Easy Kale Salad

This Kale Salad is crisp, colorful, and packed with fresh veggies and lots of crunch. Topped with a simple homemade lemon dressing, it’s perfect to serve alongside baked chicken breasts or garlic grilled shrimp.

bowl of Easy Kale Salad with Fresh Lemon Dressing

Holly’s Recipe Highlights: Kale Salad

Flavor: A tangy lemon dressing balances this hearty kale salad made with crunchy broccoli, sweet cranberries, and salty cheese.

Why Make It: Leftover kale salad (even with dressing) can be kept in the fridge without getting soggy, making it perfect for meal prep!

Technique: For the best results, massage the kale with oil and salt to ensure it’s tender instead of tough.

Total Time: 20 Mins Servings: 4

Ingredient Notes for Kale Salad

almonds , cranberries , broccoli , carrot , kale , onion with labels to make Easy Kale Salad with Fresh Lemon Dressing

Kale: Chop or tear into bite-sized pieces and remove any tough stems. Then, massage it with a little olive oil and salt until the leaves darken and soften for the best texture.
Broccoli: Chop the broccoli into small pieces so it blends into the salad. Swap it for broccoli slaw or bagged broccoli florets to save prep time.
Carrots: Shredded carrots add sweetness, color, and crunch. Use bagged shredded carrots to save time.
Cranberries: Dried cranberries bring chewy sweetness that balances the earthy flavors. Replace with raisins, dried cherries, or chopped dried apricots.
Almonds: Sliced almonds add crunch and nutty flavor. Swap with pecans, walnuts, pumpkin seeds, or sunflower seeds for a nut-free option.
Onions: Use a small amount of red onion for bite and color. Thinly dice or soak in cold water before adding to the salad to reduce the bite.
Cheese: I use cheddar chees, but feta cheese, parmesan, or goat cheese would work well too.
Dressing: Fresh lemon juice, Dijon, honey, garlic, and olive oil make this tangy-sweet dressing that balances the kale’s earthy flavor and ties all the ingredients together. Swap maple syrup or sugar for honey, use avocado oil instead of olive oil, or try whole grain mustard for a little texture.

Favorite Variations

Make it a Meal: Top this salad with grilled chicken, steak, grilled shrimp, or baked salmon.
Skip the Meat: Sprinkle this salad with your favorite grain, like quinoa, or add in chickpeas to make it a full meal.

How to Make Kale Salad with Cranberries

Wash and massage the kale (full recipe below).
Prep the remaining ingredients and add them to a large bowl.
Place the dressing in a jar and give it a shake (or whisk in a bowl). Toss with the salad.

Kale holds up like a champ in the fridge, and it stays fresh without wilting! When ready to serve, massage the kale for the best texture. Massaging it releases some of its bitterness and helps tenderize it for salads.

To Wash the Kale:

Rinse the kale leaves in cold water.
Remove the thick stem by pulling off the leaves.
Spin dry in a salad spinner or shake dry and dab with a kitchen towel.

When Ready to Use:

Tear or chop into bite-sized pieces, then sprinkle with a pinch of salt.
Drizzle olive oil on your hands and massage the kale leaves until they darken in color and become tender.

I swear that a massaged kale salad tastes a million times better, I wouldn’t prep kale any other way! If you prefer to massage your kale without oil, try a little fresh-squeezed lemon juice instead!

Storing Leftovers

Store leftover kale salad in an airtight container in the refrigerator for up to 3 days. This hearty salad holds up well in the fridge, but some toppings are best added fresh when ready to serve.

This salad does not freeze well.

More Kale Recipes

Leftover kale can be stirred into pasta, blended into pesto, and even baked into crispy kale chips if the craving strikes! The possibilities are endless. I even love a little kale on my pizza when I have it handy.

Did you make this easy Kale Salad? Leave us a rating and a comment below!

image of Everyday Comfort cookbook by Holly Nilsson of Spend With Pennies plus text

Prep Time 20 minutes

Cook Time 0 minutes

Total Time 20 minutes

To make the dressing, combine olive oil, lemon juice, vinegar, Dijon, honey, garlic, oregano, salt, and pepper in a lidded mason jar and shake well to emulsify.
Massage the chopped kale with olive oil and a pinch of salt. Rub with your fingers until leaves begin to darken and tenderize.
In a large bowl, combine the kale, broccoli, almonds, cheese, carrots, onion, sunflower seeds, and cranberries.
Shake the dressing once more and pour ⅓ of the dressing over the salad. Toss to coat and add extra dressing, to taste.

Optional: I like to add poppy seeds to my salad dressing on occasion to give it a lemon poppyseed vibe.
Nutritional information does not include cheese.

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Salad

Cuisine American

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