20 Refreshing Kale Salad Recipes for Every Season

Just when you thought you’d tried every kale salad under the sun, we’ve gathered 20 refreshing recipes that shine in every season. From quick summer lunches to cozy winter sides, these creative combinations will make this nutrient-packed green your new go-to. Get ready to fall in love with kale all over again—your taste buds are in for a treat!

Tuscan Kale Salad with Lemon Vinaigrette

Yikes, who knew kale could be this exciting? Forget everything you thought about this leafy green—we’re about to transform it from rabbit food to the star of your table with a zesty lemon vinaigrette that’ll make your taste buds do a happy dance.

Ingredients

• 1 large bunch of curly Tuscan kale, stems removed and leaves chopped
• 1/4 cup of rich extra virgin olive oil
• 3 tablespoons of freshly squeezed lemon juice
• 1 teaspoon of Dijon mustard with a sharp kick
• 1 small garlic clove, finely minced
• 1/4 cup of salty, crumbled Parmesan cheese
• 1/4 cup of toasted pine nuts with a nutty aroma
• 1/2 teaspoon of flaky sea salt
• 1/4 teaspoon of freshly cracked black pepper

Instructions

1. Wash the kale thoroughly under cold running water, then pat completely dry with paper towels.
2. Remove the tough stems by holding each leaf at the base and stripping leaves away with your other hand.
3. Stack several kale leaves and chop them into bite-sized pieces about 1-inch wide.
4. Place chopped kale in a large mixing bowl and sprinkle with 1/2 teaspoon of flaky sea salt.
5. Massage the kale vigorously with your hands for 2 full minutes until leaves darken in color and soften in texture.
6. In a small bowl, whisk together 1/4 cup of rich extra virgin olive oil and 3 tablespoons of freshly squeezed lemon juice until emulsified.
7. Add 1 teaspoon of Dijon mustard and 1 small finely minced garlic clove to the dressing, whisking until fully incorporated.
8. Pour the dressing over the massaged kale and toss thoroughly to coat every leaf.
9. Let the dressed kale sit at room temperature for 10 minutes to allow flavors to meld and kale to further soften.
10. Sprinkle 1/4 cup of salty, crumbled Parmesan cheese evenly over the salad.
11. Toast 1/4 cup of pine nuts in a dry skillet over medium heat for 3-4 minutes, shaking frequently until golden brown.
12. Scatter the warm toasted pine nuts over the dressed kale.
13. Finish with 1/4 teaspoon of freshly cracked black pepper and give one final gentle toss.

Dig into this vibrant creation where the tender, massaged kale practically melts in your mouth while the sharp Parmesan and toasty pine nuts create the perfect crunchy contrast. That bright lemon vinaigrette cuts through everything with such zesty confidence, you’ll want to eat it straight from the bowl—and honestly, we won’t judge if you do.

Massaged Kale Salad with Avocado and Chickpeas

Mighty kale, that leafy green powerhouse that usually requires more chewing than a jaw workout, gets a complete personality makeover in this recipe. We’re about to turn that fibrous frown upside down with a little massage therapy and some seriously delicious friends. Get ready to fall in love with salad all over again.

Ingredients

– 1 large bunch of curly kale, stems removed and leaves torn into bite-sized pieces
– 1 ripe avocado, perfectly soft and creamy
– 1 (15 oz) can of chickpeas, thoroughly rinsed and drained
– 2 tablespoons of rich extra virgin olive oil
– 1 tablespoon of freshly squeezed lemon juice
– 1/4 teaspoon of flaky sea salt
– 1/4 teaspoon of freshly cracked black pepper
– 1/4 cup of toasted pumpkin seeds

Instructions

1. Place the torn kale pieces in a large mixing bowl.
2. Drizzle the olive oil and lemon juice evenly over the kale leaves.
3. Sprinkle the flaky sea salt over the dressed kale.
4. Using clean hands, massage the kale vigorously for 2 full minutes until the leaves become darker in color and noticeably softer.
5. Add the rinsed chickpeas to the massaged kale in the bowl.
6. Cut the ripe avocado in half, remove the pit, and scoop the flesh directly into the bowl.
7. Use a fork to mash the avocado into the kale and chickpea mixture until well combined.
8. Sprinkle the freshly cracked black pepper over the salad.
9. Add the toasted pumpkin seeds to the bowl.
10. Toss everything together gently but thoroughly until all ingredients are evenly distributed.

Let this salad be your new go-to for meal prep—it actually gets better as it sits, with the kale softening even more overnight. The creamy avocado dressing clings perfectly to every nook and cranny of those massaged leaves, while the chickpeas add satisfying heft that makes this salad feel like a complete meal rather than an afterthought.

Kale Caesar Salad with Garlic Croutons

Nope, you haven’t truly lived until you’ve had a kale caesar that makes you forget all about those sad, wilted lettuce versions. This isn’t just a salad—it’s a crunchy, garlicky, umami-packed party in a bowl that’ll have even the most devout carnivores asking for seconds.

Ingredients

– 1 large bunch of curly kale, stems removed and leaves torn into bite-sized pieces
– 1/2 cup of rich extra virgin olive oil, divided
– 3 cloves of fresh garlic, minced
– 2 cups of day-old rustic bread, cut into 1/2-inch cubes
– 1/4 cup of freshly squeezed lemon juice
– 2 tablespoons of smooth Dijon mustard
– 4 anchovy fillets, finely minced
– 1/2 cup of finely grated Parmesan cheese, plus extra for serving
– 1 large farm-fresh egg yolk
– 1/2 teaspoon of freshly cracked black pepper

Instructions

1. Preheat your oven to 375°F.
2. In a medium bowl, toss the rustic bread cubes with 2 tablespoons of rich extra virgin olive oil and half of the minced fresh garlic until evenly coated.
3. Spread the coated bread cubes in a single layer on a baking sheet.
4. Bake for 12-15 minutes, or until the croutons are golden brown and crisp to the touch.
5. While the croutons bake, place the torn curly kale in a large salad bowl.
6. Drizzle the kale with 1 tablespoon of rich extra virgin olive oil and massage it vigorously with your hands for 2 full minutes until the leaves darken and soften—this tenderizes the kale and reduces bitterness.
7. In a separate small bowl, whisk together the remaining rich extra virgin olive oil, freshly squeezed lemon juice, smooth Dijon mustard, minced anchovy fillets, remaining minced fresh garlic, farm-fresh egg yolk, and freshly cracked black pepper until fully emulsified.
8. Pour the dressing over the massaged kale and toss thoroughly to coat every leaf.
9. Add the finely grated Parmesan cheese to the salad and toss again.
10. Gently fold in the warm garlic croutons just before serving to maintain their crunch.

