Awesome kale salad recipes you can make at home or order at Just Salad


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We're big fans of kale salads here at HellaWella. (If you haven't tried one before, you'll need to read our story, "Why it's unacceptable that you have not eaten a kale salad yet.")

To our delight, popular NYC restaurant chain Just Salad just released some super-yummy ingredient combos for mixing with your bowl of lacinato kale — whether you're at one of their locations or making your own salad at home. 

Check out these delicious and nutritious salad recipes created by Just Salad's certified dietitian and executive chef, Laura Pensiero, incorporating everyone's favorite vitamin-packed green. (You can even get kale in your salad DRESSING at Just Salad now. They recently introduced a kale-pesto dressing that you can also make at home — see recipe below.)


Winter Veggie Superfood

Calories: 256

  • Kale-iceberg mix
  • Spinach
  • Scallions
  • Quinoa
  • Broccoli
  • Toasted pumpkin seeds
  • Sesame grilled tofu
  • Low-fat horseradish chive (40 calories)



New Year's Resolution Mix

Calories: 400

  • Kale
  • Red cabbage
  • Romaine
  • Turkish figs
  • Goat cheese
  • Walnuts
  • Seedless cucumbers
  • Balsamic vinegar (10 calories)



Winter Crunch Superfood

Calories: 440

  • Kale
  • Romaine
  • Red cabbage
  • Multigrain croutons
  • Apples
  • Wheat berries
  • Broccoli
  • Shaved Parmesan
  • Lemon vinaigrette (150 calories)



Kale Pesto Dressing

Makes 2 cups


  • 2 cups blanched kale leaves [6 cups raw needed]*
  • 2 loosely packed cups chopped raw kale leaves
  • 2 garlic cloves
  • 1 teaspoon Dijon mustard
  • Fresh juice from two medium lemons (2 to 3 tablespoons)
  • 1/3 cup stock (chicken or vegetable) or water
  • 1/3 cup grated Grana Padana or Parmigiano Reggiano cheese
  • 1/4 cup slivered almonds or pine nuts, toasted** [optional: not used at Just Salad]
  • 1/2 cup extra-virgin olive oil salt and freshly ground black pepper


* Blanching kale reduces bitterness and softens thick greens. Stir the leaves into boiling salted water for a minute or two, drain and then immediately run under cold water.

** To toast nuts: In a dry, medium, non-stick skillet, cook over medium heat, tossing or shaking pan often, until lightly browned and fragrant.


  1. Combine the cooked and raw kale, garlic, mustard, lemon juice and stock or water in a food processor, and pulse until chopped. 
  2. Add the cheese, almonds or pine nuts, if using. Pulse again to combine. 
  3. With the motor running, drizzle in the olive oil. 
  4. Taste the dressing and season with salt and pepper. Add a touch more water or stock, if necessary, to thin to desired dressing consistency.