Kale Salad

A flexible salad that’s great with whatever additions you like. It’s best when made a day in advance, so perfect for potlucks or other large gatherings!

Kale Salad

  • Servings: 8
  • Difficulty: easy
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adapted from a recipe shared with us by CSA members Andy and Jenny

This recipe isn’t picky – make it your own with your favorite ingredients! Just be sure to wait and add cheese and nuts just before serving. They’ll hold their texture better that way.

Note that you’ll want to let this rest for at least an hour before eating! It will be worth the wait.


large bunch kale (10 to 20 leaves)
1/3 cup olive oil
2 to 3 tablespoons vinegar
squirt of mustard
salt and pepper
other herbs and spices you like
dried fruit
chopped veggies (fresh, pickled, or roasted)


Chop kale into bite-sized pieces, removing stems. In a jar with a tight lid, combine oil, vinegar salt, pepper, mustard, herbs, and spices. (This works well in a jar with measurements on the side: fill to 1/3 cup with oil, then to the 1/2 mark with vinegar.) Close the lid tight, shake until mixed, then massage into kale with your hands. Add dried fruit if using. Let rest at least one hour before serving. Then add shredded parmesan, toasted nuts, pickled veggies, etc.