Just look at that glorious heap of green! You get the robust chew of massaged kale, the salty punch from the Parmesan and anchovies, and those warm, garlicky croutons that soak up the dressing perfectly. Try piling it high on a platter and topping it with grilled shrimp or sliced steak for a main course that truly wows.

Warm Kale Salad with Roasted Sweet Potatoes

Unbelievably, this isn’t your grandma’s boring salad—this warm kale situation is basically a cozy sweater for your taste buds, packed with roasted sweet potato goodness that’ll make you forget cold salads ever existed. It’s the perfect autumnal hug in a bowl that somehow manages to be both healthy and downright decadent. Consider this your new go-to for when you want something nourishing but refuse to sacrifice flavor.

Ingredients

– 2 medium sweet potatoes, peeled and cubed into 1-inch chunks
– 3 tablespoons rich extra virgin olive oil, divided
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper
– 1 large bunch of curly kale, stems removed and leaves torn into bite-sized pieces
– 2 tablespoons pure maple syrup
– 1 tablespoon tangy apple cider vinegar
– ¼ cup toasted pecans, roughly chopped
– 2 ounces crumbled creamy feta cheese

Instructions

1. Preheat your oven to 425°F and line a baking sheet with parchment paper.
2. Toss the sweet potato cubes with 2 tablespoons olive oil, kosher salt, and black pepper until evenly coated.
3. Spread the potatoes in a single layer on the prepared baking sheet—don’t crowd them or they’ll steam instead of roast.
4. Roast for 25-30 minutes until the edges are caramelized and you can easily pierce them with a fork.
5. While potatoes roast, massage the kale leaves with the remaining 1 tablespoon olive oil for 2-3 minutes until they turn brighter green and slightly wilted.
6. Whisk together maple syrup and apple cider vinegar in a small bowl until fully combined.
7. Transfer the warm roasted sweet potatoes directly from the oven into the bowl with the massaged kale.
8. Drizzle the maple-vinegar dressing over the potato-kale mixture and toss thoroughly to coat everything.
9. Sprinkle the toasted pecans and crumbled feta cheese over the top just before serving.
10. Serve immediately while the sweet potatoes are still warm and the kale has slight crunch.

Now that you’ve created this masterpiece, notice how the warm sweet potatoes slightly wilt the kale while the pecans add satisfying crunch against the creamy feta. The magic happens when the maple dressing caramelizes against the roasted vegetables, creating sweet-savory pockets in every bite. Try serving it alongside grilled chicken or topped with a fried egg for the ultimate comfort meal upgrade.

Kale and Quinoa Salad with Pomegranate Seeds

Kale and quinoa walk into a salad bar, and this glorious creation is what happens when they decide to throw a party with pomegranate seeds as the confetti. This isn’t your average sad desk lunch—it’s a vibrant, textural fiesta that will make your taste buds do a happy dance. Get ready to fall in love with your greens all over again.

Ingredients

– 1 cup uncooked quinoa
– 2 cups water
– 1 large bunch of curly kale with sturdy leaves
– 1/4 cup freshly squeezed lemon juice
– 2 tablespoons rich extra virgin olive oil
– 1/2 cup crunchy toasted walnuts
– 1/2 cup jewel-like pomegranate seeds
– 1/4 cup crumbled tangy feta cheese
– 1/2 teaspoon coarse sea salt

Instructions

1. Rinse 1 cup of uncooked quinoa thoroughly in a fine-mesh strainer under cold running water for 1 minute to remove any bitter saponin coating.
2. Combine the rinsed quinoa and 2 cups of water in a medium saucepan and bring to a rolling boil over high heat.
3. Reduce heat to low, cover the saucepan tightly, and simmer for exactly 15 minutes until all water is absorbed and little “tails” appear on the quinoa grains.
4. Remove the saucepan from heat and let the quinoa stand covered for 5 minutes to finish steaming—this prevents mushiness.
5. While quinoa cooks, remove the tough stems from 1 large bunch of curly kale and tear the leaves into bite-sized pieces.
6. Place the kale pieces in a large mixing bowl and massage vigorously with your hands for 2-3 minutes until the leaves turn bright green and become tender.
7. In a small bowl, whisk together 1/4 cup freshly squeezed lemon juice, 2 tablespoons rich extra virgin olive oil, and 1/2 teaspoon coarse sea salt until emulsified.
8. Fluff the cooked quinoa with a fork and spread it on a baking sheet to cool completely to room temperature, about 10 minutes.
9. Pour the lemon dressing over the massaged kale and toss thoroughly to coat every leaf.
10. Add the cooled quinoa, 1/2 cup crunchy toasted walnuts, 1/2 cup jewel-like pomegranate seeds, and 1/4 cup crumbled tangy feta cheese to the dressed kale.
11. Gently toss everything together until evenly distributed, being careful not to crush the pomegranate seeds.

Make this salad your new favorite lunch companion—the chewy quinoa plays perfectly against the crisp kale, while the walnuts add satisfying crunch and the pomegranate seeds burst with sweet-tart juiciness. Serve it alongside grilled chicken for a protein boost, or pack it for a picnic where it won’t wilt and will absolutely upstage everyone else’s potato salad.

Asian-Inspired Kale Salad with Sesame Dressing

Move over, boring salads—this Asian-inspired kale creation is about to become your new lunchtime obsession. We’re talking a vibrant, crunchy masterpiece that’s so packed with flavor, you’ll forget you’re eating something genuinely good for you. Trust me, your taste buds are in for a wild ride.

