Chopped Kale Salad
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This chopped kale salad is the perfect mix of shredded curly kale, red cabbage, broccoli, red pepper, dried cherries, and pine nuts tossed with a flavorful citrus dressing. Get ready to dig into this healthy salad recipe, it’s sure to be hit!
Check out The Ultimate List of Whole30 Recipes for more healthy and delicious recipes.
Have you heard the phrase “Eat the Rainbow”? This Kale Broccoli Detox Salad has all the colors of the rainbow, it’s packed with nutrient-dense super foods, and loaded with flavor. It’s then tossed with a healthy and delicious Citrus Vinaigrette that ties all the flavors together perfectly!
This salad is packed with so much crunch and flavor, it is hands-down my favorite kale salad!
What you will need
- Red – red bell pepper cut into matchsticks
- Orange – shredded carrots
- Yellow – toasted pine nuts and citrus vinaigrette
- Green – curly kale,(or Tuscan, dinosaur, or lacinato kale) broccoli, and parsley
- Blue – blueberries if you would like to add them
- Purple – red cabbage and dried cherries
- Citrus Vinaigrette – olive oil, lemon juice, apple cider vinegar, Dijon mustard, sea salt, and black pepper.
Check out the printable recipe card below for the full recipe and detailed instructions.
I originally shared this recipe January 2018. Updated March 2023.
How to make a Chopped Kale Salad
To make the citrus vinaigrette
Pour all of the ingredients into a jar or container. Secure the lid and shake to emulsify the dressing. Dressing can be made up to 5 days ahead of time.
Let’s start with the base of our salad, the kale. Wash and dry your kale, then cut the thick stem out of the center of each of the leaves.
It is really tough and not very tasty, so we just want the leaves. Now cut your leaves into thin slices and chop them into small, bite-sized pieces. Add to an extra-large mixing bowl.
Chop up the cabbage the same way, and add it to the bowl as well.
Now you will need to peel and julienne the carrots. I used a Julienne Peeler to make the long strips, then simply cut them into bite-sized pieces with a sharp knife. To make things even easier, substitute shredded carrots from the grocery store.
Next, cut your bell pepper into thin strips, then in half. Chop the broccoli into very small pieces.
Place all of the chopped vegetables into the mixing bowl.
Drizzle the dressing over the salad, and sprinkle with the toasted pine nuts and dried cherries. Toss to combine and thoroughly coat the salad with dressing.
Divide into individual bowls and serve immediately.
This salad is best when first made, but you can store in an airtight container in the refrigerator for up to 3 days.
Recipe Variations
- Cranberries, dried blueberries, even raisins can be substituted for the dried cherries.
- Toasted almonds, walnuts, or pecans are a delicious option in place of the pine nuts.
- Add crumbled Feta, grated Parmesan, or shredded cheddar cheese if desired.
- For a complete meal, top your salad with shredded faux-tisserie chicken or air-fryer salmon.
- For this salad to remain Whole30 and Paleo compliant, make sure you purchase sugar-free cherries or sugar-free cranberries.
Tools used to create this recipe
You can see the rest of my favorite kitchen tools and gadgets here in my Amazon Affiliate Page. I earn a small commission when you purchase through my links, at no cost to you, so I can keep bringing you more delicious recipes!
- Cutting Board & Chefs Knife
- Colander/Strainer
- 32-cup Thatsa Bowl – or any extra-large bowl
- Citrus Juicer
- Small Skillet
More healthy salad recipes
- Superfood Salad with Sweet Onion & Citrus Dressing – Paleo/Vegan
- Asian Sesame Chicken Salad – Whole30/Paleo
- Black Kale Salad – Clean Eating
- California Spa Salad – Whole30/Paleo
- Shaved Brussels Sprouts Salad with lemon vinaigrette
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Enjoy!!
Chopped Kale Salad
Ingredients
- 4 cups finely chopped kale one large bunch – stem removed -dinosaur/lacinato/curly
- 1 cup finely chopped red cabbage
- 2 cups chopped broccoli
- 1 cup julienne carrots or shredded
- 1 cup thinly sliced red bell pepper one large or two small
- 0.5 cup chopped parsley
- .33 cup dried cherries blueberries or cranberries
- 0.5 cup toasted pine nuts sliced almonds, walnuts or pecans
Lemon Vinaigrette
- .25 cup light olive oil
- .25 cup apple cider vinegar or vinegar or your choice
- 3 tablespoons lemon juice or orange juice
- 1 teaspoon Dijon mustard
- ⅛ teaspoon sea salt
- ⅛ teaspoon ground black pepper
Instructions
Lemon Vinaigrette
- Pour all of the ingredients into a jar or container. Secure the lid and shake to emulsify the dressing. Dressing can be made up to 5 days ahead of time.
Salad
- Combine the chopped kale, cabbage, broccoli, carrots, red pepper in an extra-large bowl.
- Drizzle one-third of the dressing over the salad, and sprinkle with the toasted nuts and dried cherries. Toss to combine and add additional dressing as needed.
- Divide into individual bowls and serve with additional vinaigrette on the side.
Notes
- Cranberries, dried blueberries, even raisins can be substituted for the dried cherries.
- Toasted almonds, walnuts, or pecans are a delicious option in place of the pine nuts.
- Add crumbled Feta, grated Parmesan, or shredded cheddar cheese if desired.
- For a complete meal, top your salad with shredded faux-tisserie chicken or air-fryer salmon.
- For this salad to remain Whole30 and Paleo compliant, make sure you purchase sugar-free cherries or sugar-free cranberries.
- Place leftover salad in an airtight container and store in the refrigerator for up to 3 days.
