Simple Kale Salad


For the last 4 months or so I consistently ate a salad 4-5 days a week for lunch.  It was perfect for warmer weather.  Fresh greens and crunchy vegetables, many times from our garden, a filling meal that didn’t heat me up.  But now that fall has arrived I don’t have too much interest in eating salads.  Soups and other healthy comfort foods start to enter my daily diet.  I crave warming foods.  And even though these meals are loaded with vegetables, they are cooked, and I feel it’s important to include some raw greens.  Enter kale salad.


Kale salads are heartier and lend themselves to cool weather toppings..  such as toasted nuts/seeds, dried fruit, pomegranate seeds, and roasted squash.  Plenty of ways to get creative!  But it’s also nice to keep it simple and serve a kale salad as a side dish.  Which is what I did here adding toasted pecans and dried tart cherries.  Just enough excitement!  For dressing I made my all time favorite for raw kale.. lime juice, stone ground mustard, maple syrup, and olive oil.  Typically I use lemon juice but I’m out and limes work just as well!

Simple Kale Salad

Simple Kale Salad

Don't forget to eat your greens! This kale salad can be made in minutes and is served with a fresh citrus dressing.


    For the Salad:
  • 1 bunch green curly kale
  • 1/3 cup chopped dried tart cherries (unsweetened)
  • 1/3 cup chopped pecans
  • For the Dressing:
  • 1 lime, juiced
  • 1 tablespoon stone ground mustard
  • 1 tablespoon maple syrup
  • 2-3 tablespoons olive oil
  • s&p


  1. Remove ribs from kale. Wash and dry leaves. Wrap leaves into a bundle and gently roll back and forth on a cutting board (massaging it). Chop the kale while still bundled. Place in a large bowl.
  2. Toast pecans in a dry pan over medium low heat. Pay attention not to burn! Once they are fragrant and lightly browned remove from pan and let cool.
  3. In a small jar add the lime juice, mustard, syrup, and olive oil. Season with s&p. Cover jar and shake well to combine. Taste and add more of any ingredient if necessary.
  4. Add cherries and pecans to kale.
  5. Pour dressing over the salad and mix well to combine. Serve immediately or store in the fridge until serving.


Kale salad can be made ahead of time. I prefer to make mine 2-3 hours in advance so the kale has a chance to soften a bit more.

If you are serving immediately you can always massage the dressing into the kale with your *clean hands.

Unlike my presentation, kale salads look beautiful when served in a large wooden bowl.


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