Kale Salad with White Balsamic Dressing

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Looking for a Kale Salad that actually tastes good? This one checks all the boxes: crunchy, colorful, satisfying, and totally not boring. It’s packed with texture (hello, toasted walnuts and chickpeas), loaded with fresh veggies, and tossed in a White Balsamic Dressing that’s so good, you’ll want to drink it.

Ingredient Notes + Variations

This kale salad is loaded with flavor and crunch from fresh vegetables, herbs, and toasted nuts. The homemade dressing ties it all together with a sweet, tangy finish that’s light but still satisfying.

• Kale – Curly or lacinato works. Finely chop it for the best texture and flavor.
• Radishes – Thin slices add just the right amount of peppery crunch.
• Garbanzo beans – aka chickpeas, rinsed and drained. These give the salad more staying power.
• Walnuts – Toasted for extra flavor and that satisfying crunch.
• White balsamic vinegar – Slightly sweet, mellow, and ideal for dressings.
• Maple syrup – Use the real stuff. It balances the vinegar and brings everything together.
• Dried tarragon – A little earthy and herby, and makes the dressing stand out.

How to Make Kale Salad

This kale salad comes together quickly once everything is chopped. The homemade dressing is easy to shake up in a jar or whisk by hand.

For full recipe details, including ingredients needed and measurements, see the printable recipe card down below.

Step 1: Chop and Combine

chop all veggies

add to bowl with chickpeas + toasted walnuts

add chopped herbs

Step 2: Make the Dressing

mash garlic + salt together to make a paste

add in maple syrup, vinegar, tarragon + olive oil

whisk until creamy

Step 3: Toss and Serve

pour dressing over the salad

toss until everything is coated

taste + adjust seasonings if needed

Tips for Success

• Shake the dressing in a jar with a tight-fitting lid for the quickest cleanup.
• Use a sharp knife to chop the kale finely… it helps it mix better and chew easier.
• Massage the kale lightly if you want it more tender (just a minute or two with a little oil).
• Don’t skip toasting the walnuts. It makes them crisp and more flavorful.
• Use a garlic press if you don’t want to mash garlic by hand.

This kale salad is simple, fresh, and just plain good. It’s a repeat-worthy recipe that always hits the spot. Have a great day, friends!

Kale Salad with White Balsamic Dressing

Katie Cooksey

This fresh kale salad with white balsamic dressing is loaded with crunch and tossed in a sweet, tangy vinaigrette. Easy to prep and full of flavor, it’s the kind of salad you’ll actually want to eat.

5 from 8 votes

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Total Time 30 minutes mins

Course Lunch, Salad

Cuisine American

Servings 6 servings

Calories 451 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 1 bunch kale washed and finely chopped
• 2 large carrots peeled and finely diced
• 2 whole radishes thinly sliced into circles
• 2 cups red cabbage finely chopped
• 1 can garbanzo beans rinsed and drained
• 1 cup curly parsley finely chopped
• 1 1/4 cups walnuts chopped and toasted

for the dressing-

• 2 cloves garlic
• 1/2 teaspoon salt
• 1/4 cup real maple syrup
• 1/2 cup white balsamic vinegar
• 1 teaspoon dried tarragon
• 2/3 cup olive oil
• ground black pepper to taste

Instructions

 

• Place all salad ingredients together in a large bowl.

for the dressing-

• Peel and chop garlic very finely. Sprinkle salt on garlic and using the side of your knife or the back of a spoon, mash the garlic into a paste using the salt as an abrasive. Place garlic and salt into the bottom of a salad dressing container or small bowl.
• Stir in maple syrup, tarragon and vinegar. Add oil in a constant stream while whisking, or if you’re using a container with a lid, pour it all in and shake it up.
• You want to emulsify the dressing, or suspend the oil in the other ingredients so it’s evenly mixed. It’ll look sort of creamy when it’s emulsified.
• Taste and add more salt and pepper to your liking.
• Toss salad together with dressing and serve immediately.

Video

Notes

Storage Instructions

• Make Ahead: You can prep the dressing and chopped vegetables a day ahead. Store separately and combine just before serving.
• Leftovers: This salad holds up better than most. Store in an airtight container for up to 2 days.
• Freezing: Not recommended. The textures won’t hold up after thawing.

Nutrition

Calories: 451kcalCarbohydrates: 21gProtein: 5gFat: 40gSaturated Fat: 5gPolyunsaturated Fat: 14gMonounsaturated Fat: 20gSodium: 230mgPotassium: 391mgFiber: 4gSugar: 14gVitamin A: 4046IUVitamin C: 51mgCalcium: 134mgIron: 2mg

Keyword how to make kale salad, kale salad, kale salad recipe

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Variations

• Swap walnuts with toasted almonds or pecans.
• Use apple cider vinegar if you don’t have white balsamic.
• Add diced avocado or feta cheese for extra richness.
• Toss in dried cranberries or chopped apple for a little sweetness.
• Make it a complete meal by adding grilled chicken, shrimp, or salmon.

What to Serve with Kale Salad

• Baked Chicken Legs  – Juicy and easy, great with a light salad.
• Baked Salmon with Breadcrumbs – The richness of the salmon pairs perfectly with this fresh, crunchy salad.
• Garlic Bread Recipe with French Bread – For when you want a little carby comfort on the side.
• Vegetable Beef Soup – Warm and cozy alongside a fresh, crunchy bowl.
• Beef Stew with Mashed Potatoes – Hearty, flavorful, and perfect for rounding out a crisp, refreshing salad.

More Salads to Try!

• Strawberry Spinach Salad
• Broccoli Bacon Sunflower Seeds Salad
• Beet & Arugula Salad
• Chinese Cabbage Salad Recipe with Sesame Dressing
• Apple Pecan Salad

If you make this recipe, I would really appreciate it if you would give it a star rating and leave your review in the comments! If you have a picture of your finished dish, post it on Instagram using the hashtag #laurenslatest and tagging me @laurens_latest.