Delicious Kale Salad: A Guest Post by Jennifer Marshman

fresh kale

Today we are lucky enough to have another guest post on Guliash Girl! It’s great for a variety of voices to be represented in these types of spaces and I am always looking for more people to share. 

When I moved to Kitchener-Waterloo I had no idea I would meet so many people who are excited about food. Jennifer is one of those people. She is an avid gardener and cook and will be sharing her secrets about kale! Lots of people love the super green goodness, but many aren’t yet fans. I am hoping that you give this recipe a chance and learn to love kale as much as Jennifer and I do! 

Delicious Kale Salad
1 Spoon
Jennifer Marshman

For all the non-believers out there – I hope this kale salad will make a believer out of you! There are so many reasons to love kale, not the least of which is you can grow it in your own garden for most of the year – fresh, nutritious, and hyper local when grown at home. It is also inexpensive to grow at home, and has a long fridge-life compared to other greens (especially if you put it in water, the way you would with flowers).


kale bouquet

You can also find it in abundance in grocery stores and at markets. As Guliash Girl has discovered, visiting your local market at the end of the day is when you can get the best deals on fresh food. Most varieties of kale are very hardy, meaning they can take the cold climate in South Western Ontario, especially if you are able to put on a hoop cover. This delicious kale comes from Fertile Ground Farm CSA.

If the reason you aren’t a kale-lover is because it can be a bit tough and bitter, this trick may just what you need to become kale’s #1 fan.

Step 1: Start with some fresh kale.

Fresh Kale

Step 2: After washing your kale, cut out the main stem.

fresh kale

Step 3: Chop into small, bite-sized pieces. This can go faster if you roll up the leaves into a tube shape, slice the long way, and then chop from the end.

chopped kale

Step 4: Prepare your dressing. This simple but delicious dressing comes from Oh She Glows Everyday, page 117, and includes garlic, lemon juice, olive oil, maple syrup, salt and pepper. Using an acid-based dressing (like vinegar or lemon juice) will help to break down the kale fibers.

salad dressing

Step 5: Pour the dressing onto the chopped kale. Not too much -just enough to lightly cover the kale during the next step. Make your dressing EXTRA flavorful by using garlic, herbs or spices and it will be ok that your salad isn’t drowning in it.

dressing on kale

Step 6: THIS step is the key to a delicious salad – MASSAGE MASSAGE MASSAGE! Did I mention massage? Your kale has worked so hard to grow and become the perfect kale for your salad, it deserves a little TLC. Massage your kale until each piece is coated with the dressing. Then, let it sit for a minimum of 1 hour, but several hours or overnight is best!

massage kale

Step 7: When you are ready to eat it, give it a quick toss to combine. Any excess dressing can be poured off.

tossed kale salad

Step 8: Add your toppings of choice. We used these toppings: sunflower seeds, roasted vegan parmesan pecans (page 117 Oh She Glows Everyday), cranberries, and sliced fresh strawberries. Other possible toppings (so many!) are red onion, tomato, hemp seeds, grated carrot, grated beet, red pepper, fresh mint.

kale salad toppings

Step 9: The moment we’ve all been waiting for – EAT and enjoy!

Kale Salad



Additional Recipes

Not everyone has the Oh She Glows cookbook so I wanted to share a few recipes with similar ingredients that can be found online. 

If you would like to do a guest post for Guliash Girl, please send me an e-mail at or find me on Facebook. 

-Happy Cooking



Jennifer Marshman is a Registered Nurse, a FLEdGE Research Associate, a board member on the Waterloo Region Food Systems Roundtable, and is the founder of the Gleaners Guild of Waterloo Region.  

Unless otherwise sourced, the photographs were provided by Jennifer Marshman.

1 Comment

  1. This post is Great , I’ve bookmarked it and shared on facebook. Thanks A lot

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