Ingredients

• 1 large bunch of curly kale, stems removed and leaves torn into bite-sized pieces
• 1 tablespoon of toasted sesame oil
• 1/4 teaspoon of flaky sea salt
• 2 tablespoons of creamy tahini
• 1 tablespoon of fresh lime juice
• 1 teaspoon of raw honey
• 1 tablespoon of warm water
• 1/4 cup of roasted, salted peanuts, roughly chopped
• 1/4 cup of finely sliced scallions
• 1 tablespoon of toasted sesame seeds

Instructions

1. Place the torn kale pieces into a large mixing bowl.
2. Drizzle the toasted sesame oil over the kale, using your hands to massage it vigorously into the leaves for 2 full minutes, until they darken in color and soften in texture—this step is key for tender, non-bitter kale.
3. Sprinkle the flaky sea salt evenly over the massaged kale and toss gently to combine.
4. In a small bowl, whisk together the creamy tahini, fresh lime juice, and raw honey until smooth and fully incorporated.
5. Gradually add the warm water to the tahini mixture, whisking continuously until the dressing reaches a pourable, creamy consistency—adding water slowly prevents a lumpy dressing.
6. Pour the dressing over the massaged kale and toss thoroughly to coat every leaf evenly.
7. Scatter the chopped roasted peanuts, sliced scallions, and toasted sesame seeds over the salad.
8. Give the salad one final gentle toss to distribute the toppings without crushing them.
9. Let the salad rest for 5 minutes before serving to allow the flavors to meld beautifully.

You’ll love the way the crisp, massaged kale holds up against the creamy, nutty dressing, while the peanuts add a satisfying crunch in every bite. Yes, this salad is fantastic on its own, but try piling it atop grilled chicken or stuffing it into a wrap for a next-level lunch situation—it’s seriously that versatile.

Kale Salad with Apples, Walnuts, and Goat Cheese

Ready to upgrade your salad game from “meh” to magnificent? This kale salad with apples, walnuts, and goat cheese is the crunchy, creamy, tangy party your taste buds have been begging for—no boring greens allowed!

Ingredients

• 1 large bunch of fresh curly kale, stems removed and leaves torn into bite-sized pieces
• 1 crisp honeycrisp apple, thinly sliced
• 1/2 cup raw walnut halves
• 2 oz creamy goat cheese, crumbled
• 3 tbsp rich extra virgin olive oil
• 2 tbsp tangy apple cider vinegar
• 1 tbsp golden honey
• 1/4 tsp flaky sea salt
• 1/4 tsp freshly cracked black pepper

Instructions

1. Place kale pieces in a large mixing bowl and drizzle with 1 tablespoon of extra virgin olive oil.
2. Massage kale vigorously with your hands for 2 full minutes until leaves darken in color and soften in texture—this breaks down toughness!
3. Toast walnut halves in a dry skillet over medium heat for 3-4 minutes, shaking pan frequently until fragrant and lightly golden.
4. Whisk together remaining 2 tablespoons olive oil, apple cider vinegar, honey, sea salt, and black pepper in a small bowl until fully emulsified.
5. Pour dressing over massaged kale and toss thoroughly to coat every leaf.
6. Add thinly sliced apple and toasted walnuts to the dressed kale, gently folding to distribute evenly.
7. Sprinkle crumbled goat cheese over the top just before serving to maintain its creamy texture.
8. Let salad rest for 5 minutes to allow flavors to meld before diving in.

Voilà! You’ve got a salad that’s all about contrasts—the crisp apples play off the tender kale, while toasty walnuts and tangy goat cheese create a party in every forkful. Try serving it alongside grilled chicken or scooping it onto crusty bread for an open-faced sandwich situation that’s anything but basic.

Spicy Kale Salad with Mango and Lime Dressing

Let’s be real—most kale salads taste like punishment, but this vibrant bowl of green goodness is about to become your new obsession. Packed with sweet mango, spicy jalapeño, and a zesty lime dressing that’ll make your taste buds do a happy dance, this salad is anything but boring. It’s the perfect way to eat your greens without feeling like you’re sacrificing flavor for health.

Ingredients

• 1 large bunch of curly kale, stems removed and leaves torn into bite-sized pieces
• 1 ripe mango, peeled and diced into juicy ½-inch cubes
• 1 small jalapeño, seeds removed and finely minced for controlled heat
• ¼ cup freshly squeezed lime juice from 2-3 plump limes
• 3 tablespoons rich extra virgin olive oil
• 1 tablespoon golden honey
• ½ teaspoon flaky sea salt
• ¼ cup toasted pepitas for crunchy texture
• 2 tablespoons crumbled cotija cheese

Instructions

1. Place the torn kale leaves in a large mixing bowl and drizzle with 1 tablespoon of the extra virgin olive oil.
2. Massage the kale vigorously with your hands for 2 full minutes until the leaves become darker green and noticeably softer. Tip: This step is crucial for tenderizing the kale and reducing bitterness.
3. In a separate small bowl, whisk together the freshly squeezed lime juice, remaining 2 tablespoons of extra virgin olive oil, golden honey, and flaky sea salt until fully emulsified.
4. Pour the lime dressing over the massaged kale and toss thoroughly to coat every leaf.
5. Add the diced mango and finely minced jalapeño to the dressed kale, gently folding to distribute evenly.
6. Sprinkle the toasted pepitas and crumbled cotija cheese over the top of the salad. Tip: Toasting the pepitas in a dry skillet over medium heat for 3-4 minutes until lightly browned enhances their nutty flavor.
7. Let the salad rest for 10 minutes before serving to allow the flavors to meld together. Tip: This resting period allows the acidity in the dressing to further soften the kale.

Perfectly balanced between spicy, sweet, and tangy, this salad delivers an exciting crunch from the pepitas against the tender massaged kale. The creamy cotija cheese provides a salty counterpoint to the juicy mango bursts. Try serving it alongside grilled chicken or shrimp for a complete meal, or pack it for a lunch that’ll make your coworkers genuinely jealous.

