Kale Salad Recipe

Name: Kale Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Salads
Ingredients: 8 ounces kale; ½ cup pecans, chopped; 4 -5 radishes, sliced; 1 medium Granny Smith apples, diced; ½ cup dried cranberries; 2 ounces goat cheese; 3 tablespoons olive oil; 1 ½ tablespoons apple cider vinegar (or white wine vinegar); 1 tablespoon Dijon mustard; 1 ½ teaspoons honey; salt & pepper, to taste

Servings: persons

8 ounces kale
½ cup pecans, chopped
4 -5 radishes, sliced
1 medium Granny Smith apples, diced
½ cup dried cranberries
2 ounces goat cheese
3 tablespoons olive oil
1 ½ tablespoons apple cider vinegar (or white wine vinegar)
1 tablespoon Dijon mustard
1 ½ teaspoons honey
salt & pepper, to taste

1
Preheat the oven to 350 degrees and spread the pecans on a baking tray.
2
Toast them until lightly golden and fragrant, about 5 to 10 minutes, tossing them once or twice to make sure they bake evenly.
3
Remove the tray from the oven and set them aside to cool.
4
Pull the kale leaves off from the tough stems and discard the stems.
5
Chop the kale into small, bite-sized pieces.
6
Transfer the kale to a big salad bowl.
7
Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
8
Add the radishes, pecans, apple and cranberries.
9
Crumble the goat cheese over the top.
10
In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad.
11
Toss until the salad is evenly coated with dressing.
12
Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 8 ounces kale, ½ cup pecans, chopped, 4 -5 radishes, sliced, 1 medium Granny Smith apples, diced, and more.

Yes, Kale Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Kale Salad

How did you like this recipe?

Frequently Asked Questions