Kale Crunch Salad

This Kale Crunch Salad is so easy and simple to make, and is filled with a tasty mix of crunchy vegetables! With vegan, vegetarian, and keto options.

A few weeks back, I took my Granny to get her coronavirus vaccine. I hadn’t had time to eat earlier that day, so when I drove us back to her house, she shared some of this salad she made up with me. My dad’s side of the family is a typical English/Scottish-American “meat and potatoes” group. But in recent years, I’ve seen my Granny eat way more salads. But she is always cautious with food because she grew up in the height of the Great Depression. I always get the sense that she is grateful to even just have food on the table. As I’ve realized this over the years, I’ve been making her more food every week when I’m with her. I do this to show her I care but also so she knows that she’ll never have to go without again.

Back to this salad! After the vaccine appointment, Granny pulled out a big mixing bowl of this exact salad from her fridge. It had kale, romaine, bell peppers, carrots, broccoli, a bit of red onion, and bleu cheese. I am not someone who usually includes cheese in salads, but I was pleasantly surprised about how much flavor it brought. Granny and I tossed our salads in a Vidalia onion vinaigrette, and I ate almost two bowls of it. It’s now on regular rotation here at my house!

This kale crunch salad is amazing with the bleu cheese, but feel free to sub in feta or omit the cheese entirely. I do recommend any Vidalia onion vinaigrette (they’re sold at almost every grocery store), but feel free to sub in another vinaigrette that you like.

I hope you enjoy this recipe as much as Granny and I did!

Recipe tip: Try using this salad as the base for a vegan bowl with spicy chickpeas!