Kale Salad
Bright, crunchy, and oh-so-green—this easy homemade Kale Salad Recipe marries tender leaves with fresh veggies and a tangy dressing for a healthy, delicious side or main in under 30 minutes.
Ingredients
- 8 cups curly kale stems removed and leaves thinly sliced
- 1/2 cup red cabbage finely shredded (for a pop of fresh purple color)
- 1/2 cup julienned carrots
- 1 ripe avocado diced
- 1/4 cup toasted almonds or walnuts roughly chopped
- 1/4 cup dried cranberries unsweetened
- 2 tbsp pepitas (pumpkin seeds) for extra crunch
- 3 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tsp Dijon mustard
- 1 tsp honey or pure maple syrup (maple makes it vegan)
- Sea salt and freshly cracked black pepper to taste
- 1/4 cup crumbled feta or goat cheese for a vegetarian twist
Instructions
- Place sliced kale in a large bowl, drizzle olive oil and a pinch of salt, then massage gently with your fingertips until leaves turn a deeper green and feel tender (about 2 minutes).
- Add shredded cabbage and carrots to the bowl. Toss lightly so everything starts mingling—this helps the dressing cling later.
- In a small jar or bowl, combine olive oil, apple cider vinegar, Dijon mustard, honey (or maple syrup), and a generous pinch of pepper. Shake or whisk until emulsified and smooth.
- Pour the dressing over the kale mixture and toss with tongs, making sure each leaf and shred of cabbage is coated.
- Gently fold in diced avocado, toasted nuts, pepitas, and dried cranberries. If you’re using feta, sprinkle it on top now for a creamy finish.
- Let the salad sit for 5–10 minutes at room temperature—this allows the flavors to marry and the kale to soften further. Taste, adjust salt or vinegar, then transfer to a pretty platter or serve straight from the bowl.
Notes
Tips: choose organic kale when possible; massage with a pinch of salt and a drizzle of oil for about 2 minutes until leaves darken and soften.
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