Kale Salad (…for people that aren’t sure how they feel about kale)

I’m starting a new series called What’s Cookin’ that will feature some of the recipes I’m making for my family. These are my favorite “eats” at the moment or some of my go-to recipes. I’m promising you easy, tasty and sometimes fancy-looking (but still easy!) recipes.

Did I mention easy? Today’s recipe doesn’t even require cooking!

Honestly, I’ve been resistant to jump on the kale bandwagon. I didn’t know anything about it, but was leery because it seemed too trendy. Kale has suddenly popped up everywhere! Then I was given a sample of Chick-fil-a’s new kale side salad and it was surprisingly good. The following weekend while shopping at Trader Joe’s, I found ingredients to make a similar salad at home. It has quickly become my favorite side dish at lunch and sometimes at dinner. It’s perfect if you’re in a salad rut or if you want a healthier option than coleslaw.


Here’s what I use:

  • Trader Joe’s Cruciferous Crunch Collection (a blend of kale, brussels sprouts, broccoli and cabbage)
  • Dried Cranberries
  • Candied Pecans
  • Raspberry Vinaigrette or Thyme Honey Vinaigrette dressing (I can’t decide which one I like best so I’m giving you both options)

Toss the salad into a bowl and add the toppings and dressings (to your preference). I like a lot of toppings and only a drizzle of dressing.



If you don’t have a Trader Joe’s nearby, you could probably find similar ingredients at your grocery store. Experiment and let me know how it goes.

For a complete meal, I recommend pairing this salad with Trader Joe’s Chili Cornbread Casserole.

Buon Appetito!

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