Kale Salad with Berries: My Fresh & Flavorful Go-To Summer Salad
Kale salad with berries is my go-to when I need something fresh, fast, and packed with nutrition. It’s colorful, crunchy, and comes together in just 5 minutes, making it perfect for busy weekdays or laid-back weekend brunches. The combination of tender kale, juicy berries, toasted nuts, and a zesty homemade dressing is simply irresistible.
I first made this kale salad with berries on a whim, trying to clean out my fridge—and it turned into one of my most-loved recipes. Since then, it’s become a staple in my meal rotation. Whether you serve it as a side dish, a light main course, or prep it ahead for lunch, it never disappoints. And the best part? You can switch up the ingredients based on what’s in season or what you’ve got on hand.
Why You’ll Love This Kale Salad with Berries
This isn’t just another salad—it’s a 5-minute game-changer that brings color, crunch, and flavor to your table. Whether you’re new to kale or already a fan, this recipe will make you fall in love with greens all over again.
1. It’s Quick and Effortless
- Ready in under 5 minutes—no fancy prep required
- Minimal ingredients, maximum flavor
2. Packed with Superfoods
- Kale and berries are loaded with antioxidants
- Healthy fats from nuts and olive oil
- Naturally gluten-free and full of fiber
3. Perfect for Any Occasion
- Great as a side for grilled chicken or fish
- Lovely for brunch, picnics, or meal prep
- Can be made ahead without getting soggy
Kitchen Tools You’ll Need
You don’t need any fancy gadgets to make this kale salad with berries, but having a few trusty kitchen tools on hand makes it even easier and more enjoyable to prep. Here’s what I personally use every time:
Large Mixing Bowl
- Big enough to toss the kale without making a mess.
📌 Tip: Glass or stainless steel bowls are ideal for clean tossing.
Mason Jar or Small Bowl
- For mixing and storing the dressing.
📌 Tip: Shake it up in a jar for quick, no-mess prep.
Sharp Chef’s Knife
- For chopping kale and slicing red onion thinly.
📌 Tip: A sharp blade makes prepping greens way faster and safer.
Salad Spinner (Optional but Great)
- Helps dry kale leaves thoroughly after rinsing.
📌 Tip: Dry greens hold dressing better and don’t water down your salad.
Skillet or Small Pan
- Used to toast nuts quickly over medium heat.
📌 Tip: Keep an eye on them—they go from golden to burnt fast!
More Recipes You’ll Love
Looking for something creamy, dairy-free, and totally craveable to pair with your kale salad with berries? Here are two of my favorite go-to recipes—both quick, flavorful, and made with wholesome ingredients. Click the images to explore!
Ingredients You’ll Need for Kale Salad with Berries
Making a flavorful and satisfying kale salad with berries doesn’t require a long shopping list. Most of these ingredients are pantry staples or fresh produce you may already have at home.
For the Salad:
- 4 cups fresh kale (curly or lacinato), de-stemmed and chopped
- 1 cup mixed berries (blueberries, strawberries, raspberries)
- ¼ cup sliced almonds or chopped walnuts (toasted)
- ¼ small red onion, thinly sliced
- ¼ cup crumbled feta or goat cheese (optional but delicious)
For the Dressing:
- 3 tablespoons olive oil
- 1½ tablespoons apple cider vinegar (or balsamic vinegar)
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- Salt and pepper, to taste
Notes:
- No feta? Try avocado for creaminess.
- No kale? Baby spinach works too.
- Nut-free? Use sunflower or pumpkin seeds for crunch.
How to Make Kale Salad with Berries (Step-by-Step)
This kale salad with berries is as easy as it gets. With just a few simple steps, you’ll have a vibrant, flavor-packed salad ready in minutes. Here’s exactly how I make it in my kitchen:
1. Prep the Kale
- Remove tough stems and chop the kale into bite-sized pieces.
