This Crunchy Kale Salad is all about texture, to really keep every bite interesting. You’ve got hearty kale, crispy toasted panko, crunchy almonds, and a shower of parmesan, all tossed in a bright lemon Dijon vinaigrette that brings everything to life!
You know those salads that feel like you’re just eating greens out of obligation? This is the opposite of that. Every forkful has a little crunch, a little zing, and just enough richness to make it actually taste good!
It also pulls double duty in the best way. It fits right in next to a simple dinner, but it’s just as good topped with grilled chicken or salmon when you need something a little more filling. And since it comes together in about 15 minutes, it’s an easy way to make eating your greens feel a whole lot more exciting!
If you love kale as much as I do, you'll want to try my kale Caesar salad with crispy chickpeas, too!
Nutrition at a Glance
- Fiber: Kale is packed with fiber, which supports digestion and helps keep you full longer!
- Healthy fats: The almonds and the olive oil from the dressing are both sources of healthy fats. Great for heart health and satiety!
- Protein: From the parmesan and almonds! Helps with muscle repair and keeps meals satisfying.
- Vitamin C & Antioxidants: The kale and garlic provide vitamins and antioxidants to support immune health and iron absorption.
Ingredients You Need
- Kale: The hearty base of the salad! Packed with fiber and nutrients. I recommend removing the stems as much as possible.
- Slivered almonds: Add crunch and healthy fats. You swap for walnuts, pecans, or sunflower seeds!
- Panko crumbs: The secret to that irresistible crunch! Regular breadcrumbs can work, but panko is best for that crunchy texture.
- Parmesan cheese: Adds a salty, savory bite; you can swap for pecorino or nutritional yeast
- Olive oil: Forms the base of the dressing with heart-healthy fats. Use a high quality extra virgin olive oil if possible!
- Lemon juice: Brightens everything up and balances the richness!
- Garlic: Adds depth and a little punch of flavor.
- Dijon mustard: Helps emulsify the dressing and adds a subtle tang.
- Salt & pepper: Essential for bringing all the flavors together. Add to taste to the dressing!
Dietary Substitutions
- Gluten-free: Use gluten-free panko or extra toasted nuts/seeds instead.
- Dairy-free: Swap parmesan for nutritional yeast or a dairy-free cheese alternative.
How to Make the Best Crunchy Kale Salad
Step 1: Chop the kale and add it to a large salad bowl. For dressing, mix together olive oil, mustard, lemon juice, garlic, salt and pepper. Pour over kale and mix.
Step 2: Add the panko crumbs to a small pan and toast them over medium heat until they brown (a few minutes). Keep mixing panko so they don’t burn.
Step 3: Add the toasted panko, parmesan, and almonds to the kale. Toss everything together and serve!
Dietitian Tips for Success
- Chop the kale into smaller pieces! If you bought kale with the stems and all, you'll want to remove the stems and chop the kale into smaller pieces so it is more manageable to eat.
- Toast the panko carefully! Keep the heat at medium and stir constantly so the crumbs turn evenly golden instead of burning. Panko can go from perfectly toasted to bitter pretty quickly, so don’t walk away from the pan.
- Add protein to make it a full meal. Toss in grilled chicken, shrimp, salmon, or even chickpeas to make this salad more balanced and satisfying. Adding protein not only makes it more filling but also helps keep your energy levels steady longer.
- Make extra dressing for later! This lemon Dijon vinaigrette is super versatile, so doubling it is always a good idea. Keep it in the fridge and use it throughout the week on salads, grain bowls, or even roasted vegetables.
What to Pair with Crunchy Kale Salad
This crunchy kale salad salad is perfect as a side with grilled meats or your favorite pastas and soups. I love serving it with chicken stroganoff or healthy potato soup! For a more filling meal, top it with grilled chicken, salmon, or even crispy chickpeas!
Storage Suggestions
- Refrigerator: Store leftovers in an airtight container for up to 2 days.
- Make ahead: Prep the kale and dressing in advance, then add toppings right before serving!
Frequently Asked Questions
No, you don't have to massage kale before eating it! I usually don't, because I just don't have the time. However, it can help tenderize the kale a bit!
You can, but kale works best because it’s sturdy and holds up to the dressing and toppings without getting soggy. Feel free to switch it out with spinach, arugula, or a spring mix.
Nope! This is a crunchy kale salad that is not related to the Chick-fil-A version. It is my own personal take on what the best crunchy kale salad is for me!
More Salad Recipes to Try
- Hearty Winter Arugula Salad
- Arugula Burrata Salad
- Ground Turkey Taco Salad Bowls
- Greek Salad Skewers
- Chicken Caprese Salad
BEST Crunchy Kale Salad Recipe
Ingredients
- 10 ounce kale chopped and stems removed
- ⅓ cup slivered almonds
- ½ cup panko crumbs
- ⅓ cup finely shredded parmesan cheese
For the Dressing
- ½ cup olive oil
- 1 Tablespoon lemon juice
- 1 clove garlic crushed
- 1 teaspoon dijon mustard
- salt and pepper to taste
Instructions
- Chop the kale & add it to a large salad bowl.
- For dressing - mix together olive oil, mustard, lemon juice, garlic, salt & pepper. Pour over kale & mix.
- Add the panko crumbs to a small pan & toast them over medium heat until they brown (a few minutes). Keep mixing panko so they don’t burn.
- Add the toasted panko, parmesan, & almonds to the kale.
- Toss everything together & serve.
Notes
- Chop the kale into smaller pieces! If you bought kale with the stems and all, you'll want to remove the stems and chop the kale into smaller pieces so it is more manageable to eat.
- Toast the panko carefully! Keep the heat at medium and stir constantly so the crumbs turn evenly golden instead of burning. Panko can go from perfectly toasted to bitter pretty quickly, so don’t walk away from the pan.
- Add protein to make it a full meal. Toss in grilled chicken, shrimp, salmon, or even chickpeas to make this salad more balanced and satisfying. Adding protein not only makes it more filling but also helps keep your energy levels steady longer.
- Make extra dressing for later! This lemon Dijon vinaigrette is super versatile, so doubling it is always a good idea. Keep it in the fridge and use it throughout the week on salads, grain bowls, or even roasted vegetables.
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