Kale Salad

This easy kale salad packs in flavor and nutrients all in one with crisp apples, craisins, almonds, feta, and chives tossed in a zippy fresh lemon dressing.

Why this recipe works

Kale is a nutrient powerhouse whether it’s blitzed into green smoothies, made into crispy kale chips, or eaten raw in salads. Today, we’re delivering this crisp leafy vegetable as the star ingredient in this kale salad and elevating it with a refreshingly easy lemon dressing.

One of the best things about kale salad is that you can mix and match your favorite ingredients to suit your own tastes. Try tossing in or substituting with some beets, sliced onion, pomegranate arils, avocado, goat cheese, or even incorporating a protein such as chicken, chickpeas, or beef.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

KALE – To chop the kale, hold 1 leaf by the stem with one hand. Starting with the stem end, move your other hand down the length of the kale leaf, separating the leafy part from the stem. For this recipe, chop the leafy part and discard the stems. Curly, Lacinato, baby kale, or Red Russian kale all work great in this recipe. Feel free to use your preferred type of kale, or the kind you grew in your garden!

APPLES – You can use 1 large apple or 2 medium apples instead of 3 small-ish apples. Use any kind of apple that you enjoy eating out of hand. Honeycrisp or Fuji are both good choices.

DRESSING – We love this dressing so much, it deserved its own post. Bookmark our lemon salad dressing here. You can easily play with the flavor profile of this dressing. Add up to 1 teaspoon of minced fresh herbs, such as thyme, rosemary, oregano, tarragon, etc. Or add 1 clove of crushed garlic. And feel free to adjust the honey to suit your sweetness level.

How to Make Kale Salad

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Add all ingredients for the lemon dressing to a small bowl or glass jar, and whisk or shake together to combine. Refrigerate until using.
2. Add the chopped kale to a large salad bowl, and arrange the apple, craisins, almonds, feta, and chives on top.
3. You can toss the salad with the dressing and then serve, or serve the salad composed with the dressing on the side so people can add it to their individual salads.

Frequently Asked Questions & Expert Tips

If desired, once the kale is chopped, toss it with 1/2 tablespoon extra-virgin olive oil and 1/8 teaspoon salt. Use your fingertips to massage the salt and oil into the kale leaves, and let it sit for 10 minutes before proceeding with the recipe. Massaging kale helps tenderize it, making it easier to digest and chew.

You can store leftovers that have been tossed in dressing in the refrigerator for a day or two. Alternatively serve the dressing on the side, that way if you do end up with leftovers, your salad won’t become mushy while stored in the fridge. The fresh lemon dressing will keep well in a glass jar in the fridge for up to 1 week. Before using, let it sit at room temperature for 10 minutes and then shake well.

Serving Suggestions

Serve your kale salad tossed in a large salad bowl with the dressing mixed in or on the side for guests to help themselves to. This is a fantastic lunch salad but makes a delicious dinner as well alongside your main course.

More Salad Recipes

• Cobb Salad
• Wedge Salad
• Strawberry Salad
• Watermelon Salad
• Pearl Couscous Salad with Feta and Beet

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