- Place it in a large bowl, sprinkle with a pinch of salt, and massage the kale for about 1–2 minutes until it softens and darkens.
2. Toast the Nuts (Optional, but worth it!)
- Heat a dry pan over medium heat.
- Add almonds or walnuts and toast for 2–3 minutes, stirring frequently until golden and fragrant.
3. Make the Dressing
- In a small bowl or jar, whisk together olive oil, vinegar, Dijon mustard, and maple syrup.
- Season with salt and pepper to taste.
4. Assemble the Salad
- Add kale, berries, toasted nuts, onion, and cheese (if using) to a large serving bowl.
- Pour the dressing over just before serving and toss gently to coat.
- Taste and adjust salt or sweetness if needed.
Quick Tip:
If you’re making this salad ahead, keep the dressing separate and add just before serving to maintain that perfect texture.
Tasty Variations for Kale Salad with Berries
One of the best things about this kale salad with berries is how customizable it is. Whether you’re working with pantry leftovers or feeling creative, here are some delicious ways to make it your own:
Make It Vegan
- Skip the cheese or swap it with your favorite vegan feta or cashew cheese.
- Add avocado slices for extra creaminess.
Add Protein
- Grilled chicken, roasted chickpeas, or cooked quinoa turn this into a satisfying meal.
- Leftover rotisserie chicken works great in a pinch.
Sweet & Crunchy Swaps
- Add thin slices of apple or pear for extra sweetness.
- Use pecans or pumpkin seeds instead of almonds for a different crunch.
Dressing Upgrades
- Swap apple cider vinegar for balsamic or lemon juice for a brighter flavor.
- Add a pinch of chili flakes or minced garlic for a bold kick.
Tips for the Best Kale Salad with Berries
After making this kale salad with berries more times than I can count, here are a few of my tried-and-true tips to help you get it just right every single time:
1. Massage the Kale
Don’t skip this step! Massaging the kale helps break down the fibers, making it more tender and less bitter. Just a minute or two makes a big difference.
2. Dry Your Berries Well
After rinsing, pat your berries dry with a paper towel to avoid watering down the salad. No one likes a soggy bite.
3. Toast the Nuts
Toasting brings out their flavor and adds a warm, nutty crunch. It only takes a few minutes, but it’s totally worth it.
4. Dress at the Last Minute
For the freshest texture, add the dressing just before serving—especially if you’re prepping ahead of time or packing it for lunch.
5. Balance the Flavors
Taste as you go! If your berries are extra sweet, a splash more vinegar can help balance the salad.
Make-Ahead, Storage & Reheating Tips
One of the many reasons I love this kale salad with berries is that it holds up better than most leafy salads. If you’re into meal prepping or just want to save time during the week, here’s how to make the most of it.
Make-Ahead Tips
- Prep everything separately: Chop the kale, wash and dry the berries, toast the nuts, and whisk the dressing—then store each in separate containers in the fridge.
- Massage the kale ahead of time: Doing this a few hours before serving actually makes it even more tender and flavorful.
- Add delicate ingredients last minute: Berries and cheese are best added just before serving to preserve their texture and brightness.
How to Store Leftovers
- Refrigerate in an airtight container for up to 2 days if the dressing has already been added.
- If undressed, it’ll stay fresh for 3–4 days.
- Store the dressing separately to avoid sogginess.
Reheating?
This salad is best enjoyed cold or at room temperature. Reheating isn’t recommended, as it changes the texture of the berries and kale. For a warm twist, serve it alongside roasted veggies or grilled protein.
Nutrition Information (Per Serving)
This kale salad with berries is not only tasty—it’s packed with goodness. Here’s an approximate breakdown per serving (based on 4 servings):
- Calories: 240
- Total Fat: 18g
- Saturated Fat: 3g
- Cholesterol: 5mg
- Sodium: 180mg
- Carbohydrates: 16g
- Fiber: 4g
- Sugars: 9g
- Protein: 4g
- Vitamin A: 110% DV
- Vitamin C: 70% DV
- Calcium: 10% DV
- Iron: 8% DV
📌 Nutritional values may vary based on exact ingredients and portion sizes.
