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.
Servings: 4 servings
Calories: 311kcal
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.
Notes
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.
Nutrition
Serving: 1cup | Calories: 311kcal | Carbohydrates: 15g | Protein: 2g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 19g | Sodium: 29mg | Potassium: 220mg | Fiber: 3g | Sugar: 11g | Vitamin A: 1671IU | Vitamin C: 29mg | Calcium: 64mg | Iron: 1mg