Kale and Brussels Sprout Salad with Pecorino

So, you’ve decided to give your taste buds a standing ovation with this kale and Brussels sprout salad—because who says healthy can’t be a flavor party? Seriously, this isn’t your average rabbit food; it’s a crunchy, savory masterpiece that’ll make you forget you’re eating your greens. Let’s dive in and turn those veggies into a dish that’s basically a high-five for your mouth.

Ingredients

– 1 large bunch of curly kale, stems removed and leaves torn into bite-sized pieces
– 1 pound of fresh Brussels sprouts, trimmed and thinly sliced
– 1/2 cup of high-quality extra virgin olive oil
– 1/4 cup of freshly squeezed lemon juice
– 1/2 cup of finely grated Pecorino Romano cheese
– 1/4 cup of toasted pine nuts
– 1 teaspoon of coarse sea salt
– 1/2 teaspoon of freshly cracked black pepper

Instructions

1. In a large mixing bowl, combine the torn kale leaves and thinly sliced Brussels sprouts.
2. Drizzle the extra virgin olive oil over the greens, using your hands to massage it into the leaves for about 2 minutes until they soften and darken in color—this tenderizes the kale and reduces bitterness.
3. Pour the freshly squeezed lemon juice evenly over the salad mixture.
4. Sprinkle the finely grated Pecorino Romano cheese onto the greens, tossing gently to distribute it.
5. Add the toasted pine nuts, coarse sea salt, and freshly cracked black pepper, then toss everything together until well combined.
6. Let the salad sit at room temperature for 10 minutes to allow the flavors to meld and the greens to slightly wilt.
7. Taste and adjust seasoning if needed, but avoid over-mixing to keep the textures crisp.
8. Serve immediately on a chilled platter to maintain freshness.

But wait, there’s more—this salad isn’t just a sidekick; it’s the star with its crunchy pine nuts and zesty lemon punch that makes every bite a tiny celebration. Try piling it onto a grilled chicken sandwich for a gourmet twist, or just devour it straight from the bowl while pretending you’re at a fancy farm-to-table joint.

Mediterranean Kale Salad with Olives and Feta

Crisp, colorful, and downright crave-worthy, this Mediterranean kale salad is the vibrant lunch hero you never knew you needed—until now. Forget sad desk salads; this beauty packs enough flavor to make your taste buds do a happy dance while sneaking in those greens like a culinary ninja. It’s basically a vacation for your mouth, minus the sunscreen and questionable souvenirs.

Ingredients

• 1 large bunch of curly kale, stems removed and leaves torn into bite-sized pieces
• 1/4 cup of briny Kalamata olives, pitted and halved
• 1/2 cup of creamy feta cheese, crumbled into generous chunks
• 1/4 cup of rich extra virgin olive oil
• 2 tablespoons of freshly squeezed lemon juice
• 1 teaspoon of fragrant dried oregano
• 1/4 teaspoon of flaky sea salt
• 1/8 teaspoon of freshly cracked black pepper
• 1/4 cup of thinly sliced red onion
• 1/2 cup of sweet cherry tomatoes, halved
• 1/4 cup of toasted pine nuts

Instructions

1. Place the torn kale leaves in a large mixing bowl and drizzle with 1 tablespoon of the extra virgin olive oil.
2. Massage the kale vigorously with your hands for 2 full minutes, until the leaves darken in color and soften in texture—this breaks down the tough fibers, making it tender instead of toothsome.
3. Whisk together the remaining 3 tablespoons of olive oil, lemon juice, dried oregano, sea salt, and black pepper in a small bowl until emulsified.
4. Pour the dressing over the massaged kale and toss thoroughly to coat every leaf.
5. Add the halved Kalamata olives, crumbled feta cheese, sliced red onion, and halved cherry tomatoes to the bowl.
6. Gently fold all ingredients together until evenly distributed, being careful not to crush the feta.
7. Sprinkle the toasted pine nuts over the top just before serving to maintain their crunch—this prevents sogginess and adds a nutty contrast.
8. Let the salad rest for 5 minutes to allow the flavors to meld, then serve immediately.

Zesty, tangy, and satisfyingly crunchy, this salad delivers a textural party in every forkful. The creamy feta melts into the lemony dressing while the pine nuts add buttery pops against the kale’s tender bite. Serve it alongside grilled chicken for a protein boost, or stuff it into a pita for a portable lunch that’ll make coworkers green with envy.

Kale Salad with Roasted Beets and Citrus Dressing

Kale, that leafy green that’s basically the superhero of the produce aisle, gets a major glow-up when paired with sweet roasted beets and a zesty citrus dressing. This isn’t your average sad desk salad—it’s a vibrant, flavor-packed party in a bowl that will make you forget you’re eating something genuinely good for you. Get ready to fall in love with your greens all over again.

Ingredients

• 1 large bunch of curly kale, stems removed and leaves torn into bite-sized pieces
• 2 medium-sized beets, scrubbed clean and peeled
• 1 large orange, for both zest and juice
• 1 lemon, for its bright, fresh juice
• 1/4 cup of rich extra virgin olive oil
• 1 tablespoon of sweet, golden honey
• 1/4 cup of crunchy toasted walnuts, roughly chopped
• 2 ounces of creamy, crumbled goat cheese
• 1/2 teaspoon of flaky sea salt
• 1/4 teaspoon of freshly cracked black pepper

