10+ Kale Salad Recipes You’ll Love for Every Season

Kale salad recipes are such an easy way to sneak more greens into your meals and keep things interesting. Kale’s loaded with vitamins and gives your salad a satisfying, hearty bite.

These recipes show you how to make kale salads that are easy, healthy, and honestly, pretty delicious. You can tweak them however you like—play around with dressings, nuts, or fruit to make each one your own.

1) Massaged Kale Salad with Ume Plum Vinegar and Roasted Brussels Sprouts

First, massage kale with a little salt and ume plum vinegar. This step softens the kale and gives it a tangy kick.

Roast Brussels sprouts until they’re crispy outside and tender inside. Roasting brings out their sweetness and adds crunch.

Combine the massaged kale and roasted Brussels sprouts. Toss in sunflower seeds or nuts for texture, and maybe some dried cherries or cranberries for a sweet pop.

Ingredients

• 4 cups kale, washed and chopped
• 8 large Brussels sprouts, trimmed and halved
• 1 teaspoon organic Japanese ume plum vinegar
• 1 teaspoon salt
• 2 tablespoons olive oil
• 2 tablespoons sunflower seeds or chopped nuts
• 1/4 cup dried sour cherries or cranberries

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Toss Brussels sprouts with 1 tablespoon olive oil and a pinch of salt. Roast for 20-25 minutes until golden and crispy.
3. Massage kale with salt and ume plum vinegar for 2-3 minutes until softened.
4. Mix roasted Brussels sprouts, massaged kale, seeds, and dried fruit.
5. Drizzle with remaining olive oil before serving.

2) Simple Kale Salad with Parmesan, Toasted Almonds, and Lemon Balsamic Dressing

This one’s super fresh and easy. The kale holds up well against sharp Parmesan, and toasted almonds add crunch.

Dried cranberries bring a little sweetness. The lemon balsamic dressing ties it all together with a tangy punch.

It’s a great side, or honestly, a light meal on its own. You don’t need much time to throw it together—perfect for busy days.

Ingredients

• Fresh kale
• Parmesan cheese, shaved or grated
• Toasted almonds
• Dried cranberries
• Lemon juice
• Balsamic vinegar
• Olive oil
• Salt and pepper

Cooking Instructions

1. Wash and chop the kale into bite-sized pieces.
2. Toast the almonds in a dry pan over medium heat until golden (about 5 minutes).
3. Whisk together lemon juice, balsamic vinegar, olive oil, salt, and pepper.
4. Toss kale with dressing, Parmesan, almonds, and cranberries.
5. Serve right away or chill for later.

For more details, see this Simple Kale Salad recipe.

3) Raw Tuscan Kale Salad with Lemony Pecorino Dressing

Raw Tuscan kale is softer than regular kale, so it’s a little less work to chew. Shred it into thin ribbons for a nice texture.

The dressing’s simple—lemon juice and Pecorino Romano. It adds tang and saltiness.

Toss the kale well with the dressing. Let it sit for a bit if you want the flavors to blend more.

Ingredients

• 1 bunch Tuscan kale
• 1 lemon (juiced)
• ¼ cup grated Pecorino Romano cheese
• 2 tablespoons olive oil
• Salt and pepper to taste

Cooking Instructions

1. Rinse and dry the kale. Remove thick stems and shred the leaves finely.
2. In a bowl, mix lemon juice, olive oil, salt, and pepper.
3. Add kale to the bowl and toss well with the dressing.
4. Sprinkle grated Pecorino over the salad and toss again before serving.

4) Kale Salad with Crispy Chickpeas, Avocado, Cranberries, and Pepitas

This salad’s got crunch, creaminess, and a hint of sweetness. Crispy chickpeas give it a hearty bite, and avocado brings in that creamy texture.

Dried cranberries add tartness, and pepitas give a nutty finish. Massage the kale first to soften it up.

Roast the chickpeas until they’re crisp. Toss it all together with your favorite dressing.

Ingredients

• 1 bunch kale, washed and chopped
• 1 can chickpeas, rinsed and dried
• 1 ripe avocado, sliced or mashed
• 1/4 cup dried cranberries
• 1/4 cup pepitas (pumpkin seeds)
• 1 tablespoon olive oil (for roasting chickpeas)
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Toss chickpeas with olive oil, salt, and pepper.
3. Spread chickpeas on a baking sheet and roast for 20-25 minutes until crispy.
4. Massage kale for 2-3 minutes to soften.
5. Mix kale, crispy chickpeas, avocado, cranberries, and pepitas in a bowl.
6. Add your favorite dressing and toss well before serving.

For more details, check this kale salad with crispy chickpeas recipe.

5) Easy 5-Ingredient Kale Salad

This one’s as simple as it gets—just five ingredients. It’s perfect when you’re short on time.

Massage the kale with lemon juice to soften it. Avocado adds creaminess, and olive oil plus salt bring out the flavors.

Ingredients

• Kale (de-stemmed)
• Lemon juice
• Avocado
• Olive oil
• Salt

Cooking Instructions

1. Remove kale stems and chop the leaves.
2. Squeeze lemon juice over the kale.
3. Massage the kale with your hands for about 2 minutes.
4. Add avocado chunks, olive oil, and salt.
5. Toss everything gently and serve.

For more tips, check this easy kale salad recipe with 5 ingredients.

