A creamy kale salad dressing recipe that makes about 1/4 cup. I love to use honey, Dijon mustard, mayonnaise (to bind the other ingredients and make it creamy), apple cider vinegar, olive oil, garlic powder, and oregano.
I love making just enough dressing for one or two salads. Fresh dressing always tastes better than store-bought, and when you whip up a small batch, you can tweak the flavors to match your mood. (Sometimes you’ll want more herbs, sometimes more acidity—you get the idea.) Plus, you don’t end up with half-empty bottles of dressing sitting in your fridge for months. This recipe is quick, easy, and packed with flavor—perfect for a last-minute salad craving!
Kale is one of those greens that people either love—or love to complain about. 🙂 But if you’ve ever had a seriously good kale salad, you know it’s all about the dressing and toppings. A good dressing balances kale’s earthy bitterness and makes every bite enjoyable. This small-batch recipe makes 1/4 cup, but you can easily double or triple it!
A great salad dressing has the right balance of fat, acid, and seasoning. This recipe leans on good-quality olive oil, bright lemon juice, a touch of honey for sweetness, and Dijon mustard for a little zing. It clings beautifully to kale leaves and brings out their best qualities. Let’s get into the details so you can start making this today!
Ingredients
- 1 tbsp. good quality Mayonnaise (I love Duke’s or Hellmann’s)
- 1 tsp. Dijon Mustard
- 1 tsp. Honey (or Agave Syrup)
- 2 tsp. Apple Cider Vinegar
- 2 tsp. good quality Extra Virgin Olive Oil
- 1/4 tsp. Dried Oregano (or 1/2 tsp. finely chopped fresh Oregano)
- 1/8 tsp. Garlic Powder
- pinch each of Salt and freshly cracked Black Pepper
Ingredient Notes and FAQs
Mayonnaise
There’s a difference in mayonnaises. (I don’t think I’ve ever had to write that as a plural word before…). I highly recommend using good mayonnaise for any recipe or sandwich in your life! Duke’s is my hands-down favorite, but Hellmann’s is widely available and also great. Don’t settle for sad mayonnaise, trust me.
Dijon Mustard
Dijon mustard originated in Dijon, France (makes sense, right?). It’s way different from yellow mustard because it’s made with white wine or vinegar and seasonings, making it smoother and more flavorful, and really good in salad dressings. Grey Poupon is the most recognizable brand, but if you’re already splurging on good mayo, you don’t need to go fancy here. The Aldi brand’s Dijon mustard is about two dollars and delicious; it’s definitely all you need!
Extra Virgin Olive Oil
Like mayonnaise, good olive oil makes a difference. I keep a specialty bottle of extra virgin olive oil on hand for salad dressings, caprese salads, and drizzling over finished dishes. My go-to affordable option? The Spanish Olive Oil from Trader Joe’s; it’s about $9, lasts a while, and tastes great.
Hopefully some of the following tips and tricks can help you make this Kale Salad Dressing successfully, but if you have any other questions, feel free to email me anytime! 🙂
Recipe Tips and Tricks
- Just Shake it Together in a Jar: You can just toss all of the ingredients into a small jar with a tight fitting lid, seal the lid, and shake it really hard until everything blends together.
- Use Quality Ingredients: Good-quality mayonnaise and olive oil make a difference!
- Balance the Flavors: A great dressing has the right mix of acidity (vinegar or citrus), fat (olive oil), sweetness (honey or agave syrup), and seasoning (salt, pepper, herbs).
- Emulsify (Make it Creamy): Slowly adding oil while whisking creates a smooth, cohesive dressing instead of a separated mess.
- Taste as You Go: Dressings should be bold in flavor since they mellow once mixed with salad greens.
Directions
How to Make Kale Salad Dressing
Step One: Whisk the Base Ingredients. In a small bowl or jar, whisk together the mayonnaise, Dijon mustard, honey, and apple cider vinegar until well blended. (It will be liquid-y.)
Step Two: Stir in Seasonings. Stir in garlic powder and oregano.
Step Three: Add Olive Oil and Season to Taste. Slowly drizzle in the olive oil while whisking to emulsify the dressing. Taste and adjust the seasoning if needed. Want more brightness? Add a little more vinegar. Need more richness? Add another drizzle of olive oil.
Step Four: Massage it into the Kale. Pour the dressing over your chopped kale and massage it in with clean hands (or tongs) for about 30 seconds to soften the leaves.
Make this Kale Salad Dressing Recipe Yours!
