BEST Kale Salad Dressing
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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 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)
BEST Kale Salad Dressing Recipe
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!
Video
Notes
Nutrition
We have thoroughly tested this recipe for accuracy. However, individual results may vary. See our full recipe disclosure here.
My six year olds will eat a bowl of kale bc of this dressing! It’s magic! Everyone who I’ve made it for have raves about how tasty it is! I’ve made it with both honey and the maple syrup in a pinch and it’s not mapley at all. A year into using this recipe and it’s still my go to. SO GOOD!
I added lemon infused oil and an extra teaspoon of mustard and for us it was perfect! The original had too much of a vinegar burn for us so after a slight modification it changed it to just right. Thanks for the starter recipe.
Fantastic recipe! I ate the entire bag of kale before it got weird in the fridge, if you knew me you’d know that alone is a testament! Very delicious and I’ve already shared the recipe with a few friends who I know will love it. Thank you!!
Excellent….we have a bumper crop of kale and this recipe makes a lot of dressing. Glad I found it!
Not only was my salad delicious with this dressing, I used the leftover for a chicken kabob marinade. Was it Ever Great!
THE BEST HANDS DOWN! I have made this dressing no less than 1/2 dozen times and it is amazing!!!!
I literally make this vinaigrette every week, and I eat the whole kale salad in two days 😅 I like to add cranberries and pumpkin seeds to give it texture. It’s absolutely delicious 😋
This is a very good recipe. I like to add a little bit of thyme, sage, or rosemary and use an immersion blender for the emulsion to get it perfectly smooth! It will stay emulsified in the fridge for days without separating.
I think it can take a lot more salt than just a pinch…I don’t season my salad other than the dressing, so having a salty dressing is important. Add the salt BEFORE you begin adding the oil so it can dissolve fully. One last note: 2 cloves of garlic on a microplane is pretty powerful for this amount of dressing. If you’re serving it right away, use half as much garlic. If you’re making it a day ahead, it will be fine as the initial bite of freshly grated garlic dissipates with time. I actually prefer to use a shallot if I have one, though.
This dressing is absolutely delicious. I think I have a new favorite dressing for my kale salad.
They didn’t lie, this is amazing!!
Took a kale salad with this dressing and everyone asked for you recipe!
This dressing is delicious!!
I absolutely love this salad dressing!!! I have made it a few times, the only issue is when I put in the fridge the next day it coagulates into solid from. Any clue why this is happening?
That’s because of the olive oil in it. If you let it sit at room temperature for several minutes and then give it a good shake will be just like when you made it. 🙂
Yes this dressing is great , yum
Hi Kristen, I’ve just said to myself I need to start making salad dressings instead of purchasing store bought dressings, for many reasons. Just found your recipe, reviewed it, and now plan to start incorporating it with my meals. Very simple, user friendly, and affordable. Thanks for sharing your recipe.🤗
OMG, this is the best dressing I have ever had. Hubby loved it too. So full of flavor. Yummy, I will definitely use this for all of my kale salads. I put everything in a mason jar with a leak proof lid and just shook like crazy. The dressing came together really easy. I am sharing this with my friends.
Deeee-licious!!! I blended everything (including garlic) and it did not disappoint! My non-veggie husband raved about it!! This is a keeper!!!