This sweet summer kale salad recipe is always a hit – both at my house and when I make it for a crowd! And with good reason, too. It’s sweet, refreshing, and looks fancy on a plate. But the best part is that it’s super easy to throw together, especially if you have limited time to prepare it! Keep reading to see how to make the best sweet kale salad.
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When I first started my transition to a mostly whole food, plant-based lifestyle, I learned how to make a delicious sweet kale salad from the folks over at Hallelujah Diet. Theirs was called Sweet Annie Kale Salad, but since I changed up the ingredients a little bit, I figured my version deserved a new name.
Since my name is Summer, why not call it Sweet Summer Kale Salad instead of Sweet Annie Kale Salad?
I think the name is a good fit, especially since this salad tastes even better when you add fresh summer fruit to it!
This recipe is:
- Plant-based
- Vegan (when you use a vegan sweetener)
- Gluten-free
- Dairy-free
- Refined sugar-free
- 100% delicious
You can also:
- Double or even triple the recipe to feed a crowd
- Make it ahead of time and store it in the refrigerator until you’re ready to serve it
- Pack it in a picnic basket with the rest of your picnic food
- Take it with you on your summer travels to the beach, mountains, or wherever you like to vacation
- Mix and match the fruit and nut/seed toppings for endless flavor combinations
This sweet kale salad is a true workhorse of a recipe, so put it to good use! I promise it will be a hit wherever you take it.
How to Make the Best Sweet Summer Kale Salad
Ingredients
- 1 large bunch curly kale (about 8-10 big leaves)
- 2 Tbsp. extra virgin olive oil
- 2-3 Tbsp. raw unfiltered honey or agave
- 1 garlic clove, minced
- 1 cup fruit (chopped or sliced strawberries, chopped apple, chopped grapes, chopped pear, blueberries, raisins, or naturally sweetened dried cranberries)
- ½ cup nuts/seeds (pine nuts, sliced or slivered almonds, sunflower seeds, shelled hemp seeds, chopped walnuts, or shelled pumpkin seeds)
Instructions
- Thoroughly wash the kale and pull the leaves away from the thick middle stems. Tear the leaves into small, bite-sized pieces.
- Add the kale, olive oil, honey (or agave), and garlic to a large bowl. With clean hands, massage the kale until all ingredients are well combined and the leaves are slightly wilted, about 1 minute.
- Add your desired fruit and nuts/seeds to the mixing bowl and then toss the salad to distribute them evenly.
- Transfer the salad to a large serving bowl or divide into individual serving bowls.
- Serve at room temperature or cold.
This recipe makes about four to six 2-cup servings, depending on how large your bunch of kale was.
Recipe Notes
You can make this salad ahead of time and store it in the refrigerator until you’re ready to serve it.
Whole kale leaves are easier to de-stem than bagged, chopped kale, so I always buy whole bunches instead of chopped.
I’ve tried to make this sweet kale salad oil-free, but the texture just isn’t right without a little bit of oil. The kale leaves feel a bit…squeaky?…in my mouth even when I massage it well. I think it really does need that little bit of oil to get the mouthfeel just right, but you can definitely try it without the oil to see if you like the texture.
I find that honey gives the best flavor profile to this salad, but you can definitely use agave to make it vegan.
You can mix and match any combination of fruit and nuts/seeds to keep things interesting. I love these combinations:
- Sliced strawberries and sliced almonds
- Dried cranberries and a mix of sunflower seeds and shelled hemp seeds
- Chopped apple and sliced almonds (you can dip the apple pieces in a bowl of 2 cups water and a pinch of salt to preserve the color)
- Raisins and pine nuts
Really, the possibilities are endless!
Printable Recipe for Sweet Summer Kale Salad
Here’s the printer-friendly version of the sweet kale salad recipe:
Sweet Summer Kale Salad
Ingredients
- 1 large bunch curly kale (about 8-10 big leaves)
- 2 Tbsp. extra virgin olive oil
- 2-3 Tbsp. raw unfiltered honey or agave
- 1 garlic clove, minced
- 1 cup fruit (see recipe notes for options)
- 1/2 cup nuts/seeds (see recipe notes for options)
Instructions
- Thoroughly wash the kale and pull the leaves away from the thick middle stems. Tear the leaves into small, bite-sized pieces.
- Add the kale, olive oil, honey (or agave), and garlic to a large bowl. With clean hands, massage the kale until all ingredients are well combined and the leaves are slightly wilted, about 1 minute.
- Add your desired fruit and nuts/seeds to the mixing bowl and then toss the salad to distribute them evenly.
- Transfer the salad to a large serving bowl or divide into individual serving bowls.
- Serve at room temperature or cold.
- This recipe makes about four to six 2-cup servings, depending on how large your bunch of kale was.
Notes
Final Thoughts on This Easy Kale Salad Recipe
So now you know how to make the easiest kale salad ever! Once you have the kale base made, you can create endless varieties of this Sweet Summer Kale Salad just by mixing and matching your fruit, nuts, and seeds.
Other Plant-Based Recipes and Articles You May Enjoy
- Sinfully Delicious Healthy Chocolate Banana Smoothie
- Classic Carrot Dogs (Great for Grilling or Pan-Searing!)
- Fresh Balsamic Tomato Salad Recipe
- Easy Vegan Quinoa Stuffed Peppers
- How to Start a Plant-based Diet: The Ultimate Transition Guide for Beginners
What about you? What’s your favorite easy kale salad recipe? Let me know in the comments so I can try it!
Also, if you found this post helpful, feel free to share it or pin it for later!
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