Marinated Kale Salad Recipe

Prepare kale

Trim and discard thick stems from the curly kale. Stack leaves, roll tightly (chiffonade) and thinly slice into 1/4" ribbons. Place sliced kale into a large mixing bowl.

Prepare vegetables

Thinly slice mixed sweet peppers and red onion. Add the sliced peppers and onion to the bowl with the kale.

Add craisins

Add the dried craisins to the bowl so they can begin to absorb some of the dressing while marinating.

Optional: toast seeds

If using sunflower seeds, warm a small skillet over medium heat and toast seeds for 2–3 minutes, shaking frequently, until fragrant and lightly golden. Cool slightly, then add to the salad just before serving for crunch.

In a medium bowl or jar, combine apple cider vinegar, maple syrup, Dijon mustard, fresh lemon juice, minced garlic, salt, and black pepper. Whisk or shake until salt dissolves.

Slowly stream in the extra-virgin olive oil while whisking vigorously (or add oil to jar and shake) until the dressing is emulsified and glossy.

Taste and adjust seasoning: add more maple syrup for sweetness, more vinegar or lemon for brightness, or a pinch more salt if needed.

Reserve 2 tablespoons of the vinaigrette for serving (optional). Pour the remaining vinaigrette over the kale, peppers, onions, and craisins in the large bowl.

Massage the dressing into the kale: using clean hands, squeeze and rub the kale leaves for 1–2 minutes until leaves soften and darken. This both tenderizes the kale and helps it absorb flavor.

Marinate: cover the bowl and refrigerate for at least 30 minutes and up to 4 hours to allow flavors to meld and craisins to plump. If marinating longer than 1 hour, toss once halfway through to redistribute dressing.

Before serving, taste and adjust: if the salad tastes dry, toss with the reserved 2 tablespoons of vinaigrette or a little more oil/vinegar to balance sweetness and acidity. Add toasted sunflower seeds if using.