The Best Kale Salad You’ll Ever Make

Have you ever had a kale salad that made you actually crave more? If not, you’re about to. I’ve spent years perfecting this recipe, and I’m confident in saying this truly is the best kale salad you’ll ever make. The secret? It’s all about proper kale preparation and a perfectly balanced dressing that transforms those sturdy leaves into something truly crave-worthy.

When I first started cooking with kale, I found it tough, bitter, and generally unpleasant. But after much experimentation, I discovered techniques that completely transform kale into a delicious base for an incredible salad. This isn’t just any kale salad—it’s a game-changer that will convert even the most dedicated kale skeptics.

Why This Kale Salad Stands Apart

Before diving into the recipe, let me explain why this particular kale salad deserves the “best ever” title:

• The massage technique breaks down kale’s tough structure, making it tender without cooking
• A perfectly balanced dressing with the ideal acid-to-oil ratio plus a touch of sweetness
• Thoughtful add-ins that provide contrasting textures and complementary flavors
• Make-ahead friendly structure that actually improves as it sits

This salad has become my signature dish at gatherings, and I’ve had countless friends request the recipe. Even people who normally wrinkle their nose at the mention of kale have been converted after trying this salad. So let’s get into how you can recreate this magic in your own kitchen.

Ingredients

For the Salad Base:

• 2 large bunches of lacinato kale (about 12-14 oz), stems removed and finely chopped
• 1/4 cup extra virgin olive oil (for massaging)
• 1/2 teaspoon kosher salt
• 1 tablespoon fresh lemon juice

For the Dressing:

• 3 tablespoons fresh lemon juice
• 1 tablespoon honey or maple syrup
• 1 small shallot, minced (about 2 tablespoons)
• 1 clove garlic, finely grated
• 1/2 teaspoon Dijon mustard
• 1/4 teaspoon red pepper flakes (optional)
• 1/3 cup extra virgin olive oil
• Salt and freshly ground black pepper to taste

For the Add-ins:

• 1/2 cup toasted walnuts, roughly chopped
• 1/3 cup dried cranberries or cherries
• 1/3 cup shaved Parmesan cheese
• 1 crisp apple or pear, thinly sliced
• 1/4 cup thinly sliced red onion
• 1/3 cup toasted pumpkin seeds

Equipment Needed

• Large salad bowl
• Small bowl for dressing
• Sharp knife
• Cutting board
• Measuring cups and spoons
• Whisk
• Clean hands for massaging

Step-by-Step Instructions

Step 1: Prepare the Kale

The most crucial step in creating an exceptional kale salad is proper preparation of the kale itself. This isn’t a step to rush through—it’s what transforms tough, bitter leaves into a delicious salad base.

1. Wash the kale thoroughly under cold water.
2. Pat the leaves dry with clean kitchen towels or use a salad spinner.
3. Strip the leaves from the stems by holding the stem with one hand and pulling the leaf away with your other hand.
4. Stack several leaves, roll them tightly, and slice into thin ribbons (chiffonade).
5. Place chopped kale in a large bowl.
6. Add 1/4 cup olive oil, 1/2 teaspoon salt, and 1 tablespoon lemon juice to the bowl.
7. Using clean hands, massage the kale for 3-5 minutes. Yes, actually massage it—squeeze, press, and rub the leaves between your fingers.
8. You’ll know you’re done when the kale has reduced in volume by about a third and feels tender and silky.

This massaging process is non-negotiable. It breaks down the cellulose structure of the kale, making it tender and significantly less bitter. The transformation is remarkable—kale that was once tough becomes almost buttery.

Step 2: Make the Dressing

While the standard vinaigrette ratio is 3:1 oil to acid, I’ve found kale benefits from a slightly more acidic dressing that cuts through its natural robustness.

1. In a small bowl, combine lemon juice, honey or maple syrup, minced shallot, grated garlic, Dijon mustard, and red pepper flakes (if using).
2. Whisk to combine.
3. Slowly drizzle in the olive oil while whisking continuously to emulsify.
4. Season with salt and freshly ground black pepper to taste.

The dressing should taste bright, slightly sweet, and have a pleasant kick from the shallot and garlic. If it seems too tart, add a touch more honey or olive oil. If it’s too mild, add more lemon juice or a splash of vinegar.

