This Easy Vegan Kale Salad Recipe with oil-free balsamic dressing is topped with sliced apples, toasted walnuts, and roasted chickpeas.
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Packed with vibrant colors and refreshing flavors, this vegan salad is not only quick and easy to make but also incredibly versatile.
Whether you're in the mood for an easy lunch, a satisfying side dish, or a wholesome dinner, this salad has got you covered.
Indulge in the crisp sweetness of apples paired with the earthy richness of kale, all brought together with a tangy oil-free balsamic dressing.
If balsamic isn't to your taste, customize with dressings like maple Dijon vinaigrette for a twist akin to a vegan fall harvest salad or homemade vegan ranch for a classic touch.
How do you make kale taste good?
Kale often gets a bad rap because it’s a bit different from other leafy greens.
It is fibrous and can be difficult to chew and digest.
But you can make kale taste good by massaging it!
This process helps to break down the kale, softening it and reducing its bitter taste, making it easier to eat and digest.
Keep reading to learn how to prepare this delicious kale salad with balsamic dressing!
Ingredients
You will need these simple ingredients to make vegan kale salad:
- Curly Kale Leaves are the base for this salad. You can buy pre-chopped kale for ease of preparation if needed.
- Balsamic Dressing balances the bitterness of the kale, enhancing the overall flavor profile. If you’re looking for something quick and easy, you could just eat the kale salad with this dressing!
- Sliced Apples add a fresh, crisp, sweet flavor to the salad. I like to thin slices, but you could also cube the apple or make matchsticks.
- Roasted Chickpeas or pan fried chickpeas add a garlicky, smoky flavor and an extra crunch to the salad!
- Toasted Walnuts bring together all the flavors of this salad, especially pairing well with the apples.
The recipe card below includes the full list of ingredients + instructions.
How to Prepare Kale
Start by washing the kale leaves thoroughly under cold running water to remove any dirt or debris.
After washing, ensure the kale is dried by patting it with paper towels or using a salad spinner.
Remove the tough ribs* by firmly grasping the base of each leaf and pulling them away or by cutting along both sides of the stem with a knife.
Finally, chop the leaves into small, bite-sized pieces, tearing them by hand or using a knife.
*Hold on to the kale stems to make vegetable broth or finely chop them and add them to stir-fries.
How to Make Vegan Kale Salad
Once you have prepared the kale leaves for the salad, you need to massage the kale!
Pour a few tablespoons of balsamic dressing over the kale.
In a large bowl, massage the kale with clean (or gloved) hands for 4 to 5 minutes until the kale is reduced in volume and is slightly shiny from the dressing.
Occasionally taste the kale as you massage it to gauge its texture, as the longer you massage, the more tender it will become.
Portion the salad into individual serving bowls and top it with sliced apples, roasted chickpeas, and chopped walnuts.
Vegan Kale Salad Variations
While I adore the apple, walnut, chickpea, and balsamic combination in this vegan kale salad recipe, you can customize it endlessly by substituting your favorite ingredients.
- Include Grains - One of the easiest ways to bulk up this salad is by adding some toasty lemon quinoa or farro, making a grain bowl!
- Swap the Fruit - Instead of sliced apples, you could use pears, plums, peaches, and strawberries. Try using whatever is in season!
- Incorporate Veggies - Just like in the vegan fall harvest salad, you can add your favorite roasted veggies like roasted carrots and Brussels sprouts.
- Add Dried Fruit - Instead of fresh fruit, try adding dried cranberries, raisins, or sultanas! They add a great chewy texture and sweetness.
- Make it Nut-Free - Swap the toasted walnuts with roasted pepitas, sunflower seeds, or even quinoa granola for extra crunch.
- Change the Dressing - So many delicious dressings pair well with kale salad; try maple Dijon vinaigrette, almond butter dressing, avocado ranch, maple tahini, or just a squeeze of lemon juice!
- Switch the Protein - Add nutritional yeast tofu, crispy tofu waffle pieces, tempeh, white beans, or lentils instead of roasted chickpeas.
- Sprinkle on Vegan Cheese - Add some vegan parmesan cheese or some nutritional yeast for a cheesy twist.
Storage & Make Ahead Tips
Leftover kale salad can last for at most 3 days in an airtight container in the refrigerator. Massaging the kale breaks down the leaves, so the salad is best when eaten immediately.
If you prefer to prep the ingredients ahead of time, such as washing, trimming, and chopping the kale, it should last closer to 5 to 7 days. When you're ready to assemble the salad, massage the kale and add the toppings as usual.
If you expect to have leftovers, add the roasted chickpeas and walnuts only to the portion you'll eat. Store the remainder separately to maintain their texture, and reheat them in an air fryer to restore their crispiness.
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Vegan Kale Salad Recipe with Apples & Walnuts
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Ingredients
- 1 bunch curly kale stemmed and chopped
- ¼ cup balsamic dressing start with less and add more if needed
- 1 apple sliced
- 1 15- oz can chickpeas roasted
- ½ cup walnuts roughly chopped and toasted
Instructions
How to Prepare Kale
- Start by washing the kale leaves thoroughly under cold running water to remove any dirt or debris.
- After washing, ensure the kale is dried by patting it with paper towels or using a salad spinner.
- Remove the tough stems* by firmly grasping the base of each leaf and pulling them away or by cutting along both sides of the stem with a knife.
- Finally, chop the leaves into small, bite-sized pieces, tearing them by hand or using a knife.
How to Make Vegan Kale Salad
- Once you have prepared the kale leaves for the salad, you need to massage the kale!
- Pour a few tablespoons of balsamic dressing over the kale.
- Knead the kale with clean (or gloved) hands for 4 to 5 minutes until the kale is reduced in volume and is slightly shiny from the dressing.
- Occasionally taste the kale as you massage it to gauge its texture, as the longer you massage, the more tender it will become. Add more dressing to taste.
- Portion the salad into individual serving bowls and top it with sliced apples, roasted chickpeas, and chopped walnuts.
Notes
* The provided nutritional information is an estimate per serving. Accuracy will vary on specific ingredients and brands used.
This recipe has been updated with new pictures and tips. It was adapted from Maggie's recipe that was posted on July 22, 2020.
Hugh myers says
We make a kale salad by using food processor blade chop kale 1/2 bundle 1/4 red cabbage then Julian ( the holes lime a grater) 3 carrots broccoli stem and cut 1 broccoli crown into flowerets and mix in a gallon bag then serve with dried cranberries , 1/2 avocado (whole half) with Marie’s coleslaw dressing on the side.
Maggie says
Hi Hugh! That sounds wonderful. Thanks for stopping by and sharing!
Victoria says
Maggie I just made the salad today, it‘s devine! Thanks for the tip and amazingly simple recipe! Definitely a keeper! Kind of like another version of a kale Waldorff salad.
I added some additional celery slices and a few pomegranate kernels, too. I had it with a side of spiced quinoa and it is the perfect combination.
Next time I shall try your tip of adding baked tofu or chickpeas.
Maggie says
Hi Victoria! I am so glad that you enjoyed this recipe. Love the addition of celery and pomegranate. That sounds divine! Thanks so much for the comment and stopping by!