Kale Dijon Salad

kale salad with pecan cranberries strawberries and Dijon vinaigrette

Print Recipe

5 from 6 votes

A delicious sweet, savory, and tangy salad that packs a crunch!

Prep Time10

Total Time12

Course: Salad

Cuisine: American

Keyword: dijon vinaigrette, kale dijon salad, kale salad, salad

Servings: servings

Author: Lama

Ingredients

Dijon Dressing

¼ cup Olive oil
3 tablespoons Apple cider vinegar
2 tablespoons Dijon mustard
2 tablespoons Honey or maple syrup
⅛ teaspoon Salt
Freshly ground pepper to taste

Kale Salad

8 ounces Bunch of kale (average bunch is 7-8 oz.)
1 tablespoon Olive oil to massage kale
½ cup Strawberries sliced
2 tablespoons Dried cranberry
¼ cup Pecans
½ cup Feta cheese optional

Instructions

Dressing

Add all ingredients to a small bowl and mix! Drizzle over your kale salad and enjoy! Any leftover dressing can be stored in an airtight container for at least 4 weeks.

Salad

Rinse the kale under cold water, then let it dry. Next, cut it up, and don’t forget to remove and discard the thick, fibrous ribs.
Toss the leaves in a clean mixing bowl. Then add a tablespoon of olive oil over the chopped greens and toss to coat evenly. Massage the oil into the greens for a few seconds. Massaging the kale before making the salad will soften the hard fibers, making them easier to chew and digest.
Put the greens in a salad bowl and garnish with the other ingredients: strawberries, dried cranberries, pecans, and feta cheese. You can line up the ingredients on top for a prettier presentation. Drizzle the dressing, mix, and enjoy!

Video

Notes

If you want to make this salad vegan, simply substitute maple syrup for the honey and skip the cheese or use vegan feta. You can avocados to add some creaminess, so you really won’t miss it.

You can replace the pecans with a different nut or seed. Toasted walnuts, hazelnuts, sunflower seeds, would be great here as well.

Nutrition