Instructions

1. Preheat your oven to 400°F (200°C).
2. Cut the peeled beets into 1/2-inch cubes for even roasting.
3. Toss the beet cubes with 1 tablespoon of the extra virgin olive oil, 1/4 teaspoon of the flaky sea salt, and 1/8 teaspoon of the freshly cracked black pepper until evenly coated.
4. Spread the beets in a single layer on a parchment-lined baking sheet.
5. Roast the beets for 25-30 minutes, or until they are tender when pierced with a fork and have caramelized edges.
6. While the beets roast, place the torn kale pieces in a large mixing bowl.
7. Drizzle the kale with the remaining 3 tablespoons of extra virgin olive oil and the remaining 1/4 teaspoon of flaky sea salt.
8. Use your hands to vigorously massage the kale for 2 full minutes, until the leaves darken in color and soften in texture—this breaks down the tough fibers, making it tender and less bitter.
9. Zest the entire orange directly over the massaged kale, then halve the orange and squeeze out 3 tablespoons of its fresh juice into a small bowl.
10. Halve the lemon and squeeze 1 tablespoon of its juice into the same small bowl with the orange juice.
11. Add the sweet, golden honey and the remaining 1/8 teaspoon of freshly cracked black pepper to the citrus juice mixture.
12. Whisk the dressing vigorously for 30 seconds until the honey is fully dissolved and the mixture is emulsified.
13. Pour the citrus dressing over the massaged kale and toss thoroughly to coat every leaf.
14. Add the roasted beets, crunchy toasted walnuts, and creamy, crumbled goat cheese to the dressed kale.
15. Gently toss everything together one final time to combine.

Serve this salad immediately to enjoy the wonderful contrast between the warm, sweet beets and the cool, crisp kale. The creamy goat cheese melts slightly against the warm components, creating little pockets of tangy richness throughout. For a show-stopping presentation, top it with extra walnuts and a final sprinkle of flaky sea salt right before serving.

Kale and Farro Salad with Herbed Tahini Dressing

Unbelievably, we’ve found a way to make kale actually crave-worthy—no, really! This kale and farro salad with herbed tahini dressing is the kind of lunch that makes you feel like you’ve got your life together, even if your inbox says otherwise. It’s hearty, herby, and packed with enough texture to keep every bite interesting.

Ingredients

– 1 cup pearled farro
– 4 cups finely chopped curly kale
– 1/2 cup creamy tahini
– 1/4 cup fresh lemon juice
– 2 tablespoons rich extra virgin olive oil
– 1/4 cup chopped fresh parsley
– 2 tablespoons chopped fresh dill
– 1 minced garlic clove
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon cracked black pepper

Instructions

1. Rinse 1 cup pearled farro under cold water in a fine-mesh strainer.
2. Combine farro with 3 cups water in a medium saucepan and bring to a boil over high heat.
3. Reduce heat to low, cover, and simmer for 25 minutes until farro is tender but chewy.
4. Drain any excess water and spread cooked farro on a baking sheet to cool completely—this prevents a mushy salad.
5. In a large bowl, massage 4 cups finely chopped curly kale with 1 tablespoon rich extra virgin olive oil for 2 minutes until slightly wilted and vibrant green.
6. Whisk together 1/2 cup creamy tahini, 1/4 cup fresh lemon juice, and remaining 1 tablespoon rich extra virgin olive oil in a small bowl until smooth.
7. Stir in 1/4 cup chopped fresh parsley, 2 tablespoons chopped fresh dill, and 1 minced garlic clove.
8. Season the dressing with 1/2 teaspoon fine sea salt and 1/4 teaspoon cracked black pepper, whisking vigorously to emulsify.
9. Add cooled farro to the kale in the large bowl.
10. Pour herbed tahini dressing over the salad and toss thoroughly to coat every ingredient.
11. Let the salad rest for 10 minutes before serving to allow flavors to meld—patience pays off here!
Zesty, nutty, and satisfyingly chewy, this salad delivers a party of textures from the tender kale to the hearty farro. Serve it piled high in a bowl with extra dill sprinkled on top, or pack it for a picnic where it’ll hold up beautifully without getting soggy.

Kale Salad with Grilled Chicken and Balsamic Glaze

Get ready to transform that boring kale from a health chore into a flavor explosion that’ll make your taste buds do a happy dance! This isn’t just a salad—it’s a crispy, savory, tangy masterpiece that proves eating your greens can be an absolute party.

Ingredients

• 1 large bunch of fresh, curly kale
• 2 boneless, skinless chicken breasts
• 3 tablespoons of rich extra virgin olive oil
• 2 tablespoons of aged balsamic vinegar
• 1 tablespoon of pure maple syrup
• 1 teaspoon of Dijon mustard
• 1 large, juicy lemon
• 1/4 cup of toasted pine nuts
• 1/4 cup of shaved Parmesan cheese
• 2 cloves of fresh garlic
• 1/2 teaspoon of coarse sea salt
• 1/4 teaspoon of freshly cracked black pepper

Instructions

1. Preheat your grill or grill pan to a medium-high heat of 400°F.
2. Pat the chicken breasts completely dry with paper towels.
3. Rub 1 tablespoon of olive oil over both sides of the chicken breasts.
4. Season the chicken evenly with 1/4 teaspoon of sea salt and 1/8 teaspoon of black pepper.
5. Place the chicken on the hot grill and cook for 6-7 minutes without moving it to develop grill marks.
6. Flip the chicken and cook for another 6-7 minutes until the internal temperature reaches 165°F.
7. Transfer the grilled chicken to a cutting board and let it rest for 5 minutes to allow juices to redistribute.
8. While the chicken rests, remove the tough stems from the kale and tear the leaves into bite-sized pieces.
9. Place the kale in a large mixing bowl and drizzle with 1 tablespoon of olive oil.
10. Add 1/4 teaspoon of sea salt to the kale and vigorously massage the leaves with your hands for 2 full minutes until they darken and soften.
11. Finely mince the garlic cloves and add them to the massaged kale.
12. Juice the entire lemon and add 2 tablespoons of fresh lemon juice to the kale mixture.
13. Thinly slice the rested chicken against the grain into 1/2-inch strips.
14. Arrange the massaged kale on a serving platter and top with the sliced grilled chicken.
15. Sprinkle the toasted pine nuts and shaved Parmesan cheese evenly over the salad.
16. In a small bowl, whisk together the balsamic vinegar, maple syrup, Dijon mustard, and remaining 1 tablespoon of olive oil until emulsified.
17. Drizzle the balsamic glaze generously over the entire salad just before serving.
18. Finish with a final sprinkle of the remaining 1/8 teaspoon of black pepper.

