Fresh Kale Salad
No more soggy, sad salads – kale is one of the best greens to make a sensational, show-stopping salad. It may have been part of a health-craze at one point, but kale is actually a timeless ingredient and when prepared correctly can transform even the most skeptical salad eater into a devoted fan.
After making so many variations of kale salad for years, I’ve figured out what kale is best for salad and how to remove that bitter, tough texture (we’ve all had that at one point!) Using the right dressing is key – and this tangy, citrusy vinaigrette will really make your salad POP amongst the rest. You will love that this recipe uses simple yet fresh ingredients like oranges and pomegranate seeds – which makes it not only eye-catching but also bursting with flavor in every bite.
This kale salad recipe is the best because:
Best Kale Salad Recipe Ingredients
*See below for more information.
See recipe card for full ingredient list and quantities.
What type of kale is best for salads?
There are multiple kinds of kale available at the grocery store. Curly kale is the most widely available and has ruffled leaves and a slightly peppery flavor. Lacinato Kale (Dinosaur or Tuscan Kale) is slightly sweeter than curly kale. I personally think Lacinato kale is the best type of kale for salads.
What is the kale “rib?”
The kale “rib” refers to the thick, central stem or vein of the kale leaf. It runs down the middle and is typically more fibrous and tougher than the leafy part. I recommend removing this to make the kale salad more tender.
How to Make a Chopped Kale Salad
1. Wash & Chop Kale
Wash kale under water, shake or pat dry. Remove the rib then cut into bite-sized pieces.
2. Massage Kale with Oil
Add kale to a medium/large bowl with a small drizzle of olive oil. Using clean fingers, massage the kale to soften the leaves.
3. Finish Massaging Kale & Cut Oranges
4. Whisk salad dressing until combined
5. Pour half of dressing over kale and toss
6. Add toppings
7. Finish off with oranges and drizzle leftover dressing
Best Kale Salad Variations
Serving Fresh Kale Salad
There are lots of amazing pairings with kale salad!
- Veggies – try it was some delicious roasted veggies like my roasted asparagus, broccoli, or air fryer sweet potatoes
- Grains/Pasta – I love this with some fluffy quinoa, greek orzo, sundried tomato pasta, or pistachio pesto pasta
Tips for 5-Star Kale Salad
How to Store Chopped Kale Salad
As you might guess, salad is best the day of – but I’ve still enjoyed this salad a few days out as leftovers. To store leftovers, place them in the airtight container and refrigerate. If possible, store the dressing separately and it will last even longer!
Common Questions
Use a dressing that has a good balance of rich, sour, and sweet and sweet flavors. In this recipe, we use a mixture of orange juice, lemon juice, olive oil, and maple syrup. Dijon mustard adds a tanginess. Finish off with salt and pepper to enhance the flavors!
Massaging kale before using it in a salad is not strictly necessary, but I do recommend it. Massaging the leaves helps to break down their fibers, making the leaves more tender and easier to chew. I’ve found massaging also reduces some bitterness as well.
You can prep all the salad ingredients ahead of time, but I do not recommend dressing until closer to eating/serving.
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Best Kale Salad Recipe
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Ingredients
- 2 tbsp extra virgin olive oil
- 2 tbsp orange juice
- 1 tbsp fresh lemon juice
- 1 tbsp maple syrup
- 2 tsp dijon mustard
- 1/4 tsp salt
- freshly ground black pepper
Kale Salad Ingredients
- 1 bunch kale washed, chopped into small pieces with ribs removed (~5-6 cups)* see tips below
- drizzle of olive oil for massaging kale
- 1 large orange segmented (optional – see photo)
- 1/4 cup toasted sliced almonds
- 1/2 cup roasted pecan halves
- 1/2 cup crumbled feta can use df version (I use Follow Your Heart)
- 1/3-1/2 cup pomegranate seeds or dried cranberries
Instructions
- Wash kale under water, shake or pat dry. Cut off the rib and then into bite-sized pieces. Tip: You can also tear kale leaves instead of chopping.
- In a medium/large bowl, add chopped kale and a small drizzle of olive oil. Using clean fingers, massage the oil into the kale until it's softened.
- At this time you can segment your orange to create pretty orange slices. You can also cut your orange into circular slices and remove the rind.
- Whisk your dressing until combined. Drizzle half of it over the kale and toss until combined.*FYI – if you don't plan to eat the salad right away, I recommend waiting to dress your salad until just before.
- Add your toppings. Drizzle with remaining dressing. Toss and enjoy!
Notes
- Type of kale best for salads: There are multiple kinds of kale available at the grocery store. Curly kale is the most widely available and has ruffled leaves and a slightly peppery flavor. Lacinato Kale (Dinosaur or Tuscan Kale) is slightly sweeter than curly kale. I personally think Lacinato is the best type of kale for salads!
- How to chop kale: Cut of the central rib/stem, then chop into bite-sized pieces.
- How to massage kale: Simply add a small drizzle of olive oil and massage with clean fingertips until soft and tender.
- Feel free to switch up the toppings:
- Fruit: Try sliced apples, blueberries, raspberries, dried cherries, and more
- Nuts: Try pistachio pieces, walnuts, sunflower seeds, and more
