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Grilled Kale Salad with Lemon Vinaigrette Recipe

A light, summery grilled kale salad with a bright lemon vinaigrette. Topped with fresh peaches, thinly sliced shallots and toasted hazelnuts, this salad is a delicious way to enjoy your greens and celebrate seasonal fruit.

Grilled kale salad with peaches and hazelnuts

After finally getting our own grill, we’ve been experimenting with vegetables in new ways — and grilling kale quickly became a favorite. Unlike delicate lettuces, kale benefits from a firmer touch: it can be massaged and dressed, or gently charred on the grill. Grilling softens the leaves, brings out a pleasant smokiness, and creates a kale salad that even skeptics will enjoy.

Kale’s bold texture and flavor pair beautifully with sweet, juicy peaches and crunchy hazelnuts. A simple lemon vinaigrette — olive oil, lemon juice, apple cider vinegar, a touch of maple syrup and Dijon mustard — ties everything together with bright acidity and a hint of sweetness. The result is a refreshing summer salad that’s easy to assemble and packed with seasonal flavor.

Grilled Kale Salad Ingredients

  • 1 head of kale, stems removed
  • 2 tbsp olive oil, for brushing kale
  • 1 shallot, sliced thinly
  • 2 medium peaches, sliced
  • 1/4 cup toasted hazelnuts

For the Lemon Vinaigrette

  • 1/4 cup olive oil
  • Juice of 1 lemon
  • 1/4 cup apple cider vinegar
  • 2 tbsp maple syrup (adjust to taste)
  • 1 tbsp Dijon mustard

Top the grilled kale with peaches, shallots and toasted hazelnuts for a balanced mix of textures — tender, crisp and crunchy. The lemon vinaigrette adds brightness and keeps the salad lively without overpowering the ingredients.

Close-up of grilled kale salad with lemon vinaigrette

How to Grill Kale

Grilling kale is faster and easier than you might think, and it transforms the leaves into something tender with a touch of char. Follow these steps for consistent results:

  1. Make the vinaigrette first: whisk together the olive oil, lemon juice, apple cider vinegar, maple syrup and Dijon mustard. Taste and adjust salt, acid or sweetness as needed, then set aside.
  2. Preheat your grill or a grill pan to medium heat and lightly spray or oil the cooking surface to prevent sticking.
  3. Wash the kale well, remove the tough stems and pat dry. Spread the leaves out and lightly brush both sides with olive oil so they won’t dry out on the grill.
  4. Place the kale directly on the grill. Cook for about 1 1/2–2 minutes on the first side, then flip and cook for an additional minute on the other side. The leaves should wilt and get slight char marks without burning. Work in small batches if needed so you can keep an eye on them.
  5. Repeat until all the kale is grilled. Arrange whole leaves on a platter, then top with peach slices, shallots and toasted hazelnuts. Drizzle the lemon vinaigrette over the salad to taste.

Serve the salad with forks and knives so diners can cut the grilled kale into bite-size pieces as they eat. This makes the hearty leaves easier to enjoy and keeps the presentation rustic and appealing.

Grilled kale pieces topped with peaches and hazelnuts

Tips and Notes

  • Toast hazelnuts in a preheated oven at 350°F (175°C) for 5–7 minutes, watching closely so they don’t burn. Allow to cool, then roughly chop before adding to the salad.
  • The recipe makes extra dressing; it keeps well in the refrigerator for several days. Use the leftover vinaigrette on other salads, roasted vegetables or grain bowls.
  • If you don’t have a grill, a hot grill pan works well to get the same charred effect. You can also briefly broil the kale in the oven, watching carefully so it doesn’t burn.
  • Adjust the amount of maple syrup in the dressing to suit the sweetness of your peaches and your personal preference.

Recipe Details

  • Author: Davida Lederle
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Category: Salad
  • Method: Grill
  • Diet: Vegan

Instructions

  1. Combine all vinaigrette ingredients in a small bowl or jar and whisk or shake until emulsified. Set aside.
  2. Heat your grill or grill pan to medium and prepare the surface with a light spray or brush of oil.
  3. Lay out the kale and brush both sides with olive oil.
  4. Grill each piece for 1 1/2–2 minutes per side, flipping once, until wilted and slightly charred. Avoid burning.
  5. Arrange the grilled kale on a serving platter. Top with peach slices, thin shallot slices and toasted hazelnuts.
  6. Drizzle with the lemon vinaigrette to taste (there will likely be extra). Serve immediately.

Plated grilled kale salad with peaches

Like this post? Here are other salads you might enjoy:

  • Orange Radicchio Salad
  • Kale Tahini Salad
  • Lemon Herb Zucchini Noodle Salad
  • Asian Chopped Kale Salad with Miso Sesame Dressing