5/12/2022 | By Ali Rampe, Eating Well

Easy to make and healthy to eat, with fresh strawberries, kale, apple-cider vinegar, goat cheese, and walnuts – what’s not to love about this recipe for kale and strawberry salad?!

Apple-cider vinegar and mustard flavor the dressing while fresh strawberries offer a touch of sweetness in this easy-to-assemble salad. Creamy herbed goat cheese completes this salad that’s perfect for lunch or dinner.

Kale & Strawberry Salad

Serves 4

Active Time: 15 minutes

Total Time: 15 minutes


lacinato kale on a cutting board, getting chopped. Photo by Kim Nelson, Dreamstime. Kale and strawberry salad is easy to make and healthy to eat, with fresh strawberries, kale, apple-cider vinegar, goat cheese, and walnuts.
  • 8 cups chopped lacinato kale
  • 5 tablespoons extra-virgin olive oil, divided
  • 1/2 teaspoon salt, divided
  • 1 tablespoon cider vinegar
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon ground pepper
  • 1 1/2 cups strawberries, halved
  • 2 ounces garlic-and-herb goat cheese, crumbled
  • 1/3 cup chopped walnuts, toasted


  1. Combine kale, 2 tablespoons oil and 1/4 teaspoon salt in a large bowl. Using your hands, massage the kale until well coated, about 1 minute.
  2. Whisk vinegar, mustard, pepper and the remaining 1/4 teaspoon salt in a small bowl. Whisking constantly, slowly drizzle in the remaining 3 tablespoons oil.
  3. Add strawberries, goat cheese and walnuts to the kale; drizzle the dressing over the salad and gently toss to combine.

Recipe nutrition per serving: 301 Calories, Total Fat: 28 g, Saturated Fat: 6 g, Cholesterol: 6 mg, Carbohydrates: 9 g, Fiber: 3 g, Total Sugars: 4 g, Protein: 6 g, Sodium: 411 mg, Vitamin A: 3206 IU.

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Ali Rampe, Eating Well

Ali Ramee is a recipe developer and food stylist for Dotdash Meredith. A College of Charleston graduate with a communications major, Ali began her culinary career in the kitchens of chef Hugh Acheson in her hometown of Savannah, Georgia. After an internship with America's Test Kitchen in Boston, Ali moved to San Francisco to continue her culinary education in some of the top tier restaurants in the city, like Flour & Water and Petit Crenn. Ali began working as a food stylist and recipe developer for the meal kit company SunBasket before making the move to Dotdash Meredith Food Studios.