Kale Salad with Blueberries (a make-ahead recipe)

This kale salad is a make-ahead GREEN salad and is just as good the next day (perfect for parties!). So healthy and delicious. You'll make this kale salad again and again!

You guyyyyys!! I’m so excited about this kale salad recipe! It’s a make-ahead GREEN salad. Whaaaat?! Yes!! Think: work lunch. Every other green salad I know of doesn’t last more than a couple of hours after adding the dressing but this one is just as crazy amazing the next day. No mow soggy greens y’all! I know I’m using obnoxious amounts of exclamation points, but inside I’m “!!!!”

My sister’s Mom-in-law got this recipe from her sister and when my sister tried her sisters salad and then brought it home to her own sister (me) to try it, I called and got the recipe too. Now I can pass it on to my sisters (and you ofcourse!). I love the stories behind recipes! I know I’m talking fast but I’m soo excited!!! Pin it now and make it for your next party.

Ingredients for Kale Salad:

1 bunch kale, rinsed, tough stems removed and chopped
3-4 carrots, grated or julienned (here’s the julienne-er we use)
1 cup craisins
1/4 cup Apple Cider Vinegar
2 Tbsp extra virgin Olive oil
1/2 Tbsp granulated sugar
1/2 tsp salt and 1/8 tsp black pepper, or to taste
1 small red onion, thinly sliced
1 – 1 1/2 cups fresh blueberries added before serving

This kale salad is a make-ahead GREEN salad and is just as good the next day (perfect for parties!). So healthy and delicious. You'll make this kale salad again and again!

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How to Strip Kale:

To remove the tough stems from kale, hold the base of the stem with one hand, pinch at the base of the leaf with the other hand and pull it up the stem to remove the leaves. Stack leaves and chop into small bite size pieces as you would with romaine lettuce. Spin it dry as you would any lettuce (we’ve gone through many salad spinners and this is the best).

This kale salad is a make-ahead GREEN salad and is just as good the next day (perfect for parties!). So healthy and delicious. You'll make this kale salad again and again!

How to Make Kale Salad:

1. Stir together the dressing: 1/4 cup cider vinegar, 2 Tbsp oil, 1/2 Tbsp sugar, 1/2 tsp salt and 1/8 tsp black pepper.

This kale salad is a make-ahead GREEN salad and is just as good the next day (perfect for parties!). So healthy and delicious. You'll make this kale salad again and again!

2. In a large mixing bowl, combine chopped kale, grated carrots and 1 cup craisins. Add dressing and toss the salad together until leaves are evenly coated with dressing. Cover and refrigerate at least 3-4 hours or overnight.

This kale salad is a make-ahead GREEN salad and is just as good the next day (perfect for parties!). So healthy and delicious. You'll make this kale salad again and again!

3. Toss in thinly sliced red onion and blueberries before serving.

This kale salad is a make-ahead GREEN salad and is just as good the next day (perfect for parties!). So healthy and delicious. You'll make this kale salad again and again!

This kale salad is a make-ahead GREEN salad and is just as good the next day (perfect for parties!). So healthy and delicious. You'll make this kale salad again and again!

Kale Salad with Blueberries (make-ahead recipe)

5.0 from 8 reviews
Prep time:
Total time:
This is a make-ahead GREEN salad and is just as crazy amazing the next day. No mow soggy greens y'all! It's ridiculously healthy. Try it and you'll make this salad again and again!
Author:
Skill Level: Easy
Cost To Make: $6-$8
Serving: 6 servings as a side salad

Ingredients

  • 1 bunch kale, rinsed, tough stems removed and chopped
  • 3-4 carrots, grated or julienned (here's the julienne-er we use)
  • 1 cup craisins (dried cranberries)
  • ¼ cup Apple Cider Vinegar
  • 2 Tbsp extra virgin Olive oil
  • ½ Tbsp granulated sugar
  • ½ tsp salt and ⅛ tsp black pepper, or to taste
  • 1 small red onion, thinly sliced
  • 1 - 1½ cups fresh blueberries added before serving

Instructions

  1. Stir together the dressing: ¼ cup cider vinegar, 2 Tbsp oil, ½ Tbsp sugar, ½ tsp salt and ⅛ tsp black pepper.
  2. In a large mixing bowl, combine chopped kale, grated carrots and 1 cup craisins. Add dressing and toss the salad together until leaves are evenly coated with dressing. Cover and refrigerate at least 3-4 hours or overnight.
  3. Toss in thinly sliced red onion and blueberries before serving.

Notes

Quick Kale Tip: To remove the tough stems from kale, hold the base of the stem with one hand, pinch at the base of the leaf with the other hand and pull it up the stem to remove the leaves. Stack leaves and chop into small bite size pieces as you would with romaine lettuce. Spin it dry as you would any lettuce.

If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

This kale salad is a make-ahead GREEN salad and is just as good the next day (perfect for parties!). So healthy and delicious. You'll make this kale salad again and again!

Lip-smacking good! You’ll get plenty of recipe requests for this salad and it’s all thanks to my sister’s Mother-in-law’s sister :).

This kale salad is a make-ahead GREEN salad and is just as good the next day (perfect for parties!). So healthy and delicious. You'll make this kale salad again and again!

Read comments/reviewsAdd comment/review

  • Olga
    July 23, 2017

    I made this salad and nobody liked it! From the first bite, my hubby declined it! The apple cider vingear is still too strong of a taste. Everything went to waste =(. Reply

    • Natasha
      natashaskitchen
      July 23, 2017

      Hi Olga, I’m sorry to hear that! I have found that it will be too strong in flavor if you try to eat it right away. It’s definitely best if you let it rest for 3-4 hours or even overnight before enjoying. The dressing softens the kale leaves and becomes a little more muted in flavor with the vinegar. I hope that helps! Reply

  • Cher
    April 13, 2017

    If i make it for a crowd and make 3 bunches of kale, should I triple the amount of dressing too? Hope to hear from you soon. Thanks! Reply

    • Natasha
      natashaskitchen
      April 13, 2017

      Hi Cher, if everything is the same, I would triple the dressing also to be on the safe side. Reply

  • Cher
    April 13, 2017

    Hi! Can i use fresh lemon juice instead of cider vinegar? Thanks! Reply

    • Natasha
      natashaskitchen
      April 13, 2017

      Hi Cher, I think that would work fine 🙂 I used a similar dressing with lemon juice instead in my other kale salad recipeReply

  • Lina
    January 6, 2017

    Yum, so soo good! And healthy too;) Reply

    • Natasha's Kitchen
      January 6, 2017

      Right!! It is very good! Thank you for sharing Lina! 🙂 Reply

  • Vanessa
    December 23, 2016

    The apple cider vinegar is making me pause on this recipe. Is it too strong of flavor in it? Reply

    • Natasha
      natashaskitchen
      December 23, 2016

      It mellows out with the rest of the ingredients and as it sits and marinates. Reply

  • Katya
    March 16, 2016

    Natasha, I make similar salad with the following ingredients:kate, fresh cucumber, tomatoes, walnuts, dried cranberries, grated parmesan. For dressing I use fresh lemon juice, olive oil, salt and pepper. This is my to go salad and I am in love with it. Reply

    • Natasha
      natashaskitchen
      March 16, 2016

      Wow that sounds yummy! Do you massage the kale or let it sit for awhile with dressing before serving it? Reply

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