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This kale salad is a satisfying and delicious dish featuring creamy avocados, tangy feta cheese, juicy pears, and crunchy almonds. Topped with a homemade garlic Dijon vinaigrette, it’s the perfect healthy choice for a quick lunch or dinner!
And if you’re in a full-on salad for dinner mode, throw in some grilled shrimp or lemon pepper salmon to make it a whole meal.
There’s power in a good salad, and this kale salad is bringing it! But let’s be real—the magic? It’s not in the greens. The secret is in all the fixins. Because while curly kale has its health benefits, we all know the best part is what you pile on top.
So, what’s the easiest way to make all that good-for-you kale taste way better? Load it up with creamy avocado, salty feta cheese, crunchy nuts, and a bold Dijon mustard dressing that ties it all together. I could have named this something like “The Ultimate Raw Kale Salad with Every Ingredient in My Fridge,” but let’s be honest—that title would have been longer than my grocery store receipt.
And, yes, I massaged the kale. Because that’s the difference between a sad, tough-stemmed pile of greens and a delicious salad you’ll actually want to eat. Besides, after 3 slices of that bananas foster cake and a few of them awesome battered fried shrimp, it was time to hit the reset button and stuff thy belly with a salad.
What You’ll Need
The better question here is, how did all these ingredients end up in one big bowl? I mean, there’s pears, spinach, almonds, raisins… basically, a little bit of everything because it was time to clean out the fridge. A couple of kale leaves, a half-empty bag of baby spinach, and some leftover sweet peppers—boom. This salad was the only logical solution.
For The Salad
- Romaine lettuce – You could also swap this with iceberg or butter lettuce for a milder crunch.
- Baby spinach – The spinach adds a tender, slightly sweet contrast to the kale. Arugula works if you want a peppery bite.
- Kale leaves – Use curly kale, lacinato kale (Tuscan kale), or dinosaur kale. If kale’s too bold for you, try a combination of more spinach plus Swiss chard, or use any other leafy greens.
- Pear – Adds a juicy, natural sweetness. Swap with a crisp apple for a similar flavor and texture.
- Red raisins – A little chewy, a little sweet—perfect for balancing the tangy dressing. Dried cranberries or chopped dates work too!
- Grape tomatoes – Bursts of juicy flavor to brighten up the salad. Cherry tomatoes work as well.
- Red onion – If raw onion is too strong, soak slices in cold water for a few minutes.
- Mini sweet peppers – Regular bell peppers are a great alternative.
- Feta cheese – The salty, creamy finishing touch! Goat cheese or cotija are good swaps.
- Avocado – Creamy, rich, and full of health benefits. Leave it out if you like.
- Toasted almonds – A crunchy topping that makes a huge difference! Try sunflower seeds, sesame seeds, or pecans if you need a swap.
For The Dressing
- Extra virgin olive oil – Regular olive oil or a little avocado oil works too.
- Fresh lemon juice – Brightens up the dressing with fresh acidity. Apple cider vinegar is a great substitute!
- Red wine vinegar – White wine vinegar or balsamic work too.
- Dijon mustard – This is the best thing for bold, zesty flavor and emulsifying the dressing. Spicy brown mustard or whole grain mustard can be used instead.
- Garlic – If fresh garlic is too strong, use garlic powder.
- Salt & black pepper – The easiest way to enhance all the flavors! A pinch of salt and fresh ground black pepper bring it all together.
How To Make This Kale Salad Recipe
The best way to turn a pile of kale into a delicious salad takes a little massage and all the right toss-ins! Also, a zesty Dijon dressing makes this the best kale salad recipe. It all comes together in minutes—let’s do it!
- Prep the greens – Remove any tough stems from the kale leaves, then chop them into bite-sized pieces. Add them to a large bowl along with the spinach and lettuce.
- Massage the kale – Drizzle a little oil over the chopped kale and gently rub the leaves with your hands for about a minute. This helps soften the texture and makes a huge difference in flavor.
- Add the toppings – Toss in the chopped pear, red onion, grape tomatoes, mini sweet peppers, raisins, avocado, feta cheese, and toasted almonds.
- Make the dressing – In a small bowl, whisk together the olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, and minced garlic. Add salt and some pepper to taste.
- Dress the salad – Pour the vinaigrette over the salad and toss everything together until evenly coated.
- Let it rest – For the best flavor, let the salad sit for about 10 minutes. This allows the dressing to soak into the greens.
- Serve and enjoy! – Give it a final toss, grab a fork, and dig in! If you’re saving some for later, store it in an airtight container for easy meal prep.
Serving Suggestions
This kale salad is a total side dish superstar! Serve it up alongside garlic butter steak bites or my baked honey mustard chicken for an easy weeknight dinner. Feeling cozy? Pair it with a warm bowl of crockpot French onion soup or roasted butternut squash soup—because a hearty salad and a comforting soup are always a vibe. However you serve it, this easy kale salad recipe is about to be your new go-to!
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Kale Salad Recipe
Ingredients
FOR THE SALAD
- 1 heart of romaine lettuce, chopped
- 6 ounces bag of fresh baby spinach
- 4 cups torn kale leaves, packed
- 1 pear, chopped
- ½ cup red raisins
- 1 cup halved grape tomatoes
- 1 small red onion, thinly sliced
- 4 to 6 mini sweet peppers, julienned
- 1 cup crumbled feta
- 1 avocado, peeled, pitted, and diced
- ½ cup toasted almonds
FOR THE DRESSING
- ½ cup extra virgin olive oil
- ½ cup lemon juice
- ½ cup red wine vinegar
- 1 to 2 tablespoons Dijon mustard, or to taste
- 4 small cloves garlic, minced
- salt and freshly ground black pepper, to taste
Instructions
FOR THE SALAD
- Prep the kale. Remove any tough stems from the kale leaves, then chop them into bite-sized pieces. Drizzle a little oil over the chopped kale and gently rub the leaves with your hands for about a minute. This helps soften the texture. When done, add the kale to a large bowl along with the baby spinach and romaine lettuce.
- Combine the salad ingredients. Top with chopped pears, raisins, tomatoes, onions, sweet peppers, feta, avocado, and toasted almonds. Set aside.
FOR THE DRESSING
- Make the dressing. In a bowl, whisk together the olive oil, fresh lemon juice, red wine vinegar, Dijon mustard, and garlic until smooth and well blended. Add salt and black pepper, then give it a taste and adjust as needed.
- Dress it. Drizzle the vinaigrette over the salad, adding as much or as little as you like, then toss until everything is evenly coated.
- Rest. Let it sit for about 10 minutes to allow the flavors to meld and the greens to absorb the dressing.
- Serve. Give it one last toss, serve, and enjoy!
Notes
Nutrition
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.
Bring on the kitchen sink because I want to inhale this salad!
Seriously gorgeous stuff, Kate! I am so making it this weekend! Just lovely colours.
Had leftover bananas so I thought I would make this cake. It is delicious! No fair – I am watching what I eat and unfortunately I am watching me eat this cake!!!! It is so YUMMY!!!
Wow. For an exercise in cleaning out the fridge, this salad looks gorgeous.
This salad looks incredible Katerina! I just love all the delicious and healthy flavours going on in it. And that garlic dijon vinaigrette too!
Love the sound of this!
looks delicious as always!
Thanks soooo much!!