Kale Salad is fresh and crisp with a delicious citrusy dressing. It’s a perfect side that pairs well with anything, and prepares quickly.
When you’re looking for a healthy side dish to go with your meal, it’s hard to beat a nice flavorful Salad. Try my Broccoli Salad and Cucumber Tomato Salad for more easy salad recipes.
Sabrina’s Kale Salad Recipe
Have you ever found yourself in a dinner salad rut, where you get sick of the same old lettuce leaves and mix-ins tossed together for a side salad? Well, this Kale Salad recipe will take you right out of that rut with delicious ingredients and refreshing flavor. Try this versatile salad with Baked Chicken Breasts, Grilled Pork Chops, or Seared Cube Steak for an incredible family meal. Don’t forget to check out how I keep my kale from tasting bitter, as well as trying out the variations below, if you want to switch it up a bit.
Recipe Card
Ingredients
- 3 tablespoons lemon juice
- 1/2 cup olive oil
- 1 1/2 tablespoons olive oil , for massaging kale
- 2 cloves garlic , crushed
- 1 teaspoon white sugar
- 1/2 teaspoon salt
- 1/4 teaspoon coarse ground black pepper
- 12 ounces kale , removed from stems and torn into pieces
- 1/2 cup grated parmesan
- 1/4 cup pine nuts
Instructions
- Massage your kale. Read how to in the recipe notes.
- Whisk lemon juice, olive oil, garlic, sugar, salt, and black pepper in a large bowl.
- Add kale, pamesan cheese, pine nuts and dressing; toss to combine.
Notes
Start by rinsing the kale and cutting out the stems. Then cut the kale into good salad-sized pieces, and add to a large bowl. Drizzle the 1.5 tablespoons olive oil and start massaging the leaves with clean hands. Massage for about a minute for a slightly crunchy salad. You can go a little longer if you prefer more tender leaves, just try not to over-massage and make it too mushy.
Nutrition
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Chef’s Note
Here are my steps when preparing raw kale for salad so it’s not too bitter. First, wash the leaves under cold water to remove all dirt, then cut out the tough stems. Don’t skip on cutting out the stems! This step makes it easier to chew and takes some of the bitterness out.
Table of contents
Can this be made ahead of time?
Yes, as long as you keep the dressing separate from the kale, you can make this 1-2 days ahead of time. Add the dressing when you’re ready to serve.
How to Store
- Serve: Don’t leave it at room temperature for more than 2 hours.
- Store: If you want to keep the salad for later, I’d recommend leaving the dressing on the side. The salad ingredients will stay good in an airtight container in the fridge for 3-4 days, but the dressing can stay good for a few weeks. Add the lemon dressing right before serving.
Variations
- Seasonings: You can flavor your homemade salad dressing with different seasonings to change things up easily. Try adding red pepper flakes or a hint of cayenne to add some spice to the tangy dressing. You could also add a little bit of garlic powder, paprika, or rosemary.
- Cheese: Instead of parmesan cheese, you could use blue cheese, feta cheese, goat cheese, or even shredded cheddar cheese in this recipe. You can also keep the parmesan cheese in, and add the other variety of cheese along with it.
- Kale and sweet potato: To make sweet potato and Kale Salad, start by cooking the sweet potatoes. Dice 2 medium sweet potatoes, then lay the sweet potatoes out on a rimmed baking sheet and toss them in olive oil. Season as desired, then roast for 35-40 minutes in a preheated 425 degree oven. Once the sweet potatoes are fork-tender, you can toss them with the other ingredients.
- More add-ins: Seeds and nuts like chopped almonds, pecans, sunflower seeds, pumpkin seeds, or poppy seeds add a nice texture. You can also add fruit like sliced apples, dried cranberries, and raisins. Top the salad off with panko bread crumbs, or add chickpeas.
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