This hearty salad features a few of my all-time favorite ingredients. Here we have massaged kale, quinoa, spiced sweet potatoes, and black beans served with a dollop of creamy avocado sauce. I added crumbled feta and toasted pepitas for good measure.

I’d cook with only these ingredients if it weren’t for diversity’s sake. This texture-rich vegetarian salad packs great for lunch. If you like to meal prep for the week, this is an excellent candidate. Given the number of components, this is not the quickest recipe around, but it’s absolutely work the effort.

This recipe has been a reader favorite since it was originally published in 2015 (really, nine years ago?). I developed it during a month-long stay in Austin, Texas with my friend Ali. You could probably say that the Southwestern vibes influenced the recipe.

Today, this salad is getting fresh photos and some slight revisions. Enjoy!

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Trust me, you need this lemony kale salad recipe. It might not look like much at first glance, but this hearty green salad is boldly flavored and just what you need to round out tonight’s dinner.

This simple kale salad features finely shredded Tuscan kale tossed in a bold, lemony dressing with freshly-grated pecorino romano or Parmesan cheese.

Tuscan kale goes by many names—you might know it as lacinato kale, dinosaur kale or cavolo nero (literally “black cabbage” in Italian). It’s less curly than standard kale, which makes it easier to stack, roll and thinly slice. Once prepared, this salad is almost slaw-like in texture. It’s really irresistible.

This food blog has no less than 22 kale salad recipes already, plus this kale salad roundup with tips. But the collection truly isn’t complete without this one, which draws heavy inspiration from the mother of all kale salads created by Joshua McFadden in 2007.

I always order a salad like this one when we eat at True Foods Kitchen. The main difference between this salad and the aforementioned kale salads is that this recipe omits the bread crumbs, though you can certainly add them if you wish. I tried with and without, and the bread crumbs didn’t do a whole lot in terms of flavor and don’t keep well on the salad for leftovers.

You’ll find the recipe and instructional video below. I’m also sharing my best tips to help you create consistently flavored batches of salad, which is honestly tricky!

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Why do I love kale salads? For starters, they’re a great pack-for-lunch option. Dressed kale salads keep well in the refrigerator for a couple of days, unlike most salads made with more delicate greens.

Secondly, kale salads are packed full of nutrients and fiber thanks to the kale and complementary produce. Did you know that just one cup of kale offers over two times the amount of Vitamin A you need in one day? It’s no wonder I feel like Wonder Woman after I eat a giant kale salad.

Last but not least, kale salads are perfect for when you’re in the mood for a big meal but don’t want to feel weighed down afterward. They’re especially great during and after the holidays—whether you’ve overindulged in cookies or need a hearty option to offer vegetarians.

There is a right and a wrong way to make kale salad. Kale salads should be dense and delicious, not bitter, poky or difficult to eat. I’m doing my part to spread the news by sharing my best kale salad tips below. You’ll also find twelve of my favorite kale salad recipes. Kale salads to the rescue!

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Another kale salad? Yep. I can’t stop eating this one. It’s full of tender massaged kale, chewy cooked whole grains, tangy crumbled goat cheese, toasted almonds and dried cherries. The vinaigrette is intentionally zippy, and it brings it all together.

This salad is a dead ringer for one of my favorite Kansas City salads, the winter farro salad at French Market. It’s a cozy place with grab-and-go salads, amazing pastries and crêpes. The woman behind the counter typically has a lovely French accent. We often stop there on our way out of town for healthy road snacks.

I’ve become quite enamored with their farro salad. Since it’s labeled “winter,” I thought I’d better come up with a homemade version before it’s too late. Here it is!

This salad would be a wonderful hearty vegetarian option on your Easter table. It also packs great for work lunches and spring picnics. Beware, it’s hard to stop eating it once you start.

Watch How to Make Farro & Kale Salad with Goat Cheese

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Apple season is here! I’m usually so sad to see summer and its glorious produce go, but I’m actually looking forward to slowing down this fall. I’m going to bust out my cozy jackets and boots from their hiding places and take my dog Cookie out to admire the changing leaves.

To celebrate the beginning of fall, I made a big kale salad with chopped apple and a lemony maple and mustard dressing. Goat cheese, cranberries and savory granola—yes, granola on a salad—round it out and make this salad a full meal.

I’m fully smitten with this granola-as-croutons concept, since I never have a loaf of crusty bread when I need it. You can toss it together in no time at all, and you’ll end up with plenty for two salads.

As you’ve probably heard already, old-fashioned oats offer a number of beneficial qualities—they’re a good source of fiber, vitamins and minerals—so these croutons are more redeeming than most.

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Have you ever ordered a kale salad on a first date and tried to gracefully consume a meal of giant, wayward kale leaves? Awkward. Regretful. Ugh. I’m on a mission to change that. I won’t quit creating new kale salad recipes until we can all walk into a restaurant and consistently receive a great kale salad. Based on some recent experiences, I declare that my work here is far from done.