6) Farro and Kale Salad with Goat Cheese

This one’s a hearty mix of chewy farro and tender, massaged kale. Goat cheese gives it a creamy, tangy bite, and toasted nuts or seeds add crunch.

Dried cherries or cranberries bring a sweet note. The light lemon dressing keeps it bright. You can serve it warm or cold—whatever you’re in the mood for.

Ingredients

• 1 cup farro
• 4 cups kale, washed and chopped
• ½ cup goat cheese, crumbled
• ¼ cup toasted almonds or walnuts
• ¼ cup dried cherries or cranberries
• 2 tbsp olive oil
• Juice of 1 lemon
• Salt and pepper to taste

Cooking Instructions

1. Cook farro in boiling water for 25-30 minutes until tender. Drain and cool.
2. Massage kale with a pinch of salt for 2-3 minutes until soft.
3. Whisk olive oil, lemon juice, salt, and pepper to make dressing.
4. Toss farro, kale, nuts, and dried fruit in a large bowl.
5. Add goat cheese and gently mix. Serve immediately or chilled.

7) Chopped Brussels Sprout and Kale Salad with Tahini-Maple Dressing

This salad is all about crunch and fresh flavor. Chop kale and Brussels sprouts really thin so it’s almost like a slaw.

The tahini-maple dressing is creamy and a little sweet, with lemon and garlic for extra zing. Toss in toasted almonds or walnuts for more texture.

Ingredients

• 1 bunch kale, chopped
• 1 bag shredded Brussels sprouts
• 1/4 cup tahini
• 2 tablespoons maple syrup
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 2 cloves garlic, minced
• 1/4 cup toasted almonds or walnuts
• Salt and pepper to taste

Cooking Instructions

1. Chop kale and shred Brussels sprouts finely.
2. In a bowl, whisk tahini, maple syrup, olive oil, lemon juice, garlic, salt, and pepper.
3. Toss the kale and Brussels sprouts with the dressing.
4. Sprinkle toasted almonds or walnuts over the top.
5. Serve right away or chill for 15 minutes.

8) Lemon-Garlic Kale Salad with Olive Oil and Garlic

If you want something bright and simple, this lemon-garlic kale salad is the answer. Lemon juice and garlic make a zippy dressing, and olive oil smooths it all out.

Massage the kale with the dressing to soften it. That way, the flavors really soak in.

Add toasted almonds or Parmesan if you want extra crunch or flavor. It’s a quick, healthy side or light meal—loaded with vitamins, too.

Ingredients:

• 4 cups curly kale, washed and chopped
• ⅓ cup fresh lemon juice
• 1½ cups extra-virgin olive oil
• 4 cloves garlic, crushed
• Kosher salt, to taste

Cooking Instructions:

1. In a large bowl, whisk together lemon juice, olive oil, crushed garlic, and salt.
2. Add the kale and toss well to coat.
3. Massage the kale with your hands for 2-3 minutes until it softens.
4. Let the salad sit for 5-10 minutes before serving so the flavors meld.

9) Kale Ribbons with French Lentils, Feta, and Smashed Olives

This kale salad packs a punch—hearty, bold, and honestly, just a little bit addictive. You’ll toss tender ribbons of kale with French lentils that keep their shape and don’t turn to mush.

Feta brings a creamy tang, and smashed green olives throw in a salty, briny bite. Roasted almonds add crunch, and a spiced almond oil dressing ties it all together.

If you’re into meal prep, this one’s a winner. The flavors actually get deeper as it sits, and you can serve it warm or cold, depending on your vibe that day.

Ingredients

• 1 cup French lentils
• 4 cups kale, thinly sliced
• 1/2 cup feta cheese, crumbled
• 1/4 cup green olives, smashed
• 1/4 cup roasted almonds
• 2 tbsp almond oil
• Salt and pepper to taste

Cooking Instructions

1. Rinse the lentils, then cook them in boiling water for 25-30 minutes. They should be tender but still hold their shape. Drain and let them cool off.
2. Massage the sliced kale with a pinch of salt until it softens up.
3. In a big bowl, mix together the lentils, kale, feta, olives, and almonds.
4. Drizzle the almond oil over everything and toss gently.
5. Add salt and pepper to taste right before serving.

10) Chopped Kale and Feta Salad with Apple Cider Vinegar and Currants

This chopped kale and feta salad really nails that salty-sweet thing. Apple cider vinegar gives it a bright tang, and currants sneak in little pops of sweetness.

Chop your kale finely—it makes the salad way easier to eat. Toss it with the dressing and let it hang out for a few minutes so everything melds.

If you want more crunch, add some apple pieces. It’s perfect as a side or even as a light meal.

Ingredients

• 1 bunch kale, stems removed, leaves finely chopped
• ½ teaspoon salt
• 1 tablespoon apple cider vinegar
• 1 apple, diced
• ¼ cup currants
• ⅓ cup feta cheese

Cooking Instructions

1. Toss the chopped kale into a big bowl.

2. Sprinkle some salt over the kale. Give it a good mix with your hands.

3. Pour in the apple cider vinegar and stir everything together.

4. Let the kale rest for about 5 minutes. This helps soften it up a bit.

5. Add the diced apple, currants, and feta cheese. Stir gently to combine.

6. You can serve it right away, or pop it in the fridge for 10 minutes if you like it chilled.