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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
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).
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.
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.
Kale Salad with Blueberries (make-ahead recipe)
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
- 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.
- 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.
- Toss in thinly sliced red onion and blueberries before serving.
Notes
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
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 :).
I am prepping this tonight, I’m going to serve this salad tomorrow.
I’m just wondering if I can substitute white onion for red onion?
Hi Joan! Yes, you can but red onions have a milder, sweeter flavor and are considered more suitable for eating raw which makes them a great choice for salads.
Hi, this looks awesome. I have a bag of mixed kale and spinach. Do you think that’ll work with this recipe
Hi Pam! I haven’t tried that mix, but I bet it would work! I hope you love it!
Making this for a friend tonight after looking in my fridge and googling kale and blueberry salad! Sounds so yummy! Thanks for sharing.
You’re Welcome, Kelly! I’m so glad you enjoyed this recipe!
I have made this three times and I have had co-workers thinking I’m a chef…Shhhh
That’s so great! It sounds like you have a new favorite!