Getting creative while staying healthy can be a bit of a challenge sometimes. When you think of a salad, you might not imagine the most exciting meal in the world. Especially not when you're in a rush and would rather eat on the go. Well, instead of paying for a salad during your lunch break, you can try prepping your own which can be very easy to take with you. Plus, you can make it actually fun.

Here are 10 kale salad recipes easy to make and tasty to eat.

1. Greek Kale Salad With Lemon Olive Oil Dressing

(From Gimme Delicious)


  • 1 large bunch about 10 ounces or 3-4 cups kale leaves, finely chopped

  • 1 pint cherry or grape tomatoes, halved

  • 1 cucumber, seeded and diced

  • 1/2 red onion, thinly sliced

  • 1/2 cup crumbled feta cheese

  • 1/2 cup extra virgin olive oil

  • 1/4 cup lemon juice

  • 1 garlic clove minced

  • 1 teaspoon dried oregano

  • Salt and pepper


  • For dressing: Combine olive oil, lemon juice, garlic, oregano, salt, and pepper, whisk until combined

  • For salad: Combine all the chopped ingredients in bowl, pour dressing over salad and mix, sprinkle with extra feta cheese before serving

2. Kale Quinoa Salad With Blueberries

(From Kristine's Kitchen)


  • 1 cup quinoa

  • 1 large bunch or 6 cups kale, tough stems removed and chopped

  • 15 ounce can chickpeas, rinsed and drained (optional)

  • 1 cup blueberries

  • 4 ounces goat cheese, crumbled

  • 1/2 cup sliced almonds

  • 1 avocado, peeled, pitted, and chopped

  • 1/4 cup extra virgin olive oil

  • 1/4 cup lemon juice

  • 2 tablespoons honey

  • 1 1/2 teaspoons Dijon mustard

  • 1/4 teaspoon Kosher salt

  • 1 pinch of black pepper


  • Rinse and drain the quinoa

  • Place quinoa and 2 cups water in a small saucepan and bring to a boil

  • Cover, reduce heat to a low simmer, and cook for about 15 minutes until water is absorbed

  • Transfer to bowl to cool

  • Make dressing by whisking together olive oil, lemon juice, honey, mustard, salt, black pepper

  • Add kale and toss it with the dressing (with hands)

  • Once quinoa is cool, add it to the bowl with the kale, along with chickpeas (if using), blueberries, goat cheese, almonds, and avocado

  • Toss to combine

3. Kale and Lime Caesar Salad

(From Gimme Some Oven)


For salad:

  • 4 cups chopped fresh kale

  • 4 cups chopped Romaine lettuce

  • 2 cups croutons

  • 3/4 cup grated Parmesan cheese

For dressing:

  • 1/2 cup plain non-fat Greek yogurt

  • 1/2 cup freshly grated Parmesan cheese

  • 3-4 tablespoons fresh lime juice

  • 1 tablespoon extra virgin olive oil

  • 1-2 teaspoons anchovy paste

  • 2 teaspoons Worcestershire sauce

  • 1 clove garlic, pressed or finely minced

  • 1 teaspoon Dijon mustard

  • 1/4 teaspoon sea salt

  • 1 pinch of black pepper

  • 3-4 tablespoons milk


For salad:

  • Add the kale, Romaine, croutons, and Parmesan to bowl, toss until combined

For dressing:

  • Add all ingredients except milk to mixing bowl, whisk together until combined and smooth

  • Whisk in a tablespoon of milk at a time until the dressing consistency to your liking

  • Add to salad

4. Chopped Thai Kale Salad

(From Pinch of Yum)


For salad:

  • 16 ounces frozen shelled edamame

  • 5-6 cups baby kale

  • 3 large carrots

  • 2 bell peppers (1 red, 1 yellow)

  • 1 cup cilantro leaves

  • 3 green onions

  • 3/4 cup cashews (Pinch of Yum recommends Thai Lime and Chili Cashews from Trader Joe's if possible)

For dressing:

  • 1/3 cup canola oil

  • 3 cloves garlic, peeled

  • 3 tablespoons low sodium soy sauce

  • 2 tablespoons water

  • 2 tablespoons white distilled vinegar

  • 2 tablespoons honey

  • 1 tablespoon sesame oil

  • 1 tablespoon lemongrass paste OR ginger

  • 1 squeeze of lime juice


  • Puree all the dressing ingredients in a food processor until smooth

  • Taste and adjust to fit your preferences

  • Transfer to dressing jar and rinse food processor for later

  • Cook edamame by boiling it for 3-5 minutes, drain and allow to cool

  • Slice kale, carrots, peppers, cilantro leaves, and green onions into thin strips

  • Place cooked edamame in food processor and pulse 5 times to get minced texture, transfer to bowl

  • Repeat same food processor step for cashews

  • Toss kale, carrots, peppers, cilantro, green onions, edamame, and cashews together until well combined

  • Drizzle with the dressing, toss gently a few times

5. Simply Delicious Kale Salad With Lemon Vinaigrette

(From Evolving Motherhood)


  • 1 bunch kale

  • 2 carrots, shredded

  • 1/2 cup chopped walnuts

  • 3/4 cup dried cranberries

  • 2 tablespoons lemon juice

  • 2 tablespoons apple cider vinegar

  • 2 tablespoons extra virgin olive oil

  • 2 teaspoons honey


  • Bring large pot of water to a boil

  • Cut kale leaves from stems, chop small enough for bites

  • Add kale to boiling water and flash boil for 1 minute

  • Remove kale and rinse with cool water

  • Use salad spinner to spin out as much water as you can

  • Move kale to a serving bowl, add in the shredded carrots, chopped walnuts, and cranberries

