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kale salad with pecan cranberries strawberries and Dijon vinaigrette

Fantastic Kale Dijon Salad

Lama
A delicious sweet, savory, and tangy salad that packs a crunch!
5 from 6 votes
Prep Time 10 mins
2 mins
Total Time 12 mins
Course Salad
Cuisine American

Ingredients
  

Dijon Dressing

  • ¼ cup olive oil
  • 3 tablespoons apple cider vinegar
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey or maple syrup
  • 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 fried 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 atleast 4 weeks. 

Salad

  • Wash and chop the leaves then place back in the bowl.  Add the desired amount of strawberries, dried cranberries, pecans, and feta cheese.  Pout the dressing over, mix and enjoy! 
  • Chop the leaves then place back in the bowl.  Add the desired amount of strawberries, dried cranberries, pecans, and feta cheese.  Pout the dressing over, 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.
Tried this recipe?Let us know how it was!