Kale Strawberry Salad

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This vibrant kale strawberry salad captures everything I love about summer eating: fresh produce, bold flavors, and minimal effort. Finished with a tangy balsamic sesame dressing, it's the kind of salad that feels special enough for entertaining but simple enough for any day of the week.

Strawberry salad with baby kale, capers, sesame seeds, red onion, edamame, buckwheat, and balsamic dressing.

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🔍 Quick Look: Kale Strawberry Salad
👩🏽‍⚕️ Dietitian's Note
👩🏼‍🌾 Ingredients
🌱 Substitutions
📝 How to Make Kale Strawberry Salad
✔️ Storage & Meal Prep Tips
🥬 More Vegan Kale Recipes
🙋🏽‍♀️ Recipe FAQs
🍽️ Related Recipes
👩🏽‍🍳 Made this recipe?
⚖️ Convert the Recipe to Metric (g & mL)
Strawberry Kale Salad Recipe
🛍️ Shop Recipe Cookware and Ingredients
💬 Comments

🔍 Quick Look: Kale Strawberry Salad

⏱️ Prep Time: 10 minutes
👥 Servings: 5
📊 Calories: ~348 kcal (based on nutrition panel)
👩🏽‍🍳 Flavor Profile: Fresh, vibrant, tangy, and slightly sweet with plenty of texture and crunch.
💪🏼 Nutrition: 8 grams of protein, 7 grams of fiber, ~106 mg calcium
⭐ Difficulty: Easy. This summer kale salad comes together in 30 minutes.

👩🏽‍⚕️ Dietitian's Note

I love building salads around ingredients that do more than just add color.

Strawberries are packed with vitamin C and unique polyphenols. Find out more about their unique health benefits in my index on longevity foods.

Kale provides fiber and an abundance of antioxidant compounds. Edamame adds plant-based protein along with iron, magnesium, and potassium to make this salad more satisfying and nutritionally balanced. Walnuts contribute heart-healthy fats that support cardiovascular health and keep you feeling full for longer.

Together, these simple ingredients create a delicious meal that helps promote healthy aging.

Why You'll Love This Recipe:

This kale strawberry salad is light, crunchy, and pairs well with many other dishes. It's also:

Packed with plant-based protein and fiber
Easy to make ahead for meal prep
Nutritionally balanced as a main dish
Perfect for spring and summer

👩🏼‍🌾 Ingredients

Below, I share ingredient notes from both a nutrition expert's and trained chef's perspective.

Strawberries, edamame, walnuts, quinoa, capers, baby kale, lemon, and red onion on a gray board.

Kale forms the base of this salad, adding texture and an earthy flavor that stands up beautifully to the sweet strawberries and bold dressing.
Strawberries add natural sweetness and brighten every bite with their fresh, summery flavor.
Edamame gives a satisfying bite and mild, buttery flavor while making the salad more filling.
Walnuts bring richness and crunch that complement the sweet berries and tangy dressing.
Red Onion adds a sharp bite that balances the sweeter ingredients.
Capers (optional) contribute little bursts of salty, briny tasting notes that elevate the salad's flavor profile.
Quinoa, Buckwheat, or Farro (Optional) adds chewiness and transforms this salad into a more substantial meal.

See the printable recipe card below for quantities.

Ingredients for the Balsamic Dressing

I typically use a simple dressing made with olive oil, tahini, lemon, Dijon, garlic, and herbs. For an oil-free version, substitute my Light Tahini Dressing or this oil-free Healthy Balsamic Vinaigrette Recipe.

Balsamic vinegar, sesame seeds, Dijon mustard, maple syrup, Dijon mustard, seasoning, and extra-virgin olive oil.

🌱 Substitutions

This recipe is versatile and easy to adapt. Below are some simple ingredient substitutions.

Dressing - This oil-free Healthy Balsamic Vinaigrette Recipe pairs very well with this strawberry kale salad.
Capers - omit entirely as desired
Walnuts - use pecans instead, or sunflower or pumpkin seeds for nut-free
Edamame - omit entirely as desired
Grain - use quinoa, buckwheat, farro, or omit entirely
Kale - substitute with the same amount of spinach
Sesame seeds - use poppy seeds instead

📝 How to Make Kale Strawberry Salad

The complete recipe with exact amounts is below. These additional tips will help you get the best results.

Crispy roasted edamame on a white baking sheet.

Spread out the edamame on a large nonstick baking sheet. Toss them with a drizzle of olive oil, onion powder, garlic powder, paprika, and salt to taste. Roast for about 15 minutes, or until golden brown.

Transfer the sliced red onion to a medium bowl. Add cold water to cover. Set aside for about 10 minutes before draining.

Hulled and quartered strawberries on a cutting board with a metal straw and knife.

Hull and quarter the strawberries.

Sesame seeds in balsamic dressing in a salad dressing shaker.

In a small bowl, or a salad dressing shaker, mix the balsamic vinegar, olive oil, sesame seeds, maple syrup, Dijon, and marjoram. Press the garlic into the dressing and mix to combine. Adjust salt and oil to taste.

For serving: Transfer the kale to a large bowl. Add the strawberries, walnuts, capers, edamame, red onion, and grain (if using). Toss with the dressing for serving. Add optional lemon juice to taste.

✔️ Storage & Meal Prep Tips

These simple steps help preserve freshness and flavor:

Store leftovers in an airtight container for up to 2 days.
For best results, keep the dressing separate until serving.

🥬 More Vegan Kale Recipes

This Asian salad with edamame combines crunchy kale with a creamy peanut dressing. Ready in under 15-minutes, this recipe is oil-free and high in protein.

My High Protein Quinoa Salad is budget-friendly and loaded with antioxidants, fiber, and heart-healthy fats.

This low-carb Kale and Chickpea Salad is made with a delicious and versatile lemon vinaigrette dressing.

🙋🏽‍♀️ Recipe FAQs

What dressing goes best with kale salad?

Kale pairs well with bold, flavorful dressings since its sturdy leaves can stand up to richer flavors. Balsamic, lemon vinaigrette, tahini, and sesame-based dressings are all excellent choices. For this kale strawberry salad, the balsamic sesame dressing complements the sweet berries and earthy kale perfectly.

Should you cook kale before putting it in a salad?

No. Kale can be eaten raw, but I recommend massaging it with a little dressing first. This softens the leaves, reduces bitterness, and makes the salad much more enjoyable to eat.