Name: Kale Salad with Lemon Dijon Dressing
Prep time: 15 min
Total time: 15 min
Ingredients: 6 cups kale (stems removed and finely chopped); 1-2 teaspoon olive oil; 2 small apples (Gala or Honeycrisp, cored and chopped); ⅓ cup toasted almonds (roughly chopped); ⅓ cup dried cranberries; ½ cup Pecorino Romano cheese (finely shaved); ¼ cup extra-virgin olive oil; 2 tablespoons fresh lemon juice; 1 tablespoon apple cider vinegar; 1 teaspoon lemon zest; 1 teaspoon Dijon mustard; 1 teaspoon honey; 1 garlic clove (minced); ½ teaspoon salt; ½ teaspoon ground black pepper

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This simple massaged Kale Salad is fresh, crunchy, and tangy, balancing hearty kale with crisp apples, sweet cranberries, toasted almonds, and nutty Pecorino Romano. A bright lemon Dijon dressing with a touch of apple cider vinegar ties it all together.

If you’ve never made a massaged kale salad, it’s super easy! A quick rub with a little olive oil turns tough leaves soft, silky, and absolutely delicious!

Overhead shot of kale apple salad on a large platter with apples, cranberries, and almonds, surrounded by dressing and fresh apples.

Recipe Summary
Key Ingredients
How to Prepare Kale for Salads
How to Massage Kale
How to Make Kale Salad
Variations
More Favorite Salads
Kale Salad with Lemon Dijon Dressing Recipe

This is my absolute favorite kale salad. The combination of tender massaged kale, crisp apples, tart dried cranberries, and crunchy almonds creates a balance of textures that makes every bite truly exciting. Seriously, it’s so delicious, I could eat this salad every day! But, what I love most is that by massaging the kale, it removes any bitterness and turns this otherwise tough green into the perfect base for soaking up the bright lemon Dijon dressing while holding all the crisp, crunchy topping together.

Recipe Summary

Here’s a quick snapshot of this kale salad. You will find the full recipe and printable recipe card at the end of this post.

Make-Ahead: Can be prepared an hour or two in advance; add apples and nuts just before serving for best crunch
Total Time: 15 minutes
Servings: 4
Special Diets: Vegetarian, Gluten-Free
Best For: Healthy lunches, side dish for dinner parties, holiday gatherings
Customizable: Swap Pecorino Romano for Parmesan, almonds for walnuts, or cranberries for dried cherries

Key Ingredients

Here’s what you need to make this kale salad recipe:

Overhead photo of fresh kale, apples, almonds, cranberries, Pecorino Romano, garlic, lemon, olive oil, Dijon mustard, apple cider vinegar, honey, salt, and pepper, each labeled with text.

Kale: The sturdy base of this salad. Massaging it with olive oil softens the leaves and reduces bitterness. You can use any type of kale to make this salad. Here, I’m using curly kale, but Lacinato kale (also called Tuscan kale) is perfect if you prefer darker, flatter leaves that are slightly more tender than curly kale. Note: if you use baby kale, there’s no need to massage the leaves.
Apples: Crisp apples add sweetness and crunch. Pears are my favorite substitute for a softer, juicier bite.
Toasted Almonds: Provide nutty flavor and yes, even more crunch! Toasting deepens their flavor. Walnuts, pecans, or pumpkin seeds make delicious substitutes.
Dried Cranberries: A pop of tart-sweet chewiness that balances the greens and cheese. Whenever I’m out of dried cranberries, I like to use dried cherries, golden raisins, or fresh pomegranate arils.
Pecorino Romano: Adds a salty, nutty finish that elevates the flavors.

Kale Salad Dressing

This kale salad is perfect with my light lemon Dijon dressing. It’s super easy to make and tastes a million times fresher than anything you’ll buy at the store.

Here’s what you’ll need:

Olive oil
Fresh lemons (juice and zest)
Apple cider vinegar
Dijon mustard
Honey (or maple syrup)
Fresh garlic
Salt and Pepper

Please note, for the full list of ingredients plus their amounts, please see the recipe card at the bottom of this post. Thank you!

Close-up of a spoon drizzling lemon Dijon dressing over a kale salad with apples, cranberries, and almonds.

How to Prepare Kale for Salads

Having prepped kale ready to go makes it easy to toss together for quick lunches, weeknight dinners, or meal prep. Once your kale is washed, trimmed, and chopped, it will stay fresh in the refrigerator for up to three days. To keep it fresh, store it in an airtight container or resealable bag lined with a paper towel to absorb moisture.

Wash the leaves thoroughly under cold water to remove any dirt or grit trapped in the curls.
Pat the kale dry with a clean kitchen towel or use a salad spinner. Dry leaves help the dressing stick better.
Hold each leaf at the base and pull the leafy part upward, or slice the stems out with a knife.
Stack the leaves and slice them into thin ribbons or bite-sized pieces for easy eating and even mixing.

Close-up of kale salad highlighting the textures of curly kale, red apple chunks, toasted almonds, and dried cranberries.

How to Massage Kale

Massaging kale sounds fancy, but it’s really very easy to do.

Place the chopped kale in a large bowl. Drizzle with a small amount of olive oil (you only need 1 to 2 teaspoons per large bunch), and sprinkle with a pinch of salt.
Using clean hands, gently rub and squeeze the kale for about one to two minutes until the leaves soften and darken in color, and feel tender and pliable rather than stiff.

How to Make Kale Salad

Step 1: Prep the kale

Wash the kale thoroughly, pat it dry, and remove the tough stems. Chop the leaves into bite-sized pieces and place them in a large mixing bowl. Drizzle with a small splash of olive oil and a pinch of salt, then massage the kale with your hands for 1-2 minutes until the leaves soften and darken in color.

Large white bowl filled with massaged curly kale leaves, bright green and softened.

Step 2: Make the dressing

In a medium bowl, whisk together the olive oil, fresh lemon juice, lemon zest, apple cider vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk until the dressing is emulsified and smooth.

Lemon Dijon dressing fully whisked together in a ceramic bowl with a silver spoon resting inside.

Step 3: Add the mix-ins

To the bowl of kale, add the chopped apples, toasted almonds, dried cranberries, and shaved Pecorino Romano cheese.

Overhead view of kale salad ingredients in a white serving bowl, including kale, apples, dried cranberries, toasted almonds, and shaved Pecorino Romano.

Step 4: Toss and serve

Pour the lemon Dijon dressing over the salad and toss until everything is evenly coated. Serve immediately, or let the salad rest for 10 to 15 minutes to allow the flavors to meld.

Fresh kale salad tossed with apples, cranberries, almonds, and Pecorino Romano in a large white bowl.

Variations

This kale salad is easy to customize with seasonal ingredients or what you have on hand. Here are some ideas:

Add protein: This salad is fantastic with with grilled chicken, baked salmon, or crispy chickpeas for a vegetarian option.
Change up the fruit: Swap apples for pears, pomegranate seeds, or orange segments. You can even add fresh berries (strawberries hold up best) for a delicious summer swap.
Play with texture: Add extra crunch with diced jicama (my favorite addition) or homemade croutons and creaminess with sliced avocado.
Use a different cheese: Try Parmesan, Asiago, or crumbled feta for a creamy, tangy variation that pairs perfectly with the lemon Dijon dressing.
Add a grain: Toss in a scoop of cooked quinoa, farro, or even wild rice to turn this fresh kale salad into a satisfying grain bowl.

You can also try this salad with a different dressing. We love it with my homemade Italian dressing, lemon tahini dressing, or champagne vinaigrette.

Kale Salad with Apples

Table of Contents

Recipe Summary