  • To make the dressing, mix the lemon juice, apple cider vinegar, olive oil, and honey with a whisk

  • Add dressing to salad

6. Garlicky Orange Kale Salad

(From She Wears Many Hats)


  • 1 teaspoon orange zest

  • 2/3 cup fresh orange juice

  • 2 tablespoons red wine vinegar

  • 1/3 cup olive oil

  • 1 teaspoon dried thyme

  • 1/2 teaspoon ground ginger

  • 1/2 teaspoon salt (plus more to taste)

  • 1/2 teaspoon ground black pepper (plus more to taste)

  • 3 garlic cloves grated or minced garlic

  • 10 cups thinly chopped kale leaves (about 1 large bunch with stems removed)

  • 1 cup toasted sliced almonds

  • 1 1/2 cups shredded carrots


  • Whisk together orange zest, orange juice, red wine vinegar, olive oil, dried thyme, ground ginger, salt, pepper, and grated garlic until blended

  • Add remaining ingredients and toss

  • Add salt and pepper to taste

7. Kale Salad With Poppy Seed Dressing

(From Ahead of Thyme)


  • 1 cup kale, chopped

  • 1/2 cup brussel sprouts, chopped

  • 1/2 cup green cabbage, chopped in thin slices

  • 1/4 cup red cabbage, chopped

  • 1/4 cup broccoli florets, chopped

  • 1/4 cup Greek yogurt

  • 1 tablespoon granulated sugar

  • 1 tablespoon white wine vinegar or rice vinegar

  • 2 tablespoons olive oil

  • 1/4 teaspoon poppy seeds

  • 1 pinch salt and pepper

  • 1/8 cup toasted pumpkin seeds

  • 1/8 cup dried cranberries


  • Combine all greens together

  • Whisk together vinegar and sugar until sugar is dissolved, add Greek yogurt, olive oil, poppy seeds, salt and pepper and whisk until fully combined

  • Drizzle dressing into the bowl and toss salad

  • Sprinkle pumpkin seeds and dried cranberries on top

8. Roasted Beet and Carrot Kale Salad

(From Haute & Healthy Living)


  • 2 medium beets, trimmed, peeled, quartered and sliced 1/4-inch thick

  • 2 large carrots, sliced 1/4-inch thick

  • 3 tbsp. olive oil, divided

  • 1/2 tsp. salt

  • 1/2 tsp freshly ground black pepper

  • 4 medium shallots, peeled and quartered lengthwise

  • 1/4 cup unsalted pumpkin seeds

  • 6 cups chopped kale (stems removed and cut into smaller pieces)

  • 2 tbsp. lemon juice

  • 1 tbsp. maple syrup

  • 1 tbsp. Dijon mustard

  • 1/3 cup dried cranberries


  • Preheat oven to 425 degrees F

  • Combine beets, carrots, 2 tbsp. of olive oil and salt and pepper

  • Add carrots and beets to a baking sheet and roast in oven for 10 minutes

  • Remove from oven and toss the shallots and pumpkin seeds with the beets and carrots on the baking sheet

  • Roast for an additional 20-25 minutes or until the vegetables are tender

  • Place chopped kale in same bowl where the beets and carrots were

  • Add remaining tablespoon of olive oil and massage into kale leaves with your hands until the leaves are bright green and tender (about 2-5 minutes)

  • In bowl, combine ingredients for the dressing

  • Remove vegetables from oven and allow to cool for 5 minutes

  • Add vegetable mixture to bowl with kale and toss with dressing

  • Add dried cranberries

  • Allow salad to sit for at least 30 minutes to allow flavors to combine

9. Apple Cranberry Bacon Kale Salad

(From Eat Well 101)


  • 6 cups chopped kale

  • 1 red apple, cored and chopped in small pieces

  • 2/3 cup crisp bacon bits

  • 1 cup almonds, chopped

  • 1/3 cup crumbled feta cheese

  • 1/3 cup dried cranberries

  • 4 tablespoons apple cider vinegar

  • 1/2 cup apple juice

  • 1 tablespoon Dijon mustard

  • 2 tablespoons honey

  • 1/2 teaspoon salt and black pepper

  • 1/4 cup olive oil


  • Combine chopped kale, bacon, apple, almond, feta, and cranberries

  • Whisk together all dressing ingredients: apple juice, mustard, apple cider vinegar, olive oil, honey, salt, and pepper

  • Toss dressing with salad

10. Parmesan Pistachio Kale Salad

(From How Sweet Eats)


For salad:

  • 2 bunches kale leaves, removed from stems and chopped

  • 1/2 tablespoon olive oil

  • 1/4 cup roasted pistachios chopped

  • 1/4 cup shaved Parmesan cheese

For dressing:

  • 1/2 cup finely grated Parmesan cheese

  • 3 tablespoons Greek yogurt

  • 1 garlic clove

  • 1 tablespoon freshly snipped chives

  • 1/2 tablespoon Dijon mustard

  • 2 teaspoons red wine vinegar

  • 1/4 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/2 lemon, juiced

  • 1/2 cup olive oil


  • Drizzle kale with olive oil and massage into leaves

  • Let the kale sit while you make the dressing

  • In a food processor, combine cheese, yogurt, garlic, mustard, vinegar, lemon juice, salt and pepper, blend until pureed

  • With the processor still on, stream in the olive oil until a creamy dressing forms (This will make more dressing than needed, but can store what you don't use)

  • Drizzle few tablespoons of dressing over kale and toss well (How Sweet Eats recommends 1-2 minutes)

  • Cover with the chopped pistachios and shaved Parmesan