Kale Salad with Mixed Berries and Lemon Poppy Seed Dressing

Loaded with fresh seasonal berries and the best maple candied pecans! This easy kale salad is the perfect side dish for summer!

If you’ve been hesitant about fruit in salads, this mixed berry kale salad may change your mind. Once you try tender, massaged kale tossed with strawberries, blackberries, blueberries, creamy goat cheese and crunchy maple candied pecans, you’ll understand why this combination works so well. The lemon poppy seed dressing is bright and slightly sweet, tying everything together. This salad is light, refreshing and ideal for spring and summer gatherings. It also holds up well when made ahead, making it a smart choice for potlucks and barbecues.

Ingredients for mixed berry kale salad

• Kale: Choose sturdy green kale with firm leaves. We’ll massage the leaves to soften them and make them more tender to eat.
• Strawberries, blackberries & blueberries: Fresh berries add natural sweetness, color and texture. Look for slightly firm, ripe berries.
• Goat cheese: Crumbled goat cheese adds creaminess and a tangy balance to the sweet berries. Feta is an easy substitute if you prefer.
• Candied pecans: Maple candied pecans offer sweet crunch and are a perfect finishing touch. You can make them at home with just three ingredients or use a store-bought candied nut.
• Lemon poppy seed dressing: A light, tangy dressing made from lemon, honey, oil and poppy seeds brings freshness and cohesion to the salad.

The best homemade maple candied pecans

These maple candied pecans are simple and addictive. With just pecans, pure maple syrup and a pinch of salt, you can make a crunchy, glossy candied nut that beats store-bought versions. They’re versatile — great on salads, as a snack or even crumbled over ice cream.

1. Combine pecans, maple syrup and salt in a small pot and bring to a boil over medium heat.
2. Reduce heat to medium-low and simmer 20–25 minutes, stirring occasionally. The mixture will move from thin syrup to thicker syrup, then begin to crystallize on the nuts as the liquid evaporates.
3. When the syrup has crystallized, spread the pecans on parchment to cool completely. Once cool, store in an airtight container for up to one week.

These pecans make a great snack and add a delightful crunch to the salad.

How to make a mixed berry kale salad

1. Prepare the candied pecans. Make them ahead and store in a sealed container. If short on time, use your favorite store-bought candied nuts.
2. Make the dressing. Whisk lemon juice, honey, oil and poppy seeds together, and chill until needed.
3. Massage the kale. Remove stems and chop the leaves into bite-sized pieces. Place in a large bowl, drizzle with about 1 tsp olive oil and the juice of ½ lemon, then massage with your hands for 3–5 minutes until the leaves soften and darken in color.
4. Prep the berries and cheese. Hull and halve or quarter strawberries, rinse blackberries and blueberries, and crumble the goat cheese.
5. Assemble the salad. Add berries to the massaged kale, drizzle with dressing and toss until coated. Top with crumbled goat cheese and candied pecans just before serving to preserve the crunch.

How to store mixed berry kale salad

This salad stores well, and some people prefer it the next day after the kale has had extra time to soften and absorb flavors. If making ahead, toss the kale and berries together but keep the dressing, goat cheese and pecans separate until serving to prevent sogginess. For leftovers, remove any soggy pecans, refrigerate in an airtight container, and add fresh pecans when serving again.

Gluten free? Yes — this salad is naturally gluten free.

Dairy free? Omit the goat cheese or use your preferred dairy-free alternative.

More kale salad ideas

• Citrus & Pomegranate Kale Salad
• Summer Peach & Blueberry Kale Salad
• Grape & Feta Kale Salad
• Apple, White Cheddar & Toasted Pecan Kale Salad
• Mexican Street Corn Kale Salad

Made one of my recipes? Tag @kalefornia_kravings on social media — I love seeing what you create!

Mixed Berry Kale Salad with Lemon Poppy Seed Dressing

Fresh seasonal berries, tender massaged kale and creamy goat cheese are tossed in a light lemon poppy seed dressing and finished with maple candied pecans. This salad is bright, refreshing and perfect for a crowd.

Prep Time: 10 mins

Cook Time: 20 mins

Total Time: 30 mins

Servings: 4

Author: Caitlin

Course: Salad

Cuisine: American, Gluten free

Keywords: blackberries, blueberries, candied pecans, dressing, kale, lemon, mixed berry, poppy seed, salad, strawberries

Ingredients

For the maple candied pecans:

• 1 cup raw pecans
• ¼ cup pure maple syrup
• ¼ tsp salt

For the lemon poppy seed dressing:

• ½ cup fresh lemon juice
• 2 Tbsp honey
• 2 tsp olive oil (extra light preferred)
• 1 tsp poppy seeds

For the kale salad:

• 1 bunch kale, leaves removed from stems and chopped
• 1 cup strawberries, halved or quartered
• 1 cup blackberries
• ½ cup blueberries
• ¼ cup plain goat cheese, crumbled

Instructions

To make the candied pecans:

1. Combine pecans, maple syrup and salt in a pot. Bring to a boil over medium heat.
2. Lower heat to medium-low and simmer 20–25 minutes, stirring occasionally. The syrup will thicken and eventually crystallize on the pecans.
3. When crystallized, spread pecans on parchment and cool completely. Store in an airtight container up to one week.

To make the lemon poppy seed dressing:

1. Whisk lemon juice, honey, olive oil and poppy seeds in a bowl or jar. Chill until ready to use.

To assemble the kale salad:

1. Place chopped kale in a large bowl, drizzle with 1 tsp olive oil and the juice of ½ lemon. Massage for 3–5 minutes until leaves soften and darken.
2. Add berries and crumbled goat cheese to the kale. Toss with desired amount of dressing. Top with candied pecans immediately before serving.