Ever since I made Massaged Kale Greek Salad, I just can’t go back to cooking kale. Eating it fresh in a salad is the best way to go in my opinion!

Instead of making my typical Greek salad, I was craving something different, so I used the same spices and ingredients in my Moroccan Cauliflower Rice to make this recipe. It was SO good, that I almost liked it better this way. It will definitely become one of our “regulars!”

Moroccan Kale Salad

Prep Time: 15 minutes

Total Time: 15 minutes

Yield: 2 large plates or bowls

Moroccan Kale Salad


  • 2 bunches kale (washed and chopped)
  • 1/2 red onion (thinly sliced)
  • 1/4 cup dried apricots (chopped)
  • 1/4 cup dried cranberries
  • 1/4 chopped roasted almonds
  • 6-7 oz. cooked chicken (chopped)
  • 1 lemon (juiced)
  • 2 tbsp olive oil
  • 2 Tbsp apple cider vinegar
  • 1/2 tsp raw honey
  • 1 clove garlic (minced)
  • 1/2 tsp cumin
  • 1/4 tsp cinnamon
  • 1/4 tsp ground ginger
  • 1/4 tsp pumpkin pie spice
  • pinch of nutmeg
  • pinch of allspice
  • pinch of ground cloves
  • salt and pepper to taste


  1. Place washed and chopped kale in a large bowl.
  2. Mix lemon, olive oil, vinegar, honey, garlic and spices together in a small bowl or container.
  3. Pour dressing over kale and massage it in with your fingers, until kale becomes soft or slightly wilted.
  4. Add the rest of your ingredients and toss well.
  5. Divide among two plates and enjoy!