Nutrition Disclaimer
This information is an estimate generated for informational purposes only. For the most accurate results, please refer to a registered dietitian or use a tool like Verywell Fit’s Recipe Nutrition Calculator.
Frequently Asked Questions
These are some of the most common questions I’ve gotten over the years about making the perfect kale salad with berries—whether you’re new to kale or just want to level up your salad game.
How do you make kale less bitter for salad?
The secret is to massage the kale with a pinch of salt and a drizzle of olive oil for 1–2 minutes. It softens the leaves, reduces bitterness, and makes the salad much more enjoyable.
Can I use frozen berries?
Yes, but thaw and pat them dry before adding to the salad. Frozen berries release more moisture, which can make your salad soggy if not dried well.
What kind of kale works best for this salad?
Both curly kale and lacinato (also called dinosaur or Tuscan kale) work well. Curly kale holds up better with dressing, while lacinato is naturally more tender.
Can I prep this salad ahead of time?
Absolutely! You can prep all the components and store them separately. Just combine and add dressing right before serving to keep the texture crisp and fresh.
Is it okay to skip the cheese?
Definitely. The salad is still delicious without cheese. You can replace it with avocado, a sprinkle of nutritional yeast, or leave it out altogether.
Recipe
Kale Salad with Berries Recipe
Ingredients
For the Salad:
- 4 cups fresh kale, de-stemmed and chopped
- 1 cup mixed berries (strawberries, blueberries, raspberries)
- ¼ cup sliced almonds or chopped walnuts, toasted
- ¼ small red onion, thinly sliced
- ¼ cup crumbled feta or goat cheese (optional)
For the Dressing:
- 3 tablespoons olive oil
- 1½ tablespoons apple cider vinegar (or balsamic vinegar)
- 1 teaspoon Dijon mustard
- 1 teaspoon maple syrup or honey
- Salt and pepper, to taste
Instructions
- Massage the kale: Add chopped kale to a large bowl with a pinch of salt. Massage for 1–2 minutes until the leaves darken and soften.
- Toast the nuts: In a dry skillet over medium heat, toast the almonds or walnuts until fragrant and lightly browned (2–3 minutes). Set aside to cool.
- Make the dressing: In a small bowl or jar, whisk together the olive oil, vinegar, mustard, and maple syrup. Season with salt and pepper.
- Assemble the salad: Combine the massaged kale, berries, onion, cheese (if using), and toasted nuts. Drizzle with dressing and toss gently to coat.
- Serve immediately or store ingredients separately and combine just before eating.
Notes
- Vegan Option: Skip the cheese or use a plant-based alternative.
- Nut-Free Option: Use sunflower or pumpkin seeds instead of nuts.
- Make Ahead: Store components separately in the fridge and combine before serving. The dressing keeps well for up to 5 days.
- Storage: Salad (without dressing) will stay fresh in an airtight container for up to 3 days.
Nutrition Information:
Yield: 4 Serving Size: 1 generous bowlAmount Per Serving: Calories: 240Total Fat: 18gCarbohydrates: 16g
Nutrition values are estimates based on standard ingredients.
My Go-To Kale Salad with Berries – A Quick Recap
This kale salad with berries is the kind of recipe I keep coming back to—simple, nourishing, and full of flavor. With just a handful of ingredients and five minutes of prep, it’s become one of my favorite ways to eat more greens without getting bored.
What I love most is how easy it is to adapt. Whether you add grilled chicken, swap in different berries, or keep it vegan, this salad always delivers. It’s quick enough for busy days, beautiful enough for guests, and healthy enough to feel good about—what more could we ask from one bowl?
Give it a try and make it your own. And if you do, I’d love to know—drop a comment or pin it for later. Happy cooking!
