This recipe for our Best Kale Salad is so quick and easy to make. Crispy massaged kale gives this salad it’s amazing flavor. Make ahead or save as leftovers. Pairs great with our Almond Crusted Baked Chicken or with our Easy Crunchy Quinoa Salad.
My husband has never been a huge fan of kale salad. I never even had kale until I was an adult in this sausage and kale soup!
But kale is a “dark leafy green vegetable” and in turn, a POWERHOUSE of nutrition. And I’m always looking for ways to eat more of it, especially raw.
That’s where this best kale salad recipe comes into play!
I’ve made this for normal dinners at home, Thanksgiving dinner with company and I’ve even taken it to a pot-luck dinner. EVERY SINGLE TIME it gets rave reviews!
Best Kale Salad Recipe
There’s a few reasons why this particular recipe truly is the best:
- Massaged kale. Yes, you need to massage the kale (see note below)
- Pantry-friendly ingredients. If you’re missing a topping, try something else!
- This salad takes just 10 minutes to make.
- Make-ahead. It stores well if you know you’ll be short on time.
- Great as leftovers! High fives for leftovers!!
How do you get the bitterness out of kale?
You massage it. Which basically means you take some oil and rub it all over the leaves for a few minutes. In this particular recipe, we’re massaging the dressing itself directly into the leaves… which I think is one reason why the salad is so good!
Kale Salad with Cranberries and Walnuts
The ingredient list for this recipe seems long, but you probably already have everything you need.
- Raw Kale (lacinato is best)
- Lemon juice + olive oil
- Garlic + salt + pepper
- Nutritional yeast
- Dried cranberries
- Sunflower seeds
- Walnuts
You could even make this recipe with avocado if you’d like!
Can you eat raw kale in salads?
Yes! Unlike spinach, there’s no limit to the amount you can eat.
Which kale is best for salads?
All kinds! Baby kale is best for recipes that typically use romaine or leaf lettuces. Dinosaur or lacinato kale (the sturdy kind) is best for recipes like this one, where you massage the leaves ahead of time.
How to Make Raw Kale Salad
- Cut the kale into small pieces using kitchen scissors and prepare the dressing.
- Massage the dressing into the kale for 2 full minutes.
- Top with the walnut topping, cranberries and sunflower seeds!
Can you use almonds instead of walnuts?
Yes! You can use almonds or pecans instead of the walnuts.
Can you use other dried fruit instead of cranberries?
Yes! Dried cherries or raisins both work well.
How long will kale salad keep in the fridge?
My recipe below will keep for 2-3 days in the fridge. It the perfect leftover salad!
Looking for a kale Caesar salad?
Here’s my (awesome) kale Caesar salad recipe.
Or kale quinoa salad?
Simply take my crunchy quinoa salad or Greek quinoa salad and serve it over massaged kale – that’s it!
What to serve this kale salad recipe with?
Kale tends to go great with sausage recipes (you can make it on a sheet pan like this, and always mix up the seasonal vegetables) and I think it would also be a great side with my almond crusted baked chicken. Serve a homemade chocolate pudding for dessert. YUM!
Other favorite salad recipes:
- Sweet Kale Salad (Costco Copycat)
- Roasted Vegetable Kale Salad
- Kale Caesar Salad
- Cranberry Apple Spinach Salad
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The Best Kale Salad Recipe
This recipe for our Best Kale Salad is so quick and easy to make. Crispy massaged kale gives this salad it’s amazing flavor. Make ahead or save as leftovers. Pairs great with our Almond Crusted Baked Chicken or with our Easy Crunchy Quinoa Salad.
- Prep Time: 5 mins
- Cook Time: 1 min
- Total Time: 6 minutes
- Yield: Serves 4
- Category: Soup & Salad
- Method: Blend
- Cuisine: American
- Diet: Gluten Free
Ingredients
Dressing:
- 2 tsp minced garlic
- 4 Tbsp lemon juice
- 3 Tbsp olive oil
- ¼ tsp salt
- ¼ tsp pepper
- 1 tsp maple syrup
Walnut Topping:
- 1 cup walnuts
- 1 tsp minced garlic
- 4 tsp nutritional yeast
- 4 tsp olive oil
- ¼ tsp salt
Salad:
- 1 lb raw lacinato kale
- ½ cup dried cranberries
- ½ cup sunflower seeds
Instructions
Prepare the kale:
Place the kale in a large bowl and using a pair of kitchen scissors (I have these), cut the kale into small pieces. This makes it easier to eat, and less bitter, in my opinion.
Make dressing:
- Combine ingredients in a blender and blend on low until everything is well combined.
- Add the dressing to the kale and massage it into the kale for a full two minutes.
Make the Walnut Topping:
Without washing the blender, add the toppings to the blender and pulse until the walnut pieces are very small.
Assemble the Salad:
Add the walnut topping, sunflower seeds and dried cranberries to the kale and toss well.
Serve immediately or make-ahead for later in the day!
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