Easy Kale Salad with Fresh Lemon Dressing Recipe

I absolutely love this Easy Kale Salad with Fresh Lemon Dressing recipe because it strikes the perfect balance between bright, fresh flavors and satisfying textures. Whether you’re looking to sneak some more greens into your meals or want a vibrant side that complements almost anything, this salad fits the bill. Plus, it’s so quick to throw together—perfect for busy weeknights or last-minute gatherings.

When I first tried this salad, I was surprised by how tender and silky the kale became just by massaging it with a little olive oil and salt. That simple step makes all the difference, turning hearty kale into something truly enjoyable. You’ll find that the fresh lemon dressing lifts every bite, and the mix-ins like almonds, cranberries, and feta add delightful contrast that keeps everyone coming back for more.

this …

Ingredients You’ll Need

Each ingredient contributes to the kale salad’s delightful texture and fresh flavor. From the crunch of almonds and sunflower seeds to the tartness of dried cranberries, everything works in harmony. When shopping, look for fresh, firm kale and good-quality olive oil for the best results.

• Kale: Choose curly or Lacinato kale, make sure it’s fresh and bright green, no wilted leaves.
• Olive oil: A fruity extra virgin olive oil will enhance both the salad and dressing.
• Salt: Just a pinch to help tenderize the kale when massaging.
• Broccoli florets: Fresh and chopped, adding a satisfying crunch and nutrients.
• Sliced almonds: Toast them lightly if you prefer extra crunch and flavor.
• Feta cheese: Optional, but I love its creaminess balanced with lemon dressing.
• Shredded carrot: Adds color and a subtle sweetness.
• Red onion: Finely diced for a little bite without overpowering.
• Sunflower seeds: For that extra nutty crunch and a boost of healthy fats.
• Dried cranberries: Tart-sweet pop of flavor that pairs wonderfully with the kale.
• Fresh lemon juice: Key to that bright, fresh taste in the dressing.
• Red wine vinegar: Adds a bit of tang and depth to the dressing.
• Dijon mustard: Helps emulsify the dressing while contributing subtle heat.
• Honey or sugar: Balances the acidity, adjustable to your taste.
• Minced garlic: Gives the dressing a lovely aromatic punch.
• Dried oregano: Adds a touch of herbaceous warmth.
• Black pepper: Freshly ground—always better for seasoning.

Variations

I love how flexible this Easy Kale Salad with Fresh Lemon Dressing recipe is—feel free to swap in whatever nuts, seeds, or cheeses you have on hand. Since I like to keep things interesting, I often tweak the dressing or add a bright twist depending on what’s in season or my mood that day.

• Adding Poppy Seeds: I discovered this trick when I wanted a lemon poppyseed vibe in the dressing—it’s a fun subtle twist!
• Cheese Options: If you don’t have feta, shredded cheddar or goat cheese work wonderfully too.
• Nut Swaps: Pecans or walnuts can replace almonds for a different crunch and flavor.
• Seasonal Fruits: Try dried cherries, apricots, or fresh pomegranate seeds for varied sweetness and texture.

How to Make Easy Kale Salad with Fresh Lemon Dressing Recipe

Step 1: Whip Up the Fresh Lemon Dressing

Start by combining all your dressing ingredients in a mason jar or small bowl—olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, honey, minced garlic, oregano, salt, and pepper. Seal and shake vigorously or whisk until everything emulsifies beautifully. I always dip a kale leaf in here and adjust the honey, salt, or pepper to suit my mood—taste testing really makes all the difference!

Step 2: Massage the Kale Until Tender

Here’s the magic step many people overlook: place your chopped kale in a large bowl and drizzle in 1-2 teaspoons of olive oil with a pinch of salt. Massage the leaves by rubbing and squeezing them gently for about 3-5 minutes. You’ll notice the kale darkening and becoming silkier—this really mellows out its bitterness and makes the salad more enjoyable, trust me!

Step 3: Combine Salad Ingredients and Dress

Next, toss in your broccoli florets, almonds, cheese, shredded carrot, red onion, sunflower seeds, and dried cranberries with the massaged kale. Give the dressing one last shake and pour about a third over the salad to start. Toss everything well and add more dressing if you want. I like controlling the amount so it’s not too soggy but perfectly coated.

How to Serve Easy Kale Salad with Fresh Lemon Dressing Recipe

Garnishes

I like to sprinkle a few extra sliced almonds or sunflower seeds on top before serving for that inviting crunch. Sometimes, a little more crumbled feta finishes it off beautifully, adding a salty, creamy touch that complements the lemony dressing perfectly.

