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Our Favorite (and Easy) Kale Salad *


If you’ve ever had kids, you know how challenging it can be for them to try new foods. And much like myself, you might be amazed when they come home from an overnight with friends announcing they enjoyed something that you had been trying to get them to eat for years. So it was with my youngest son and kale. But since I like to cook, I began to make kale salad and tweaking it to see if it was ‘as good as’ he remembered. He enjoys critiquing each version of my recipe every time and I’m happy to report it is still his favorite.

Kale salad travels well and actually does better if it is made in advance which makes it perfect for Thanksgiving. I taught my oldest son how to prepare this dressing, so it is always available in our refrigerator. We have been growing our own Kale, but it is readily available in bunches or precut. I prefer using a mixture of green, red and the dark dyno-kale, but they all taste similar. Measuring is not my thing when cooking, so just adjust for what you enjoy the most! I think swapping ingredients and making this recipe your own is key, so I’ve also included some variations I like to mix in from time to time.

This easy-to-prepare kale salad is the perfect dish to add to your Thanksgiving table.

Our Favorite Kale Salad

pairs with: Markham Chardonnay

Salad Ingredients

  • 3-4 C. Kale, stemmed and chopped
  • 1/3 C. Toasted Pecans or Almonds, chopped
  • 1/3 C. Dried cranberries or cherries
  • 1/4 C. Asiago cheese, crumbled or grated
  • 1-2 Chopped tart apple, like granny smith
  • 2-3 slices crispy bacon, chopped (optional)

Dressing Ingredients

Whisk together:

  • 1/4 C. Apple Cider vinegar
  • 2 Tablespoons Dijon Mustard
  • 1 small Garlic clove, finely minced
  • 1-2 teaspoons Honey

Drizzle in 1 C. Olive Oil and season to taste with:

  • Salt & Pepper
  • Cayenne
  • Lemon Zest (optional)


  • Pomegranate pips for dried fruit
  • Asian pear for apple
  • Hard cheese for nuts
  • Shaved raw brussel sprouts for kale


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