Mixed Berry and Kale Salad with 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 fruit on salads used to feel odd to you, this mixed berry kale salad with lemon poppy seed dressing may change your mind. Kale becomes tender when massaged, and paired with strawberries, blackberries, blueberries, creamy goat cheese and crunchy maple candied pecans, it turns into a refreshing, balanced salad ideal for spring and summer gatherings. It’s bright, slightly sweet, tangy from the dressing and easy to prepare ahead—perfect for potlucks, barbecues, or a light weeknight side.

Ingredients for mixed berry kale salad

• Kale: Choose green kale with firm, sturdy leaves. Removing stems and massaging the leaves softens them and improves texture and flavor.
• Strawberries, blackberries & blueberries: Fresh berries bring sweetness, color and juiciness—select slightly firm berries for the best hold in the salad.
• Goat cheese: Adds a tangy creaminess that balances the berries. Feta is a suitable substitute if preferred.
• Candied pecans: Maple candied pecans add crunch and a caramel-like sweetness. Use homemade or your favorite store-bought candied nuts.
• Lemon poppy seed dressing: A light, sweet-tart dressing that ties all the components together.

The best homemade maple candied pecans

These maple candied pecans are simple and addictive—just three ingredients. They’re great on this salad, as a snack, or sprinkled over yogurt or ice cream. Make them ahead to save time when assembling the salad.

1. Combine pecans, maple syrup and salt in a pot and bring to a boil over medium heat.
2. Reduce heat to medium-low and simmer 20–25 minutes, stirring occasionally to avoid burning. The mixture will progress from a thin syrup to a thicker coating, then the syrup will evaporate and crystallize on the pecans.
3. When syrup has crystallized, spread the pecans on parchment to cool completely. Store in an airtight container for up to a week.

These candied pecans are versatile—use them on salads, desserts, or enjoy them on their own.

How to make a mixed berry kale salad

1. Prepare candied pecans. Make them ahead and store at room temperature, or use store-bought candied nuts if you’re short on time.
2. Make the dressing. Whisk lemon juice, honey, olive oil and poppy seeds together and chill until ready to use.
3. Massage the kale. Chop kale into bite-size pieces, place in a large bowl, drizzle with a small amount of olive oil and the juice of half a lemon, then massage with your hands for 5 minutes or until leaves soften and turn bright green.
4. Prep the remaining ingredients. Hull and slice strawberries, rinse blackberries and blueberries, and crumble goat cheese.
5. Assemble the salad. Combine massaged kale and berries in a serving bowl, drizzle with desired amount of dressing and toss to coat. Top with crumbled goat cheese and candied pecans just before serving.

How do I store my mixed berry kale salad?

For make-ahead meals, toss the kale and berries together but keep the dressing, goat cheese and candied pecans separate to prevent sogginess. Leftovers keep well in an airtight container in the refrigerator; the salad can taste even better the next day as the kale softens further. When serving leftovers, discard any pecans that became too sticky and add fresh candied pecans just before eating for the best texture.

Need it gluten free? It already is.

Need it dairy free? Omit the goat cheese or use a dairy-free alternative.

More kale salad recipes you might like:

• 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? Make sure to tag my social media @kalefornia_kravings — I love seeing what you create!