Sweet, creamy, crunchy and so refreshing too! This delicious kale salad is loaded with fresh fruit and topped with the best maple candied pecans!
How do you feel about fruit on salads? Honestly, I used to think it was so weird. That was until I tried my first kale salad (which was loaded with fruit) and my life was changed forever! Nw I can’t even imagine NOT adding fruit to a salad… or at least a kale salad anyways. 😉 That’s why this mixed berry kale salad with lemon poppy seed dressing is definitely becoming one of my favorites and I can see it being on repeat all spring and summer long! It’s sweet, refreshing and can even be made a head of time too! (Which makes it perfect or all those potlucks and bbq’s we’ve got coming up too!)
Ingredients
- Kale: I love using green kale for this salad becasue it has great flavor and looks so pretty with your berries too! (Look for kale that has sturdy “stiffer” leaves that aren’t wilted.)
- Strawberries, blackberries & blueberries: Adds so much sweetness and color to your salad! (Look for berries that are slightly firm to the touch for the best results.)
- Goat cheese: Adds a creamy element to your salad that balances out the sweetness from your fruit and pecans. (You can also repace it with feta too!)
- Candied pecans: Gives your a nice little crunch while also providing a ton of sweetness too! (See below for my homemade candied pecan recipe or you can use your favorite store bought brand.)
- Lemon poppy seed dressing: It’s sweet and tangy which helps to tie your salad together perfectly!
Massaging your kale for this salad
This is the most important step for making your salad! Not only does it help to soften your kale leaves so they’re easier to eat, but it also brings out it’s mild flavor and turns it a bright pretty green color too!🤗
- Cut your kale leaves off the stem and chop them into bite sized pieces.
- Then drizzle 1 tsp of olive oil and the juice from 1/2 a lemon over the chopped leaves. (Sometimes I’ll use an oil spray if I have that instead. You just need to use a few squirts.)
- Then rub the kale leaves together with your hands to fully incorporate the oil and lemon juice throughout. Do this for 5 minutes. (The kale should begin to soften and turn a bright vibrant green color. You’ll also notice that the amount of kale you have will start to “shrink” too.)
- At this point, the kale can be stored in the fridge until your ready to use it. It should last for up to 1 week.
How to make the best maple candied pecans
All I can say is if you haven’t made these maple candied pecans yet, then you 100% NEED to loves! They’re soo good and so easy you’ll never go back to store bought again!
- 1 cup pecans
- 1/4 cup pure maple syrup
- 1/4 tsp salt
- Mix your pecans, maple syrup and salt together in a pot and bring it to a boil over medium heat.
- Once the syrup starts to boil, turn the burner down to medium-low and let it simmer for 20-25 minutes. (Make sure to stir them occasionally so they don’t burn. The pecans and syrup will go through 3 phases before they’re done: 1) The maple syrup will be very “liquidy”. 2) A much thicker syrup starts to form. 3) The syrup will start to evaporate and crystalized onto your pecans.)
- Once the syrup starts to crystalize, pour your pecans onto a tray that’s been lined with parchment paper and spread them out to cool completely. Once they’re completely cool you can store them in a plastic container for up to 1 week.
How to make a mixed berry and kale salad
- Add your massaged kale to a large bowl.
- Then add your berries and goat and toss with your desired amount of dressing.
- Top with your candied pecans right before serving!
It doesn’t get any easier than that right?!
How to store your kale salad
One of my favorite things about kale salads is that they can be easily prepped in advance and are so perfect for leftovers too. That’s because the longer the kale sits after being massaged, the more tender and flavorful it becomes. (Sometimes I’ll purposely make up the salad the night before I’m planning to eat so it has all night to soften and become even more delicious. 😉 ) All I do is mix my massaged kale and berries together in a bowl, seal it and keep it stored in the fridge. Then I have my goat cheese already crumbled, dressing made up and pecans cooked and cooled. (I’ve found it best to keep these items separate so the salad doesn’t become too soggy.) Then just toss everything together when you’re ready to eat! Simple as that! 🙂
I hope you all enjoy this mixed berry kale salad just as much as we do!
More recipes you might like:
- Citrus & Pomegranate Kale Salad
- Summer Peach & Blueberry Kale Salad
- Winter Fruit Salad with Orange Poppy Seed Dressing
- Easy Avocado, Tomato & Mozzarella Salad
- Pizza Pasta Salad
[Made one of my recipes? Make sure to tag my social media @kalefornia_kravings – I love seeing what you create!]
Mixed Berry Kale Salad with Lemon Poppy Seed Dressing
Ingredients
For the candied pecans:
- 1 cup raw pecans
- ¼ cup pure maple syrup
- ¼ tsp salt
For the lemon poppy seed dressing:
- ½ cup fresh lemon juice
- 2 Tbsp honey
- 2 tsp olive oil (I like using extra light)
- 1 tsp poppy seeds
For the kale salad:
- 1 bunch of kale, leaves cut off the stem & chopped
- 1 cup strawberries, halved or quartered
- 1 cup blackberries
- ½ cup blueberries
- ¼ cup plain goat cheese, crumbled
Instructions
To make the candied pecans:
- Mix your pecans, maple syrup and salt together in a pot and bring it to a boil over medium heat.
- Once the syrup starts to boil, turn the burner down to medium-low and let it simmer for 20-25 minutes. (Make sure to stir them occasionally so they don't burn. The pecans and syrup will go through 3 phases before they're done: 1) The maple syrup will be very "liquidy". 2) A much thicker syrup starts to form. 3) The syrup will start to evaporate and crystalized onto your pecans.)
- Once the syrup starts to crystalize, pour your pecans onto a tray that's been lined with parchment paper and spread them out to cool completely. Once they're completely cool you can store them in a plastic container for up to 1 week.
To make the lemon poppy seed dressing:
- Whisk all of your ingredients together in a bowl or jar and store it in the fridge until you're ready to eat.
To make the kale salad:
- Place your kale leaves in a large bowl and drizzle 1 tsp of olive oil and ½ of a lemon over the top. Massage the kale with your hands for at least 5 minutes or until it begins to soften. (Your kale will also turn a bright green color and the amount will slightly shrink down when it's ready.)
- Once massaged, add your berries and goat cheese to kale and toss the salad with your desired amount of dressing. Top it with your candied pecans right before serving.
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