Scrumptious Kale Salad


You will never miss the oil in this kale salad, and even if you don’t like kale, this just might change your mind!  It is easy to make and best after it sits for several hours or overnight.  This can free up that last minute rush when entertaining, and you’ll want to make plenty for everyone.




Scrumptious Kale Salad

Servings – 4 (2/3 cup)
Prep Time – 15-20 minutes
Passive Time – 3-12 hours


Salad Dressing

1 1/2 tbsp lemon juice

1 1/2 tbsp soy sauce

1 1/2 tbsp pure maple syrup

1/4 tsp powdered ginger


4 1/2 cups finely chopped kale leaves approximately 4 large leaves

3 tbsp chopped dried sweet cherries or cranberries

3 tbsp chopped roasted pecans, slivered almonds, or nut of choice

  1. In your mixing bowl, whisk together the dressing ingredients until ginger is well incorporated.
  2. Wash nice fresh kale leaves and pat dry.
  3. Remove the large veins and discard.
  4. Finely chop the leaves and place in the bowl along with the cherries or cranberries (separating them as needed), Work the dressing into the leaves until all are completely covered. This is important for the salad to be tender. While it is chilling, rework the kale leaves into any dressing that has drained to the bottom of the bowl two or three more times.
  5. Cover and refrigerate for preferably 4 hours or as long as overnight.
  6. Stir well just before dishing up, then sprinkle the nuts over the top and enjoy!