Kale Salad with Carrot Ginger Dressing

Kale Salad with Carrot Ginger Dressing


Kale Salad with Carrot Ginger Dressing

This happy, feel-good kale salad recipe is packed with colorful vegetables, crispy chickpeas, avocado, cranberries, and pepitas. Great for lunch!

How to Make A Massaged Kale Salad

The first trick to creating your kale salad is to massage the kale so that the bite-sized leaves become soft and tender. Here’s how to do it:

  • Place bite-sized kale leaves into a large bowl and drizzle them with lemon juice, ½ teaspoon of olive oil, and a few pinches of salt.
  • Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
  • That’s it! You’re ready to assemble your kale salad.

Kale Salad Variations

  • Add a sprinkle of feta cheese for a salty, tangy bite.
  • I use raw beet in this recipe, but a few sliced roasted beets would be delicious instead.
  • If you’re not a fan of chickpeas, try adding baked tempeh, tofu, or lentils for protein.
  • Bulk up the salad by mixing in a grain like quinoa or farro.
  • Switch up your dressing – turmeric tahini sauce, cashew cream, or scoops of pesto would be yummy alternatives to the carrot ginger dressing.


Carrot Ginger Dressing (See notes)

  • ½ cup chopped roasted carrots, from 3/4 cup raw carrots
  • 1/3 to ½ cup water
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons rice vinegar
  • 2 teaspoons minced ginger
  • ¼ teaspoon sea salt


  • 1 batch Roasted Chickpeas
  • 1 bunch curly kale, stems removed, leaves torn
  • 1 teaspoon lemon juice
  • ½ teaspoon extra-virgin olive oil
  • 1 small carrot, grated
  • 1 small red beet, grated*
  • ½ watermelon radish, very thinly sliced
  • 1 avocado, cubed
  • 2 tablespoons dried cranberries
  • ¼ cup pepitas, toasted
  • 1 teaspoon sesame seeds
  • Sea salt & Freshly ground black pepper