Kale Salad

This vibrant Kale Salad is a celebration of fresh, wholesome ingredients that come together in just 40 minutes. Crisp kale leaves are massaged to tender perfection, paired with crunchy toasted almonds and sweet bursts of dried cranberries.

A zesty lemon vinaigrette ties it all together, creating a harmony of flavors that’s both refreshing and satisfying. Perfect for a quick lunch or a light dinner, this salad is as nourishing as it is delicious.

With a prep time of only 15 minutes, this dish is ideal for busy days when you want something healthy without the hassle.

The combination of textures—from the hearty kale to the creamy crumbles of feta—makes every bite exciting. Bright, tangy, and slightly sweet, this salad is a feast for the senses and a guaranteed crowd-pleaser. It’s proof that eating well can be effortless and utterly enjoyable.

Fresh & Flavorful Kale Salad Ingredients

• Carrot Ginger Dressing:
• ¾ cup chopped carrots
• ⅓ to ½ cup water (adjust for desired consistency)
• ¼ cup extra-virgin olive oil, plus more 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 more for sprinkling
• Salad:
• 1 recipe Roasted Chickpeas (see notes for link)
• 1 bunch curly kale, stems removed, leaves torn into bite-sized pieces
• 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
• 2 tablespoons dried cranberries
• ¼ cup pepitas, toasted
• 1 teaspoon sesame seeds
• Sea salt and freshly ground black pepper (to taste)

Step-by-Step Kale Salad Instructions

1. Make the dressing: Preheat the oven to 400°F and line two baking sheets with parchment paper. Place the carrots on one baking sheet, drizzle with olive oil, sprinkle with salt, and toss to coat. Spread evenly and roast for 20 to 25 minutes, or until soft. Transfer the carrots to a blender and add water, olive oil, rice vinegar, ginger, and salt. Blend until smooth, then chill in the fridge until ready to use.
2. Prepare the roasted chickpeas: On the second baking sheet, prepare the roasted chickpeas according to the linked recipe.
3. Massage the kale: Place the kale leaves in a large bowl and add lemon juice, olive oil, and a few pinches of salt. Use your hands to massage the leaves until they become soft, wilted, and reduce in volume by about half.
4. Assemble the salad: Add the grated carrot, beet, watermelon radish, half of the cubed avocado, cranberries, pepitas, a few more pinches of salt, and a few grinds of pepper. Toss to combine.
5. 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.

Make It Your Own: Recipe Variations

This kale salad is super versatile! Swap the watermelon radish for thinly sliced cucumber or daikon for a similar crunch.

If you’re not a fan of beets, try shredded purple cabbage instead. For a protein boost, add grilled chicken, tofu, or quinoa. Don’t have pepitas? Toasted sunflower seeds or slivered almonds work just as well.

Time-Saving Tips for Busy Cooks

Short on time? Use pre-shredded carrots and beets from the store to skip the grating step. You can also make the carrot ginger dressing and roast the chickpeas a day ahead—just store them in the fridge until you’re ready to assemble the salad.

If you’re really in a rush, swap the roasted chickpeas for canned, drained, and rinsed chickpeas for a quick fix.

Storage and Serving Suggestions

This salad is best enjoyed fresh, but you can store leftovers in an airtight container in the fridge for up to 2 days.

Keep the dressing and roasted chickpeas separate to maintain their texture. Serve it as a light lunch or pair it with a warm bowl of soup for a cozy dinner. It’s also a great dish to bring to potlucks—just assemble it on-site for maximum freshness!

Equipment Guidance for Perfect Prep

A high-speed blender works best for the carrot ginger dressing to ensure it’s smooth and creamy. For the roasted chickpeas, a sturdy baking sheet and parchment paper are essential to prevent sticking. A mandoline slicer can make quick work of the watermelon radish, but a sharp knife works too—just aim for thin, even slices.

Kale Salad

Amy

This vibrant Kale Salad is a celebration of fresh, wholesome ingredients that come together in just 40 minutes. With a prep time of only 15 minutes, this dish is ideal for busy days when you want something healthy without the hassle.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings 4

Ingredients

  

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Carrot Ginger Dressing (See notes)

• 3/4 cup chopped carrots
• 1/3 to 1/2 cup water
• 1/4 cup extra-virgin olive oil, plus more for drizzling
• 2 tablespoons rice vinegar
• 2 teaspoons minced fresh ginger
• 1/4 teaspoon sea salt, plus more for sprinkling

Salad

• 1 recipe Roasted Chickpeas
• 1 bunch curly kale, stems removed, leaves torn into bite-sized pieces
• 1 teaspoon fresh lemon juice
• 1/2 teaspoon extra-virgin olive oil
• 1 small carrot, grated
• 1 small red beet, grated
• 2 tablespoons dried cranberries
• 1/4 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, sprinkle with salt, and toss to coat. Spread evenly on the baking sheet and 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 in 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 a few 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.

Keyword dressing, greens, healthy, kale, salad

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