Easy Chopped Kale Salad Recipe

Who has time to massage kale? YOU need a massage, for goodness’ sake! Skip this step and use baby kale instead. After all, baby kale is more tender, with a milder, sweeter flavor that’s the perfect base for a bold, lemony dressing that’s similar to my favorite Chicken Caesar Salad dressing.

Roughly chopping baby kale for our salad unlocks its tender, earthy sweetness, so every bite is perfectly coated in dressing. After “the chop”, whisk together your homemade dressing masterpiece, sprinkle in buttery walnuts and make-it-rain with parmesan cheese, and voilà! Meet your kale salad BFF.

And don’t ignore your other kale friend that’s a Green Goddess Salad which includes a dressing you’ll want on everything.

Kale Salad Recipe Ingredients

Here’s everything you need to make the best, no-stress kale salad:

• Baby kale – surprise! We aren’t using that tough kale that you have to massage to enjoy (queue headache). We’re using baby kale that is so much more tender and sweet and delicious!
• Finely grated Parmigiano-Reggiano – parmigiano adds a flurry of salty, nutty, cheesy deliciousness. You can use regular parmesan if preferred.
• Finely chopped walnuts – find finely chopped walnuts usually in the baking aisle. They add a delicate, buttery crunch to each bite.
• Extra virgin olive oil – olive oil is the base for our dressing.
• Garlic – fresh garlic makes pretty much any dressing better!
• Lemon – fresh lemon adds bright, citrus notes.
• Stone ground mustard – stone ground mustard is a slightly grainy mustard (like a cross between grainy and smooth Dijon mustard). It thickens the dressing while adding tanginess. Don’t have it on-hand? You can use regular Dijon instead!
• Worcestershire sauce – a tough one to say but a great one to use, Worcestershire imparts savory yet sweet umami notes.
• Anchovy paste – a controversial ingredient to some, anchovy paste provides salty, umami undertones. Yes, you can leave it out if you aren’t a fan!
• Tabasco – sharp and vinegary, a little goes a long way to add a bit of kick to our dressing.

How to Make Kale Salad

One of the best parts about this kale salad recipe? It’s so easy! Follow these 4 simple steps:

Step 1: Roughly chop the baby kale, just enough to break down the leaves. Place in a salad bowl.

Step 2: In a small bowl, add olive oil, garlic, lemon, mustard, Worcestershire, anchovy, Tabasco, and salt and pepper. Whisk.

Step 3: Pour dressing over the kale, and add in the cheese and walnuts.

Step 4: Toss and enjoy!

Variations

• Swap the cheese: try feta, pecorino, or no cheese!
• Swap the nuts: use sliced almonds, shelled pistachios, or Candied Pecans.
• Add in extra protein: toss in Roasted Chickpeas, Baked Chicken Breast, or top with Poached Salmon or an Over Easy Egg.
• Add in a grain: try quinoa or wild rice.
• Other additions: apple chunks, dried cranberries or raisins, mandarin orange segments, onion slices, or Homemade Croutons will complete your masterpiece.

FAQs

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If you’ve tried this Kale Salad Recipe or any other recipe on my website, please let me know in the comments below. I love hearing from you. Please consider leaving a 🌟 star rating while you are here!