Raw Kale and Spinach Salad

Raw Kale and Spinach Salad
Staff Writer
Raw Kale and spinach salad

Yasmin Fahr

Raw Kale and spinach salad

This superfood salad is packed with nutrients and vitamins (and is absolutely addicting). The quick-pickled red onions add a tangy bite to the dish, while the garlicky dressing breaks down Kale's tough leaves for a crunchy and hearty salad. Tossing some chia seeds on top is just for good measure and health. Feel free to substitute them with toasted sunflower seeds, hemp seeds, or another nut. 

Click here to see The Best Kale Recipes You've Ever Tried. 


For the quick-pickled red onions

  • red onion, sliced thinly
  • Red wine vineger
  • Pinch of  salt, plus more to taste
  • Pinch of  sugar

For the salad

  • lacinato kale (aka dinosaur Tuscan kale), stems removed and cut into 1/2-inch ribbons
  • spinach, stems removed and cut into 1/2-inch ribbons
  • Juice of 1 lemon
  • clove garlic, minced or grated with a Microplane
  • extra-virgin olive oil
  • grated white Cheddar
  • Salt, and fresh black pepper, to taste
  • cilantro, stems removed
  • 1/2  chia seeds (optional)


For the quick-pickled red onions

In a bowl, place the red onion slices and cover with the vinegar. Add the salt and sugar and toss. Leave for 30 minutes in the refrigerator, covered. 


For the salad

Place the kale and spinach in a large serving bowl. In a separate bowl, mix together the dressing ingredients (including the cheese). Whisk together until full incorporated and pour over the greens. Toss to combine and let sit for 15-30 minutes to soften the greens.

After that time, add about half of the pickled red onions (the rest will stay for up to 1 week in the fridge), roughly tear the cilantro on top and sprinkle with the chia seeds. Serve immediately with extra fresh pepper, if desired. 

Kale Shopping Tip

Buy green leafy vegetables like arugula, watercress, and collards – they are good sources of vitamins A, C, and K and minerals like iron and calcium.

Kale Cooking Tip

Brighten up sandwiches or salads with small, tender leaves like spinach and add larger, tougher leaves like kale to soups and stews.