This Easy & Delish Kale Salad is fresh, flavorful, and satisfying! It’s so easy to put together that you can enjoy it anytime you want. And let’s be real, there’s something so satisfying about making your favorite meals right at home, where you can adjust everything to suit your taste. Plus, the maple vinaigrette is to die for!
Oriana’s Thoughts On The Recipe
I’ve always been a fan of Chick-fil-A’s kale salad, but there’s something even better about making it at home! This recipe is just as fresh, flavorful, and satisfying as the Chick-fil-A Kale Salad, with the added benefit of being able to enjoy it anytime you want. Plus, it’s incredibly simple to put together with just a few ingredients that pack a punch in terms of flavor and texture. The best part? The homemade maple vinaigrette—oh, it’s a game-changer! Trust me, it brings this salad to life and makes every bite irresistible.
You’ve got the crunchy kale, sweet dried cherries, roasted walnuts, and a little broccolini to round it all out. The flavors balance each other beautifully, and I love how you get a fresh bite with every forkful. Plus, it’s so filling and hearty that it can easily be your main dish for lunch or dinner. I usually prep the ingredients ahead of time so I can throw them together fresh each day and enjoy my favorite salad at home.
If you’re like me, you probably love having a healthy yet satisfying meal that doesn’t take forever to make. This kale salad is just that—easy to make, and it’s packed with nutrients! You can even adjust the ingredients to fit your taste.
What I Love About This Recipe
Ingredients You’ll Need, Substitutions & Notes
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- Kale: The base of the salad. Kale is hearty and loaded with nutrients, but you can swap it with spinach or mixed greens if you prefer a milder green.
- Maple Vinaigrette: The sweet and tangy dressing that ties everything together.
- Broccolini: A tender, slightly sweet vegetable that adds a nice crunch. Broccoli can be used as a substitute if broccolini is hard to find.
- Dried Cherries: These bring a burst of sweetness. If you don’t have dried cherries, dried cranberries or raisins are great alternatives.
- Roasted Walnuts: These nuts add richness and crunch. If you’re not a fan of walnuts, you can swap them for almonds, pecans, or sunflower seeds.
Food Allergy Swaps
- This recipe is naturally egg, dairy, gluten, peanut-free, and vegan, making it suitable for most dietary needs with these minor adjustments.
- Nut-Free: For nut-free options, try using pumpkin seeds or sunflower seeds.
Potential Recipe Challenges & Pro Tips
- Tough Kale: If you find kale to be too tough or bitter, you’re not alone! Some kale can be a bit on the tougher side, especially the curly variety. Pro Tip: Use baby kale leaves, which are softer and less bitter.
- Broccolini Not Available: Broccolini can be a bit tricky to find at times. If you can’t find it at your local grocery store, don’t worry! Pro Tip: Substitute with blanched broccoli or even green beans. Both options will give you a similar crunch and color while maintaining the fresh veggie goodness.
Process Overview: Step-by-Step Photos
Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
Step 1 – Combine
Combine the kale, broccolini, dried cherries, and nuts in a large bowl.
Step 2 – Make the Vinaigrette
Make the maple vinaigrette. Add the vinaigrette to the salad and toss well.
Step 3 – Enjoy
I like tossing with the vinaigrette for about 15 minutes before I serve it because the kale will soften in the vinaigrette.
Extra Recipe Tips For Success
- Toast the Nuts: For extra flavor, toast the walnuts (or any nuts you use) in a dry skillet over medium heat for a few minutes. This will enhance their natural nuttiness and give the salad an added depth of flavor.
- Dress it Lightly: Start by drizzling a small amount of dressing over the salad and toss. You can always add more if needed!
Variations & Additions
- Add Protein: For a heartier meal, add grilled chicken, tofu, or chickpeas to make it more filling.
- Cheese: Crumbled goat cheese or feta would add a nice tangy flavor to this salad if you like dairy.
- Fruit: You can also try adding fresh seasonal fruits like apples, pears, or even pomegranate seeds for a burst of freshness.
Storing and Freezing Instructions
Storing: Store any leftover salad without the dressing in an airtight container in the fridge. It should stay fresh for about 2-3 days.
Freezing: I wouldn’t recommend freezing this salad since the kale and other ingredients may lose their texture after thawing.
Frequently Asked Questions
Yes! Just keep the ingredients separate (especially the dressing) and assemble when you’re ready to eat.
Of course! If maple vinaigrette isn’t your thing, feel free to swap it with your favorite dressing—balsamic vinaigrette or a lemon-tahini dressing would work well too.
Yes, you can say that! I was definitely inspired by it.
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Recipe Card
Easy & Delish Kale Salad
Equipment
Ingredients
- 4 cups kale loosely chopped or torn (you can use baby kale if prefer)
- 1 bunch broccolini, cut into small florets
- 1/2 cup dried cherries (or cranberries or raisins)
- Roasted nuts to your taste (I used walnuts)
For the Maple Vinaigrette:
- 1/4 cup (60 ml) extra-virgin olive oil
- 1/4 cup (60 ml) pure maple syrup
- 2 tablespoons (30 ml) apple cider vinegar
- 1 teaspoon finely grated lemon zest
- 2 tablespoons (30 ml) freshly squeezed lemon juice
- 1/2 teaspoon kosher salt or to taste
- 1/4 teaspoon black pepper or to taste
Important
You can find step-by-step photos above in the post and/or right here on the recipe card. They’ll walk you through the process and make everything super clear! Just click the camera icon button below on the right to show or hide them. Turn them off before printing if you prefer a cleaner copy!
