Raw Kale Salad With Lemon-Honey Vinaigrette

"This salad is from a local deli / caterer in town, CHOW :D The first time I had it, I was in love with kale. Cooking time is chill time. This is great even the next day. June '13 update: I have made this recipe numerous times by using any nuts & fruit I have on hand. Try using: chopped hazelnuts, combining various fresh fruits with the dried cranberries/ cherries"
photo by mommyluvs2cook photo by mommyluvs2cook
photo by mommyluvs2cook
photo by Chicagoland Chef du Jour photo by Chicagoland Chef du Jour
Ready In:
1hr 10mins




  • Combine the four salad ingredients in a large bowl.
  • Whisk together the vinaigrette ingredients and toss with the salad. * I like to massage the kale and dressing at this point. Just massage it with both hands for a few minutes. Toss in any additional fruits or berries.
  • Refrigerate for at least one hour prior to serving to allow the flavors to develop. Serve and Enjoy!
  • This is even better the next day and hold up well w/o wilting.
  • NOTE: Use any type of nut or seed or fresh fruit. Try adding mango, watermelon or blueberries to the mix!

Questions & Replies

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  1. florecita
    Hi, I'd like to know if I can leave the extra honey/olive oil salad dressing on the counter? Most times when I use olive oil in a dressing, it solidifies in the fridge and since honey and oil are out of the fridge on its own, I figured it could be possible? Please let me know. Thank you!


  1. K9 Owned
    Opps. I made this months ago and forgot to rate it. I have made it a few times since and have swapped out different nut/seeds and fruit almost every time. Once I did not have any dried fruit so just added more fresh blueberries than usual. We just love the salad and it was a great introduction to Kale which I have always avoided. Thanks for posting this winner of a recipe!
  2. zeldaz51
    Yum! Healthy and delicious! I made a half recipe, thin shreds as suggested, added a chopped Gala apple, we both loved it. I used a Meyer lemon for the juice, and the balance of acidity and sweetness was just right. When asked how he'd rate it, Randy said, "I LOVED it!". That's good enough for me.<br/>We had it with slow-grilled pork ribs with a hard cider-based marinade and sauce (that's why I added the apple) and baked sweet potatoes. It would be great to take to a pot luck or on a picnic, as it's sturdy. I think next time I'll add the cranberries and the seeds just before serving, as they do tend to end up at the bottom of the bowl, and they are too costly to waste. The contrast of the light seeds on the dark kale is very attractive, too. It looks like we'll be eating a lot of this in the future.
  3. Teressa de Guate
    Very versatile! I really enjoyed this and will make it again!


Hi there! Originally CHICAGOLAND CHEF DU JOUR, I like to think of myself as a fantastic home cook with a flair for the gourmet. I have gotten & shared many recipes since I became a member in 2007. Although I have not been active in a few years, I still return to look for recipes from some of my fave chefs. Thanks to all you have helped me over the years and thanks a bunch to any and all reviews.
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