Strawberry Kale Salad
17
Last updated on Apr 30, 2025
This post may include affiliate links. Thank you for your support.
This easy strawberry kale salad combines kale with fresh strawberries, grapes, chickpeas, pecans, feta and a creamy raspberry vinaigrette. Perfect for a light lunch or topped with protein for a meal sized salad.
Perfectly ripe, freshly picked strawberries might just be my favorite summertime fruit (although it may be tied with watermelon)! One of my favorite ways to enjoy them is in a kale salad. I grew up picking fresh berries with my mom and I can’t wait to go strawberry picking with Olivia and her baby brother.
This recipe was inspired after a day of strawberry picking with my cousin in North Carolina. We came home with a bounty of berries and I was craving a salad so we whipped up this strawberry kale salad!
It’s evolved over the years, but I’m super excited about the version I’m sharing today. The combination of fresh juicy strawberries, crunchy pecans and creamy feta with a tart raspberry vinaigrette is so, so good!
Table of Contents
Why You’ll Love This Recipe
Here’s why this sweet and savory kale salad might just become your new favorite:
- Fresh and fruity – Strawberries, grapes, and raspberries bring a burst of natural sweetness.
- Tons of texture – You’ve got creamy, crunchy, juicy, and crisp all in one bowl.
- Nutrient-packed – Kale, chickpeas, and fruit = fiber, protein, and antioxidants galore.
- Sturdy greens hold up – Great for meal prep or serving at a gathering.
- Homemade dressing – That raspberry vinaigrette is a game-changer (and so easy to make).
Strawberry Kale Salad Ingredients
- kale – kale is such a superfood! It’s packed with nutrients like vitamins A, C and K and low in calories. I like using curly kale for this salad because the dressing sticks to all the crevices, but you could also use baby kale or lacinato (or dinosaur) kale.
- strawberries – the star of the show here. I love the flavor and sweetness fresh strawberries bring to this recipe!
- grapes – I love the addition of red grapes. They add a burst of freshness and hold up well.
- chickpeas – for some plant-based protein. For ease, we’re using canned chickpeas, drained and rinsed.
- crumbled feta – feel free to purchase feta cheese crumbles or a log of feta cheese that you crumble yourself. Either option works.
- pecans – add more healthy fats and a necessary crunch factor to the salad. I love roasting them for extra flavor, but you can definitely keep them raw. You could also use candied pecans if you prefer.
- raspberry vinaigrette – this creamy raspberry vinaigrette dressing ties the salad together. It combines fresh raspberries, honey (or maple syrup), red wine vinegar, olive oil, shallot, salt and pepper.
Customize Your Salad
One of the reasons I love this kale salad is how customizable it is! Here are some suggestions for variations and substitutions:
- Greens: No kale? Try baby spinach, arugula, or a spring mix. Just note that softer greens won’t hold up as well once dressed.
- Cheese swaps: If you’re not into feta, goat cheese or shredded parmesan are great options. Or leave it out entirely for a dairy-free version.
- Nut alternatives: Use walnuts, almonds, or sunflower seeds in place of pecans. Toasting them adds even more flavor.
- Fruit options: Swap strawberries for blueberries, blackberries, or even chopped apples depending on the season.
- Dressing twist: Not feeling raspberry vinaigrette? A light balsamic vinaigrette would also pair beautifully with the fruit and kale.
- Make it a meal: Add grilled chicken, salmon, or crispy tofu for extra protein and staying power. It’s also delicious with this air fryer chicken breast!
How to Make
This strawberry kale salad is so easy to whip up. Once you get a little prep out of the way by making the dressing, toasting the pecans and chopping the fruit, the salad comes together in a matter of minutes!
Roast pecans: Preheat oven to 350°F. Add pecans to a baking sheet and place in the oven to toast. Stir after 5 minutes. Allow them to toast about 5 minutes longer or until the pecans are golden and fragrant. Remove from oven and allow to cool.
Make dressing: While pecans are roasting make the raspberry vinaigrette dressing by placing all ingredients into a blender and blending until creamy and smooth.
Prepare salad: Place kale in a large bowl, top with strawberries, grapes, chickpeas, feta and pecans. Drizzle raspberry vinaigrette over salad and toss or portion the salad and pass around the dressing to serve.
Brittany’s Tips
A few quick tips to make your salad the best it can be:
- Toast the pecans: It only takes a few minutes and makes a huge difference in flavor and crunch.
- Massage the kale if you want: Not a must, but if you prefer softer kale, massage it with a little olive oil before assembling the salad.
- Dress just before serving: If you’re making this ahead of time, wait to add the dressing until right before serving to keep everything fresh and vibrant.
How to Store
This salad holds up surprisingly well thanks to the hearty kale. Store any leftovers in an airtight container in the fridge for up to 2–3 days.
If you’re prepping in advance, store the dressing separately and add it just before serving to keep everything fresh and crisp. The toasted pecans are best stored at room temperature and tossed in just before eating to maintain their crunch.
Frequently Asked Questions
Curly kale works great here, but lacinato (also called dinosaur or Tuscan kale) is a great option too. Just chop it finely for easier eating.
Grilled chicken, salmon, crispy tofu, or even a scoop of cottage cheese would make this salad more filling and balanced.
Absolutely. The dressing can be stored in a sealed jar in the fridge for up to 5 days. Just give it a good shake or stir before using.
Yes! This recipe is naturally gluten-free — just be sure your add-ins (like croutons or store-bought cheese) don’t contain any hidden gluten.
More Strawberry Recipes
- Strawberry Spinach Mason Jar Salad
- Strawberry Frosé
- Strawberry Cottage Cheese Breakfast Bowl
- Strawberry Overnight Oats
- Strawberry Salad with Balsamic Vinaigrette
- Easy Strawberry Banana Baked Oatmeal
- Strawberry Banana Smoothie
Be sure to check out the full collection of salad recipes on EBF!
If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.
Strawberry Kale Salad
Ingredients
- 6 cups chopped curly kale
- 2 cups fresh strawberries, hulled and sliced
- 2 cups red grapes, halved
- 1 15 oz can chickpeas, drained and rinsed
- ½ cup crumbled feta
- ¾ cup pecans, chopped
Instructions
- Preheat oven to 350°F. Add pecans to a baking sheet and place in oven to toast. Stir pecans after 5 minutes. Allow to toast about 5 minutes longer or until the pecans are golden and fragrant. Remove from oven and allow pecans to cool. Set aside.
- While nuts are roasting, making dressing by adding all the ingredients into a blender and blending until creamy and smooth.
- Place kale in a large mixing bowl, top with strawberries, grapes, chickpeas, feta and pecans.
- Drizzle raspberry vinaigrette dressing over salad and toss or portion the salad and pass around the dressing to serve.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
amazing salad! I don’t normally love sweet/fruity salads but this was so balanced and tasty. the dressing was almost unbelievably delicious for only having a few ingredients. will be adding this to my salad rotation!!!
YUM! I am glad you are loving this salad, Alissa. Thank you for your review + star rating, I appreciate it!