Simple Citrus Kale Salad

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Growing up, salads in our house meant a bag of pre-washed lettuce with store-bought dressing dumped on top. That’s just how we did it. When I tried making kale salad for the first time, it sat untouched in the fridge, tough and bitter.

Turns out I was doing it all wrong—kale needs a little TLC before it becomes a salad superstar. Unlike regular lettuce, kale actually gets better when you prep it ahead of time and let it hang out with the dressing for a while. It’s one of those happy accidents that makes busy weeknight dinners so much easier.

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What Kind of Kale Should I Use?

This recipe calls for both red and green kale, which gives you the best of both worlds in terms of flavor and nutrition. Red kale (also called Russian kale) has a slightly sweeter, more delicate taste, while green kale (often Curly or Lacinato/Dinosaur kale) has that classic earthy flavor. When shopping, look for fresh bunches with firm, deeply colored leaves and no yellowing or wilting. 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 – this makes the kale more tender and easier to eat. If you can only find one type of kale, don’t worry – the recipe will work just fine with two bunches of either variety.

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Options for Substitutions

This salad is super adaptable and you can switch things up 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 all of one type, or swap in other hearty greens like Swiss chard or collard greens. Just avoid delicate lettuces since they won’t hold up well for make-ahead prep.
• Dried cranberries: Any dried fruit works great here – try raisins, dried cherries, or chopped dried apricots. Just keep the portions the same.
• Hemp seeds: Sunflower seeds, pumpkin seeds, or chia seeds make good alternatives. You can even use a mix of different seeds.
• Almonds: Feel free to use any nuts you like – walnuts, pecans, or pistachios all work well. Just make sure to chop them roughly the same size.
• Orange juice and zest: Lemon or lime juice and zest can work too – though you might want to adjust the maple syrup slightly 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 breaks down the tough fibers and makes the kale more tender and enjoyable to eat.

Another common error is cutting the kale leaves too large – remove the tough stems completely and chop the leaves into small, bite-sized pieces for the best eating experience.

Adding the dressing too close to serving time won’t allow the flavors to develop properly – this salad actually tastes better when dressed at least 30 minutes ahead (or up to 24 hours), letting the kale soften and absorb all the citrusy goodness.

For the best texture and flavor balance, wait to add the crunchy toppings like almonds and hemp seeds just before serving to maintain their crunch, and don’t skip the salt in the dressing – it helps break down the kale’s fibrous texture even further.

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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 ginger 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. When I serve this as a side dish, I like to pair it with comforting mains like roasted chicken, baked salmon, or even a warm bowl of butternut squash soup. The crunch from the almonds and the tang from the cranberries make it a nice contrast to creamy or rich main dishes.

Storage Instructions

Keep Fresh: This kale salad is perfect for meal prep! Place it in an airtight container in the fridge, and it’ll stay fresh for 3-4 days. The hearty kale leaves actually get better as they marinate in the dressing, becoming more tender and flavorful over time.

Make Ahead Tips: Want to prep this salad in advance? Massage and dress the kale up to 24 hours before serving, but wait to add the almonds and hemp seeds until just before eating to keep them crunchy. You can also prep all the components separately and assemble when ready to serve.

Pack for Lunch: This salad travels really well for work or picnics. Pack the dressed kale in one container and keep the nuts and seeds in a separate small container. When you’re ready to eat, just combine everything and give it a quick toss. The sturdy kale won’t get soggy like other greens!

Estimated Nutrition

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

• Calories: 800-900
• Protein: 25-30 g
• Fat: 55-60 g
• Carbohydrates: 50-60 g

Ingredients

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

Step 1: Prepare the Kale

Start by tearing the kale leaves away from the stems and placing them into a large mixing bowl.

Once all the leaves are collected, massage the kale with your hands for about 3 minutes, or until they become tender and slightly softened.

This helps break down the toughness of the kale and enhances its flavor.

Step 2: Add Salad Ingredients

With your kale prepared, stir in a generous handful of cranberries, some hemp hearts, and sliced almonds.

These ingredients will add a delightful mix of textures and flavors to your salad.

Step 3: Prepare the Dressing

In a separate smaller bowl, whisk together the ingredients for the dressing.

Combine olive oil, orange peel, fresh orange juice, maple syrup, grated ginger, minced garlic, and a pinch of salt and pepper to taste.

Whisk until the dressing is well-blended and smooth.

Step 4: Dress the Salad

Pour the prepared dressing over the kale salad.

Toss all the ingredients together until the kale is evenly coated with the dressing.

Ensure each component is thoroughly mixed to allow the flavors to meld together nicely.