This quick, easily customizable Baby Kale Salad is perfect for busy days. Tender baby kale is tossed with a zesty maple-mustard vinaigrette and your favorite toppings for a vibrant, nutritious meal you can make in about 10 minutes.
Recipe originally written July 19, 2022. Updated August 28, 2024 with additional details.
If you want a fast, flavorful salad, this baby kale recipe fits the bill. Baby kale’s tender leaves pair beautifully with crunchy croutons, beans or lentils for protein, and fruit or roasted vegetables for contrast. The dressing—mustard, lemon, maple syrup, apple cider vinegar, and olive oil—adds bright acidity and a touch of sweetness that ties everything together. Swap in roasted sweet potatoes, sliced apples, or avocado depending on what you have on hand.
This versatile salad is great for meal prep: make the dressing ahead, store components separately, and assemble just before serving to keep the greens crisp and croutons crunchy. It works as a main, a side, or a hearty snack.
Ingredients
Baby Kale: Young kale leaves are milder and more tender than mature kale, making them ideal for raw salads. Substitute baby spinach, romaine, mixed greens, or arugula if you prefer.
Mustard: Dijon or yellow mustard both work. Use smooth mustard for a silky dressing or grainy mustard if you want texture.
Lemon Juice: Fresh lemon provides bright acidity. Lime juice can be used for a slightly different tang.
Maple Syrup: Balances the vinaigrette with natural sweetness. Pure maple syrup or agave syrup are good choices.
Olive Oil: Extra virgin olive oil gives body and flavor. You can substitute avocado or another neutral oil if desired.
Cooked Lentils or Beans: Add a cup or two of cooked lentils, chickpeas, black beans, or other beans for protein and texture. Canned beans should be rinsed and drained.
Veggies & Fruit: Customize with shredded carrots, roasted sweet potatoes, diced avocado, apples, pears, berries, or other seasonal produce to vary texture and flavor.
Croutons: For crunch—store-bought or homemade. Use gluten-free bread if needed.
Recipe Variations
Make this salad your own by mixing in any of the following:
- Grains: Cooked quinoa, farro, millet, bulgur, or couscous for extra heft.
- Fruit: Sliced apples, pears, peaches, berries, pomegranate arils, or citrus segments.
- Veggies: Roasted beets, sweet potatoes, squash, cauliflower, broccoli, cucumbers, cherry tomatoes, or radishes.
- Beans: Chickpeas, white beans, black beans, lentils, or mung beans for added protein.
- Nuts & Seeds: Almonds, walnuts, pecans, pumpkin seeds, sunflower seeds, or hemp seeds for crunch and nutrition.
- Healthy Fats: Avocado, olives, or crumbled vegan cheese; nutritional yeast for a cheesy note.
- Protein: Baked or pan-fried tofu or tempeh for a plant-based protein boost.
- Alternate Dressings: Try pomegranate vinaigrette or miso-tahini dressing for different flavor profiles.
How to Make Baby Kale Salad
- Prepare salad ingredients: Add baby kale and your chosen toppings (beans, roasted vegetables, fruit, croutons) to a large mixing bowl.
- Make the vinaigrette: In a jar, combine 1 tbsp mustard, 1 tbsp maple syrup, 2 tbsp fresh lemon juice, 2 tbsp apple cider vinegar, 1/2 tsp sea salt, 1/4 tsp black pepper, and 1/3 cup extra virgin olive oil. Screw on the lid and shake vigorously for 30–60 seconds until emulsified.
- Toss and serve: Drizzle the dressing over the salad and gently toss until the kale is evenly coated. Taste and adjust seasoning or add more dressing if needed. Serve immediately.
Recipe Pro-Tips
- Prep ahead: Make the vinaigrette and prepare toppings in advance to assemble salads quickly during the week.
- Make extra dressing: Double the vinaigrette and refrigerate for 1–2 weeks. Flavors deepen as it sits.
- Adjust to taste: Add more maple for sweetness or more lemon/vinegar for brightness.
- Use seasonal produce: Choose fruit and vegetables that are in season for the best flavor and value.
- Toss before serving: Dress the salad just before serving to keep greens crisp and croutons crunchy.
Serving Suggestions
Enjoy this salad as a main dish or a side. It pairs well with hearty plant-based mains like bean burgers, tempeh bowls, or a falafel sandwich. Add a grain or extra protein to make it a complete meal.
Storage Directions
Store the vinaigrette in an airtight container in the refrigerator for up to 1–2 weeks; shake well before using. Keep salad components (fruits, vegetables, cooked beans) in separate airtight containers in the fridge for 3–4 days and assemble just before serving. Store croutons at room temperature in an airtight container for up to 1 week.
Frequently Asked Questions
Baby kale are the young, tender leaves of the kale plant. They have a milder flavor and softer texture than mature kale, making them easier to eat raw in salads.
What does baby kale look like?
Baby kale is small, dark green, and slightly frilly or curly. The leaves are tender and more delicate than full-grown kale.
strong>How do I prepare kale for the salad?
Rinse and dry the leaves, remove any tough stems, and chop larger leaves into bite-sized pieces before assembling the salad.
More Salad Recipes
- Bulgur Salad with Roasted Grapes
- Roasted Cauliflower & Sweet Potato Salad
- Southern Sweet Potato Salad
- Chickpea Tuna Salad
- Mango Avocado Salad
Baby Kale Salad
Ingredients
Baby Kale Salad
- 5–6 large handfuls baby kale (or other greens)
- 1–2 cups cooked lentils or beans, drained
- 2 cups roasted sweet potatoes or other veggies/fruit
- 2 cups croutons
Maple Mustard Vinaigrette
- 1 tbsp mustard
- 1 tbsp maple syrup
- 2 tbsp fresh lemon juice
- 2 tbsp apple cider vinegar
- 1/2 tsp sea salt
- 1/4 tsp black pepper
- 1/3 cup extra virgin olive oil
Instructions
- Add your chosen salad ingredients to a large mixing bowl.
- Combine the vinaigrette ingredients in a jar, secure the lid, and shake until emulsified (about 30–60 seconds).
- Drizzle dressing over the salad and gently toss until the kale is evenly coated. Adjust seasoning and serve immediately.
Notes
Storage: Keep the vinaigrette in the refrigerator for 1–2 weeks. Store salad components separately for 3–4 days and assemble just before serving. Croutons keep at room temperature for up to 1 week.
Toppings: Mix and match fruit, vegetables, beans, nuts, seeds, healthy fats, proteins, and grains to customize the salad to your taste.