Step 3: Toast the Nuts and Seeds

Toasting nuts and seeds elevates their flavor by releasing essential oils and creating complex flavor notes:

1. Preheat oven to 350°F (175°C).
2. Spread walnuts and pumpkin seeds on separate sections of a baking sheet.
3. Toast for 8-10 minutes, stirring once halfway through, until fragrant and slightly darkened.
4. Remove from the oven and let cool completely.
5. Roughly chop the walnuts.

The difference between raw and toasted nuts is night and day—the toasting process adds depth and nuttiness that beautifully complements the kale.

Step 4: Prepare the Add-ins

The add-ins provide contrasting textures and complementary flavors that make this salad truly special:

1. Thinly slice the red onion and place in a small bowl of ice water for 10 minutes to mellow its sharpness. Drain and pat dry.
2. Core and thinly slice the apple or pear just before assembling to prevent browning.
3. Shave the Parmesan using a vegetable peeler to create delicate, thin pieces.

Step 5: Assemble the Salad

Now comes the fun part—bringing everything together:

1. Pour the dressing over the massaged kale and toss thoroughly to coat every leaf.
2. Add the dried cranberries or cherries, drained red onion, and half of the toasted nuts and seeds.
3. Toss again to distribute everything evenly.
4. Top with the remaining nuts and seeds, shaved Parmesan, and sliced apple or pear.

Make-Ahead Options

One of the wonderful things about kale salad is that unlike most dressed salads, it actually improves with time. The kale continues to soften in the dressing, and the flavors meld beautifully. Here are some make-ahead strategies:

Up to 24 Hours in Advance:

• Prepare and massage the kale
• Make the dressing and store separately
• Toast and chop nuts and seeds
• Soak and drain red onion

Up to 4 Hours in Advance:

• Dress the kale and add dried fruit and red onion
• Store the remaining components separately
• Add the remaining ingredients just before serving

Already Dressed Leftovers:

• Will keep for up to 3 days in the refrigerator
• The texture will continue to soften, making it even better on day 2

Variations to Try

While the classic version of this salad is hard to beat, I’ve experimented with many variations over the years. Here are some of my favorites:

Mediterranean Version:

• Use lemon-garlic dressing with oregano
• Add kalamata olives, cucumber, cherry tomatoes, and feta
• Include toasted pine nuts instead of walnuts

Asian-Inspired Version:

• Use rice vinegar and sesame oil in the dressing with a touch of ginger
• Add mandarin orange segments, edamame, and sliced almonds
• Include crispy wonton strips for added crunch

Seasonal Fall Version:

• Add roasted butternut squash cubes
• Include pomegranate seeds instead of dried fruit
• Use pepitas and pecans for the nuts

Protein-Packed Version:

• Add chickpeas or white beans
• Include diced roasted chicken or turkey
• Top with a soft-boiled egg

Nutritional Benefits

Kale is often called a superfood, and for good reason. This salad is not only delicious but also incredibly nutritious:

The combination of healthy fats from olive oil and nuts, along with the powerful antioxidants and vitamins in kale, makes this salad a nutritional powerhouse.

Common Kale Questions Answered

Q: Why is my kale salad tough even after massaging?

If your kale remains tough after massaging, there are a few potential issues. First, you might not have massaged long or firmly enough—don’t be afraid to really work the leaves. Second, you might be using particularly mature kale, which can be tougher. Try cutting it into smaller pieces or massaging for longer. Finally, make sure you’re using enough oil and salt in the massaging process, as these help break down the kale’s structure.

Q: Can I use other types of kale for this salad?

Absolutely! While I prefer lacinato (also called dinosaur or Tuscan) kale for its tenderness and flavor, curly kale works wonderfully too. Red Russian kale is another excellent option with a milder flavor. Baby kale can also be used but requires little to no massaging—just a light toss in the dressing.

Q: How can I make this salad more filling to serve as a main dish?

To transform this into a satisfying main course, add a protein source like grilled chicken, salmon, tofu, or a cup of cooked quinoa or farro. You could also add half an avocado per serving for healthy fats that make the meal more satiating.

Q: Why does my kale taste bitter despite following the recipe?