Instructions
- Combine the kale, broccolini, dried cherries, and nuts in a large bowl.
- Make the vinaigrette: Whisk together olive oil, maple syrup, cider vinegar, lemon zest, and lemon juice. Season dressing with salt and pepper; whisk until the dressing is well blended.
- Add the vinaigrette to the salad and toss well.Tip: I like tossing with the vinaigrette for about 15 minutes before I serve it because the kale will soften in the vinaigrette.
- This recipe is naturally egg, dairy, gluten, peanut-free, and vegan, making it suitable for most dietary needs with these minor adjustments.
- Nut-Free: For nut-free options, try using pumpkin seeds or sunflower seeds.
- Tough Kale: If you find kale to be too tough or bitter, you’re not alone! Some kale can be a bit on the tougher side, especially the curly variety. Pro Tip: Use baby kale leaves, which are softer and less bitter.
- Broccolini Not Available: Broccolini can be a bit tricky to find at times. If you can’t find it at your local grocery store, don’t worry! Pro Tip: Substitute with blanched broccoli or even green beans. Both options will give you a similar crunch and color while maintaining the fresh veggie goodness.
- Toast the Nuts: For extra flavor, toast the walnuts (or any nuts you use) in a dry skillet over medium heat for a few minutes. This will enhance their natural nuttiness and give the salad an added depth of flavor.
- Dress it Lightly: Start by drizzling a small amount of dressing over the salad and toss. You can always add more if needed!
- Add Protein: For a heartier meal, add grilled chicken, tofu, or chickpeas to make it more filling.
- Cheese: Crumbled goat cheese or feta would add a nice tangy flavor to this salad if you like dairy.
- Fruit: You can also try adding fresh seasonal fruits like apples, pears, or even pomegranate seeds for a burst of freshness.
I appreciate your feedback, and it helps others, too!
Nutrition
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
This recipe was originally shared in March 2016. In January 2025, the photos and content were refreshed, but the recipe itself remains unchanged.
It wouldn’t let make a 5 star review.
I added goat cheese. I thought that complimented the recipe. The first night I didn’t have dried cherries and not much craisins so I did craisins and raisins. The next night I bought dried cherries but still added raisins. I’ve made it with toasted walnuts and roasted peanuts. Both worked well. The didn’t mess with the dressing recipe. It was perfection and even my daughter liked this recipe. She thought I was nuts buying kale. 🤣
Hello Sharon! Thank you so much for your lovely feedback—it means the world to me! I love how you made the recipe your own with goat cheese, the mix of dried fruits, and even trying different nuts. It’s wonderful to hear that it turned out so well and that even your daughter enjoyed it (kale and all! 🤣). Wishing you a Happy New Year filled with joy, love, and more delicious experiments in the kitchen! x- Oriana
We love this recipe! I make it 1-2 times per week. I was never a big kale eater until I found this salad. Now I love it and share it with everyone. It is so easy to make and it makes any plate look beautiful.
Hello Tamara! So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
One of my go to salads for the week. I could eat this every day. Thanks for sharing this. It is amazing.
Hello Jeffrey! This one is my fave too. So glad you enjoyed this recipe. Thanks so much for trying my recipe and taking the time to come back and let me know!
Can this be refrigerated and eaten on for several days once everything is combined or should the dressing be added when eating it? Just not sure that we would eat it all at once or if I wanted to make more to have for several days. Thank you
Hello Casey – yes, you can store the leftovers in the refrigerator for up to 3 days. Make sure it is well covered. Thanks for your interest in my recipe. Please come back and let me know how you like it =)
I loved the recipe and made it with the linked Maple Vinaigrette! I toasted Almonds and used cranberries. We will definetely make this again tomorrow! Thank you so much. I think it will make great leftovers.
Hello Amanda! This is my fave vinaigrette so I’m delighted to hear you loved it so much. Thanks for trying my recipe and for taking the time to come back and let me know! Take care, xo – Ori
I made this along with the maple vinaigrette dressing and it was excellent. No need to make changes. One thing that really annoys me is when people rate a recipe based on the changes they made to make it a completely different one.
Thanks so much for trying my recipe and for your feedback, LaChelle! I totally agree about the rating. =)
Absolutely perfect! Thanks so much for the recipe!
Hello Cathy! So glad you enjoyed this salad, thanks so much for trying my recipe!
Definitely spot on! Sooooo do you still have that coleslaw salad recipe? We really miss having it there as well!
Hello Samantha! I’m SO GLAD you enjoyed it. Thank you for taking the time to come back and let me know! ? Sorry, I don’t have the coleslaw recipe.
oh, I’m going to have to try this! Curious about the coleslaw though…can you share the recipe? TY!
Hello Pam! Thanks for your interest in my recipe. Please come back and let me know how you like it. ? Sorry, I don’t have the coleslaw recipe.