Roasted Peanut Kale Crunch Salad is what I make when I want something fast, bold, and totally satisfying. You know those nights when you crave a salty crunchy bite that still makes you feel good after you eat it. This is that kind of salad. It hits the sweet spot between fresh and cozy. The peanuts get toasty, the kale gets tender, and the whole thing turns into a craveable bowl you will come back to again and again. I like to call it the Deliciously Nutty Roasted Peanut Kale Crunch Salad You’ll Love! because it really is.
How To Make This Roasted Peanut Kale Crunch Salad
This is an easy toss together situation with a few smart steps that make a big difference. We are massaging kale so it is soft and friendly, roasting peanuts for deeper flavor, and whisking a punchy peanut vinaigrette that brings it all together. If you are into big texture, this one is for you. Here is how I do it on a weeknight.
Ingredients
- 1 large bunch curly kale or lacinato, stems removed, thinly sliced
- 1 cup roasted unsalted peanuts, divided
- 1 cup shredded carrots or ribboned carrots
- 1 small red bell pepper, thin strips
- 2 green onions, thinly sliced
- A handful of cilantro leaves
- 1 tablespoon sesame seeds or pumpkin seeds for extra crunch
- Optional: sliced cucumber, avocado, or roasted chickpeas
- Salt and pepper to taste
Directions
- Toast the peanuts: Warm a dry skillet over medium heat and add the peanuts. Stir for 4 to 6 minutes until fragrant and a little deeper brown. Set aside, keeping a few whole for topping.
- Make the dressing: Whisk 2 tablespoons smooth peanut butter, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon honey or maple syrup, 1 clove grated garlic, 1 teaspoon grated fresh ginger, and 2 to 3 tablespoons warm water to thin. Taste and adjust. You want punchy, a little sweet, and very peanutty.
- Massage the kale: Add the kale to a large bowl with a pinch of salt and a splash of olive oil or a tablespoon of the dressing. Use your hands to massage for 1 to 2 minutes until the kale darkens and softens.
- Toss it up: Add carrots, red pepper, green onions, half the peanuts, and cilantro to the bowl. Pour on most of the dressing and toss until everything is shiny and slightly glossy.
- Finish and serve: Top with the remaining peanuts, sesame seeds, and a final drizzle of dressing. Add avocado or roasted chickpeas if you want more oomph.
Quick tip: If you like the peanuty vibe here, you might also fall for this Thai peanut sweet potato bowl. For extra protein, a scoop of crispy chickpeas is perfect, or try leftovers from this hearty roasted chickpea and sweet potato bowl on top. The flavor crossover is magic.
Storage note: Dressed kale holds up better than most greens. If you are meal prepping, keep the dressing on the side and toss right before eating, or dress the kale and store the crunchy add-ins separately. The salad will keep 2 to 3 days in the fridge.
Make it yours: Add grilled chicken, shrimp, or tofu for extra protein. Swap carrots for cabbage if that is what you have. The goal is easy, crunchy, and delicious.
Watch How To Make This Kale Crunch Salad
Watch it once and you will see the flow. Toast the nuts, massage the kale, whisk the dressing, toss it all together. That is the rhythm. If you are into prepping ahead, chop your veggies and toast your peanuts on Sunday, then it is a 5 minute dinner midweek.
Hungry for more quick-prep bowls that still feel vibrant. For another meal prep superstar, I lean on this colorful roasted sweet potato quinoa salad. It travels well and makes lunch something to look forward to.
Pro move: Double the dressing and keep it in a jar. It also tastes great drizzled over roasted veggies, grain bowls, or even a basic chicken and rice plate. Shake before using so it gets smooth again.
Lindsays Notes
I am a big fan of everyday salads that feel a little special. This one delivers. The kale gets just tender enough, the dressing is bright and nutty, and the roasted peanuts bring a toasty bite that makes each forkful interesting. When I am short on time, I buy pre-cut kale and a bag of matchstick carrots to speed it up.
A little truth. I used to skip kale because it could be tough. Massaging with a pinch of salt changes that fast. It is worth the extra minute, and your jaw will thank you.
I made this for my book club and there were zero leftovers. The crunchy peanuts and the creamy peanut dressing were the perfect combo. Everyone asked for the recipe and I sent them the link on the spot.
Serving ideas: Pair it with roasted fish or add a soft boiled egg. If you want something protein heavy and filling for a lunch lineup, you might love this punchy, wholesome cottage cheese chickpea power salad. It is a great sidekick to this bowl.
