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This mustard greens and kale salad is delicious for the summer months. With a creamy, sweet yogurt dressing, you won’t be able to stop eating it!

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Are there any foods you crave in the summer, warmer months? Watermelon is one of those foods I could eat allll day long. It’s so refreshing!

I also love pineapple, summer peaches, pasta salads, gazpacho, kebobs, and grilling out much more in the summer.

I set out to create a summer salad with a bunch of different summer flavors, similar to this quinoa fruit salad. I tweaked it as I went and based many of the toppings off of my last Produce Box order!

I was so happy with the end result in this kale mustard salad.

Why You’ll Love Mustard Greens and Kale Salad

• Great way to try new veggies – Having a specific recipe for mustard greens may motivate you to make them!
• Full of nutrients and antioxidants – Scroll down to learn more about the nutrition content, but since it’s vibrant and full of colors, we know this salad is high in antioxidants and polyphenols.
• Kids can add toppings – Let your kids add any fruits/veggies for the topping, and maybe they will be more inclined to try it.
• Not bitter – The honey yogurt sauce definitely helps with the bitterness, as does massaging the mustard greens and kale. It’s sweeter than you think!
• Ready in 30 minutes – I know it looks fancy, but this honey mustard kale salad is ready in under 30 minutes. Add your favorite protein, like chicken or pork!

This salad might be the best thing I’ve ever made.

Ingredients

• Brussel sprouts
• mushrooms
• kale (I used lacianto kale)
• mustard greens
• lemon
• olive oil
• fruits/veggies for topping – I used blueberries, strawberries, peach, avocado, snow peas
• hemp seeds
• feta cheese

Don’t fear mustard greens! When paired with kale and massaged correctly, this mustard greens and kale recipe is so flexible.

This kale green salad is delicious, healthy, colorful, antioxidant-rich, flavorful and delicious!

It’s the perfect summer dish with blends of fresh greens, fresh fruits, and a creamy homemade yogurt dressing.

Note, this salad can easily be vegan (omit the cheese), but would need to be paired with a different dressing of your choice!

I’ve actually been eating the yogurt “dressing” by the spoonful, as actual yogurt. It’s so addicting!

If you’ve never had mustard greens before, they have a bitter, horseradish -like taste to them. You’d be able to pick them in a blind taste-testing session because they do taste like mustard!

I suggest massaging them with olive oil, lemon, and garlic beforehand to help minimize that bold, aggressive, “in your face” taste and make them more palatable.

Mustard greens are also a little softer than the kale leaves I’ve paired them with. Make sure to wash them well. Double rinse them!

I put mine in my Salad Spinner. I love this thing – quick and easy!

Nutrition Benefits

Let’s talk about some of the nutrition and health benefits of this kale mustard greens salad.

• Polyphenols and antioxidants – help with overall wellness and may help prevent chronic disease and counteract oxidative stress
• Vitamin C for cell and tissue repair, wound repair and protection from free radicals
• Healthy fats, including avocado, hemp seeds and whole milk yogurt for brain and skin health and satiety
• Ample fiber for moving things along and assisting with fullness

You’re also getting extra protein from the hemp seeds, feta cheese, and creamy yogurt dressing.

This is one of those recipes that you can wow your friends with. It’s easy, but it’s so fresh and flavorful. We couldn’t get enough of it.

Make extra dressing because this stuff is amazing.

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• Chicken strawberry salad

Servings 5 servings

Mustard Greens and Kale Salad

Sarah Schlichter, MPH, RDN

This is the perfect salad for a get together or summer cookout. With the array of colors and whirl of nutritional benefits, this salad hits all the bright spots!

4.17 from 6 ratings

Print Pin

Prep Time 15 minutes mins

Cook Time 15 minutes mins

Total Time 30 minutes mins

Ingredients  

1x2x3x

• 1/2 cup brussel sprouts
• 1/2 cup cremini mushrooms
• 5 lacianto kale leaves, rinsed
• 2-3 cups chopped mustard greens, rinsed
• 1/4 cup olive oil
• 1-2 garlic cloves
• juice of two lemons
• 1/2 tsp sea salt
• 1/3 cup blueberries
• 1/3 cup strawberries
• 2 medium peaches
• 1 avocado
• 1/2 cup snow peas
• Toppings:
• ¼ cup hemp seeds
• 2-3 ounces feta cheese

Yogurt dressing

• 1/2 cup low-fat plain yogurt
• 1.5 tbsp dijon mustard
• 1 tbsp honey
• Squeeze of lemon
• salt and pepper, to taste

Instructions 

1. Wash and slice the brussel sprouts and mushrooms. Turn stove on medium high heat, and add olive oil. Sautee the vegetables until golden brown (the brussels will need a little longer than the mushrooms).
2. Double rinse your greens. Massage the kale and mustard greens in olive oil, garlic, lemon juice and a little bit of sea salt and lay the bed in your salad bowl.
3. While these are cooking, wash and cut your fruit to top the salad. Gather your ingredients for the salad dressing and mix (the longer you let it sit, the thicker it will be). Taste it. You may want to add more or less of one ingredient to match your preference.
4. Top with additional toppings, including nuts, seeds, cheese, or even meats.

Equipment

Nature Nate’s 100% Pure, Raw & Unfiltered Honey; 12oz. Squeeze Bottle; Award-Winning Taste

Manitoba Harvest Hemp Hearts Raw Shelled Hemp Seeds, 24oz; with 10g Protein & 12g Omegas per Serving, Whole 30 Approved, Keto Friendly, Non-GMO, Gluten Free

Nutrition

Serving: 1Calories: 475kcalCarbohydrates: 46gProtein: 16gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 20gCholesterol: 31mgSodium: 819mgFiber: 12gSugar: 27g

Did you make this recipe?Let us know how it was!