Last Updated on September 17, 2024
This Summer Kale Salad is not only a refreshing, tangy and slightly sweet side dish, but also a healthy and satisfying light main dish.
A salad that is full of fresh fruit, dried fruit, cashews and drizzled with a sweet dressing that is to die for!
I love making this salad with many different varieties of fruits and nuts with the changing seasons, making it perfect for any time of year.
You can customize this salad with different types of fresh or dried fruit, here are a few suggestions…..
- Pineapple
- Apples
- Oranges
- Raspberries
- Black Berries
- Grapes
- Mangoes
Or try a different nut or even no nut at all, such as…..
- Slivered Almonds
- Walnuts
- Pecans
- Pine Nuts
- Pistachios
One thing that I do recommend that you should never skip, is preparing the kale.
Raw kale is tough, crunchy, dry and sometimes hard to swallow, it almost sticks in the back of your throat, when eaten.
It is a leafy green that does take a little more prep work than spinach or lettuce.
So how do you prepare kale?
While washing the kale, massage the kale, by squeezing it while rinsing, just for a few minutes, then set aside to drain.
Once the kale has drained, cut off the large stems and any large veins in the leaf.
Continue by chopping up the kale into smaller pieces.
This will make the kale tender, softer and much more easier to chew, it also helps the kale to absorb the flavors from the dressing.
Now the kale is ready for your salad!
Ingredients needed for this Summer Kale Salad
- Kale – Kale is a green leafy vegetable that is full of nutrients. When prepared right it is a tender, yet crunchy, nutty, and with an earthy flavor.
- Onion – In this recipe I used a shallot. Any onion of choice will do just fine in this salad, even a powdered onion. You may also use a fresh or sauteed onion in this recipe.
- Carrots – Carrots add color and more crunchy texture.
- Blueberries – The blueberry can be frozen or fresh. Switch this out with a different berry with whatever is in season. Optional.
- Cashews – I love cashews in salads, so this is my nut of choice. But go ahead and add your favorite nut.
- Sunflower Seeds – The sunflower seeds are optional.
- Cranberries – A dried cranberry is added to this salad. Cranberries add a sour flavor with a hint of sweetness that compliment this salad.
- Strawberries – Fresh, frozen or even dried strawberries are a perfect addition to this salad.
Ingredients for the dressing
- Real Maple Syrup – I used maple syrup as my sweetener for this dressing. Maple syrup adds a slight hint of a caramel and vanilla flavor that can’t be substituted with a cane sugar.
- Apple Cider Vinegar – Apple Cider Vinegar is added to give the dressing a slight tang.
- Oil – In this recipe I used avocado oil for the dressing. Avocado oil has a slight mild buttery flavor without being over powering.
- Salt and Pepper – To taste.
How to make a Summer Kale Salad
If using fresh strawberries, blueberries, or any other fruit, clean, slice and set aside.
But if you are using frozen fruits, pour them into a bowl and leave them set out for a couple hours until soft.
Clean and dice or shred the carrots, set aside.
Optional : Clean and slice an onion of your choice, I used a shallot and I sauteed this before adding to the salad.
Preparing the kale
While washing the kale, massage the kale, by squeezing it while rinsing, just for a few minutes, then set aside to drain.
Once the kale has drained, cut off the large stems and any large veins in the leaf.
Place the kale, onion and carrots into a medium sized serving bowl, set aside.
Making the Dressing
In a quart jar, add the oil, vinegar, maple syrup, salt and pepper.
Cover and shake until well blended.
Putting the salad together
Next, grab the serving bowl of kale and add the fresh, dried fruit, and nuts.
Pour the dressing over everything and stir.
Cover the salad and place into the refrigerator for about 1 to 2 hours.
When ready to serve stir and serve as a side salad or as a main dish.
Note : If serving this salad at a later time or the next day, do not add the dressing until right before serving.
Summer Kale Salad
Ingredients
- 12 Oz. Bag Kale
- 1/4 Cup Onion Fresh or sauteed. If using powdered onion, use 1/4 tsp or to your taste. Optional.
- 1/2 Cup Carrots Diced or shredded.
- 2/3 Cup Blueberries Fresh or frozen.
- 1/2 Cup Dried Cranberries
- 1/2 Cup Sunflower Seeds
- 1/2 Cup Strawberries Fresh or frozen.
- 1/2 Cup Cashews Or any nut of your choice.
The Dressing
- 1/4 Cup Real Maple Syrup
- 1/2 Cup Apple Cider Vinegar
- 1/4 Cup Oil I used avocado oil.
- 1/2 tsp Salt
- 1/4 tsp Ground Pepper
Instructions
- If using fresh strawberries, blueberries, or any other fruit, clean, slice and set aside.
- But if you are using frozen fruits, pour them into a bowl and leave them set out for a couple hours until soft.
- Clean and dice or shred the carrots, set aside.
- Optional : Clean and slice an onion of your choice, I used a shallot and I sauteed the shallot before adding to the salad.
Preparing the kale
- While washing the kale, massage the kale, by squeezing it when I am rinsing, just for a few minutes, then set aside to drain.
- After draining, slice of any large stems or veins, chop the kale into smaller pieces.
- Place the kale, onion and carrots into a medium sized serving bowl, set aside.
Making the Dressing
- In a quart jar, add the oil, vinegar, maple syrup, salt and pepper.
- Cover and shake until well blended.
Putting the salad together
- Next, grab the serving bowl of kale and add the fresh, dried fruit, and nuts.
- Pour the dressing over everything and stir.
- Cover the salad and place into the refrigerator for about 1 to 2 hours.
- When ready to serve stir and serve as a side salad or as a main dish.
