I recently crawled out from the rock I’ve been living under to discover the magic of Chick-fil-A’s kale salad tossed with their grilled chicken. It is delicious — and gluten free, too! This (plus a medium fry, because fries) has become my go-to lunch when I’m out and about. The combination of chilled kale salad plus warm chicken really hits the spot, though I’d argue that my Everyday Kale Salad drizzled in an easy, homemade Lemon Dressing blows it out of the water. This hearty, healthy, wholesome chopped kale salad is so good you’ll want to eat it every single day!
Kale Salad Ingredients
We all know kale is one of the most nutritious foods we can eat but most of us grew up seeing it lining the buffet at Pizza Hut. #bookit Nevertheless, if you give raw kale — which yes, you CAN eat as a salad! — a little love you’ll start to crave the flavor and health benefits. That said, my “Everyday” Kale Salad with Lemon Dressing is made with everyday ingredients I almost always have on hand, and is so delicious you’ll want to eat it every single day of your life. Here’s what you’ll need:
Kale: is regularly available at grocery stores these days, typically in the “curly kale” and/or “dinosaur kale / lacinato kale” varieties. I’ll fill you in on my favorite type to use for chilled kale salads below. Dried cranberries: provide a sweet and jammy chew in contrast to the other crunchy ingredients. Dried cherries are also great. Pancetta or bacon: did you know kale needs to be paired with a fat for its nutrients to be best absorbed? I like pancetta because each piece is a little bigger than a piece of chopped bacon. Either is fine though! Almonds: sliced or slivered almonds provide a satisfying crunch. Red onion: either chopped or thinly sliced adds a fresh and zesty crunch and flavor. Red apple: or green, if that’s more your style! Chopped then tossed inside for bite of freshness. Lemon Dressing: the combination of extra virgin olive oil, fresh lemon juice, honey, dijon mustard, salt, and pepper is SO EASY yet adds the most delicious, light and fresh flavor to the salad.
Best Type of Kale for Raw Kale Salad
As I mentioned, the two most common types of kale found at the grocery store are curly kale and lacinato kale. Both have a thick and woody stem that the leaves need to be stripped from before eating. Tip: Avoid buying bags of pre-chopped kale for kale salads as they always come with pieces of stem that are impossible to chomp through!
How to Make Raw Kale Tender and Remove Bitterness
A couple of reasons why kale is often overlooked as a salad option is that it can be tough to chew, and a little bitter. Luckily those are two easy things to fix! Here’s how to make kale tender and remove any bitterness: Voila — the massaged kale is ready to be used in any salad recipe!
Kale Salad Variations
The best part of this massaged kale salad is that is very versatile so use what you’ve got to get it on the table. Here are some ideas:
Nuts and seeds: Use sunflower seeds, or chopped pistachios, pecans, walnuts, or peanuts instead of almonds. Bacon: Use bacon instead of pancetta. Cheese: Swap the pancetta for crumbled feta cheese, shredded parmesan cheese, or dollops of creamy goat cheese to keep this salad meatless yet still very satisfying. Vegetarian swaps: Add diced avocado instead of pancetta to make this salad vegetarian, and/or sub maple syrup for the honey in the dressing to make it vegan. Fruit swaps: Dice up a pear instead of an apple or toss in pomegranate seeds instead of an apple.
Ok — let’s get this simple kale salad recipe on the table!
Try this Fresh and Healthy Salad
How to Make a Simple Kale Salad
Step 1: Brown pancetta (or bacon).
Start by adding diced pancetta to a small skillet then turn the heat to medium-low and cook, stirring often, until the pancetta is browned and crispy, 8-10 minutes.
Tip: Look for pancetta by the prosciutto/specialty meats, vs by the bacon — I adore La Quercia Pancetta. That said, chopped bacon is a perfect swap if you can’t find pancetta.
Scoop the browned pancetta onto a paper towel-lined plate to drain and cool.
Step 2: Massage the kale.
Meanwhile, strip curly kale from its thick, tough stems then chop into small pieces and add to a large mixing bowl. Sprinkle on a pinch of salt then use your fingertips to massage and crush the kale until it’s tender and reduced in volume by half — it just takes a minute.
Step 3: Add the toppings.
We’ve got: minced red onion, chopped red apple, sliced or slivered almonds, dried cranberries, and the crispy pancetta.
Step 4: Make the Lemon Dressing.
Last step is to whisk up an easy Lemon Dressing that’s a mixture of extra virgin olive oil, lemon juice, honey, dijon mustard, salt, and pepper.
Step 5: Dress then serve.
Drizzle the dressing over the kale salad then toss to combine and serve. SO GOOD!
How Long Will This Salad Last?
Although kale is a hearty green, prepared and dressed kale salads are best eaten within 24 – 36 hours after making.
What to Serve it With
This Everyday Kale Salad is filling and satisfying all on its own — paired with a warm loaf of Gluten Free Focaccia is heaven on earth. That said, it makes an excellent side dish with most any dinner. Here are some of my favorites!
Perfect Grilled Steak Grilled Pork Tenderloin Roast Shrimp Gluten Free Lasagna Easiest Baked Chicken Breast Baked Salmon Air Fryer Chicken Breast Best Baked Chicken Thighs Gluten Free Pizza Crust Baked Chicken Meatballs Slow Cooker BBQ Pulled Pork
Photos by Ashley McLaughlin Like this recipe? Share it with friends!