Side Dishes

This kale salad pairs wonderfully alongside grilled chicken or fish, but I’ve also enjoyed it with simple quinoa or roasted sweet potatoes for a satisfying vegetarian meal. It’s versatile enough to be a side or a light main dish depending on your preferences.

Creative Ways to Present

For special occasions, I love serving this salad in a hollowed-out lemon or a pretty glass bowl to show off its vibrant colors. Adding edible flowers or microgreens on top gives it an elegant touch that always impresses guests.

Make Ahead and Storage

Storing Leftovers

I store leftover salad in an airtight container in the fridge for up to 2 days. Because the kale is massaged and coated in dressing, it stays tender and flavorful without turning soggy, but I do recommend eating it sooner rather than later for the freshest texture.

Freezing

I wouldn’t recommend freezing this salad because the fresh vegetables and dressing don’t hold up well after thawing. To keep the salad fresh, it’s best enjoyed within a couple of days refrigerated.

Reheating

This salad is best served cold or at room temperature, so I usually just let leftovers sit out for 10-15 minutes before enjoying again. If you want a warm element, try pairing the salad with warm grilled proteins or serving it alongside hot dishes.

FAQs

Final Thoughts

This Easy Kale Salad with Fresh Lemon Dressing recipe has become a go-to in my kitchen because it’s simple, vibrant, and endlessly adaptable. I love sharing it with friends and family because it’s one of those salads everyone feels good about eating—bright, nutritious, and truly delicious. Give it a try, and I think you’ll discover your own favorite tweaks that make it even more special for your table.

Easy Kale Salad with Fresh Lemon Dressing Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 100 reviews

• Author: Sophia
• Prep Time: 20 minutes
• Cook Time: 0 minutes
• Total Time: 20 minutes
• Yield: 4 servings
• Category: Salad
• Method: No-Cook
• Cuisine: American
• Diet: Vegetarian

Print Recipe

Pin Recipe

---

Description

A fresh and nutritious kale salad tossed with crunchy broccoli, almonds, sunflower seeds, dried cranberries, and a tangy homemade lemon dressing that brightens every bite. This easy-to-make salad is perfect as a light lunch or a vibrant side dish, featuring a silky tenderized kale base enhanced with a zesty, slightly sweet lemon vinaigrette.

---

Ingredients

Units USM Scale 1x2x3x

Salad Ingredients

• 5 cups chopped kale
• 1-2 teaspoons olive oil
• 1/8 teaspoon salt
• 2 cups broccoli florets, chopped
• 1/2 cup sliced almonds
• 1/2 cup crumbled feta cheese (optional) or shredded cheddar
• 1/4 cup shredded carrot
• 1/4 cup finely diced red onion
• 1/4 cup sunflower seeds
• 1/4 cup dried cranberries

Lemon Dressing

• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons red wine vinegar
• 1 tablespoon Dijon mustard
• 1 teaspoon honey or sugar (adjust to taste)
• 1 clove garlic, minced
• 1/2 teaspoon dried oregano
• 1/4 teaspoon salt
• 1/8 teaspoon black pepper

Cook Mode Prevent your screen from going dark

---

Instructions

1. Make the Dressing: Combine olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, honey, minced garlic, dried oregano, salt, and black pepper in a lidded jar. Shake vigorously until well emulsified. Taste by dipping a kale leaf and adjust sweetness, salt, or pepper as desired.
2. Massage the Kale: Place chopped kale in a large bowl. Add 1-2 teaspoons olive oil and ⅛ teaspoon salt. Using your fingers, massage the kale until it darkens and softens to a silky texture, about 2-3 minutes. This tenderizes the kale and makes it more palatable.
3. Combine Salad Ingredients: To the massaged kale, add chopped broccoli florets, sliced almonds, crumbled feta or shredded cheddar (if using), shredded carrot, diced red onion, sunflower seeds, and dried cranberries. Toss gently to mix ingredients evenly.
4. Toss with Dressing: Shake the dressing jar again and pour approximately one-third over the salad. Toss the salad to coat all ingredients with the dressing. Add more dressing to taste, ensuring the salad is well flavored but not soggy.

---

Notes

• For a lemon poppyseed twist, add a teaspoon of poppy seeds to the dressing before shaking.
• The nutritional information excludes optional cheese and other add-ins.
• Adjust the honey or sugar in the dressing to achieve preferred sweetness.
• Massage the kale thoroughly to improve texture and flavor absorption.

---

Nutrition

• Serving Size: 1 serving (approximately 1/4 of recipe)
• Calories: 334
• Sugar: 4g
• Sodium: 315mg
• Fat: 26g
• Saturated Fat: 3g
• Unsaturated Fat: 21g
• Trans Fat: 0g
• Carbohydrates: 19g
• Fiber: 4g
• Protein: 9g
• Cholesterol: 10mg