Bitterness in kale can be affected by several factors. Younger kale tends to be less bitter than mature leaves. Additionally, kale that has experienced frost tends to develop more sugars and less bitterness. Make sure you’re removing all the stems, as they contain the most bitter compounds. Finally, if bitterness persists, try soaking the chopped kale in ice water for 10 minutes before drying and massaging it.

Serving Suggestions

This versatile kale salad pairs beautifully with many dishes. Here are some of my favorite pairings:

Main Dishes:

• Roasted chicken with herbs
• Grilled salmon or other fish
• Mushroom risotto
• Vegetable lasagna
• Butternut squash soup
• Simple pasta with tomato sauce

Complementary Sides:

• Crusty artisan bread
• Roasted sweet potatoes
• Quinoa pilaf
• Wild rice blend
• Grilled vegetables

Beverages:

• Sparkling water with lemon
• Iced tea with mint
• Fresh-squeezed lemonade
• Kombucha
• Apple cider (hot or cold)

Troubleshooting Tips

Even with a foolproof recipe, things can sometimes go awry. Here are solutions to common issues:

Problem: Dressing is too tart

Solution: Add an extra teaspoon of honey or maple syrup and a touch more olive oil. Whisk thoroughly and taste again.

Problem: Kale is still too tough

Solution: Give it more time. After dressing the salad, let it sit for 30 minutes before serving. The acid in the dressing will continue to break down the fibers.

Problem: Salad is too dry

Solution: Make a small amount of extra dressing using the same proportions and add it gradually until you reach the desired consistency.

Problem: Add-ins are sinking to the bottom

Solution: Make sure your kale is well-dried after washing. Excess moisture can make the add-ins slide off. Also, consider adding the heaviest items just before serving.

The Final Touch

The true secret to making this the best kale salad ever isn’t just in the ingredients or techniques—it’s in the love and attention to detail you put into it. Take your time with each step, taste as you go, and adjust according to your preferences.

I believe cooking is about creating experiences and memories as much as it is about nourishment. This kale salad has been the centerpiece of countless gatherings in my home, sparking conversations and converting many kale skeptics into enthusiasts. I hope it brings the same joy to your table.

Remember that recipes are guidelines, not strict rules. As you make this salad your own, you’ll discover your perfect balance of ingredients. Perhaps you’ll prefer more garlic in the dressing or extra dried fruit for sweetness. Those personal touches are what make cooking such a rewarding experience.

So go ahead—massage that kale, whisk that dressing, and create a salad that will have everyone asking for seconds and the recipe. I guarantee this will become a staple in your recipe collection, just as it has in mine.

Frequently Asked Questions

Q: Can I make this salad without massaging the kale?

While you technically can skip the massaging step, I strongly advise against it. Massaging is what transforms kale from a tough, bitter leaf into a tender, flavorful salad base. If you’re short on time, you can massage for just 2-3 minutes, but don’t skip it entirely.

Q: How long does this salad keep in the refrigerator?

Unlike most dressed salads that become soggy quickly, this kale salad stays fresh for up to 3 days in the refrigerator. In fact, many people (myself included) think it tastes even better on day 2 after the flavors have had time to meld. Just keep the apple/pear and nuts separate if storing for more than a few hours.

Q: Is there a way to make this salad vegan?

Absolutely! Simply substitute the honey with maple syrup and either omit the Parmesan or replace it with a sprinkle of nutritional yeast or your favorite vegan cheese alternative. The salad is just as delicious without these animal products.

Q: Can I use pre-chopped bagged kale for this recipe?

You can, but I don’t recommend it. Pre-chopped kale often includes tough stems and isn’t as fresh as whole kale leaves. If you do use bagged kale, take the time to pick through it and remove any large stem pieces before massaging.

Q: My family doesn’t like kale. How can I ease them into trying this salad?

Start by chopping the kale extra fine, massaging it thoroughly, and adding extra sweetness in the form of additional dried fruit or a touch more honey in the dressing. You might also try a 50/50 mix of kale and romaine lettuce to start, gradually increasing the kale proportion over time.

Q: Can I substitute another acid for the lemon juice?

Yes! Apple cider vinegar works wonderfully with kale, as does white balsamic vinegar. Just remember that vinegars are typically more acidic than lemon juice, so you might need to adjust the proportions slightly to balance the flavor.

Remember, the best recipes evolve as you make them your own. I’d love to hear how this kale salad turns out for you and any personal touches you add to make it uniquely yours!