Kale Salad with White Balsamic Dressing

A bowl of chopped kale salad with lettuce, chickpeas, diced carrots, red cabbage, and a radish slice, with a fork, knife, and fresh herbs on the side.

Kale Salad with White Balsamic Dressing

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.

Course Lunch, Salad

Cuisine American

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

Prep Time 30

Total Time 30

Servings servings

Calories 451kcal

Author Katie Cooksey

Ingredients

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

US Customary - Metric

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