But seriously, the magic happens when that warm grilled chicken meets the massaged kale—creating a wonderful contrast between tender greens and juicy protein. The balsamic glaze adds a sweet-tangy punch that cuts through the richness, while those toasted pine nuts provide the perfect crunchy surprise in every bite.

Kale Salad with Strawberries and Almonds

Sick of sad desk lunches that taste like regret? This kale salad with strawberries and almonds is here to rescue your taste buds from boredom and your greens from being tragically undressed. We’re talking about a vibrant bowl that’s basically a party in your mouth, where sweet strawberries flirt with crunchy almonds and kale finally gets the glow-up it deserves.

Ingredients

– 1 large bunch of fresh curly kale, stems removed and leaves torn into bite-sized pieces
– 1 cup of juicy ripe strawberries, hulled and sliced
– ½ cup of raw slivered almonds
– 2 tablespoons of rich extra virgin olive oil
– 1 tablespoon of golden honey
– 1 tablespoon of tangy fresh lemon juice
– ¼ teaspoon of flaky sea salt
– ¼ teaspoon of freshly cracked black pepper

Instructions

1. Place the torn kale leaves in a large mixing bowl and drizzle with 1 tablespoon of extra virgin olive oil.
2. Using your hands, massage the kale vigorously for 2 full minutes until the leaves become darker in color and noticeably softer—this breaks down the tough fibers and makes kale actually enjoyable to eat.
3. Add the sliced strawberries and slivered almonds to the massaged kale in the bowl.
4. In a small separate bowl, whisk together the remaining 1 tablespoon of olive oil, honey, lemon juice, sea salt, and black pepper until fully emulsified.
5. Pour the dressing over the kale mixture and toss thoroughly with salad tongs until every leaf is evenly coated.
6. Let the salad rest for 5 minutes to allow the flavors to meld and the kale to slightly wilt further—patience rewards you with better texture integration.
7. To toast the almonds for extra crunch, spread them in a single layer on a baking sheet and bake at 350°F for 8-10 minutes until golden brown and fragrant, watching closely to prevent burning.
8. If using toasted almonds, let them cool completely before adding to the salad to maintain their crispness against the dressed greens.
9. Serve immediately or refrigerate for up to 2 hours—the strawberries will release more juice over time, creating a naturally sweeter dressing. A symphony of textures awaits in every forkful, from the tender massaged kale to the juicy strawberry bursts and satisfying almond crunch. This salad shines as a standalone lunch but also makes a spectacular side dish for grilled chicken or becomes next-level delicious when topped with crumbled goat cheese for a creamy contrast.

Kale and Lentil Salad with Mustard Vinaigrette

Whoever said salads are boring clearly never met this powerhouse of flavor and texture that’s about to become your new lunchtime obsession. This kale and lentil number is so good, it might just make you forget about that sad desk salad you’ve been tolerating.

Ingredients

– 1 bunch of hearty curly kale, stems removed and leaves chopped
– 1 cup of earthy green lentils, rinsed
– 2 cups of rich vegetable broth
– 1/4 cup of extra virgin olive oil
– 2 tablespoons of tangy Dijon mustard
– 2 tablespoons of bright apple cider vinegar
– 1 teaspoon of raw honey
– 1/2 teaspoon of finely ground black pepper
– 1/4 teaspoon of flaky sea salt
– 1/4 cup of toasted pumpkin seeds
– 1/2 cup of crumbled feta cheese

Instructions

1. Rinse 1 cup of earthy green lentils under cold water in a fine-mesh strainer.
2. Combine the rinsed lentils with 2 cups of rich vegetable broth in a medium saucepan.
3. Bring the mixture to a rolling boil over high heat.
4. Reduce the heat to low, cover the saucepan, and simmer for 20 minutes until the lentils are tender but not mushy.
5. Drain any excess liquid from the cooked lentils and spread them on a baking sheet to cool completely for 15 minutes.
6. While lentils cool, remove stems from 1 bunch of hearty curly kale and chop the leaves into bite-sized pieces.
7. Place chopped kale in a large mixing bowl and drizzle with 1 tablespoon of extra virgin olive oil.
8. Massage the kale vigorously with your hands for 2 full minutes until the leaves darken in color and soften in texture.
9. In a small bowl, whisk together 2 tablespoons of tangy Dijon mustard, 2 tablespoons of bright apple cider vinegar, 1 teaspoon of raw honey, 1/4 teaspoon of flaky sea salt, and 1/2 teaspoon of finely ground black pepper.
10. Slowly stream in the remaining 3 tablespoons of extra virgin olive oil while continuously whisking to create an emulsified vinaigrette.
11. Add the cooled lentils to the massaged kale in the large mixing bowl.
12. Pour the mustard vinaigrette over the kale and lentil mixture.
13. Toss everything thoroughly until evenly coated with the dressing.
14. Sprinkle 1/4 cup of toasted pumpkin seeds and 1/2 cup of crumbled feta cheese over the top.
15. Gently toss one final time to distribute the toppings evenly.

You’ll love how the tender lentils play against the sturdy kale, while that zesty mustard vinaigrette brings everything to life with its tangy kick. Try serving it alongside grilled chicken or scooping it into lettuce cups for a fun, handheld lunch that’s anything but ordinary.

Kale Salad with Roasted Butternut Squash and Cranberries

Vividly autumnal and bursting with color, this kale salad is basically fall in a bowl—if fall decided to get fancy and wear its Sunday best. It’s the kind of dish that makes you feel both wholesome and slightly smug about your life choices, all while requiring minimal effort (we see you, lazy gourmets).

