This chopped kale salad with ginger citrus vinaigrette is fresh, crunchy, and full of bright flavors – perfect for any day of the week.
Chopped Kale Salad with Ginger Citrus Vinaigrette
I’ve been working on this chopped kale salad for a while, trying to keep the recipe as fresh, filling, and super simple to make as possible. My inspiration for this salad comes from trips to Palm Springs, where hearty kale salads are abundant taken seriously! Ha. After trying so many different versions, I finally came up with one that’s just as tasty but with ingredients I can easily find at any grocery store—no complicated prep required.
This salad is great for lunch, but if you want to turn it into a dinner, it’s simple to add some lean protein. I’ve added grilled shrimp and chicken, and both work perfectly. It’s the kind of salad that doesn’t feel like “grown-up hipster food” – it’s just good, satisfying, and full of flavor.
The ginger citrus vinaigrette really pulls everything together. It’s light, tangy, and complements the kale and crunchy veggies so well. If you want a nutritious salad that’s packed with flavor, this one definitely hits the spot.
Why I Love This Recipe
- Full of nutrient-rich kale, making it a great choice for a healthy meal.
- The ginger citrus vinaigrette brings a refreshing tang that complements the greens without overpowering them.
- Simple to prepare, making it a quick and energizing option anytime you need a boost.
Ingredients
Here’s a breakdown of the ingredients, along with why they’re so important for this chopped kale salad:
- Lemon Juice: Adds a fresh, tangy kick to the dressing.
- Orange Juice and Zest: The juice sweetens the dressing, while the zest brings a bright citrus aroma.
- Avocado Oil or Olive Oil: Provides a smooth, rich base for the vinaigrette.
- Ginger: Adds a little spice and warmth to the dressing.
- Honey: Balances the tanginess with natural sweetness.
- Dijon Mustard: Adds sharpness and helps the dressing come together smoothly.
- Coarse Kosher Salt: Enhances all the flavors in the dressing.
- Black Pepper: Adds a subtle heat and depth.
- Kale: A hearty, nutrient-packed base that holds up well to the dressing.
- Broccoli: Adds crunch and a slight bitterness to balance the sweetness.
- Red Cabbage: Provides color, crunch, and a peppery bite.
- Carrot: Sweet and crunchy, it lightens up the salad.
- Almonds: Nutty crunch that adds texture.
- Red Onion: Sharp and colorful, it balances the sweetness of the other ingredients.
- Pumpkin Seeds: Mildly earthy with a nice crunch.
- Goji Berries: Sweet, tart, and chewy, they add a fun and unexpected twist to the salad.
How to Make Chopped Kale Salad with Citrusy Vinaigrette
Find the complete recipe with measurements in the recipe card at the bottom of the post.
- Step One (Make the Dressing):
Toss all the vinaigrette ingredients into a mason jar or bowl and give it a good mix until it’s all combined. - Step Two (Taste and Adjust):
Take a quick taste and see if you want it sweeter. Add a bit more honey if you’re into it. - Step Three (Assemble the Salad):
Throw all the salad ingredients into a large bowl and toss everything together until it’s well mixed.
Recipe Tips
Here are a few tips to make your chopped kale salad as yummy as possible:
- Massage the kale with a little olive oil or lemon juice if it feels tough or bitter. It softens the leaves and takes out that earthy bite. You could also use baby kale if you want something gentler. If you want a creamier kale moment, my avocado kale salad with “cheesy” flavor
is probably the one for you.. - Switch up the protein. Grilled salmon, chickpeas, or even quinoa all work just as well as shrimp or chicken.
- Make it ahead by keeping the kale and veggies separate from the dressing until it’s time to eat.
- Add extra crunch with sunflower seeds, croutons, or crispy chickpeas for texture.
- Taste the dressing before tossing. Adjust the honey or citrus if you like it sweeter or sharper.
Storage and Leftovers
You can keep the salad in the fridge for up to 2-3 days. The salad holds up when in the fridge with the vinaigrette dressed on it, making it a great make-ahead meal.
- For leftovers: Store any extra salad in an airtight container to keep it fresh. The kale holds up well, and the dressing keeps everything flavorful.
- Keep toppings separate: If you have leftover toppings like nuts, seeds, or protein, it’s best to store them separately to keep them crunchy. Add them right before serving.
- Refrigerate the vinaigrette: If you have leftover dressing, you can keep it in the fridge for up to a week. Just give it a good shake or stir before using it again!
Frequently Asked Questions
- Can I use pre-washed kale?
Yes, pre-washed kale works perfectly! Just make sure to chop it into smaller pieces to suit your salad. - What can I use instead of kale?
If you’re not a fan of kale, you can use other leafy greens like spinach, arugula, or mixed greens. The texture and flavor will change, but it’ll still be delicious. - Can I add other veggies to the salad?
Feel free to add other vegetables like cucumbers, bell peppers, or cherry tomatoes for more crunch and flavor. - What can I use instead of goji berries?
In place of the goji berries you can use dried, unsweetened dried cranberries. - Can I use a different dressing?
If you’re not into the ginger citrus vinaigrette, you can switch it out for any other vinaigrette or dressing you like. A balsamic vinaigrette or tahini dressing would be a good alternative.
More Delicious Salad Recipes
Here are a few more of my favorite salad recipes to enjoy that are perfect for any occasion.
- Beet Salad with Feta
- Spinach Salad with Dijon Vinaigrette
- Cucumber Feta Salad
- Cucumber Tomato Onion Salad with Apple Cider Vinegar
- Strawberry Spinach Salad
- Shaved Brussels Sprouts Salad
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Chopped Kale Salad
Equipment
- measuring cups and spoons For accurate measuring.
- mixing bowls To make and serve the salad.
- Knife For chopping the veggies.
- grater For grating the carrots and ginger.
- mason Jar For making the vinaigrette.
- Zester For the orange zest.
Ingredients
Vinaigrette:
- 1/4 cup fresh lemon juice (2 lemons)
- 2 tsps. orange zest
- 1/4 cup orange juice (1 orange)
- 1/4 cup avocado oil or olive oil
- 1 tbsp. peeled and grated fresh ginger
- 1 tbsp. honey
- 1 tsp. Dijon mustard
- 1/8 tsp. table salt
- 1/8 tsp. finely ground black pepper
Salad:
- 5 cups chopped kale
- 2 cups chopped broccoli
- 2 cups chopped red cabbage
- 1 cup grated carrot
- 1/2 cup chopped almonds
- 1/4 cup diced red onion
- 1/4 cup roasted and salted pepitas (pumpkin seeds)
- 1/4 cup dried goji berries or unsweetened cranberries
Instructions
- Add the vinaigrette ingredients to a mason jar or bowl and shake/mix until combined.1/4 cup fresh lemon juice, 2 tsps. orange zest, 1/4 cup orange juice, 1/4 cup avocado oil, 1 tbsp. peeled and grated fresh ginger, 1 tbsp. honey, 1 tsp. Dijon mustard, 1/8 tsp. table salt, 1/8 tsp. finely ground black pepper
- Taste and adjust with more honey if desired.
- Add the salad ingredients to a large bowl and toss with vinaigrette until combined.5 cups chopped kale, 2 cups chopped broccoli, 2 cups chopped red cabbage, 1 cup grated carrot, 1/2 cup chopped almonds, 1/4 cup diced red onion, 1/4 cup roasted and salted pepitas, 1/4 cup dried goji berries
Notes
Nutrition
Have you tried this recipe? Share your experience in the comments below and let me know how it turned out.
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