If you think all kale salads taste the same, try this Tuscan kale chopped salad. With a creamy, balsamic miso dressing, crunchy vegetables and marcona almonds, every bite delivers a mix of flavors and textures. This simple recipe highlights dino (lacinato) kale, which becomes tender and delicious after a quick massage. You can have this colorful salad ready in about 10–15 minutes—perfect for weeknights, meal prep, or a bright side dish.
Ingredient Notes
- Tuscan (lacinato) kale: Also called dinosaur kale. It’s darker and more tender than curly kale. Substitute other sturdy greens like curly kale, collards, or trimmed Brussels sprouts leaves if needed.
- Cucumber: For a similar crunch, try celery or jicama.
- Bell pepper: Red peppers add a bright pop of color; yellow or orange work well too.
- Scallions: Mild and easy to eat raw; shallots can be used if you prefer.
- Marcona almonds: Swap with any nut or toasted seeds (pumpkin or sunflower). For nut-free friends, roasted chickpeas or crispy black beans make great crunchy substitutes.
- Miso dressing: The balsamic miso dressing is tangy and creamy. If you prefer, substitute a tahini dressing, vegan Caesar, or a classic Italian vinaigrette.
Miso Dressing
This balsamic miso dressing comes together in minutes and adds a mellow umami tang that pairs beautifully with kale.
How to make it
Begin by preparing the kale. Wash thoroughly to remove dirt. Spin or pat dry and wrap in a clean towel if needed. The method below works for lacinato or curly kale.
- Stack leaves and slice thinly from the leafy end toward the stem until the stem becomes woody.
- Hold the stem, strip the remaining leaf from it, and discard or compost the tough stems (they can be saved for juicing if desired).
- Roughly chop the sliced leaves to bite-sized pieces.
Place the chopped kale in a large bowl. Sprinkle with a pinch (about 1/4 teaspoon) of sea salt if desired, and gently massage with your hands for 1–2 minutes. Massaging softens the leaves, reduces bitterness, and makes the kale easier to digest. Let it sit while you prepare the dressing and vegetables.
For the dressing, whisk together light miso, balsamic vinegar, Dijon mustard, maple syrup and water until smooth. Adjust water to reach a creamy, pourable consistency.
Chop the vegetables into bite-sized pieces—thin rounds, dice or short batons work well. Combine scallions, cucumbers, shredded cabbage, carrots and diced red pepper with the massaged kale. Sprinkle the marcona almonds on top.
Pour about half the dressing over the salad and toss until everything is evenly coated. Taste and add more dressing to reach your preferred balance.
Serve immediately, or keep the dressing on the side and let guests add more to taste.
Debra’s Pro Tips
- A mandoline or food processor speeds chopping, but hand-chopping can be meditative and takes less than 10 minutes for this salad.
- Add chickpeas, shelled edamame, cooked lentils or black beans to make the salad a satisfying main dish.
If you made this recipe, consider leaving a rating or comment and share a photo on social media so others can enjoy it too.
📖 Recipe
Tuscan Kale Salad
Equipment
- Large cutting board
- Chef’s knife
- Large salad bowl
- Whisk or small bowl for dressing
Ingredients
- 1 bunch lacinato (Tuscan) kale
- 4 scallions, thinly sliced
- 3 small Persian cucumbers, diced
- 2 cups shredded cabbage
- 3 carrots, thinly sliced
- 1 red pepper, diced
- 3/4 cup marcona almonds
- OPTIONAL: 1/4 teaspoon sea salt (for massaging)
Balsamic Miso Dressing
- 1/4 cup light miso
- 2 teaspoons balsamic vinegar
- 2 teaspoons Dijon mustard
- 1 tablespoon maple syrup
- 1/4 cup water (adjust to desired consistency)
Instructions
- Wash the kale thoroughly and dry. Stack leaves and thinly slice from the leafy end toward the stem. Remove the remaining woody stems and roughly chop the kale.
- Place chopped kale in a large bowl, sprinkle with 1/4 teaspoon salt if using, and gently massage for 1–2 minutes to soften. Let sit while you prep other ingredients.
- Make the dressing: whisk together miso, Dijon, balsamic, maple syrup and water until smooth and creamy. Add more water if you prefer a thinner dressing.
- Thinly slice scallions, dice cucumbers and red pepper, and thinly slice cabbage and carrots. Add all vegetables to the bowl with the kale and sprinkle the almonds on top.
- Pour half the dressing over the salad and toss to combine. Taste and add more dressing as desired. Serve immediately or keep dressing on the side.
Notes
Meal Prep and Storage
- Serve: As a side salad or add plant-based protein (beans, lentils, edamame) to make it a main.
- Prep: Make the dressing up to a week ahead. Wash and chop kale a day or two ahead but don’t massage until just before serving. Vegetables can be chopped and stored in airtight containers.
- Store: Undressed salad keeps 3–4 days refrigerated. Dressed salad is best within 1–2 days.
Nutrition (approx. per serving)
Nutrition estimates are approximate. For the most accurate values, calculate nutrition based on the exact ingredients you use.