Kale Salad Recipe “Fresh Greens with a Tangy Dressing”

Check out this awesome kale salad recipe! It’s got all sorts of colorful veggies like carrots, avocado, and cranberries, plus crispy chickpeas for a satisfying crunch. And don’t forget the pepitas!

The dressing is made with carrot and ginger, giving it a zesty kick that coats the tender kale leaves just right. With all those textures and flavors, it’s great for lunch or as a side dish with any meal. Plus, it holds up well in the fridge, so you can make it ahead for meal prep!

This salad is super easy to make with fresh veggies and a simple lemon dressing. It’s healthy and delicious—a perfect addition to any meal!

So if you’re looking for a tasty and nutritious salad, give this kale recipe a try—it might just become your new favorite!

Kale Salad Recipe

This kale salad is a winner for any season! It’s fresh, tasty, and easy to whip up ahead of time. You can even prep it the night before and enjoy it for lunch the next day. What's great about this salad is that it stays fresh even with the dressing on, so it's perfect for storing in the fridge. Plus, it's packed with nutrients and bursting with flavor. Whether you’re enjoying it on a warm day or craving something nutritious year-round, this kale salad is sure to become a favorite!

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Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Salad

Cuisine American

Servings 4

Calories 275 kcal

Equipment

• Large mixing bowl
• Cutting Board
• Knife
• Whisk or fork (for mixing dressing)

Ingredients

  

• 1 unch Kale about 8 cups chopped
• 1 cup Shredded carrots
• 1 Ripe Avocado diced
• 1/2 cup Dried Cranberries
• 1/4 cup Pepitas pumpkin seeds
• 1 can Chickpeas drained and rinsed
• 2 tbsp Olive oil
• 1 tsp Ground cumin
• Salt and pepper to taste

For the Dressing:

• 1/4 cup Olive oil
• Juice of 1 lemon
• 1 tbsp Honey or maple syrup
• 1 tsp Dijon mustard
• Salt and pepper to taste

Instructions

 

• Firstly, wash and dry the kale leaves well. Take out the tough stems and chop the leaves into small pieces.
• Then, put the chopped kale, shredded carrots, diced avocado, dried cranberries, and pepitas in a big bowl.
• Mix olive oil, lemon juice, honey or maple syrup, Dijon mustard, salt, and pepper in a small bowl to make the dressing.
• Pour the dressing over the salad and mix everything together.
• In another bowl, mix chickpeas with olive oil, ground cumin, salt, and pepper.
• Heat a pan, add the seasoned chickpeas, and cook until they’re crispy.
• Add the crispy chickpeas to the salad and mix gently.
• You can serve the salad right away or keep it in the fridge for later. Enjoy!

Notes

• Store the kale salad in an airtight container in the refrigerator for up to 3 days to keep it fresh.
• Feel free to use any dried fruit you like in this recipe, or substitute fresh strawberries if you prefer.
• If you want a sweeter vinaigrette, use honey instead of sugar. Start with 1 tablespoon (or less) and adjust to taste.
• To add extra crunch, cook chickpeas with olive oil, cumin, salt, and pepper until crispy, then toss them into the salad.

Nutrition Facts:

How Can You Make Kale Not Taste as Bitter in a Salad?

To make kale less bitter for your salad, start by removing the tough stem from each leaf. Then, gently massage the kale leaves with some olive oil and a sprinkle of salt. This helps to soften the leaves and reduce their bitterness.

After massaging, you can let the kale sit in the fridge for about a day to let the flavors meld and the leaves become even softer. Finally, when you’re ready to eat, add your favorite salad dressing to give it a tasty kick!

Does the Kale Become Soggy When You Add Dressing into it?

Kale is a tough leafy green, so it stays fresh longer than other greens. If you have some salad leftover, you can keep it in the fridge for about 2 days, and it should still be good to eat .

How Long Can I Keep This Salad Before it Goes Bad?

While kale is pretty sturdy, kale salads taste freshest when eaten within 24 to 36 hours after you prepare them.