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A close-up of a kale salad with feta cheese, walnuts, red onion, dried cranberries, and diced apples.
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5 from 1 vote

The Best Kale Salad

A hearty kale salad made with tender greens, flavorful add-ins, and a well-balanced dressing. Simple to prepare and full of flavor, this salad works just as well for weeknight meals as it does for gatherings.
Total Time30 minutes
Course: Salad
Cuisine: American
Keyword: from the garden, healthy recipes, homemade, kale, make-ahead, meal-prep, party recipes, salad, summer, superfoods
Servings: 10
Calories: 370kcal
Author: Angela Judd

Ingredients

Salad

  • 4 bunches kale about 12 to 16 cups chopped, stems removed, loosely packed
  • 2 large Honeycrisp apples, diced toss with lemon juice to preserve color
  • 1/2 red onion, finely chopped
  • 1 cup nuts See note
  • 1 cup sweetened dried cranberries
  • 1 cup feta cheese, crumbled

Sweet Apple Dressing

  • 1 Honeycrisp or other sweet apple, cored and roughly chopped See note
  • 1/4 red onion, peeled and roughly chopped
  • 1 tablespoon honey
  • 1 tablespoon mustard powder
  • 1/4 cup white wine vinegar
  • 2 tablespoons apple juice
  • 3/4 cup olive oil
  • 1 tablespoon lemon juice
  • 1/4 teaspoon salt

Instructions

Sweet Apple Dressing:

  • Blend all ingredients except the oil together in a blender until well combined.
    Chunks of red onion and apple in liquid inside a blender, ready to be blended.
  • Pour in the oil and pulse to emulsify.
    Close-up of a creamy, light pink smoothie mixture in a blender.
  • Store in an airtight jar in the refrigerator if not using right away. Stays good for 3-5 days. Shake well before using.
    A glass jar with a dark lid filled with a creamy, light brown spread sits on a wooden surface.

Kale Salad:

  • Soak the kale leaves to remove garden grit or tiny hitchhikers. Drain and dry well, then chop into bite-sized pieces, removing the stems.
    Close-up of fresh, chopped kale leaves with dark green and curly edges.
  • Add the kale to a large bowl and toss with dressing. Start with 1/2 cup dressing and add more to taste.
    A creamy dressing is being poured onto fresh chopped kale in a metal bowl.
  • Use your hands to gently rub the dressing into the leaves. Massage for 1 to 2 minutes, until the leaves are darker, softer, and reduced in volume.
    Chopped fresh kale leaves with dark green color and curly edges, spread out in a close-up view.
  • Toast nuts in a dry skillet over medium heat for 3 to 5 minutes, stirring often.
    Close-up of chopped walnuts with a shiny, glazed coating, spread out in a dense layer.
  • Add apples, onion, nuts, cranberries, and feta to the bowl with the prepared kale.
    Chopped apples, dried cranberries, feta cheese, red onions, and walnuts arranged in sections.
  • Toss until ingredients are well-mixed and coated. Taste and add a pinch of salt, additional dressing, or an extra squeeze of lemon if needed.
    A bowl of kale salad with feta cheese, walnuts, cranberries, and red onions.
  • Serve a heaping portion as a standalone meal, or pair it with your favorite protein for a more filling meal.

Notes

Apples: Honeycrisps are my favorite in this recipe, but Fuji, Pink Lady, or another sweet apple works great.
Nuts: Pecans, walnuts, almonds—or a mix of your favorites—add great flavor and crunch to this recipe.

Nutrition

Calories: 370kcal | Carbohydrates: 25g | Protein: 7g | Fat: 28g | Saturated Fat: 5g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 17g | Cholesterol: 13mg | Sodium: 259mg | Potassium: 330mg | Fiber: 5g | Sugar: 14g | Vitamin A: 5197IU | Vitamin C: 51mg | Calcium: 220mg | Iron: 2mg
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