kale salad in a huge salad bowl
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5 from 16 votes

Cherry Kale Salad

Not just another kale salad. This cherry kale salad has a homemade cherry balsamic dressing that takes the salad from ordinary to extraordinary. Vegan, gluten free, low fat and easy to make this salad is perfect for lunch or dinner with the family.
Prep Time15 mins
Total Time15 mins
Course: dinner
Cuisine: American
Servings: 4
Calories: 138kcal
Author: Samantha Rowland


  • 1 bag of organic kale large stems removed
  • 1/4 cup shelled pistachios
  • 1/2 red pepper chopped
  • 1/4 cup shredded carrots
  • 1/2 cup white cannellini beans rinsed and drained
  • 15-20 dark sweet cherries cut into quarters

Cherry Balsamic Dressing


  • IN a large bowl, add the kale, removing any big stems as you go.
  • Chop the veggies and add them on top of the kale. Add pistachios.
  • Drain and rinse the white cannenili beans. Allow to sit in water for 5 minutes while cutting up the cherries
  • Cut the cherries into quarters and remove the pits. Add to salad.
  • Drain the cannenili beans and add them to the salad.

Cherry Balsamic Dressing

  • Defrost the dark sweet cherries in the microwave or on the stove. Add the cherries, balsamic vinegar and salt to blender or blend with immersion blender in a bowl with high sides (I use the bowl that it came with). Taste for salt and add a pinch of black pepper.Add water and stir until you reach a consistency you like. I added about 2 tbs.
  • Add dressing directly to the salad and toss to coat leaves. Serve immediately or up to 24 hours later. The kale doesn't wilt like traditional lettuce so you can make this dish ahead of time no problem.
  • Optional: hemp hearts, roasted red peppers, goat cheese


Calories: 138kcal | Carbohydrates: 22g | Protein: 4g | Fat: 3g | Sodium: 255mg | Potassium: 468mg | Fiber: 3g | Sugar: 12g | Vitamin A: 3300IU | Vitamin C: 41.5mg | Calcium: 61mg | Iron: 1.6mg