There was a period when the kale salad from Westville had me in an absolute chokehold. When I first moved to NYC, I ordered it ALL the time… well until I realized the combination of New York rent + constantly ordering $20+ salads was going to deplete my bank account faster than they could be delivered to my apartment. 😂
So naturally, I figured out how to make it at home.
And luckily, this one is ridiculously easy to recreate. Finely shredded kale gets tossed in a simple lemon-Dijon dressing and topped with creamy blue cheese, pepitas, candied walnuts or pecans, dried cranberries, and pickled red onions. It’s crunchy, creamy, sweet, tangy, and genuinely one of those salads I actually WANT to eat for lunch.
Add my Crispy Salmon or your favorite protein and you’ve got a full meal that costs a whole lot less than ordering delivery.
Why You’ll Love This Recipe
- It takes about 10 minutes to throw together.
- The kale gets shredded finely making it insanely easy to chow down on a whole bowl – you can buy pre-shredded kale, slice thinly with a knife, or use a food processor after de-stemming.
- The dressing is made directly in the serving bowl, so there are fewer dishes to wash.
- You’ve got all the textures: crunchy pepitas and candied nuts, creamy blue cheese, chewy dried cranberries, and crisp kale.
- It’s easy to turn into a full meal by adding salmon, chicken, shrimp, or your favorite protein.
Ingredients
- Kale: Finely shredding it is the key here. You can buy pre-shredded kale, slice it thinly yourself, or pulse de-stemmed kale in a food processor.
- Lemon: The bright, acidic base of our dressing.
- Olive oil: Balances the lemon and helps create a simple vinaigrette.
- Garlic: I like grating it directly into the dressing so you don’t end up with large pieces of raw garlic.
- Dijon mustard: Adds tang and helps emulsify the dressing.
- Honey or maple syrup: Just enough sweetness to balance the lemon and Dijon.
- Blue cheese: Adds creaminess, saltiness, and a little funk that works SO well with the sweeter toppings.
- Pepitas: For crunch and a little extra nuttiness.
- Candied walnuts or pecans: For crunch plus a little sweetness.
- Dried cranberries: Little sweet and tart pops throughout the salad.
- Pickled red onions: Add acidity and another layer of flavor. Homemade or store-bought both work.
- Protein, optional: I LOVE this with my Crispy Salmon, but chicken or shrimp would also be delicious.
Tips & Tricks
- Shred your kale finely. This is probably the biggest difference between a kale salad you tolerate and one you actually want to eat. Remove any tough stems and slice the leaves as thinly as possible.
- Make the dressing right in the bowl. Whisk everything together in the bottom of your serving bowl, add the kale, and toss. One less dish!
- Taste your dressing before adding the kale. Lemons vary in size and acidity, so taste and adjust with a little more honey, olive oil, salt, or lemon as needed.
- Massage the kale. Once you add it to the dressing, use clean hands to massage everything together until the kale softens and turns a deeper green. This helps break down some of its tougher texture.
- Don’t skip the toppings. The combination of creamy, crunchy, sweet, and tangy is what makes this salad so good.
Serving Suggestions
My favorite way to turn this into a full meal is with my Crispy Salmon. It’s also great with grilled or roasted chicken, shrimp, or even some crispy chickpeas.
You can also serve it as a side salad alongside pasta, soup, or your favorite weeknight dinner.
More Salad Recipes
If you’re looking for more easy salad recipes, try these next:
- [Crispy Salmon]
- [Add another salad]
- [Add another easy lunch]
- [Add another weeknight recipe]
Westville Kale Salad
- Total Time: 10
- Yield: 2
Description
This easy Westville-inspired kale salad is tossed in a lemon-Dijon dressing and loaded with blue cheese, pepitas, candied nuts, dried cranberries, and pickled red onions for the perfect crunchy, creamy, sweet, and tangy bite.
Ingredients
For the Westville Kale Salad:
- 6oz kale, shredded or sliced thinly (about 6 cups loosely packed)
- Juice from 2 small lemons (about 3–4 tbsp)
- ¼ cup olive oil
- 1 clove garlic, grated
- 2 tsps dijon mustard
- 2 tsp honey or maple syrup
- ½ tsp fresh cracked black pepper
- Salt to taste
- Toppings:
- Blue cheese crumbles
- Pepita seeds
- Candied walnuts or pecans
- Dried cranberries
- Pickled red onions (optional: recipe below)
For the Quick Pickled Red Onions:
- 1 small red onion, sliced thinly
- 1 cup vinegar
- 1 cup boiling water
- 2 tbsps maple syrup or sugar
- 1 tsp peppercorns
- 1 tsp sumac (optional)
- 1 tbsp salt
Instructions
For the Westville Kale Salad:
- Start by making your quick pickled red onions. To a clean, heatproof jar, add in the sliced red onions, the maple syrup, peppercorns, sumac, and salt. Pour over the boiling water and mix to combine. Add the vinegar and set aside to cool for 20-30 minutes before refrigerating. You can keep these in the fridge for up to 2 weeks.
- In the base of a large bowl you will be serving the salad in, make your dressing. Add lemon juice, olive oil, grated garlic, dijon mustard, honey, pepper, and salt. Whisk until slightly thickened and taste to adjust for seasoning.
- Add kale and massage using your hands until kale has softened and the dressing is coating the kale. Divide the salad between two serving bowls and top with blue cheese, pepita seeds, candied nuts, dried cranberries, and pickled red onions. Top with crispy salmon or preferred protein and enjoy!
- Prep Time: 10
- Category: Lunch
- Method: No Cook
Storage
Once dressed, this salad actually holds up better than most because kale is so sturdy. Store leftovers in an airtight container in the refrigerator for up to 2 days. For the best texture, store each component separately and assemble when you’re ready to eat.
FAQs
Do I have to massage kale for salad?
I recommend it! Massaging the kale with the dressing helps soften the leaves and makes raw kale much more enjoyable to eat.
Can I make this salad ahead of time?
Yes. Prep the kale and dressing ahead, then store the toppings separately and assemble when you’re ready to eat.
Can I use another cheese instead of blue cheese?
Absolutely. Blue cheese gives this salad its signature flavor, but feta or goat cheese would both be delicious if blue cheese isn’t your thing.
What protein goes well with this kale salad?
My favorite is crispy salmon, but grilled chicken, shrimp, steak, or crispy chickpeas would all work.
Can I use store-bought pickled red onions?
Absolutely. Homemade pickled onions are easy and keep well in the refrigerator, but store-bought are perfect when you want to keep this a true 10-minute meal.
