Easy Make Ahead Kale Salad

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Getting your salad game sorted for busy weekday lunches can feel like an impossible task. Between wilted lettuce, soggy ingredients, and the morning rush to pack everything up, it’s no wonder so many of us end up grabbing takeout or settling for a sad desk lunch instead.

That’s where this make ahead kale salad comes to the rescue: it’s fresh and crunchy even days after prep, takes just minutes to put together, and actually tastes better the longer it sits in the fridge. Plus, it’s a great way to get your greens without any of the usual hassle.

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What Kind of Kale Should I Use?

Both red and green kale work great in this make-ahead salad, and each brings something special to the table. Red kale (also called Russian kale) has a slightly sweeter, more delicate flavor and beautiful purple-tinged leaves, while green kale (often Lacinato or curly kale) has a more robust, peppery taste. When shopping, look for fresh, crisp leaves without any yellowing or wilting – the stems should be firm and the leaves should feel sturdy. Before using either variety, you’ll want to remove the tough center stems and give the leaves a good massage with a bit of oil to help break down the fibrous texture and make them more tender. If you can only find one type of kale, don’t worry – the recipe will work just fine with two pounds of either variety.

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Options for Substitutions

This salad is super adaptable and you can easily swap ingredients based on what you have in your kitchen:

• Kale varieties: Don’t worry if you can’t find both red and green kale – you can use just one type, or swap in other hearty greens like Swiss chard or collard greens. Just remember to remove the tough stems and massage the leaves like you would with kale.
• Dried cranberries: These can be replaced with any dried fruit – try raisins, dried cherries, or even chopped dried apricots for a different sweet note.
• Hemp seeds: Swap these with chia seeds, sunflower seeds, or pumpkin seeds. Each will add that nice crunch and good nutrients.
• Almonds: Any nuts work great here – try walnuts, pecans, or pistachios. Just make sure to chop them roughly the same size.
• Orange juice and zest: Lemon or lime juice and zest can work too. If using lemon, you might want to add a touch more maple syrup since oranges are naturally sweeter.
• Maple syrup: Honey or agave nectar can step in for maple syrup – use the same amount.
• Fresh ginger: If you’re out of fresh ginger, use 1/4 teaspoon of ground ginger instead.

Watch Out for These Mistakes While Making

The biggest mistake when preparing kale salad is not massaging the leaves thoroughly enough – spending at least 2-3 minutes working the oil into the leaves with your hands helps break down the tough fibers and creates a tender, more enjoyable texture. Another common error is adding the nuts and seeds too early, which can make them lose their crunch – instead, toss them in just before serving to maintain their satisfying texture. To prevent your salad from becoming waterlogged, make sure to dry your kale completely after washing, and avoid overdressing the salad initially – you can always add more dressing later, but a soggy kale salad is impossible to fix. For the best flavor development, let the dressed kale (without toppings) rest in the fridge for at least 30 minutes, allowing the leaves to soften and absorb the citrus-ginger dressing.

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What to Serve With Kale Salad?

This hearty kale salad works great as a side dish but can easily become a complete meal with just a few additions. Try adding some grilled chicken breast or salmon on top – the orange and maple flavors in the dressing go really well with both. For a vegetarian option, chickpeas or quinoa make excellent protein-rich additions that keep the salad filling and nutritious. Since this salad has such fresh flavors, it pairs nicely with comfort foods like roasted sweet potatoes, a warm bowl of soup, or even a grilled cheese sandwich for a balanced meal.

Storage Instructions

Keep Fresh: This kale salad is perfect for meal prep! Once dressed, store it in an airtight container in the fridge for up to 3 days. Unlike other leafy greens, kale actually gets better as it sits because the leaves soften and soak up all those yummy flavors from the dressing.

Prep Ahead: Want to prep this even further in advance? Keep the dressed kale separate from the toppings. Store the dressed kale in one container and the cranberries, hemp seeds, and almonds in another. When you’re ready to eat, just combine everything together. This way, your toppings stay crunchy, and you can enjoy the salad for up to 5 days.

Pack: This salad is great for lunch boxes! Pack it in a container with a tight-fitting lid. Since kale is so sturdy, you don’t have to worry about it getting soggy like other salads might. Just give it a quick toss before eating to redistribute the dressing.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 700-800
• Protein: 25-30 g
• Fat: 50-60 g
• Carbohydrates: 60-70 g

Ingredients

• 1 pound red kale
• 1 pound green kale
• 1/3 cup dried cranberries
• 1/3 cup hemp seeds
• 1/3 cup chopped almonds (toasted if preferred)
• 2 tablespoons extra virgin olive oil
• 1 teaspoon orange zest
• 1 1/2 tablespoons orange juice
• 1 teaspoon pure maple syrup
• 1/2 teaspoon finely grated ginger
• 2 cloves garlic, minced
• Salt and pepper to taste

Step 1: Prepare and Massage the Kale

Start by tearing the kale leaves from their stems and adding them to a large mixing bowl.

Use your hands to massage the kale for about 3 minutes, or until the leaves become tender.

This process helps to break down the fibers and makes the kale easier to eat.

Step 2: Add Salad Ingredients

Once the kale is tender, stir in cranberries, hemp hearts, and almonds.

Mix these ingredients well so they are evenly distributed throughout the salad.

Step 3: Make the Dressing

In a separate bowl, whisk together the olive oil, orange peel, orange juice, maple syrup, ginger, garlic, and a pinch of salt and pepper.

Whisk until the dressing is well combined and smooth.

Step 4: Dress and Toss the Salad

Pour the prepared dressing over the salad in the mixing bowl.

Toss the salad thoroughly until all ingredients are evenly coated with the dressing.

Make sure the flavors are well distributed throughout the salad.

Step 5: Serve and Enjoy

Your massaged kale salad is now ready to be served.

Enjoy this nutritious and flavorful salad as a side dish or a light main course.