BEST Kale Salad Dressing

This is the very BEST kale salad dressing recipe ever. I know that is a big claim, but I’ve been told it so many times and by so many people that it must be true. The honey helps balance kale’s bitterness, and the two vinegars (apple cider and balsamic) create an irresistible flavor.

I’ve been told more times than I can count that this is the best kale salad dressing ever. Back when I ran an underground restaurant, this was the dressing I used whenever kale salad was on the menu—and every single time, people raved about it. Even guests who swore they didn’t like kale changed their minds after one bite. If you’ve been on the fence about kale, this dressing might just be the thing that wins you over.

What makes it so good is how it balances kale’s natural bitterness. A little honey works wonders, softening those sharp edges and making everything taste just right. I use two kinds of vinegar—apple cider and balsamic—to create depth and complexity, and slowly whisk in the oil so the dressing turns creamy and emulsified. And honestly, I don’t just think it’s the best because it’s mine—I think it’s the best because I’ve been told so again and again, and those rave reviews are hard to ignore.

Try it on my Roasted Beet and Kale Salad with Maple Candied Walnuts (pictured above)

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4.81 stars (156 ratings)

BEST Kale Salad Dressing Recipe

Prep: 5 minutes mins

Cook: 0 minutes mins

Total: 5 minutes mins

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This is the very BEST kale salad dressing recipe ever. I know that is a big claim, but I’ve been told it so many times and by so many people that it must be true. The honey helps balance kale’s bitter flavor and the two types of vinegar (apple cider and balsamic) create an irresistible flavor.

1

Ingredients

• ▢ ½ cup extra virgin olive oil
• ▢ ⅓ cup apple cider vinegar
• ▢ ¼ cup honey (use maple syrup for vegan)
• ▢ 2 teaspoons balsamic vinegar
• ▢ 1 teaspoon Dijon mustard
• ▢ 2 cloves garlic (grated on a Microplane or very finely minced)
• ▢ A pinch of sea salt

Instructions 

• Place all the ingredients into a 2-cup mason jar.
  ½ cup extra virgin olive oil, ⅓ cup apple cider vinegar, ¼ cup honey, 2 teaspoons balsamic vinegar, 1 teaspoon Dijon mustard, 2 cloves garlic, A pinch of sea salt
  
• Shake well until the ingredients are mixed together and the dressing is creamy.
  

Last step:

• After you make this recipe, take a picture with your phone and share it in the comments section below. I love seeing it when you make my recipes!

Equipment

2-Cup Mason Jar

Measuring Spoons

Measuring Cup

microplane

Video

Notes

This dressing will keep for a week in a jar in your fridge. The oil will solidify a little; run the jar under warm water and give it a shake before using it.

Note: the instructions used to say to whisk the oil into the other ingredients. We’ve changed the method as we found it works just as well this way and it is easier.

Nutrition

Serving: 1 tablespoon, Calories: 63kcal (3%), Carbohydrates: 4g (1%), Protein: 1g (2%), Fat: 5g (8%), Saturated Fat: 1g (6%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Sodium: 3mg, Potassium: 7mg, Fiber: 1g (4%), Sugar: 4g (4%), Vitamin A: 1IU, Vitamin C: 1mg (1%), Calcium: 1mg, Iron: 1mg (6%)

© Author Kristen Stevens

We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.

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