale salad in an airtight container in the refrigerator for up to 3 days.