Go Back
+ servings
kale salad with carrots, pomegranate, apple slices and sunflower seeds in a glass bowl

Kale Salad With Lemon Vinaigrette

This simple kale salad recipe is full of crunchy fruits and veggies and topped with a tangy lemon vinaigrette.
Course Appetizer, dinner, Salad
Cuisine American
Keyword kale salad, kale salad recipe
Prep Time 10 minutes
Servings 4
Calories 247kcal
Author Amy


  • Large bowl
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Whisk
  • Small Bowl


Kale Salad

  • 5 cups kale - packed de-stemmed and chopped
  • 1/2 tbs olive oil or avocado oil
  • 2 tbs sunflower seeds or sliced almonds
  • 3/4 cup pomegranate seeds
  • 1/3 cup shredded carrots

Lemon Vinaigrette Dressing

  • 1/4 cup olive oil or avocado oil
  • 1 tsp dijon mustard
  • zest one lemon
  • 2 tbs lemon juice
  • 1 clove garlic minced
  • 1/2 tbs honey
  • 1/8 tsp salt
  • pepper to taste


  • De-stem and chop kale and place in a large bowl.
  • Add about 1/2 tbsp to 1 tbsp of oil and massage kale. Massaging kale helps break down the tough leaves, making it easier to eat and bringing out the flavor.
  • Chop apples and carrots and add to the bowl. If you are making this ahead of time, toss a little bit of lemon juice with the apples to prevent them from browning. 
  • Sprinkle sunflower seeds and pomegranate into the bowl.
  • In a separate bowl, make lemon vinaigrette dressing by adding the minced garlic, mustard, honey, salt, pepper, and lemon juice and whisking until well-mixed. It will be a nice, pale yellow color.
  • Add olive oil and whisk until completely combined.
  • Pour desired amount of vinaigrette over kale salad, and toss until combined well. Or, serve the dressing on the side.
  • Enjoy!


  • Use pre-shredded kale to make this recipe even faster. Just make sure to pick out any little stems.
  • Swap out the homemade lemon vinaigrette for your favorite dressing. 
  • I used sunflower seeds to give it an extra crunch. If you don't have allergies, you could also use sliced almonds or pecans.
  • Sprinkle the apples with lemon juice if you plan to make this ahead of time and wait to add the sunflower seeds or nuts and lemon dressing until right before serving. That way everything stays nice and fresh rather than soggy.


Serving: 1g | Calories: 247kcal | Carbohydrates: 18g | Protein: 5g | Fat: 19g | Saturated Fat: 2g | Sodium: 128mg | Potassium: 550mg | Fiber: 2g | Sugar: 7g | Vitamin A: 10149IU | Vitamin C: 107mg | Calcium: 136mg | Iron: 2mg