My garden is blessing me with an abundance of kale. Big, beautiful leaves that snap with freshness. Right along side my big, beautiful kale sits a bountiful harvest of raspberries, blueberries, and strawberries. Standing back and looking at the garden, it was obvious to me that all of these ingredients needed to be together in a beautiful Kale Berry Salad.

Kale is a constant in my garden, sturdy and dependable. Every year, I try to plant enough kale to supply me, and my closest friends, with a plethora of tasty leaves. This massaged Kale Berry Salad is one of those recipes that I have on “repeat” throughout the summer. It feels both nourishing and a little indulgent – earthy greens softened with care, sweet-tart berries bursting with flavor, and crunchy candied pecans tying it all together with a hint of sweetness. But what makes this salad shine are the berries. Plump blueberries, ruby raspberries, and a handful of strawberries add a burst of summer to every bite. Fresh-picked berries have a brightness that store-bought ones rarely match, and they transform this from a simple kale salad into something special.

I prefer a “Massaged” kale salad to one that is simply chopped. Massaging the kale is the step that changes the kale into something special. It softens the leaves, deepens their color, and takes away that fibrous bite, making the greens tender and almost silky.

Flavor and Texture Notes

This salad hits a beautiful balance:

The kale is tender and savory
The berries add brightness and natural sweetness
The candied pecans bring richness and crunch
The balsamic ties it all together with acidity and depth. This is my FAVORITE balsamic, thick and smooth.

If you want to take it a step further, a sprinkle of chèvre or shaved Parmesan adds a creamy, salty contrast that works especially well with the berries.

Serving Ideas

This Kale Berry Salad works as a light lunch on its own, but it also pairs beautifully with grilled salmon, especially if you’re leaning into that Pacific Northwest table. It’s also a standout for summer gatherings, since it holds up well without wilting like more delicate greens.

Ingredients

Apple Cider Raisins

1/2 Cup Raisins
3 Tbsp Apple Cider Vinegar
3 Tbsp Water

Candied Pecans

3/4 Cup Pecans, roughly chopped
2 Tbsp Butter
3 Tbsp Brown Sugar
Pinch Salt

Kale Salad

1-1½ Cups Mixed Berries (Strawberries, Blueberries, and Raspberries), Roughly Chopped. Save some berries to garnish finished salads.
2 Bunches Tuscan Kale
2-3 Tbsp High Quality Olive Oil
3 Tbsp High Quality Balsamic – Aged, Thick, and Sweet I love the 25 star Reserve Balsamic by Napa Valley Naturals
1/2 Tbsp Regular Balsamic – thinner, more acidic
1/2 tsp Salt

Instructions

Apple Cider Raisins

In a shallow pan, add Raisins, Water, and Apple Cider Vinegar. Set over medium low heat.
Continue cooking until all of the liquid has been absorbed by the Raisins about 10 minutes.
Remove from heat to cool.

Candied Pecans

While Raisins are cooking, roughly chop the Pecans.
In a small pan, melt the Butter. Once Butter is melted, add the chopped Pecans.
Cook Pecans until they begin to slightly brown and sizzle. At this stage, add the Brown Sugar.
Cook, stirring constantly, until the Brown Sugar is melted and is coating the Pecans. Remove from heat.
Spread Pecans out on a parchment-lined baking sheet. Sprinkle with Salt.
Set aside. Let cool.

Berries

Roughly Chop the Strawberries and Blueberries. Add whole Raspberries. Set Aside. Make sure to keep a few whole for garnish.

Assembling Salad

To easily de-rib the kale, flip it upside down. Fold the leaf downward, leaving the rib facing up. Using kitchen sheers, trim the rib out of the leaf. Once de-ribbed, roughly chop the Kale.
Place the Chopped Kale in a large bowl.Add the Olive Oil and Balsamic Vinegar, along with the Salt. Kneed for several minutes, until the Kale is tender, and very dark green.
Add in the Candied Pecans, Mixed Berries, and Raisins.
Stir gently to combine, making sure to coat everything.
Scoop portions out onto plate and garnish with fresh berries.