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Kale salad is such a simple, hearty lunch that I can easily customize with whatever I have. This version is fresh, flavorful, and so satisfying with the mix of lemony dressing, crunchy breadcrumbs, and nutty Parmesan. If you’ve never loved kale before, I have an important tip that might just change your mind.
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Pin ItWhen I need something quick, hearty, and packed with texture, I throw together this kale salad. It’s perfect for busy weeknights or light lunches, and I love how the homemade breadcrumb topping adds a little something special without much effort. The technique of massaging the kale is key to a good salad. It softens the leaves, cuts the bitterness, and helps them soak up the dressing. If you’ve never tried this before, I promise it makes all the difference. I made this recipe to be buildable, so you can add all your favorite salad toppings. I love adding bacon bits, grilled peaches, or some grilled chicken.
Tips for Beginners
- Massage the kale. Massage the kale for 1–2 minutes with a pinch of salt and a splash of olive oil. The leaves should darken, shrink in volume, and feel soft and silky. That’s when you know it’s ready.
- Balance the dressing. If the lemon or mustard feels overpowering, balance it out with a touch more maple syrup or a small pinch of sugar. I like to taste as I go and adjust accordingly.
Kale Salad
Ingredients
- 2 bunches Lacinato kale washed, destemmed and chopped
- ½ tsp salt plus more to taste
- ¼ tsp pepper plus more to taste
- 5 tbsp olive oil divided
- 1 cup cubed crusty bread such as sourdough
- ¼ cup lemon juice
- 1 tsp dijon mustard
- 1 tsp maple syrup or honey
- 1 garlic clove grated
- ½ cup freshly grated Parmesan cheese
- ⅓ cup chopped roasted almonds
Video
Instructions
- Add the kale to a large bowl. Sprinkle on the salt, pepper, and a splash of olive oil. Begin to massage and squish the kale in your hands until it has softened and become glossy. Set aside.2 bunches Lacinato kale, ½ tsp salt, ¼ tsp pepper
- Place your bread cubes into a food processor and pulse until it is broken down to the size of very large breadcrumbs, about pea-sized pieces.1 cup cubed crusty bread
- Heat 1 tbsp of olive oil in a medium skillet. Add in the breadcrumbs and toss to coat in the oil. Continue to cook and stir until the breadcrumbs are golden and crisp. Remove from the heat and season with a pinch of salt and pepper.5 tbsp olive oil
- In a bowl, whisk together the remaining olive oil, lemon juice, dijon mustard, maple syrup and garlic until combined.¼ cup lemon juice, 1 tsp dijon mustard, 1 tsp maple syrup, 1 garlic clove
- Pour the dressing over the kale, using as much or as little as you like, and toss to coat. Add in half the breadcrumbs, half the Parmesan, half the almonds, and toss again.½ cup freshly grated Parmesan cheese, ⅓ cup chopped roasted almonds
- Top with the remaining breadcrumbs, Parmesan, and almonds. Serve immediately. Enjoy!
Becky’s Tips
- Lacinato kale can also be labeled Tuscan or Dino kale. It has flatter, less curly leaves and is generally easier to clean. Curly kale will work in this recipe, too.
- We love the texture of the homemade croutons, but feel free to substitute store-bought.
- To keep that satisfying crunch, sprinkle the breadcrumbs on just before serving. If you’re prepping ahead, store them separately in an airtight container.
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment!
How to Make Kale Salad Step by Step
Gather all the ingredients together.
Prep and massage the kale: Add 2 large bunches of chopped kale to a large bowl. Sprinkle with ½ tsp salt and ¼ tsp pepper. Massage with your hands for 1–2 minutes until soft and glossy.
Make the breadcrumbs: Place 1 cup of crusty bread cubes in a food processor and pulse into large crumbs.
Toast the breadcrumbs: Heat 1 tbsp olive oil in a skillet, add breadcrumbs, and toast until golden. Season with a pinch of salt and pepper.
Whisk the dressing: In a bowl, whisk ¼ cup olive oil, ¼ cup lemon juice, 1 tsp Dijon mustard, 1 tsp maple syrup, and 1 grated garlic clove until emulsified.
Assemble the salad: Pour the dressing over the massaged kale and toss. Add half the breadcrumbs, ¼ cup grated Parmesan, and 2–3 tbsp chopped almonds. Toss to combine.
Finish and serve: Top with the remaining breadcrumbs, Parmesan, and almonds. Taste and adjust salt or lemon juice if needed. Serve immediately.
How to Store and Reheat
This kale salad is best enjoyed fresh, but leftovers can still hold up well. Store any dressed salad in an airtight container in the fridge for up to 2 days. The kale will continue to soften, but the flavor remains delicious.
To keep the breadcrumbs crispy, store any extras separately in a zip-top bag at room temperature for 3 to 4 days.
What Else to Add
- Protein: Grilled chicken, crispy bacon, hard-boiled or soft-boiled eggs, chickpeas, or tofu.
- Fruit: Sliced peaches, apples, or dried cranberries for a hint of sweetness.
- Nuts: Try toasted walnuts, pecans, pumpkin seeds, or sunflower seeds.
- Extras: Avocado, roasted sweet potatoes, sunflower seeds, or goat cheese for added flavor and texture.
Serving Suggestions
This kale salad makes a great side dish for just about any meal, but it’s also hearty enough to stand on its own. Serve it alongside grilled chicken, salmon, or roasted vegetables for a balanced dinner, or pile it onto a lunch plate with some fresh fruit and crusty bread. It’s also a crowd-pleaser at potlucks, picnics, or holiday tables.