Customize this Recipe:
- Add Fresh Lemon Juice: A teaspoon or two adds brightness.
- Swap Apple Cider Vinegar with Balsamic Vinegar: Balsamic adds an entirely new flavor to this recipe.
- Leave out the Mayo: If you’re not a mayo fan, increase the olive oil by 1 tablespoon and whisk everything together well.
How to Store & Make Ahead
🥄 Make Ahead: This dressing can be made up to three days in advance. Shake or whisk it together vigorously before serving.
🥄 Storing Leftovers: Keep it in an airtight container in the fridge for up to three days.
More Small Batch Dressing Recipes
- Ranch Dressing (makes 1/3 cup)
- Maple Balsamic Dressing (makes 1/3/ cup)
- Miso Caesar Dressing (makes 1/3 cup)
- Steakhouse Caesar Dressing (makes 1/3 cup)
- Greek Yogurt Caesar Dressing (makes 1/2 cup)
What to Mix with Kale Salads:
Now that you’ve got the dressing part down, let’s talk about what to put in your kale salad. Here are my go-to ingredients:
- Crunchy: Nuts, especially toasted nuts! Almonds, walnuts, roasted pepitas, sunflower seeds, or pecans are absolutely perfect. Can’t do nuts? Try crispy chickpeas!
- Creamy or Cheesy: Creamy goat cheese or avocado are excellent options. Feta cheese, blue cheese, or gorgonzola are great crumbled cheese to add, too!
- Sweet: Dried cranberries, sliced strawberries, pomegranate seeds, golden raisins, apples, roasted sweet potatoes, or blueberries.
- Salty: Shaved Parmesan cheese, crispy bacon, crunchy fried onions, or croissant croutons.
- Fresh Herbs: Basil, cilantro, mint, or parsley for an extra layer of flavor.
- Protein: Grilled steak, chicken, or shrimp pair perfectly with kale salads!
Soups to Pair with Kale Salads
- Small Batch Chicken and Vegetable Soup – a flavorful soup with tender chicken, celery, carrots, potatoes, and a super savory chicken bone broth.
- Small Batch Loaded Potato Soup for Two – A creamy, indulgent soup packed with flavor.
- Small Batch Chicken, Poblano, and Black Bean Soup – The most popular soup on my website!
- Simple Spicy Tomato Soup – A slightly spicy option that adds a kick to your meal.
- Small Batch Kale and White Bean Soup – A hearty, veggie-packed soup to use up extra kale.
Want to Make More Dressing?
If you want to scale up this recipe, use the slider bar in the recipe card! On desktop, it’s near the “servings” section, and on mobile, tap the number of servings (in dark red) to adjust it easily.
If you make this Kale Salad Dressing recipe and love it, please leave a comment and / or star rating below! You can also share it on Instagram and tag me, or use the hashtag #aflavorjournal so I can see it! If you have any questions about the ingredients or how to make it, send me an email so I can help out.
xx Sara
Kale Salad Dressing (Small Batch)
Ingredients
- 1 tbsp. good quality Mayonnaise like Duke's or Hellmann's
- 1 tsp. Dijon Mustard
- 1 tsp. Honey or Apple Cider Vinegar
- 2 tsp. Apple Cider Vinegar
- 2 tbsp. good quality Extra Virgin Olive Oil
- 1/4 tsp. dried Oregano or 1/2 tsp. fresh
- 1/8 tsp. Garlic Powder
- Salt and freshly cracked Black Pepper to taste
Instructions
- Whisk the Base Ingredients. In a small bowl or jar, whisk together the 1 tbsp. good quality Mayonnaise, 1 tsp. Dijon Mustard, 1 tsp. Honey, and 2 tsp. Apple Cider Vinegar until well blended. (It will be liquid-y.)
- Stir in Seasonings. Stir in 1/8 tsp. Garlic Powder and 1/4 tsp. dried Oregano.
- Add Olive Oil and Season to Taste. Slowly drizzle in the 2 tbsp. good quality Extra Virgin Olive Oil while whisking to emulsify the dressing. Taste and adjust the seasoning if needed.
Notes
Nutrition
Tried this recipe?
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Comments & Reviews
I made mines i had no honey I used my sugar free syrup 😋 thank you
Ohhh love that swap though, Marcella! Thank you so much for making this!
Great recipe. I forgot to add the Dijon mustard🤦♀️ and it was amazing. So with or without Dijon this recipe got rave reviews from my guests..