Vegan Kale Salad Maple Balsamic Dressing Recipe

I absolutely love this kale salad recipe because it’s like a vibrant party in a bowl—every bite is a perfect harmony of textures and flavors, from the creamy avocado to the crunchy almonds. Plus, the maple balsamic dressing adds a sweet and tangy twist that keeps me coming back for more, making healthy eating feel like a treat!

I love making delicious and rich dishes. This recipe for my vegan kale salad with maple balsamic dressing is such a clear and perfect example of what I try to convey when creating meals.

There are so many nutrients in the kale, but I think they pair quite well with the sweet cherry tomatoes, toasted almonds, and creamy avocado—though I think you could really put this dressing on just about anything and have it come out wonderfully.

Ingredients

Kale:
Dense in fiber, chock-full of vitamins, and an uncommonly rich source of antioxidants.

Cherry Tomatoes:
Few calories, a wealth of vitamin C, and a sweet juiciness.

Sliced Almonds:
Offer nutritious fats and proteins; benefits cardiovascular health.

Dried Cranberries:
Infuse delicious sourness, powerful antioxidants, inherent sugars.

Extra-Virgin Olive Oil:
Fats that are heart-healthy, full of antioxidants, make flavors richer and more complex.

Maple Syrup:
Sweetening agent from nature, with subtle sweetness, provides minerals.

Ingredient Quantities

• 1 bunch of kale, washed and torn into bite-sized pieces
• 1 cup cherry tomatoes, halved
• 1/2 cup sliced almonds, toasted
• 1/4 cup dried cranberries
• 1/2 red onion, thinly sliced
• 1 avocado, diced
• 1/3 cup extra-virgin olive oil
• 3 tablespoons balsamic vinegar
• 2 tablespoons maple syrup
• 1 tablespoon Dijon mustard
• Salt and pepper, to taste

Instructions

1. Start with the kale. Strip the leaves from the stems and rip them into pieces that are small enough to get into your mouth. Wash them well and dry them in a salad spinner or with a clean kitchen towel.

2. Put the kale in a big bowl. Sprinkle a little salt in there, too, then get in there with your hands and give the kale a good massage. You should be doing this for 2-3 minutes, and if you want, you can keep the massage going until the leaves seem tender and a bit darker and drier than when you started.

3. In the bowl that’s filled with kale, add cherry tomatoes that have been cut in half, sliced and toasted almonds, thinly sliced red onion, diced avocado, and dried cranberries.

4. Whisk together in a small bowl until well combined:
– 1/4 cup extra-virgin olive oil
– 1/4 cup balsamic vinegar
– 2 tablespoons maple syrup
– 1 teaspoon Dijon mustard
– pinch salt
– pinch pepper

5. Dressing should be poured over the salad ingredients in the bowl.

6. Gently mix the salad to coat the kale and other ingredients evenly with the dressing.

7. Evaluate the flavor and fine-tune the seasonings with more salt or pepper, if necessary.

8. Let the salad sit for a few minutes to allow the flavors to meld before serving.

9. Distribute the salad among the serving plates or bowls.

10. Immediately serve up and savor the bright, lively tastes of your vegan kale salad with maple balsamic dressing.

Equipment Needed

1. Salad spinner or clean kitchen towel
2. Large mixing bowl
3. Small bowl for dressing
4. Knife
5. Cutting board
6. Whisk
7. Measuring cups and spoons
8. Serving plates or bowls

FAQ

• Can I use any other greens besides kale?If you’d prefer, you can use spinach or mixed salad greens instead.
• Is there a substitute for almonds in this recipe?Other nuts or seeds may be used, such as walnuts, pecans, or sunflower seeds, for a similar crunch.
• How can I make this salad nut-free?Just leave out the almonds or substitute toasted pumpkin seeds.
• What is the best way to toast the almonds?In a dry skillet over medium heat, toast the almonds for 3-5 minutes. Stir frequently until the nuts are golden brown.
• Can I prepare the dressing in advance?You can prepare the dressing three days ahead of time; just keep it in the fridge and shake well before using.
• What other vegetables can I add to this salad?You’re welcome to toss in extra vegetables such as cucumber, bell peppers, or shredded carrots for even more diversity.
• How should I store leftovers?Any leftovers should be kept in an airtight container in the refrigerator. They will stay fresh for up to two days; however, the avocado may brown a bit.

Substitutions and Variations

1 bunch of kale, which can be substituted with spinach or Swiss chard.
1 cup of cherry tomatoes—grape tomatoes or sun-dried tomatoes
1/2 cup of sliced almonds (or walnuts or pecans)
One-half of a red onion – substitutes: shallots or green onions.
1/3 cup extra-virgin olive oil – avocado oil or grapeseed oil

Pro Tips

1. Massaging the Kale When massaging the kale, add a touch of olive oil or lemon juice along with the salt. This helps break down the fibrous texture even more, making the kale softer and enhancing its flavor.

2. Toast the Almonds To bring out a deeper, nuttier flavor, toast the sliced almonds in a dry pan over medium heat until they are golden brown. Be sure to stir frequently to avoid burning them.

3. Balanced Dressing To further enrich the dressing, consider adding a small clove of minced garlic or a splash of lemon juice for an extra zing. Both will add more depth to the dressing’s flavor profile.

4. Ripening Avocado Ensure the avocado is ripe but firm. A ripe avocado will add creaminess to the salad but make sure it doesn’t turn mushy while mixing with other ingredients.

5. Flavor Enhancement Allowing the salad to sit for about 10-15 minutes before serving can help the flavors meld together. This resting time can help the ingredients absorb the dressing more effectively, enhancing the overall taste.