This Kale Salad is a simple, flavorful side dish. Loaded with tender chopped kale and finished with a bright homemade lemon dressing, it’s fresh, vibrant, and easy to make.
If you love salads, try a Cobb Salad or Broccoli Salad next.
About This Recipe
I promised more salads on Feed Grump, so here’s my go-to kale salad. If you haven’t tried raw kale in a salad, you’re in for a treat—it’s one of the most nutrient-dense greens you can eat and makes a satisfying base for bold dressings and crunchy add-ins.
Kale is nutrient-rich and high in fiber. In our house my wife particularly appreciates its digestive benefits, and we often include it on the weekly shopping list. Because kale can be slightly bitter and has a hearty texture, a bright, tangy dressing is essential. I like combining freshly squeezed lemon juice with red wine vinegar: the lemon gives freshness while the vinegar adds a sharper acidity that balances the leaves.
Key Ingredients
Extra virgin olive oil: For this salad I prefer a lower oil ratio (roughly 1:1 oil to acid) so the kale doesn’t become greasy. Kale’s textured leaves hold oil, so a lighter hand works best.
Lemon juice + red wine vinegar: Two acids create a bright, balanced dressing—lemon for freshness, red wine vinegar for a sharper bite.
Dijon mustard: Acts as an emulsifier to keep the dressing combined and smooth.
Kale: Use one very large bunch or two smaller bunches, washed, stems removed, and chopped.
Parmesan: Use good-quality grated Parmesan for savory depth.
Dried cranberries: Add a sweet-tart contrast; storing them in the freezer keeps them fresh longer.
Pumpkin seeds or sunflower seeds: Provide crunch—either works well.
Almonds: Sliced or chopped raw almonds add texture and a mild nutty flavor.
Red onion: Finely diced for a sharp note; if you prefer a milder onion, soak the diced pieces in cold water for 15 minutes and drain.
Instructions
STEP 1: Whisk the olive oil, red wine vinegar, lemon juice, Dijon mustard, honey, salt, and pepper in a small bowl until smooth.
STEP 2: Place the chopped kale and the remaining salad ingredients (parmesan, seeds, almonds, cranberries, and red onion) into a large bowl.
STEP 3: Drizzle about half the dressing over the salad and toss well to coat. Taste and add more dressing as needed. Serve immediately or refrigerate; the salad keeps well for up to 3 days.
Tip: Kale holds up better than softer greens, so it won’t turn soggy quickly. That makes this salad excellent for make-ahead meals or packed lunches.
📋 Recipe
Kale Salad
15 mins
15 mins
Ingredients
For the dressing
- ¼ cup olive oil
- 2 tablespoons fresh lemon juice
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1–2 teaspoons honey (to taste)
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
For the salad
- 2 bunches kale, chopped
- ½ cup grated Parmesan cheese
- ⅓ cup sunflower seeds or pumpkin seeds
- ⅓ cup sliced almonds
- ⅓ cup dried cranberries
- 2–4 tablespoons finely diced red onion (to taste)
Instructions
- In a small bowl, whisk together all dressing ingredients until smooth.
- Place the chopped kale and the remaining salad ingredients in a large bowl.
- Pour about half the dressing over the salad and toss to coat. Taste and add more dressing as desired. Store leftovers in the refrigerator for up to 3 days.