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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.
Prep Time12 minutes
Total Time12 minutes
Course: Appetizer, dinner, lunch, Salad
Cuisine: American
Keyword: bbq food, cold salad, healthy salad, healthy summer food, kale salad, make your own salad, summer food, summer kale salad, summer salad
Servings: 3 cups
Calories: 523kcal

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

*This salad does not keep as well as leftovers. It might get soggy as leftovers. If you decide to keep leftovers, transfer them to an airtight container and in the fridge for up to a day. You can also keep the dressing off of the salad and only toss in what you will eat so it can last longer.
*The pecans can be replaced with walnuts if you prefer.  
*For additional plant protein, you can optionally add chickpeas, hemp seeds, avocado chunks, or sunflower seeds.

Nutrition

Serving: 1cup | Calories: 523kcal | Carbohydrates: 21g | Protein: 2g | Fat: 49g | Saturated Fat: 6g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 34g | Sodium: 35mg | Potassium: 273mg | Fiber: 4g | Sugar: 14g | Vitamin A: 1529IU | Vitamin C: 32mg | Calcium: 69mg | Iron: 1mg