Ingredients

– 1 medium butternut squash, peeled and cubed into 1-inch chunks
– 2 tablespoons rich extra virgin olive oil
– 1 teaspoon coarse kosher salt
– ½ teaspoon freshly cracked black pepper
– 1 large bunch of curly kale, stems removed and leaves torn into bite-sized pieces
– ⅓ cup dried cranberries, plump and tangy
– ¼ cup toasted pecans, roughly chopped for crunch
– 2 ounces crumbled creamy feta cheese
– 3 tablespoons zesty lemon juice
– 1 tablespoon smooth maple syrup

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Toss the cubed butternut squash with 1 tablespoon of olive oil, ½ teaspoon of salt, and ¼ teaspoon of black pepper until evenly coated.
3. Spread the squash in a single layer on the baking sheet and roast for 25–30 minutes, flipping halfway through, until the edges are caramelized and a fork pierces easily.
4. While the squash roasts, place the torn kale in a large mixing bowl and drizzle with the remaining 1 tablespoon of olive oil and the lemon juice.
5. Massage the kale vigorously with your hands for 2–3 minutes until it darkens in color and softens in texture—this tenderizes it and reduces bitterness.
6. Sprinkle the remaining ½ teaspoon of salt and ¼ teaspoon of black pepper over the massaged kale and toss to combine.
7. Add the roasted butternut squash, dried cranberries, toasted pecans, and crumbled feta cheese to the kale bowl.
8. Drizzle the maple syrup over the salad and toss everything gently until well mixed.
9. Let the salad sit for 5 minutes to allow the flavors to meld before serving. Lush and vibrant, this salad offers a delightful crunch from the pecans, a creamy contrast from the feta, and a sweet-tart pop from the cranberries. Serve it alongside roasted chicken for a cozy dinner, or pack it for a picnic where it’ll outshine any basic sandwich.

Kale Salad with Smoked Salmon and Creamy Dill Dressing

Mmm, let’s be real—most kale salads are about as exciting as watching paint dry, but this one? This glorious creation will make your taste buds do a happy dance while convincing even the most skeptical kale-avoider that leafy greens can indeed be the life of the party. We’re talking about a salad that’s basically a flavor party in a bowl, where smoky salmon meets creamy dill dressing in a match made in culinary heaven.

Ingredients

– 8 cups of fresh curly kale leaves, torn into bite-sized pieces
– 8 ounces of premium smoked salmon, thinly sliced
– 1/2 cup of rich Greek yogurt
– 1/4 cup of tangy buttermilk
– 2 tablespoons of fresh lemon juice, freshly squeezed
– 2 tablespoons of fragrant fresh dill, finely chopped
– 1 tablespoon of extra virgin olive oil
– 1 teaspoon of Dijon mustard with a sharp kick
– 1/2 teaspoon of garlic powder
– 1/4 teaspoon of freshly ground black pepper
– 1/4 teaspoon of sea salt flakes

Instructions

1. Place the torn kale leaves in a large mixing bowl and drizzle with 1 tablespoon of extra virgin olive oil.
2. Massage the kale vigorously with your hands for exactly 2 minutes until the leaves become darker in color and noticeably softer—this breaks down the tough fibers and makes kale actually enjoyable to eat.
3. In a separate medium bowl, whisk together 1/2 cup of Greek yogurt and 1/4 cup of buttermilk until completely smooth and creamy.
4. Add 2 tablespoons of fresh lemon juice, 2 tablespoons of chopped fresh dill, 1 teaspoon of Dijon mustard, 1/2 teaspoon of garlic powder, 1/4 teaspoon of black pepper, and 1/4 teaspoon of sea salt to the yogurt mixture.
5. Whisk the dressing ingredients for 1-2 minutes until fully incorporated and slightly thickened—the acid in the lemon juice will help thin the yogurt naturally.
6. Pour three-quarters of the creamy dill dressing over the massaged kale and toss thoroughly to coat every leaf.
7. Arrange the dressed kale on a serving platter or individual plates, creating a bed for the salmon.
8. Gently separate 8 ounces of smoked salmon into elegant ribbons and drape them artistically over the kale.
9. Drizzle the remaining dressing over the salmon and kale—this double-dressing technique ensures maximum flavor in every bite.
10. Let the assembled salad rest at room temperature for 5 minutes before serving to allow the flavors to meld together perfectly.

Look at that beautiful creation! The kale maintains just enough crunch to contrast with the silky smoked salmon, while the creamy dill dressing brings everything together with its cool, tangy brightness. Serve this stunner as a show-stopping lunch centerpiece or pack it for a picnic that’ll make everyone jealous of your culinary skills.

Kale Salad with Peaches and Burrata

Eureka! We’ve cracked the code to making kale actually enjoyable—no more chewing on what feels like lawn clippings. This kale salad with peaches and burrata is the summer fling your taste buds didn’t know they needed, combining sweet, creamy, and crunchy in one glorious bowl. Get ready to impress your friends and maybe even yourself with this ridiculously simple yet sophisticated dish.

Ingredients

– 1 large bunch of curly kale, stems removed and leaves torn into bite-sized pieces
– 2 ripe peaches, pitted and sliced into ¼-inch wedges
– 8 ounces of fresh burrata cheese, drained
– ¼ cup of toasted pine nuts
– 3 tablespoons of rich extra virgin olive oil
– 2 tablespoons of freshly squeezed lemon juice
– 1 tablespoon of golden honey
– ½ teaspoon of flaky sea salt
– ¼ teaspoon of freshly cracked black pepper

Instructions

1. Place the torn kale leaves in a large mixing bowl.
2. Drizzle 2 tablespoons of extra virgin olive oil over the kale.
3. Using your hands, massage the kale vigorously for 2 full minutes until it turns bright green and softens slightly.
4. In a small bowl, whisk together the remaining 1 tablespoon of olive oil, lemon juice, honey, flaky sea salt, and freshly cracked black pepper until fully combined.
5. Pour the dressing over the massaged kale and toss thoroughly to coat every leaf.
6. Arrange the dressed kale on a serving platter as the base layer.
7. Artfully scatter the peach slices across the kale bed.
8. Tear the burrata cheese into rough chunks and distribute them evenly over the salad.
9. Sprinkle the toasted pine nuts generously across the top.
10. Let the salad rest for 5 minutes before serving to allow the flavors to meld.

