Unlock the secret to making Costco’s famous kale salad at home with this foolproof recipe. Perfect for meal prep, potlucks, or when you’re just craving that signature crunch and tang.
Why This Recipe Works
- Uses massaged kale for a tender, not tough, base.
- Combines sweet and savory flavors for a balanced bite.
- Includes a homemade dressing that’s better than store-bought.
- Packs well for lunches, staying crisp for days.
- Customizable with your favorite add-ins for endless variety.
Ingredients
- 1 bunch kale, stems removed and leaves chopped (about 6 cups)
- 1/2 cup dried cranberries
- 1/2 cup pepitas (pumpkin seeds)
- 1/4 cup grated Parmesan cheese
- 1/4 cup olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- 1/2 tsp salt
- 1/4 tsp black pepper
Equipment Needed
- Large mixing bowl
- Salad spinner (optional)
- Measuring cups and spoons
- Whisk
- Knife and cutting board
Instructions
Step 1: Prep the Kale
Start by removing the stems from the kale leaves, then chop the leaves into bite-sized pieces. If you have a salad spinner, give the kale a good rinse and spin it dry. No spinner? No problem. Just pat the leaves dry with a clean towel. Tip: Massaging the kale with a bit of olive oil and salt before adding other ingredients helps soften it.
Step 2: Make the Dressing
In a small bowl, whisk together the olive oil, apple cider vinegar, honey, salt, and pepper until well combined. Taste and adjust the seasoning if needed. This dressing is the secret weapon of the salad, so don’t skip it!
Step 3: Combine the Salad
In your large mixing bowl, toss the prepared kale with the dressing until every leaf is lightly coated. Add the dried cranberries, pepitas, and Parmesan cheese, then give everything another good toss to combine. Tip: Letting the salad sit for 10 minutes before serving allows the flavors to meld beautifully.
Step 4: Serve and Enjoy
Transfer the salad to a serving dish or divide it into meal prep containers. This salad keeps well in the fridge for up to 3 days, making it a great make-ahead option for busy weeks.
Tips and Tricks
For those looking to elevate their Costco kale salad game, consider toasting the pepitas in a dry skillet over medium heat for a few minutes until they’re golden and fragrant. This adds an extra layer of flavor and crunch. Another pro tip is to use a microplane to grate the Parmesan cheese finely, ensuring it distributes evenly throughout the salad. If you’re not a fan of cranberries, try substituting with chopped dried apricots or cherries for a different sweet note. Lastly, for a nut-free version, sunflower seeds make a great alternative to pepitas.
Recipe Variations
- Add grilled chicken or shrimp for a protein-packed meal.
- Swap out the Parmesan for feta or goat cheese for a different flavor profile.
- Include sliced avocado or cucumber for extra freshness and crunch.
- Use maple syrup instead of honey for a vegan dressing option.
- Mix in quinoa or farro for a hearty grain salad variation.
Frequently Asked Questions
Can I use bagged kale instead of fresh?
Absolutely! Bagged kale is a convenient option, just make sure to give it a good rinse and dry before using. The key is to massage it well to ensure it’s tender and not too tough.
How long does this salad last in the fridge?
This salad stays fresh for up to 3 days when stored in an airtight container in the refrigerator. The kale holds up much better than other greens, making it perfect for meal prep.
Can I make this salad vegan?
Yes! Simply omit the Parmesan cheese or use a vegan cheese alternative, and swap the honey for maple syrup in the dressing. It’s just as delicious and completely plant-based.
Summary
This Costco kale salad recipe brings the beloved store-bought favorite into your kitchen with minimal effort and maximum flavor. Perfect for any occasion, it’s a versatile, make-ahead dish that’s sure to impress.
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