Vegan Summer Kale and Berry Salad
This Vegan Kale and Berry Summer Salad features a bed of shredded kale, crunchy pecans, ripe and juicy strawberries, sweet apple chunks, and a hint of fresh chives. It’s bursting with flavor and perfect for your next BBQ.
This summer salad will be a hit at your next summer event. And, no one needs to know it takes less than 10 minutes to throw together.
Sometimes I wonder why I even go out to eat when the salads I make at home are so much tastier not to mention healthier than the restaurant’s offerings.
There’s nothing like kicking off the summer with a refreshing kale salad packed with fresh fruit. Am I right? LOL. The summer heat in California is no joke.
Fortunately, the ocean, pools, and lakes are all nearby and are a refreshing option to escape some of that heat.
Once that sun is at its best (think heat), I always try to cook up snacks and meals that couple well with the summer weather.
Salads are my number one go-to for a poolside lunch. Why? Because a crunchy, juicy, refreshing meal that’s light on the stomach but heavy in nutrients is just what my body needs to survive the 100-degree weather.
Spotlight on This Vegan Summer Kale and Berry Salad
It’s easy to make. This vegan kale salad comes together in 15 minutes or less which is why I love making it all summer long. Whether I am having a few girlfriends over to hang in the pool or need a quick potluck item, this salad is that and more.
It’s a delicious side. You can make this the star of the show as a main dish or serve it as a side salad. Either way, your guests will devour this flavorful salad packed with fresh berries and some of the season’s best produce.
It’s wholesome and healthy. There’s nothing like enjoying a summer kale salad in a bathing suit, poolside, and feeling your best. This strawberry kale salad is light on the stomach and heavy on nutrients. Yum!
It’s a great BBQ dish. Your guests will love this delicious and simple kale salad. This could easily be the best part of their dinner plate. You can thank me later, LOL.
Frequently Asked Questions
Can I make it ahead of time and chill it in the fridge before serving? Yes, you can. I recommend chilling this salad for only about an hour before serving. Otherwise, leave the dressing off the salad until you are ready to serve it.
Will the salad keep well as leftovers? Yes, however, the salad could get a bit soggy. Also, the apples will start to brown. I recommend placing the leftovers in an airtight container for up to a day.
Can I swap out the berries for other berry varieties? Hey, you do you. I think strawberries are the perfect touch to this yummy salad. But, if you want to use blueberries, sure.
How can I add more plant protein? Some of my favorite ways to add more protein include beans such as chickpeas or Great Northern Beans. You can also add avocado, sunflower seeds, some hemp seeds, and nutritional yeast.
How to Eat This Summer Vegan Kale and Berry Salad
This salad can be served with many different dishes. Let’s explore. Perfect for a potluck, poolside lunch, or backyard BBQ, pairs well with meat, family dinner, as an appetizer, and couples well with all-American cuisine.
Ingredients
The ingredients for the salad are below.
Kale: I remember growing up thinking kale was disgusting and now I am a huge fan of kale. Thankfully I learned to love fresh kale since it is now one of the top healthiest foods we can nourish our bodies with.
Strawberries: Summer Farmer’s Markets are a thing in my house, especially during strawberry season. Honestly, when I think of my local Farmer’s Market, I think of the biggest, brightest, and juiciest strawberries. How do they do it?
Pecans: Pecans are one of my favorite types of nuts. They are great on salads but also great with sweet dishes. Fun fact. Did you know that there are around 1,000 types of pecans?
Apple: When purchasing apples, make sure they are firm to the touch. Soft apples are an indication of rot. Stay away from bruised apples, as well.
Shallots: Shallots are a nice delicate version of the onion family and are perfect for completing a dish. They are lighter in flavor than red onions. However, feel free to use red onion or chives if that is all you have available.
The ingredients for the dressing are below.
Olive oil: Grab a high-quality extra virgin olive oil to make the best-tasting dressing. It’s really all about the olive oil, in my opinion. You can swap this for avocado oil if needed. I wouldn’t recommend any other oil variety.
Balsamic vinegar: There’s just something so nice about the combination of balsamic vinegar and strawberries that makes my tummy happy. I know you will agree once you give this salad a try.
Dijon mustard: The little spice that Dijon mustard brings to this vinaigrette is perfect. Do not replace it with regular yellow mustard.
Maple syrup: This natural sweetener is the perfect option for this vinaigrette. You can swap this out with honey if needed.
Fresh garlic: I always recommend using fresh garlic instead of garlic powder. It really does make a huge difference.
Chives: I love the added light and fresh flavor that the chives bring to this salad and dressing.
Sea salt and pepper to taste. As little or as much as you’d like.
The Instructions
Step one: Place the chopped kale in a large bowl and drizzle with about 1-2 teaspoons of extra virgin olive oil. Using your hands, massage the oil into the kale until the kale becomes soft.
Step two: Chop and mince your produce. Add them to the bowl of the kale.
Step three: Place all of the salad dressing ingredients into a small bowl, or a mason jar, secure the lid, and give it a shake or whisk in a bowl.
Step four: Pour the dressing into the bowl of kale, using as much or as little as you desire. Toss it all up and enjoy.
Tips + Modifications
This salad is best eaten right away. If you do decide to keep leftover kale salad, place it in an airtight container and in the fridge for up to one day.
For additional protein, add white beans, avocado, hemp seeds, or nutritional yeast.
Other Vegan Salads to Try
Vegan Strawberry Fields Pasta Salad with Strawberry Balsamic Dressing
The Vegan Version of Jennifer Aniston’s Viral Salad
Vegan Summer Kale and Berry Salad
Equipment
- 1 medium-sized bowl For the salad
- 1 mason jar with lid For the dressing
Ingredients
For the salad
- 2 cups shredded and chopped kale remove thick pieces
- 1 tablespoon EV olive oil *Use to massage into kale
- 1 apple, peeled and chopped I like to use Fuji
- ⅓ cup halved pecans
- 6 medium-large strawberries, chopped *stems removed
- 1 large shallot, peeled and thinly sliced *red onion can work, too
For the dressing
- ½ cup extra virgin olive oil
- ⅓ cup balsamic vinegar
- 2 tablespoons minced chives
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup (or honey)
- 1 garlic clove, minced
- a dash of salt and pepper
Instructions
- Place the kale into the medium-sized bowl. Drizzle with olive oil and add salt and pepper, if you desire. Use your hands and massage the kale for about 1 minute. *This will soften the kale perfectly. Set aside.
- Chop and mince your produce and nuts and place them into the bowl with kale.
- Add all of the dressing ingredients to a small bowl and whisk or into a mason jar, secure the lid, and give it a shake. Pour the dressing on top and give everything a nice toss.
- Optional: Place the salad into the fridge for 15 minutes to chill.
Notes
Nutrition
Enjoy!
XOXO
Michelle