Here’s how to make a kale salad that’s better than those sad restaurant salads. First, remove those tough ribs from the kale, chop it into bite-sized pieces, and massage it to minimize the poky factor and improve the flavor. (Yes, massage it. I know it sounds ridiculous, but it’s worth it! See instructions below.) Drizzle in a bold salad dressing and toss until it’s completely coated (I always use more dressing on kale salads than other green salads). Add some fun flavors and textures and you will have yourself a great kale salad.

I say all of this to defend kale salads against mentions that they’re “too trendy” or overdone. But kale salads, when made properly, can make truly delicious, crave-able meals. Those kinds of meals don’t go out of style. Right? Let’s make kale salad a classic like pizza and mac and cheese. We’ll all be better off for it.

This salad is the mac and cheese of kale salads, if you will. It’s creamy thanks to a bold tahini dressing, which makes this salad seem way more indulgent that it actually is. I packed in more flavor and texture with freshly toasted sunflower seeds and briny olives and pepper rings that I cannot resist. Chickpeas offer some protein and up the hearty factor. I’ve been craving heavy, cheesy comfort foods lately, but I legitimately can’t wait to get home and polish off this kale salad. I hope you feel the same!

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Finishing a cookbook, or any massive project, really, is terrifying. A few nights ago, after I stayed up too late looking for any remaining last-minute issues, I tossed and turned while Oxford commas and the names of various ground spices bounced around in my head.

I finally woke up from a dream that I skateboarded, belly down, all the way to my parent’s house. I arrived to find that my family had eaten all of the chocolate cake. Dad!

Last night, I reviewed the book for the final time—truly, the last time—to make sure all of my requests had been implemented. I sent it back, fully apprehensive, with my mind full of second-guesses and self-doubt. Did I overdo it on the dog pictures? Are people going to take this book seriously? It’s very colorful. Are the recipes in the order that they should be?

That margarita photo that I was so proud of last year—I want to redo it because the ice cube is out of focus. It’s too late. And the little clock icon isn’t in quite the right place on page 197. Surely they can fix that part. (Update: they fixed it.) Send help, or wine. I’m losing it over here.

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Now that the cookbook insanity has calmed down, I’m trying to get back to better habits. Taste testing all day can be tiresome, and the regular breakfast/lunch/dinner routine flies out the window pretty fast.

I know, you think it sounds so great, until your belly is full and you’re staring down yet another muffin. That’s usually when I go on a tirade about the subjectivity of flavor and want to sit on the beach with some multiplication flash cards. At least you always get the right answer with math.

I’ve resolved to get more sleep and eat a big green salad every day, and I’ve been keeping my salad resolution as long as the supplies are ready. Pre-washed greens and homemade salad dressing are the two key ingredients. Leftover cooked grains are great to have on hand, too. They add bulk and sticking power.

Today, I thought I’d share my favorite combination, for those who are in a salad rut. It starts with a base of massaged kale and warmed, leftover cooked grains (I’m partial to long-grain brown rice and farro, but quinoa is great, too), and random veggies from the vegetable drawer.

The kicker is a super flavorful lime, jalapeño and cilantro dressing, which is creamy, thanks to some tangy tahini. This salad would keep great until lunchtime, if you’re packing your lunch, and it’s also easy to throw together at home. Hooray for salads!

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Sometimes, I like to imagine that I live a more glamorous food blogger existence. One in which lunch is more than a hodgepodge of cookbook leftovers, and I make myself proper dinners every night. This all takes place in my lovely, subway-tiled, self-cleaning kitchen (a girl can dream!).

My reality is far different. I’ve been intensely focused on photographing the breakfast chapter for my cookbook, so I have been living in yoga pants and surviving on scones lately. My dining table has moved to the middle of my living room, and a tripod now stands where my coffee table usually goes. Everything is a mess.

With impeccable timing, Blue Apron offered to send me three meal’s worth of ingredients (two portions each), complete with simple instructions on how to make them. They basically fed me a proper lunch for the first time in a week. It was amazing. I could have cried.

When life gets super busy, it’s so easy for healthy meals to fall by the wayside. Good dinners are more than just fuel—they’re a time to rest, recharge and connect with friends and family. They’re important, and they don’t make themselves.

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Food blogging has its perks. Sometimes, people offer to send me cookbooks. Sometimes, I find recipes in said books worth sharing with you all. This recipe, by Gena Hamshaw of The Full Helping and the author of Food52 Vegan: 60 Vegetable-Driven Recipes for Any Kitchen, is one of them.

This recipe jumped out to me since savory sweet potatoes, kale, quinoa and pesto are a few of my favorite ingredients. It also seemed like a salad that would pack well for yesterday’s flights, and it did. I feel so accomplished when I arrive at the airport with a healthy meal in tow. Which, to be clear, is almost never. It’s a miracle when I remember to bring socks!

I found the final kicker in Gena’s headnote, which suggested that this is a salad for August or September, when basil is plentiful at farmers’ markets and sweet potatoes are just becoming available. Since September is almost over, I thought I’d better hurry up and make it.

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