Kale takes center stage in these 33 mouthwatering recipes, offering a vibrant mix of textures and flavors to delight your palate. From crispy, oven-baked chips to hearty, creamy soups, each dish showcases kale’s versatility and nutrient-packed goodness. In just 40 minutes, you can whip up a meal that’s as satisfying as it is wholesome, blending earthy greens with zesty, savory, or sweet accents.
Whether you’re craving a quick sauté with garlic and lemon or a robust salad bursting with crunch, these recipes make it easy to enjoy kale’s bold, fresh taste. Perfect for busy weeknights or leisurely weekends, they’re designed to bring joy to your kitchen and nourishment to your table. Dive in and let kale inspire your next culinary adventure!
Ingredients for a Flavorful Kale Salad
- Carrot Ginger Dressing:
- ¾ cup chopped carrots
- ⅓ to ½ cup water (adjust for desired consistency)
- ¼ cup extra-virgin olive oil, plus extra for drizzling
- 2 tablespoons rice vinegar (substitute with apple cider vinegar if needed)
- 2 teaspoons minced fresh ginger (or ½ teaspoon ground ginger)
- ¼ teaspoon sea salt, plus extra for sprinkling
- Salad:
- 1 recipe Roasted Chickpeas (see note for preparation)
- 1 bunch curly kale, stems removed, leaves torn
- 1 teaspoon fresh lemon juice
- ½ teaspoon extra-virgin olive oil
- 1 small carrot, grated
- 1 small red beet, grated
- ½ watermelon radish, very thinly sliced (substitute with daikon radish)
- 1 avocado, cubed (divided)
- 2 tablespoons dried cranberries
- ¼ cup pepitas, toasted
- 1 teaspoon sesame seeds
- Sea salt and freshly ground black pepper (to taste)
Step-by-Step Instructions
- Make the dressing: Preheat the oven to 400°F and line two baking sheets with parchment paper. Place the chopped carrots on one baking sheet. Drizzle with olive oil, sprinkle with salt, and toss to coat. Spread evenly and roast for 20–25 minutes, or until soft.
- Transfer the roasted carrots to a blender. Add water, olive oil, rice vinegar, ginger, and salt. Blend until smooth. Chill the dressing in the fridge until ready to use.
- Prepare the roasted chickpeas: On the second baking sheet, prepare the roasted chickpeas according to your preferred recipe.
- Massage the kale: Place the torn kale leaves in a large bowl. Add lemon juice, olive oil, and a few pinches of salt. Use your hands to massage the leaves until they soften, wilt, and reduce in volume by about half.
- Assemble the salad: Add the grated carrot, beet, watermelon radish, half of the cubed avocado, cranberries, pepitas, a few more pinches of salt, and several grinds of pepper to the kale. Toss to combine.
- Finish and serve: Drizzle generously with the carrot ginger dressing. Top with the remaining avocado, more dressing, and the roasted chickpeas. Sprinkle with sesame seeds. Season to taste and serve immediately.
Creative Sauce and Topping Ideas
While the Carrot Ginger Dressing is a star, feel free to experiment with other dressings like a tangy tahini lemon or a creamy avocado lime. For toppings, try adding crumbled feta, roasted almonds, or even a sprinkle of chili flakes for a spicy kick. These small tweaks can make the salad feel brand new!
Perfect Pairings: Serving Suggestions
This kale salad pairs beautifully with grilled chicken, salmon, or tofu for a protein-packed meal. Serve it alongside a warm bowl of soup or a slice of crusty bread for a cozy, complete dinner. It’s also a great dish to bring to potlucks—just keep the dressing and toppings separate until serving.
Make-Ahead Magic: Storage Tips
Store the salad (without dressing) in an airtight container in the fridge for up to 2 days. The Carrot Ginger Dressing can be made ahead and kept in the fridge for up to 5 days. If you’ve already dressed the salad, it’s best eaten the same day to keep the kale from getting soggy.
Quick Swaps: Recipe Variations
No watermelon radish? Swap in thinly sliced cucumber or daikon. Out of pepitas? Try sunflower seeds or chopped walnuts. For a sweeter twist, replace dried cranberries with golden raisins or diced apple. These substitutions keep the recipe flexible and fun!
Time-Saving Hacks for Busy Cooks
To save time, use pre-washed kale and pre-chopped carrots. Roast the chickpeas and carrots on the same baking sheet (just keep them separate) to cut down on cleanup. You can also double the dressing recipe and use it throughout the week on other salads or grain bowls.
33 Delicious Kale Recipes
Ingredients
Carrot Ginger Dressing (see note)
- ¾ cup chopped carrots
- ⅓ to ½ cup water
- ¼ cup extra-virgin olive oil, plus more for drizzling
- 2 tablespoons rice vinegar
- 2 teaspoons minced fresh ginger
- ¼ teaspoon sea salt, plus more for sprinkling
Salad
- 1 recipe Roasted Chickpeas
- 1 bunch curly kale, stems removed, leaves torn
- 1 teaspoon fresh lemon juice
- ½ teaspoon extra-virgin olive oil
- 1 small carrot, grated
- 1 small red beet, grated
- ½ watermelon radish, very thinly sliced
- 1 avocado, cubed
- 2 tablespoons dried cranberries
- ¼ cup pepitas, toasted
- 1 teaspoon sesame seeds
- Sea salt and freshly ground black pepper
Instructions
- Make the dressing: Preheat the oven to 400°F and line two baking sheets with parchment paper. Place the carrots on one of the baking sheets. Drizzle with olive oil and sprinkle with salt. Toss to coat and spread evenly on the baking sheet. Roast for 20 to 25 minutes, or until soft. Transfer the carrots to a blender and add the water, olive oil, rice vinegar, ginger, and salt. Blend the dressing until smooth and chill in the fridge until ready to use.
- On the second baking sheet, prepare the roasted chickpeas according to this recipe.
- Place the kale leaves into a large bowl and add the lemon juice, olive oil, and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
- Add the carrot, beet, watermelon radish, half of the cubed avocado, cranberries, pepitas, a few more pinches of salt, and several grinds of pepper. Toss to combine. Drizzle generously with the carrot ginger dressing. Top with the remaining avocado, more dressing, and the roasted chickpeas and sprinkle with the sesame seeds. Season to taste and serve.