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.
Say hello to your new favorite summer salad recipe – the bestkale 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.
Kale Salad Recipe: Ingredients and Substitutions
You can easily make this kale salad your own with a few substitutions! Here are some suggestions!
- 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.
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.
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.
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.
Store
Store this kale salad in an airtight container in the refrigerator for up to 3 days.
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.
