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This quick, easily customizable Baby Kale Salad recipe is the perfect nutritious meal for busy days! Made with tender baby kale, a homemade mustard maple vinaigrette, and your choice of toppings, this vibrant salad is as delicious as it is nutritious.

baby kale salad close up

This recipe was written on July 19, 2022. It was updated with additional recipe information on August 28, 2024.

If you’re looking for a quick-fix nutritious meal that’s packed with flavor, you’ll love this simple and delicious baby kale recipe! Baby kale, crunchy croutons, and your choice of fruit and veggies are tossed in an irresistible zesty vinaigrette–made with mustard, lemon, maple syrup, and olive oil. Whether you prefer the rich taste of roasted sweet potatoes or the crisp sweetness of sliced apples, there are plenty of options to customize the toppings as you please!

Whip up this refreshing, anytime salad in just 10 minutes for the ultimate healthy fast food. This salad is incredibly versatile so you can mix and match different ingredients to switch up the flavor combinations throughout the week. The flavorful vinaigrette and wholesome ingredients make this salad perfect for lunch, dinner, or even a hearty snack. 

For more healthy salad recipes, try my Roasted Beet & Potato Salad, Marinated White Bean Salad, or Kale Kimchi Salad.

overhead of ingredients for baby kale salad

Ingredients

Baby Kale: The tender, delicate texture, and milder flavor make it a great base for salads. Look for vibrant green, crisp leaves with no blemishes. Swap with baby spinach, romaine lettuce, mixed greens, or arugula if desired.

Mustard: Adds a tangy kick to the homemade vinaigrette. Choose your favorite variety, such as Dijon or yellow mustard to complement the salad’s flavors. Use a smooth mustard for a smoother dressing or a grainy mustard for more texture. 

Lemon Juice: Fresh lemon juice provides an acidic brightness to the vinaigrette. Use the juice of a fresh lemon for the best flavor. Alternatively, use lime juice for a slightly tarter flavor. 

Maple Syrup: Adds a touch of natural sweetness to balance the vinaigrette’s tanginess. Use pure maple syrup for the most robust flavor. You can also swap it with agave syrup. 

Olive Oil: Serves as the base of the vinaigrette, adding richness and smooth texture. Opt for a high-quality extra virgin olive oil for the best flavor. Substitute with avocado oil or another neutral-tasting oil if desired. 

Cooked Lentils or Beans: Lentils and beans add protein and texture to baby kale salad recipes. Choose your legume of choice including chickpeas, black beans, or lentils. Use rinsed and drained canned beans for convenience. Try it with these delicious crispy roasted chickpeas.

Other Veggies or Fruit: Customize your salad with a mix of veggies or fruits such as shredded carrots, roasted sweet potatoes, diced avocado, or fresh fruit like apples, pears, or berries. Choose according to seasonality and personal preference to enhance the salad’s texture and flavor and provide a nutritional boost.

Croutons: Add a delightful crunch to baby kale recipes. Buy them pre-made or make your own by toasting cubes of bread tossed in olive oil and seasoning of choice. For a gluten-free option, use gluten-free bread.

How to Make Baby Kale Salad

  • Prepare salad ingredients. Add the prepared salad ingredients of your choice to a large mixing bowl.
  • Prepare Vinaigrette. Add the vinaigrette ingredients to a glass jar. Screw on the lid and shake vigorously for 30-60 seconds until emulsified, or fully combined. 
  • Toss Salad. Drizzle the vinaigrette over the salad, then gently toss with salad tongs until the kale is evenly coated in the dressing. Add additional dressing, salt, or pepper to taste. Serve immediately!
tossing baby kale salad in salad bowl

Recipe Pro-Tips

  • Pre-cook and prep ingredients. For easier meal prep, prepare the vinaigrette and topping ingredients in advance so you can quickly assemble the salads for fast, easy meals throughout the week. 
  • Double the vinaigrette recipe. Make a double or triple batch of the vinaigrette and store it in the refrigerator for up to 1-2 weeks for a ready-made dressing. This also allows the flavors to meld for a fuller flavor. 
  • Adjust the vinaigrette to taste. Taste and tweak the vinaigrette to suit your palate before adding to the salad. Add more maple for sweetness, lemon for tanginess, or seasonings as desired. 
  • Customize with seasonal produce. Tailor the salad to the season by choosing fruits and veggies that are at their peak. Doing so adds flavor and is usually more budget-friendly, too. For example, fresh berries in the summer and roasted squash in the fall. 
  • Toss just before serving. To keep the greens crisp, toss the salad with the vinaigrette just before serving. This prevents the kale from wilting and keeps the croutons crunchy.
overhead of baby kale salad on white platter

Recipe Variations

Below are optional ingredients you can mix and match to make this salad recipe your own:

