Kale Salad Recipe (Fresh, Crunchy & Flavor Packed)
This Kale Salad Recipe is fresh, crunchy, hearty, and packed with flavor! Made with finely shredded kale, a zippy lemon Dijon dressing, chewy dried cranberries, crunchy almonds, and crispy chickpeas or croutons, this easy salad is anything but boring. Perfect as a healthy lunch, side dish, or meal-prep friendly salad that actually tastes delicious.
Servings: 4
Ingredients
For the salad:
- 1 large bunch kale stems removed and very finely shredded
- ⅓ cup dried cranberries or golden raisins
- ⅓ cup toasted almonds or pepitas
- ½ cup crispy roasted chickpeas or vegan croutons
- Vegan parmesan optional
For the dressing:
- 2 tablespoons olive oil (plus more for massaging the kale)
- 2 tablespoons lemon juice
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup or agave
- 1 small clove garlic
- 2 tablespoons nutritional yeast
- Salt & pepper to taste
Instructions
- Massage the kale: Add the kale to a large bowl and drizzle with a few teaspoons of olive oil and massage with your hands for 1 to 2 minutes until softened, darker in color, and reduced in volume. This makes it tender.
- Make the dressing: In a small bowl or jar, whisk together the olive oil, lemon juice, Dijon mustard, maple syrup, garlic, nutritional yeast, salt, and pepper.
- Dress the salad: Pour the dressing over the kale and toss well until evenly coated.
- Top and serve: Top with the dried cranberries, almonds, crispy chickpeas, and vegan parmesan if using.
Notes
Kale tips: Kale is very tough, so very finely shredding the kale makes is much more tender and helps the dressing coat every bite. Massaging the kale also helps soften the leaves, reduce bitterness, and makes the salad much more enjoyable to eat.
Best toppings: I love using my crispy roasted chickpeas for extra crunch and protein, but croutons also work great.
Customize it: This salad is super versatile, so feel free to play around with the toppings depending on what you have on hand. Avocado, chopped apple, roasted sweet potato, quinoa, marinated tofu, tempeh bacon, cucumber, shredded carrots, roasted beets, sunflower seeds, pickled onions, or fresh herbs are all delicious additions.
Add crunchy toppings before serving: Add the chickpeas, croutons, and nuts just before serving so they stay crunchy.
Meal prep friendly: Unlike many salads, kale holds up well after being dressed, making this great for meal prep lunches.
Storage: Store leftovers in an airtight container in the fridge for up to 3 days. The crunchy toppings will soften over time.
Oil-free option: Omit the oil and massage the kale with a little lemon juice instead. For the dressing, use my go-to oil-free salad dressing instead.
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 240kcal | Carbohydrates: 24g | Protein: 7g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.003g | Sodium: 61mg | Potassium: 368mg | Fiber: 6g | Sugar: 12g | Vitamin A: 3256IU | Vitamin C: 34mg | Calcium: 135mg | Iron: 2mg
Find it online:
https://itdoesnttastelikechicken.com/kale-salad-recipe/Scan the QR code for updates, tips, and to ask me any questions!