I keep repeating it because it is true. This is the Deliciously Nutty Roasted Peanut Kale Crunch Salad You’ll Love! It is easy to crave and hard to mess up.
Don’t Miss These 3 Kale Recipes
If you are on a kale streak, here are three easy favorites that bring different vibes while staying simple and weeknight friendly.
- Kale Caesar With Crispy Breadcrumbs: Massaged kale, zippy Caesar vibes, and a sprinkle of crunchy breadcrumbs. Perfect next to grilled chicken or a bowl of soup.
- Apple Walnut Kale Chopped Salad: Crisp apples, toasted walnuts, a little sharp cheddar, and a quick honey mustard dressing. Big fall energy, but good all year.
- Warm Kale and Quinoa Skillet: Sautéed onion and garlic, cooked quinoa, wilted kale, and a squeeze of lemon at the end. Add feta if you are feeling it.
If you want a bright side for a picnic or potluck, this cool and juicy cucumber tomato salad is a refreshing friend to any kale main. It balances the richness of peanuts and keeps the plate light.
Keep the momentum going with variations. Add a handful of shredded cabbage to your kale salad for extra crunch, or toss in roasted sweet potato cubes when you want warm and hearty.
Emerald Kale Salad with Peanut Vinaigrette
Think of this as a close cousin to the main event. The emerald version leans into ultra-thinly sliced kale and a silkier peanut vinaigrette. I thin the dressing a bit more with warm water and add a touch of lime juice. It coats every bit of kale so it looks shiny and gem-like. Sprinkled with sesame seeds and extra scallions, it is a beautiful side for salmon or tofu.
For a sweet and savory twist, tuck in a few roasted sweet potato cubes. They play so well with the peanut dressing, similar to the vibe you get in this cozy roasted sweet potato black bean salad. The combo is comforting and still light enough for a weekday lunch.
And if you are packing lunch for tomorrow, use a container with the dressing on the bottom, kale in the middle, and toppings on top. Flip and shake when you are ready to eat. Instant tossed salad.
One more time for good measure. This emerald bowl is another way to enjoy the Deliciously Nutty Roasted Peanut Kale Crunch Salad You’ll Love! without getting bored.
Common Questions
Can I make the dressing without soy sauce Yes. Use coconut aminos or tamari if you need it gluten free. Taste and add a pinch of salt to balance.
How do I keep kale from being tough Remove stems, slice thinly, and massage with a bit of oil or dressing and salt for 1 to 2 minutes. It softens fast.
What protein goes well with this salad Grilled chicken, tofu, shrimp, or crispy chickpeas. Leftover rotisserie chicken also works.
How long does the dressing keep Up to one week in the fridge. It may thicken, so loosen with warm water and shake well.
Can I use another nut Absolutely. Cashews or almonds are great. Still, roasted peanuts give that classic flavor and budget friendly crunch.
Ready To Crunch Into It
There you have it. A trusty, flavorful bowl that is as weeknight friendly as it is party ready. The Deliciously Nutty Roasted Peanut Kale Crunch Salad You’ll Love! hangs out in my rotation because it is crunchy, bright, and so simple to customize. If you want to peek at a slightly different take, check out the Roasted Peanut Kale Crunch Salad Recipe – Pinch of Yum for more inspiration and tips. Now grab a big bowl, toast those peanuts, and make the Deliciously Nutty Roasted Peanut Kale Crunch Salad You’ll Love! for dinner tonight.
Deliciously Nutty Roasted Peanut Kale Crunch Salad
Ingredients
Method
- Toast the peanuts: Warm a dry skillet over medium heat and add the peanuts. Stir for 4 to 6 minutes until fragrant and a little deeper brown. Set aside, keeping a few whole for topping.
- Make the dressing: Whisk 2 tablespoons smooth peanut butter, 2 tablespoons rice vinegar, 1 tablespoon soy sauce, 1 tablespoon honey or maple syrup, 1 clove grated garlic, 1 teaspoon grated fresh ginger, and 2 to 3 tablespoons warm water to thin. Taste and adjust.
- Massage the kale: Add the kale to a large bowl with a pinch of salt and a splash of olive oil or a tablespoon of the dressing. Use your hands to massage for 1 to 2 minutes until the kale darkens and softens.
- Toss it up: Add carrots, red pepper, green onions, half the peanuts, and cilantro to the bowl. Pour on most of the dressing and toss until everything is shiny and slightly glossy.
- Finish and serve: Top with the remaining peanuts, sesame seeds, and a final drizzle of dressing. Add avocado or roasted chickpeas if you want more oomph.