A symphony of textures awaits—the creamy burrata melts into the vibrant kale, while juicy peaches burst with sweetness against the crunchy pine nuts. Serve this beauty as a stunning centerpiece at your next picnic or pair it with grilled chicken for a complete meal that’ll have everyone asking for the recipe.

Kale Salad with Spiced Chickpeas and Yogurt Dressing

Hangry? Let’s fix that with a salad that actually satisfies—no sad desk lettuce here! This kale situation gets seriously sexy with crispy spiced chickpeas and a tangy yogurt dressing that’ll make you forget you’re eating something healthy.

Ingredients

– 1 large bunch of curly kale, stems removed and leaves torn into bite-sized pieces
– 1 can (15 oz) of plump chickpeas, rinsed and thoroughly patted dry
– 2 tablespoons of golden extra virgin olive oil
– 1 teaspoon of smoky paprika
– 1/2 teaspoon of garlic powder
– 1/4 teaspoon of cayenne pepper for a gentle kick
– 1/2 cup of creamy plain Greek yogurt
– 2 tablespoons of freshly squeezed lemon juice
– 1 tablespoon of raw honey for subtle sweetness
– 1/4 cup of crumbled feta cheese
– 2 tablespoons of toasted pine nuts
– Freshly cracked black pepper and flaky sea salt to taste

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a medium bowl, toss the dried chickpeas with 1 tablespoon of olive oil, paprika, garlic powder, cayenne, and a pinch of salt until evenly coated.
3. Spread the chickpeas in a single layer on the prepared baking sheet and roast for 20–25 minutes, shaking the pan halfway through, until crisp and lightly browned.
4. While the chickpeas roast, place the kale in a large bowl and drizzle with the remaining 1 tablespoon of olive oil.
5. Massage the kale vigorously with your hands for 2–3 minutes until it darkens in color and softens—this tenderizes those tough leaves!
6. In a small bowl, whisk together the Greek yogurt, lemon juice, honey, and a pinch of black pepper until smooth and creamy.
7. Pour the yogurt dressing over the massaged kale and toss thoroughly to coat every leaf.
8. Let the dressed kale sit for 5 minutes to allow the flavors to meld and the kale to further soften.
9. Gently fold in the roasted chickpeas, crumbled feta, and toasted pine nuts.
10. Taste and adjust seasoning with additional salt or pepper if needed.

Kale yeah, you’ve got a textural masterpiece! The crisp chickpeas pop against the silky dressed greens, while the feta and pine nuts add salty, nutty crunch. Serve it piled high in a bowl with grilled chicken or stuff it into a wrap for a lunch that actually excites you.

Kale Salad with Roasted Corn and Chipotle Lime Dressing

Pucker up, buttercup, because we’re about to transform that sad desk lunch into a fiesta for your face. This isn’t your average rabbit food—it’s a crunchy, zesty, smoky party in a bowl that will make you forget kale was ever considered a punishment.

Ingredients

– 1 large bunch of hearty, curly kale, stems removed and leaves torn into bite-sized pieces
– 2 ears of sweet summer corn, husks and silks removed
– 1/4 cup of rich extra virgin olive oil, divided
– 1/4 teaspoon of fine sea salt, plus more for sprinkling
– 1/4 teaspoon of freshly cracked black pepper
– 1/3 cup of creamy, full-fat Greek yogurt
– 2 tablespoons of fresh lime juice from plump, juicy limes
– 1 tablespoon of smoky adobo sauce from a can of chipotle peppers
– 1 teaspoon of golden, raw honey
– 1/4 cup of crumbled, salty cotija cheese
– 1/4 cup of fresh, vibrant cilantro leaves, roughly chopped

Instructions

1. Preheat your oven to 425°F (218°C) and line a small baking sheet with parchment paper.
2. Brush the 2 ears of sweet summer corn with 1 tablespoon of the rich extra virgin olive oil and place them on the prepared baking sheet.
3. Roast the corn in the preheated oven for 20-25 minutes, turning once halfway through, until the kernels are tender and have some lightly charred spots.
4. Remove the corn from the oven and let it cool on the baking sheet until it’s safe to handle, about 5-7 minutes. (Tip: Letting the corn cool slightly makes it easier to cut the kernels from the cob without burning your fingers.)
5. While the corn cools, place the torn kale leaves in a large salad bowl.
6. Drizzle the kale with the remaining 3 tablespoons of rich extra virgin olive oil and sprinkle with 1/4 teaspoon of fine sea salt.
7. Vigorously massage the kale with your clean hands for 1-2 full minutes, until the leaves darken in color and soften in texture. (Tip: Massaging the kale breaks down its tough fibers, making it tender and much more enjoyable to eat.)
8. Stand a cooled ear of corn upright in a bowl and carefully slice downward with a sharp knife to remove all the kernels; repeat with the second ear.
9. In a small bowl, whisk together the 1/3 cup of creamy Greek yogurt, 2 tablespoons of fresh lime juice, 1 tablespoon of smoky adobo sauce, and 1 teaspoon of golden honey until the mixture is completely smooth and emulsified.
10. Pour the prepared chipotle lime dressing over the massaged kale in the large bowl and toss thoroughly to coat every leaf.
11. Add the roasted corn kernels, 1/4 cup of crumbled cotija cheese, and 1/4 cup of fresh cilantro leaves to the dressed kale. (Tip: Adding the cheese and cilantro last ensures they stay distinct and don’t get soggy from the dressing.)
12. Gently toss everything together one final time until all ingredients are evenly distributed.
And just like that, you’ve got a salad that’s anything but basic. The creamy, smoky dressing clings to the massaged kale, while the sweet, charred corn and salty cotija cheese create a fiesta of textures in every forkful. Try piling it high on a tostada for a seriously epic crunch, or serve it alongside grilled fish for a light yet satisfying meal.

Summary

From vibrant spring mixes to hearty winter bowls, these 20 kale salad recipes offer delicious inspiration year-round. We hope you’ll find new favorites to add to your rotation! Don’t forget to share which recipes you loved most in the comments below, and pin this article to your Pinterest boards so you can easily return to these refreshing ideas whenever you need them.

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.