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

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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 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)

4.78 from 9 votes
Prep Time: 4 hours
Total Time: 4 hours
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: Natasha of NatashasKitchen.com
Skill Level: Easy
Cost to Make: $6-$8
Servings: 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
  • 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

Instructions

  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.
  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.

Recipe 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!

natashaskitchen

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved recipes with YOU. Thanks for stopping by! We are so happy you're here.

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Read comments/reviewsAdd comment/review

  • Tanya
    July 16, 2018

    I did everything by the recipe and this salad did not taste good. Nobody, including my husband (who likes unusual foods), liked it. It was way too sweet and the flavors just didn’t go together. Looked pretty though! Reply

    • Natasha
      July 16, 2018

      Hi Tanya, I am always happy to help troubleshoot. With this one, it is important to keep the proportions the same for the dressing and also to let the salad rest and soften per the instructions since kale is stiff and the flavors mellow out with time. Too much dressing to kale can also be overpowering so be sure to keep those proportions the same as well. Reply

  • 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

  • February 10, 2016

    Hi Natasha!

    This is like a dream recipe for us Mainers. You know, we’re in blueberry heaven around here. Come summer, I’m up to my elbows in the things. And that’s not to mention the kale. I had a harvest in the garden last year that gave me a huge bowl every single night for months. Oh, the money I saved. I’m going to stash this recipe away for some time in July. By then, I’ll passing kale out to the neighbors and I’ll make one huge salad from the instructions on this page.

    Thanks so much!

    Jay Reply

    • Natasha
      natashaskitchen
      February 10, 2016

      Thank you Jay! I hope you love it. I would love to be in blueberry heaven :). We never really get much blueberries in Idaho. I hope you love this salad. It’s quite a treat 🙂 Reply

  • Viktoriya
    February 9, 2016

    Whew! What an exotic salad! It’s so flavorful! I wasn’t sure what to expect because the combination is so…unexpected haha. Not sure what word to use there. I was intrigued by the healthy ingredients though, and I’m happy I tried it! Thank you again, Natasha and family! Reply

    • Natasha
      natashaskitchen
      February 9, 2016

      Awesome! I’m so happy you discovered it and loved it 🙂 Reply

  • Katie L
    January 26, 2016

    Can you use vegetable oil instead, just realized I’m out of olive oil? Reply

    • Natasha
      natashaskitchen
      January 26, 2016

      It would work but next time try it with the extra virgin olive oil. It really adds more flavor to the salad. I tested this with an extra light olive oil (pretty much flavorless just like vegetable oil) and I tested it with extra virgin and I liked the Extra virgin more, but it will work with that substitute. Reply

  • Luba
    January 24, 2016

    Thank you for great recipe Natasha! I made it and it was delicious, it’s definitely a keeper. Reply

    • Natasha
      natashaskitchen
      January 24, 2016

      You are welcome Luba, I’m glad you liked it 😁. Reply

  • January 19, 2016

    This is a great idea. Making salads ahead of time is a huge pain since you need to pack the dressing (among other things) separately. Kale is useful for some things, ha. Reply

    • Natasha
      natashaskitchen
      January 19, 2016

      Yes!! I was so excited when I realized it would be great for work or school lunches! Kale is awesome 🙂 Reply

  • Yuliya
    January 16, 2016

    Going to make it tomorrow for our family gathering. Thanks for the recipe, Natasha! Looks delicious! Reply

    • Natasha
      natashaskitchen
      January 16, 2016

      You’re so welcome! I hope you all LOVE it! 🙂 Reply

  • Liudmila
    January 16, 2016

    Thank you so much for this recipe, Natasha! I looove salads and this one makes me very hungry. I am pinning it to my healthy recipes folder! Reply

    • Natasha
      natashaskitchen
      January 16, 2016

      That’s awesome! Thank you so much for pinning and I hope you absolutely LOVE the salad! 🙂 Reply

  • January 16, 2016

    This salad looks so fresh and tasty! I am pinning it for later! Reply

    • Natasha
      natashaskitchen
      January 16, 2016

      Hi Tania! Thank you so much for pinning. I really appreciate it! 🙂 Reply

  • January 15, 2016

    The make-ahead factor totally sold me. I take salads to work but I hate making them in the morning because I leave so early and I am pretty zomby-esque until about 9 am. Anyway, I’ve been bringing salads with no dressing to avoid sogginess and let’s face it…it’s a big sacrifice. I am trying this next Monday. Woot! Reply

    • Natasha
      natashaskitchen
      January 15, 2016

      How absolutely perfect as a take to work salad! Brilliant!! I’m adding that into the post as an idea. Thanks Julia!! Reply

  • January 15, 2016

    This is a beauty, Natasha.
    It’s my hubby’s bday this w/end and I’m putting your salad onto the table! Reply

    • Natasha
      natashaskitchen
      January 15, 2016

      Oh I hope you both absolutely love it! Happy birthday to your hubby! 🙂 Reply

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