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My Favorite Kale Salad with simple ingredients and big flavors, perfect all year round!

My Favorite Kale Salad Recipe

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 6
Author: Colleen Kennedy
Print Recipe

Ingredients

  • 1 bunch or bag of kale, stems removed*
  • 3 TBS grapeseed or olive oil
  • 1 ½ TBS balsamic or red wine vinegar I love using Honey Ridge Farms Balsamic Honey Vinegarfor this
  • 1 TBS fresh squeezed lemon juice
  • 2 TBS honey or maple syrup
  • Salt & pepper
  • ½ cup dried cranberries
  • cup sunflower seeds
  • Very thin slices of red onion about ⅓ of a small red onion (optional)
  • ½ cup crumbled goat cheese
  • Optional add ins: thin matchstick of carrot grilled & shredded chicken, thin ribbons of red onion or whatever you feel you would enjoy in the salad.

Instructions

  • Wash and dry your kale if necessary.
  • Cut off the rough ends of the kale, then de-stem the leaves by slicing the leaves on either side of the stems. (Some of the stems are very thick and hard, so for an uncooked kale dish this is a great tactic).
  • Chop or tear the kale into bite sized pieces, place in a bowl and set aside.
  • In a large mason jar combine the oil, vinegar, lemon juice, honey (or syrup) and salt & pepper. Shake the heck out of it until emulsified.
  • Taste & adjust to your preference for sweet/tangy.
  • Pour half of the dressing onto the kale and massage the dressing into the kale. Really work it in. You want to massage the leaves for 2 minutes. This will transform the kale.
  • Allow the kale to sit for 5 minutes. Then add your cranberries, seeds and cheese in.
  • Drizzle with additional dressing, toss and serve.

Notes

Massaging the kale is key. Enlist one of the kiddos for this part...they love getting their hands into food! Plus they most likely will at least try a dish they helped prepare.
This salad holds up well and can be enjoyed the following day.