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 bitter flavor and the two types of vinegar (apple cider and balsamic) create an irresistible flavor.
I've been told that this is the best kale salad dressing recipe ever. When I used to run an underground restaurant, this was the dressing that I would make when I served a kale salad. Each time, guests would rave about it. Even if you don't think you like kale, try it with this dressing. I bet you'll fall in love.
Why we think this kale salad dressing is the best one ever
- It's sweet. Let's be honest, kale is bitter. It's what most people don't like about it. But all kale needs is a little help from some honey and suddenly that bitterness disappears. It's a little like magic.
- Two types of vinegar. By using both apple cider vinegar and balsamic vinegar you create an incredible depth of flavor.
- It's creamy. By slowly whisking in the oil (it only takes about a minute) you emulsify the oil and make the dressing creamy.
- We've been told. ← we can't ignore all those rave reviews when talking about why this kale salad dressing is the best.
Watch how easy it is to make this kale salad dressing
Try it on our Roasted Beet and Kale Salad with Maple Candied Walnuts:
More Salad Dressing Recipes for Kale
- Japanese Carrot Ginger Salad Dressing
- Lemon Tahini Dressing
- Best Green Goddess Salad Dressing
- Creamy Sunflower Seed Salad Dressing
- Creamy Balsamic Vinaigrette
- Avocado Ranch Dressing
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.
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, healthier, 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!!!