Baby Kale Chopped Salad
Baby kale, which is available in the produce department of many grocery stores, makes easy work of this salad and is more tender than its full-grown counterpart. Regular kale may be used, simply remove the tough stems before chopping the leaves. Feel free to add a chopped apple or pear to this salad for another fruity addition.

Yields 4 large servings; more if eaten as a side dish.


  • 8-10 ounces kale, roughly chopped (about 10 cups; see comments above)
  • 1 cup shelled edamame, cooked according to package directions
  • 1 cup chopped fresh broccoli
  • 4 ounces (about 1 cup) crumbled goat cheese (may substitute feta)
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts or pecans
  • 1/2 cup shelled sunflower seeds or pepitas (pumpkin seeds), or a mix of both


  • 2 tablespoons olive oil
  • 3 tablespoons maple syrup
  • 3 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1/4 teaspoon kosher or sea salt and a few grinds of the pepper mill


  1. In a small bowl or jar, combine the olive oil, maple syrup, vinegar, Dijon, salt and pepper. Mix well. The dressing can be made in advance and will keep several weeks in the refrigerator. Bring to room temperature, and shake well before using.
  2. In a large bowl, combine the kale, edamame, broccoli, goat cheese, dried cranberries, nuts, and seeds.
  3. Drizzle with the vinaigrette and toss to coat. Pass with any leftover vinaigrette or store for future use.


  • Because kale is sturdier than most lettuces, this salad may be prepped in advance and stored in the refrigerator for several hours before serving. If using full grown curly kale (which is not as tender as mature Lacinato or Dinosaur kale), I would even recommend preparing in advance. This will allow the leaves to soften a bit. Any leftovers will taste great!

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