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Kale and Radish Salad with Candied Walnuts

Bright and fresh kale salad with watermelon radish, tomatoes, and candied walnuts! Enjoy this refreshing salad as a main or side.
Course Appetizer, Main Course, Salad, Side Dish
Cuisine American
Keyword kale, radish, salad, vegan, vinaigrette
Prep Time 45 minutes
Servings 4


Candied Walnuts

  • 2 oz walnuts around ½ cup
  • 2 tbsp sugar
  • ½ tsp sea salt

Kale Salad

  • 8 oz kale curly or tuscan
  • ½ pint cherry tomatoes, halved around ¾ cup
  • 1 medium watermelon radish, thinly sliced or 2-3 regular radishes
  • goat or feta cheese optional

Easy Dijon Vinaigrette

  • ¼ cup extra-virgin olive oil
  • tbsp vinegar of choice apple cider, red wine, balsamic
  • 1 tbsp Dijon mustard
  • 1 cloves garlic, minced or ½ tsp garlic powder
  • ½ tsp dried Italian seasoning
  • ½ tsp salt
  • pinch freshly ground black pepper
  • honey or maple syrup optional


Candied Walnuts

  • Heat oven to 350ºF. Line a baking sheet with parchment. Put walnuts in a small bowl and pour very hot water over walnuts. Let sit for 1 minute, then drain. Add sugar and sea salt, mix to coat nuts evenly, then spread on the parchment. Bake for 7 to 10 minutes until crisp and caramelized. Cool, then break walnuts apart. 

Dijon Vinaigrette

  • Combine vinaigrette ingredients into a bowl or glass jar. Whisk until fully combined and adjust to taste.

Salad Assembly

  • Pull kale leaves off of the stem and discard the stems. Chop the kale into small bite-sized pieces. In a large salad bowl, combine chopped kale with a pinch of salt. Massage the leaves by scrunching up handfuls at a time until the leaves are fragrant and darker in color.
  • Add the candied walnuts, halved tomatoes, and sliced radish to the bowl. Pour the dressing over the salad and toss thoroughly. Crumble optional cheese over salad before serving.