Best Kale Salad Recipe with a Simple Lemon Vinaigrette

Name: Kale Salad
Prep time: 20 min
Total time: 20 min
Yield: 8
Ingredients: 1/2 cup olive oil; 2 Tbsp fresh lemon juice; 2 Tbsp apple cider vinegar; 2 Tbsp real maple syrup; 1 1/2 tsp dijon mustard; salt; freshly ground black pepper; 1 lb. curly kale, about 2 large bunches; 1 large apple, recommend gala, julienned (9 oz.); 2 medium carrots, shredded (1 cup); 3/4 cup unsalted slivered almonds, toasted; 3/4 cup sharp white cheddar cheese, shredded (3 oz.); 1/3 cup sliced red onion, slice very thin

By:

Ruby Bennett

Published:

September 9, 2026

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Kale Salad

This kale salad combines crisp curly kale, sweet apples, shredded carrots, toasted slivered almonds, and sharp white cheddar cheese, all tossed in a vibrant lemon vinaigrette.

It is a fresh, healthy, and flavorful kale crunch salad.

Jump to:

Kale Salad
Shredded Kale Apple Salad
Kale Salad Recipe Ingredients
How to Make Kale Salad with Lemon Dressing
Helpful Tips for the Best Kale Salad
Variations
FAQs
How do you make the best kale salad?
Do you need to massage kale for salad?
What is the best dressing for kale salad?
Can you make kale salad ahead of time?
Kale Salad
Ingredients
Instructions
Last Step:
Nutrition
Did you make this recipe?

Shredded Kale Apple Salad

This kale salad is one of my favorite easy salads to make for family gatherings. What I love most is that it does not wilt quickly after the dressing is added, which makes it a great choice for a dinner party or cookout.

You can dress it ahead of time and it still looks fresh when everyone sits down to eat.

The salad pairs well with many meals. I often serve it as a side dish alongside a simple protein like grilled chicken or salmon for a quick lunch or dinner. The ingredients are available year round, so you can enjoy this salad any season.

Best Kale Salad Recipe, Shredded Kale Apple Salad

Whether you are hosting friends or just meal prepping for the week, this kale salad holds up beautifully and stays crunchy for hours.

This kale salad is perfect for a dinner party because it does not wilt right after you dress it.

Kale Salad Recipe Ingredients

Here is everything you need for the lemon vinaigrette and the salad itself. I have included helpful substitution notes so you can adapt based on what you have on hand.

Ingredient	Quantity	Substitution Notes
Olive oil	1/2 cup	Regular or extra virgin both work
Fresh lemon juice	2 Tbsp	Lime juice works in a pinch
Apple cider vinegar	2 Tbsp	White wine or red wine vinegar
Real maple syrup	2 Tbsp	Honey is another option; do not use pancake syrup
Dijon mustard	1 1/2 tsp	A small amount of regular yellow mustard works
Salt and pepper	To taste	Season generously
Curly kale	1 lb (about 2 large bunches)	Tuscan kale also works well
Apple	1 large (9 oz), julienned (Gala recommended)	Pears are a nice alternative
Carrots	2 medium, shredded (1 cup)	No great substitute; omit if unavailable
Unsalted slivered almonds	3/4 cup, toasted	Walnuts or pecans work great
Sharp white cheddar cheese	3/4 cup, shredded (3 oz)	Yellow cheddar, gouda, provolone, Colby, Swiss, or feta
Red onion	1/3 cup, sliced very thin	Green onions can be used instead

How to Make Kale Salad with Lemon Dressing

Making this salad is straightforward and takes about 20 minutes from start to finish. Here are the step by step instructions:

In a mixing bowl, whisk together the olive oil, lemon juice, apple cider vinegar, maple syrup, and dijon mustard. Season with salt and pepper to taste. Let the dressing rest in the fridge while you prepare the remaining ingredients.
Remove the kale leaves from their thick ribs. Rinse the leaves thoroughly and run them through a salad spinner to dry well.
Working in batches on a cutting board, gather and bunch the kale leaves together and thinly slice them into ribbons.
Transfer the kale to a very large bowl. Add the apples, carrots, almonds, cheddar cheese, and red onion.
Whisk the dressing again, then pour it over the salad. Toss well to coat everything evenly.
Serve within a few hours for the best results.

Helpful Tips for the Best Kale Salad

Here are a few tips that make a big difference in the final result:

Use the freshest, best quality ingredients you can find.
Chill the dressing for a little while before serving, and chill the apple and red onion too for a colder, more refreshing salad.
Rinse the kale thoroughly to remove dirt and possible bugs, then spin it dry so the dressing clings well to the leaves.
Slice the ingredients thinly to tone down the crunch and make the salad more uniform.
Serve within a few hours of preparing so the salad does not become soggy and the apples do not brown.

Variations

The salad works beautifully as written, but you can switch things up with these optional additions:

Add diced avocado, dried cranberries, chickpeas, fresh pomegranate arils, or cooked quinoa or farro.
For a more tender salad with less crunch, massage the kale leaves in your palms for about a minute before adding them to the bowl.
To make the salad vegan, replace the cheddar cheese with your favorite vegan cheese.

FAQs

How do you make the best kale salad?

To make the best kale salad, start by whisking together the lemon vinaigrette with olive oil, fresh lemon juice, apple cider vinegar, real maple syrup, and dijon mustard. Prepare the curly kale by removing the ribs, rinsing, and drying thoroughly, then slice it into thin ribbons. Combine the kale with julienned apple, shredded carrots, toasted slivered almonds, sharp white cheddar cheese, and sliced red onion, then toss with the dressing and serve within a few hours.

Do you need to massage kale for salad?

No, you do not need to massage kale for this salad recipe. The curly kale is sliced into thin ribbons and tossed with a flavorful lemon vinaigrette, which helps soften the leaves without massaging. If you prefer a more tender texture, you can massage the kale leaves in your hands for about a minute before adding the other ingredients.

What is the best dressing for kale salad?

The best dressing for this kale salad is a vibrant lemon vinaigrette made with 1/2 cup olive oil, 2 tablespoons fresh lemon juice, 2 tablespoons apple cider vinegar, 2 tablespoons real maple syrup, and 1 1/2 teaspoons dijon mustard, seasoned with salt and pepper to taste. This sweet and tangy dressing complements the kale's robust flavor and helps coat the leaves evenly. You can substitute honey for the maple syrup or use white wine vinegar in place of apple cider vinegar.

Can you make kale salad ahead of time?

Yes, kale salad can be made ahead of time because the sturdy leaves do not wilt quickly like lettuce-based salads. For the best results, serve the salad within a few hours of adding the dressing to prevent it from getting soggy and the apples from browning. Alternatively, you can prepare the ingredients and dressing in advance, then toss them together just before serving to maintain the best texture and flavor.