Summer Berry Kale Salad (Vegan)
This Summer Berry Kale Salad is packed with tender kale, juicy strawberries, crisp apple, crunchy pecans, and a homemade balsamic vinaigrette. Fresh, colorful, and easy to make, this healthy vegan salad is perfect for BBQs, potlucks, lunches, or entertaining.
I’m convinced some of the best salads are made at home with fresh produce, plenty of crunch, and a homemade dressing. My Citrus Quinoa Salad is another favorite when I’m craving something fresh.
Living in California, we spend plenty of warm days eating outside or around the pool. That’s when my healthy salad recipes are always on repeat.
I especially love this salad when strawberries are sweet and at their peak. My Strawberry Fields Pasta Salad is another delicious way to turn fresh berries into something savory.
When we’re hosting or heading to a BBQ, I’m almost always bringing a salad or appetizer. Pair this with my Roasted Carrot and Garlic Hummus or Easy Bruschetta Recipe for an easy spread everyone loves.
Spotlight on This Summer Berry Kale Salad (Vegan)
- It’s easy to make: This Summer Berry Kale Salad comes together in about 15 minutes with simple, fresh ingredients. It’s perfect when you need a quick salad for entertaining, potlucks, or an easy lunch.
- It’s a delicious side: Sweet berries, crisp apple, crunchy pecans, and tangy balsamic vinaigrette make every bite fresh and flavorful. Serve it as a side dish or add your favorite plant-based protein to make it a meal.
- It’s wholesome and healthy: Packed with leafy greens, fresh fruit, nuts, and wholesome ingredients, this colorful kale salad is a delicious way to add more plants to your plate.
- It’s perfect for BBQs: This is one of those easy salads that belongs on the table when you’re entertaining. It’s colorful, fresh, and a delicious complement to all of your favorite BBQ dishes.
- It’s fresh and flavorful: Juicy berries, crisp apple, fresh kale, and a tangy homemade balsamic vinaigrette create the perfect balance of sweet and savory flavors.
Frequently Asked Questions
I highly recommend it! Massaging kale with a little olive oil helps soften the tough leaves and makes them much more tender and enjoyable to eat. It only takes about 1–2 minutes.
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.
I recommend enjoying this salad right away. The salad will get soggy. If you choose to save leftovers, store them in an airtight container in the fridge for up to one day.
I think strawberries are the perfect touch to this yummy salad. However, blueberries, raspberries, or even peaches will work.
Candied pecans, walnuts, almonds, or pistachios are all great substitutes. For a nut-free kale salad, try sunflower seeds or pumpkin seeds instead.
Add chickpeas, edamame, hemp hearts, quinoa, or your favorite plant-based protein to make the salad more filling and turn it into a light meal.
This salad is a great side dish for BBQs, potlucks, picnics, and entertaining. Serve it alongside veggie burgers, grilled vegetables, sandwiches, pasta salad, or your favorite plant-based main dish.
The Ingredients
You will need the following ingredients for the salad.
Kale: Fresh kale creates a hearty, nutrient-packed base that holds up beautifully to the fruit and balsamic vinaigrette. Remove the tough stems and massage the leaves with a little olive oil for a softer, more tender texture.
Strawberries: Ripe, juicy strawberries add natural sweetness and beautiful color to this salad. I love using fresh, in-season strawberries when they’re at their sweetest and most flavorful.
Pecans: Pecans add a buttery flavor and satisfying crunch that pairs perfectly with the berries and balsamic vinaigrette. For even more flavor, lightly toast them before adding them to the salad.
Apple: A crisp apple adds sweetness and crunch to every bite. Honeycrisp, Pink Lady, or Fuji apples are all delicious choices for this recipe.
Shallots: Shallots have a mild, delicate onion flavor that complements the fruit without overpowering it. You can substitute thinly sliced red onion or fresh chives if needed.
You will need the following ingredients for the dressing.
Extra virgin olive oil: A high-quality extra virgin olive oil creates the rich, smooth base for this homemade balsamic vinaigrette. Avocado oil can also be used in a pinch.
Balsamic vinegar: Tangy balsamic vinegar pairs beautifully with sweet strawberries and is the star of this simple vinaigrette. Choose a good-quality balsamic for the best flavor.
