Simple Kale Salad

Why You’ll Love This Recipe

This salad hits all the right notes—crunchy, creamy, sweet, and savory. The kale softens perfectly with just a bit of massaging, and the homemade dressing pulls everything together with just the right zing. I love that it’s endlessly adaptable too. Whether I’m tossing it together for a quick lunch or serving it at a holiday table, it always earns compliments.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the dressing:

• 1/4 cup olive oil

• 2 tablespoons fresh lemon juice

• 2 tablespoons balsamic vinegar

• 1/2 teaspoon Dijon mustard

• 1 to 2 teaspoons honey

• Kosher salt and freshly ground black pepper, to taste

For the salad:

• 2 bunches kale, washed (I prefer Lacinato kale)

• Drizzle of olive oil

• Pinch of kosher salt

• 1/2 cup finely shredded Parmesan cheese

• 1/3 cup toasted sliced almonds (or pine nuts, pepitas)

• 1/3 cup dried cranberries (or golden raisins, dried currants)

Directions

1. I start by whisking together the dressing ingredients in a small bowl or jar—olive oil, lemon juice, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Once smooth, I set it aside.

2. Then, I strip the kale leaves from the stems by gripping the base and pulling upward. The leafy part slides right off. I finely chop the kale with a sharp knife and place it in a large salad bowl.

3. I drizzle just a bit of olive oil and a pinch of kosher salt over the chopped kale, then massage it with my hands for a minute or two until the leaves soften and darken slightly.

4. I pour in the prepared dressing and toss well to coat.

5. Finally, I add the Parmesan cheese, toasted almonds, and dried cranberries, toss again, and serve immediately.

Servings and timing

This recipe makes about 6 servings and takes only 15 minutes to prepare from start to finish. It’s ideal for busy days when I want something healthy that still feels like real food.

Variations

I love switching this salad up depending on what I have. Sometimes I swap almonds for pine nuts or roasted pepitas for extra crunch. Dried cherries or golden raisins make a great alternative to cranberries. If I want to make it a full meal, I’ll add grilled chicken, roasted chickpeas, or even a soft-boiled egg. Crumbled goat cheese or feta adds a creamy punch too.

Storage/Reheating

This salad keeps surprisingly well because the kale holds up even after it’s dressed. I store leftovers in an airtight container in the fridge for up to 2 days. If I’m prepping it ahead of time, I wait to add the dressing, nuts, and cheese until just before serving to keep everything crisp.

FAQs

Can I make this salad ahead of time?

Yes, I often prep the kale and dressing separately ahead of time. I store the chopped kale in a sealed container in the fridge for up to 3 days and just massage and dress it right before serving.

What type of kale is best?

Lacinato kale (also called dinosaur or Tuscan kale) is my favorite because it has a more tender texture and slightly sweeter taste compared to curly kale. But curly kale will work just as well once it’s massaged.

Do I have to massage the kale?

I always massage the kale because it softens the leaves and makes them more pleasant to eat. It also brings out a richer green color and a milder flavor.

Can I use pre-chopped kale?

Yes, just make sure it’s de-stemmed and give it a good rinse. I still massage it with olive oil and salt to tenderize the texture.

What’s a good substitute for Parmesan cheese?

If I’m out of Parmesan, I use crumbled feta or goat cheese. Both bring a creamy, salty bite that works well in this salad.

Conclusion

This Simple Kale Salad is one of those recipes that proves simple can be stunning. With its crisp textures, bright flavors, and nourishing ingredients, it’s a dish I make again and again. Whether I’m building a healthy lunch or rounding out a holiday spread, this salad always delivers—fresh, flavorful, and fast.