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a large bowl of kale salad with two smaller bowls.
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The BEST Kale Salad

Course Salad
Cuisine American
Diet Gluten Free, Vegan
Prep Time 5 minutes
Resting Time 30 minutes
Servings 6 people
Calories 145kcal
Author Tracy


  • 2 bunches kale stemmed and leaves chopped
  • 2 tablespoons apple cider vinegar
  • 1/4 cup + 1 tablespoon extra-virgin olive oil
  • 1/2 teaspoon Kosher salt
  • 1/4 cup fresh lemon juice
  • 1 tablespoon soy sauce
  • 1 tablespoon honey
  • 3 grinds fresh pepper
  • 1 large carrot julienned
  • 1 granny Smith apple julienned
  • 1 cup rutabaga peeled and julienned


  • Add the kale to a large bowl and add the vinegar, 1 tablespoons of the olive oil and salt. Use your hands to massage it all into the kale. Let stand at room temperature for 30 minutes.
  • Meanwhile, in a medium bowl, whisk the lemon juice, pepper, soy sauce, honey and remaining 1/4 cup of olive oil. Season with additional salt, if desired.
  • Add the carrot, apple, and rutabaga to the kale. Add dressing and mix well.
  • Serve and enjoy!


The salad makes a great base for any grilled protein you'd like to add!
Make it ahead: This salad can be made ahead and refrigerated overnight


Calories: 145kcal | Carbohydrates: 15g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Sodium: 389mg | Potassium: 373mg | Fiber: 2g | Sugar: 8g | Vitamin A: 6050IU | Vitamin C: 65mg | Calcium: 82mg | Iron: 1mg