Dijon mustard: Dijon mustard adds a subtle tang and helps bring the vinaigrette together. I don’t recommend substituting regular yellow mustard, as the flavor is quite different.
Maple syrup: A touch of pure maple syrup balances the acidity of the balsamic vinegar and adds just the right amount of sweetness.
Fresh garlic: Fresh garlic adds a savory bite that balances the sweetness of the berries and maple syrup. I highly recommend using fresh garlic instead of garlic powder.
Chives: Fresh chives add a subtle onion flavor and a beautiful pop of freshness to the balsamic vinaigrette.
Sea salt and black pepper: Season to taste to bring out all of the sweet, savory, and tangy flavors in the salad.
The Instructions
Step one: Place the kale into the medium-sized bowl. Drizzle with olive oil and add salt and pepper. Use your hands and massage the kale for about 30 seconds. This will soften the leaves. Set aside.
Step two: Add the remaining salad ingredients to the bowl of kale. This includes apple, pecans, strawberries, shallots, and optional basil.
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. This includes olive oil, balsamic vinegar, chives, Dijon, maple syrup, garlic, salt and pepper.
Step four: Drizzle the dressing over the salad, adding as much or as little as you prefer. Gently toss until everything is evenly coated. Serve immediately, or chill for 30 minutes to allow the flavors to come together before serving.
Storage
This salad is best enjoyed fresh, especially once the dressing has been added. Store any leftovers in an airtight container in the refrigerator for up to 1 day.
Tips and Modifications
Massage the kale with a little olive oil before assembling the salad to soften the leaves, reduce their bitterness, and create a more tender texture.
If you are making this salad ahead of time, keep the dressing separate and toss everything together just before serving to prevent the salad from becoming soggy.
Once dressed, this salad is best enjoyed the same day. Store any leftovers in an airtight container in the refrigerator for up to one day.
Feel free to replace the pecans with candied pecans, walnuts, sliced almonds, or pistachios for a different flavor and texture.
For a nut-free version, simply replace the pecans with sunflower seeds or pumpkin seeds.
Add chickpeas, hemp hearts, edamame, or your favorite plant-based protein to transform this side salad into a more filling meal.
Feel free to switch up the berries depending on what is fresh and in season. Blueberries, raspberries, blackberries, or a combination of berries would all be delicious.
You can also swap the apple for sliced pears, peaches, or nectarines for another sweet and juicy addition.
Add avocado chunks or crumbled vegan feta for a creamy addition that pairs beautifully with the berries and balsamic vinaigrette.
If you are preparing the salad ahead of time, toss the sliced apple in lemon juice to help prevent browning.
More Vegan Salad Recipes
Vegan Strawberry Fields Pasta Salad
Tomato and Peach Panzanella Salad
The Vegan Version of Jennifer Aniston’s Viral Salad
Summer Berry Kale Salad (Vegan)
Equipment
- 1 medium-sized bowl For the salad
- 1 mason jar with lid For the dressing
Ingredients
For the salad
- 3 cups kale, shredded and roughly chopped *Remove thick pieces
- 1 tablespoon extra virgin olive oil * Use to massage into kale
- 1 apple, peeled and chopped *I like to use Fuji
- ⅓ cup pecans, halved *Or use candied pecans
- 6 medium-large strawberries, chopped *stems removed
- 1 large shallot, peeled and thinly sliced *red onion can work, too
For the dressing
- ⅓ cup extra virgin olive oil
- ⅓ cup balsamic vinegar
- 2 tablespoons minced chives
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup
- 1 garlic clove, minced
- a dash of salt and pepper
Optional
- minced basil
Instructions
- Place the kale into the medium-sized bowl. Drizzle with olive oil and add salt and pepper. Use your hands and massage the kale for about 30 seconds. This will soften the leaves. Set aside.
- Add the remaining salad ingredients to the bowl of kale. This includes apple, pecans, strawberries, shallots, and optional basil.
- 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. This includes olive oil, balsamic vinegar, chives, Dijon, maple syrup, garlic, salt and pepper.
- Drizzle the dressing over the salad, adding as much or as little as you prefer. Gently toss until everything is evenly coated. Serve immediately, or chill for 30 minutes to allow the flavors to come together before serving.