  • Fruit: Experiment with fresh fruit like grapefruit, orange segments, peaches, apricots, sliced apples, pears, fresh berries, pomegranate arils, or raisins, dried cranberries, figs, or cherries. 
  • Veggies: Try steamed or roasted beets, roasted potatoes or brussels sprouts, fresh cucumbers, cauliflower, broccoli, bell peppers, cherry tomatoes, radishes, red onion, green onion, corn, edamame, or zucchini. 
  • Beans: Add protein and fiber with chickpeas, white beans, kidney beans, black beans, lentils, mung beans, or pinto beans. 
  • Nuts: Toss in sliced almonds, toasted walnuts, pecans, cashews, or a mix. 
  • Seeds: Raw or roasted pumpkin seeds, sunflower seeds, hemp seeds, flax seeds, or chia seeds add protein and texture. 
  • Healthy Fats: Avocado or crumbled/shredded vegan cheese adds creaminess and texture. Sprinkle with nutritional yeast for a cheesy flavor, or add olives for a briny, savory flavor. 
  • Protein: Increase the protein content with baked or pan-fried tofu or tempeh, seasoned as desired. 
  • Grains: For a heartier salad with whole grains, add cooked quinoa, farro, brown rice, couscous, bulgur, or millet.

Serving Suggestions

Pile on your favorite toppings and enjoy this salad for lunch or dinner, or serve in smaller portion sizes as a side salad paired with some of our favorite recipes below: 

Storage Directions

Store the vinaigrette in an airtight container or bottle with a lid in the refrigerator for up to 1-2 weeks. Shake well before using, as separation is normal. Store all fruit and veggie salad ingredients separately in airtight containers in the refrigerator for up to 3-4 days and assemble right before serving. Store croutons in an airtight container at room temperature for up to 1 week.

close up of baby kale salad

Frequently Asked Questions

What is baby kale?

Baby kale is the tender, young leaves of the kale plant. When it comes to kale vs baby kale, baby kale has a milder flavor and softer texture than mature kale, making it ideal for salads and raw dishes.

What does baby kale look like?

Baby kale is small, tender, and dark green with a slightly frilly or curly texture. 

How to prepare kale for the salad?

First, rinse and dry the kale. Then. remove any tough stems from the kale. If the leaves are large, chop them into bite-sized pieces before adding the other ingredients.

More Salad Recipes

Recipe Card

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Baby Kale Salad

By: Jenné Claiborne
This versatile baby kale salad recipe makes healthy meal prep easy! Featuring tender baby kale, a zesty homemade maple mustard dressing, and an array of toppings, this 10-minute dish is as nutritious as it is delicious. Choose toppings based on preference or seasonality for a satisfying and tasty meal!
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 2

Ingredients 

Baby Kale Salad

  • 5-6 large handfuls baby kale, and/or other greens, such as baby spinach, romaine, mixed greens, or arugula
  • 1-2 cups cooked lentils or beans, drained and rinsed if using canned. Try it with these Crispy Chickpeas
  • 2 cups roasted sweet potatoes, or other veggies and/or fruit of choice, such as shredded carrots or beets, roasted cubed sweet potatoes or squash, diced avocado, sliced apples, pears, peaches, strawberries, grapefruit or orange segments, or blueberries
  • 2 cups croutons

Maple Mustard Vinaigrette

Instructions 

  • Add the salad ingredients of your choice to a large mixing bowl.
  • Add the vinaigrette ingredients to a glass jar. Screw on the lid and shake vigorously for 30 seconds, until emulsified.
  • Drizzle the vinaigrette over the salad. Gently toss until the kale is evenly coated in the dressing. Add additional dressing, salt, or pepper to taste. Serve immediately!

Notes

Storage Directions
Store the vinaigrette in an airtight container or bottle with a lid in the refrigerator for up to 1-2 weeks. Shake well before using, as separation is normal. Store all fruit and veggie salad ingredients separately in airtight containers in the refrigerator for up to 3-4 days and assemble right before serving. Store croutons in an airtight container at room temperature for up to 1 week.
Salad Toppings
Below are optional ingredients you can mix and match to make this salad recipe your own:
  • Fruit: Experiment with fresh fruit like grapefruit, orange segments, peaches, apricots, sliced apples, pears, fresh berries, pomegranate arils, or raisins, dried cranberries, figs, or cherries. 
  • Veggies: Try steamed or roasted beets, roasted potatoes or brussels sprouts, fresh cucumbers, cauliflower, broccoli, bell peppers, cherry tomatoes, radishes, red onion, green onion, corn, edamame, or zucchini. 
  • Beans: Add protein and fiber with chickpeas, white beans, kidney beans, black beans, lentils, mung beans, or pinto beans. 
  • Nuts: Toss in sliced almonds, toasted walnuts, pecans, cashews, or a mix. 
  • Seeds: Raw or roasted pumpkin seeds, sunflower seeds, hemp seeds, flax seeds, or chia seeds add protein and texture. 
  • Healthy Fats: Avocado or crumbled/shredded vegan cheese adds creaminess and texture. Sprinkle with nutritional yeast for a cheesy flavor, or add olives for a briny, savory flavor. 
  • Protein: Increase the protein content with baked or pan-fried tofu or tempeh, seasoned as desired. 
  • Grains: For a heartier salad with whole grains, add cooked quinoa, farro, brown rice, couscous, bulgur, or millet. 
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About Jenne

I’m a Georgia Peach living in Atlanta, with an insatiable love of sweet potatoes, my family, animals, and cooking. On Sweet Potato Soul you’ll discover hundreds of delicious and easy vegan recipes.

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