Simple kale salad is a fresh, nutrient-packed dish that’s quick to toss together and easy to customize. With tender massaged kale, a light vinaigrette, and a few flavorful add-ins, this salad is the kind of go-to side I love making for any meal. It’s healthy, satisfying, and anything but boring.

Why You’ll Love This Recipe

I love how this salad makes kale approachable and delicious. Massaging the leaves transforms them from tough to tender, and the light dressing enhances their earthy flavor without overpowering it. It’s perfect on its own or as a base for proteins like chicken, salmon, or chickpeas. Plus, it holds up well—even after dressing—making it great for meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Fresh kale (lacinato or curly), stems removed and chopped
Olive oil
Lemon juice or apple cider vinegar
Dijon mustard
Honey or maple syrup
Salt and black pepper
Optional: grated Parmesan, sliced almonds, dried cranberries, or avocado

Directions

I start by washing and drying the kale, removing the tough stems and chopping the leaves into bite-sized pieces.
In a large bowl, I drizzle a bit of olive oil and a pinch of salt over the kale, then massage the leaves with my hands for about 2–3 minutes, until they soften and darken.
In a small jar or bowl, I whisk together olive oil, lemon juice or vinegar, Dijon mustard, honey or maple syrup, salt, and pepper to make a quick vinaigrette.
I pour the dressing over the kale and toss until evenly coated.
I add my favorite toppings—like Parmesan, almonds, or cranberries—and serve right away or let it sit for 10–15 minutes to soak up the flavors even more.

Servings and timing

This recipe makes about 4 servings and takes just 10–15 minutes from start to finish.

Variations

I sometimes add cooked quinoa, roasted sweet potatoes, or grilled chicken to turn it into a full meal. Swapping lemon juice for balsamic vinegar gives it a sweeter profile, and toasted seeds (like pumpkin or sunflower) add a great crunch. If I want creaminess, I toss in some goat cheese or avocado.

Storage/Reheating

I store leftover salad in an airtight container in the fridge for up to 2 days. Because kale is hearty, it doesn’t wilt as quickly as other greens—making it perfect for next-day lunches. I don’t reheat it; it’s best served cold or at room temperature.

FAQs

Do I have to massage the kale?

Yes, I always do. Massaging breaks down the tough fibers, making it softer, easier to chew, and more flavorful.

Can I use bagged kale?

Yes, but I usually check for large stems and give it an extra rinse. Bagged kale is convenient but still benefits from a quick massage.

Can I make the dressing ahead of time?

Absolutely. I make the vinaigrette in a small jar and store it in the fridge for up to a week. I give it a good shake before using.

Is it okay to let the salad sit before serving?

Yes, kale actually improves with a little resting time after dressing—it gets more tender and flavorful.

Can I use other greens?

I can, but this recipe is designed for hearty greens like kale. If I swap in spinach or arugula, I skip the massage step and dress just before serving.

Conclusion

Simple kale salad is one of those versatile, healthy dishes I love keeping in my weekly rotation. It’s quick to make, endlessly customizable, and holds up beautifully. Whether I serve it as a side or build it into a meal, it’s always a fresh, feel-good option I come back to again and again.