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.
- Curly Kale: is the “buffet”-style kale with curly edges, and what I prefer to use in raw kale salads. Curly kale is bright green and after removing the leaves from the stems, I like to chop them into small pieces.
- Lacinato kale (aka tuscan kale or dinosaur kale): has flat leaves with a slightly rippled texture. Lacinato kale is dark green and after removing the leaves from the stems, I like to slice them into thin ribbons. I usually opt for lacinato kale in warm kale salads or dishes.
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:
- Chop: remove the kale leaves from their thick woody stems then finely chop if using curly kale, or thinly slice if using lacinato kale.
- Massage: add the kale to a large bowl then sprinkle with a pinch of salt and use your fingertips to massage the kale until the volume reduces by a third or half. Literally massage it — don’t be shy! This not only tenderizes the kale but removes any bitterness, too.
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
- Baked Salmon
- Air Fryer Chicken Breast
- Best Baked Chicken Thighs
- Gluten Free Pizza Crust
- Baked Chicken Meatballs
- Slow Cooker BBQ Pulled Pork
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Everyday Kale Salad
Description
Everyday Kale Salad is so simple and delicious, you'll want to eat it every day! Serve this nutritious and flavorful salad for lunch, or as a side with dinner.
Ingredients
- 4oz diced pancetta OR 4 slices chopped bacon
- 4oz curly kale (~1 bunch)
- pinch of salt
- 1/3 cup sliced or slivered almonds
- 1/3 cup dried cranberries or dried cherries
- 1/4 red onion, minced
- 1 red apple, chopped
- For the Lemon Dressing:
- 2 Tablespoons extra virgin olive oil
- 2 Tablespoons lemon juice
- 2 teaspoons honey
- 1/2 teaspoon dijon mustard
- salt and pepper, to taste
Directions
- Add pancetta (or bacon, if using) to a small skillet then turn the heat to medium-low. Cook until pancetta is browned and crispy, stirring often, 8-10 minutes. Scoop onto a paper towel lined plate to drain then set aside.
- Meanwhile, wash and dry kale then tear leaves away from the thick stems and chop into bite-sized pieces. Add to a large mixing bowl with a pinch of salt then use your fingertips to massage and crush the kale until it’s tender and reduced by half in volume, 1 minute. Add almonds, dried cranberries, red onion, apple, and crisped pancetta.
- For the Lemon Dressing: Add extra virgin olive oil, lemon juice, honey, dijon mustard, salt, and pepper to a jar with a tight fitting lid, or small bowl. Shake or whisk to combine then drizzle over the salad, toss, and serve. Dressing can be made up to 5 days ahead of time.
This recipe is courtesy of Iowa Girl Eats, http://iowagirleats.com.
Photos by Ashley McLaughlin
This salad and dressing was so, so good. Used kale from my garden and made as written. Deeelish! Thanks.
Ahh, so glad you loved this recipe – and with homegrown kale as well? YUM! Thank you so much for your feedback and recipe rating!
DELICIOUS!!
So glad you loved it, Robin!! Thank you so much for your feedback and recipe rating!
LOVE, love, love this salad. There are so many delicious things about it, but I did have to swat a few hands away from the pancetta as it was cooling. It is so perfect as a side for a grilling night, so consider it for that. I will be making it again!
Thank you so much for your recipe rating and review, Anne-Liesse, I so appreciate it! I can relate to the pancetta grabbing hand swat – usually only 1/2 of it makes it into the final salad! ;)