I make a ton of salads, and this Party Salad might be in my top three favourites. It’s loaded with everything you’d ever want; it’s spicy, sweet, crunchy, chewy, and, of course, packed with the right amount of veggies to keep you feeling great throughout your day.

Party Salad: Kale is your best friend. 

Most people have a love-hate relationship with kale. We all know it’s great for us, but not everyone knows how to use it properly.

1) Always remove the stem – The stem of kale is almost inedible. It’s super fibrous and woody and honestly doesn’t taste very good. Cleaning kale is super easy. With your hands, strip off the leaf and toss away the stem.

2) Give it some love! – The leaves of kale are pretty fibrous, too. To make them super tender and lovely, give them a good mash with your hands. Massage the dressing into the greens. You won’t hurt the kale; you’ll make it better!

The best way to further clean your greens is of course by washing them, but we don’t want any watery greens diluting our dressing. A proper salad spinner like this will do the trick!

The perfect Party Salad dressing.

This is an incredible dressing; it hits all the notes for me. It’s acidic, sweet, and bright; the grainy mustard gives it that bit of heat bringing it all together.

It’s a simple recipe; all you need is a sharp knife, a mason jar, and a good arm!

Give your garlic a good mince; get it as fine as possible. Add that to a mason jar along with your vinegar, mustard, olive oil, and a few good glugs of maple syrup. Seal the lid tightly and give it a good shake until it’s fully emulsified.

You can store that dressing in the fridge for up to 5 days.

Party Salad in a white bowl surrounded by chips.

Potato chips are THE perfect pairing with salad. 

We always want to get our veggies in, but we also need to make sure we’re having fun with our food.

The addition of the potato chips (especially if they’re Ruffles) just adds so much to the salad. It adds a new type of crunch that makes each bite so much fun.

It also helps add another level of seasoning. The salty chips break down and enhance each bite, making it a super memorable salad and a new family classic.

Party Salad in a white bowl surrounded by chips.

Other salads to check out!

If you liked the sound of this Party Salad, here are a few other recipes you should check out!

Curry Chickpea and Kale Salad 

Santa Fe Chicken Salad 

Sushi Restaurant Salad Dressing

Party Salad being tossed with a pair of metal tongs.

Andy’s Party Salad

Print Recipe
Prep Time 10 minutes
Servings 4 People
Andy's Party Salad in a white bowl on a white counter with wavy ruffle chips around it.


  • 4 cups Kale Removed from the stem and chopped
  • 3 cups Brussel Sprouts Shaved thin
  • 1 cup Red Apple Diced
  • 3/4 cup Dreid Cranberries
  • 3/4 cup Toasted Pecans
  • 1 tbs Maple Syrup
  • 3/4 cup Parm Shaved
  • 1/4 cup Red Onion Diced
  • 1 cup Potato Chips Crushed by hand

For the Dressing

  • 2 cloves Garlic Minced
  • 6 tbs Apple Cider Vinegar
  • 1 tbs Dijon
  • 1/4 cup Maple Syrup
  • 1 1/2 tsp Black Pepper
  • 1 1/4 cup Olive oil


  • Into a mason jar, add 2 cloves of garlic (finely chopped), 6 tbsp of apple cider vinegar, 1 tbsp of Dijon mustard, ¼ cup of maple syrup, 1 ½ tsp of black pepper, along with 1 ¼ cups of olive oil. Give it a hearty shake until it’s fully emulsified and set it in the fridge.
  • Into a frying pan set over medium heat, add 3/4 cup of pecans and toast until golden brown, about 3-4 minutes. Once toasted, turn off the heat and add in 1 tbsp of maple syrup. Give it a good toss and set aside to cool.
  • With a sharp knife, shred the brussel sprouts into thin slices and add them to a large bowl. Clean your kale by stripping it off the woody stem and lightly chopping it into bite-size chunks, then add it to the same bowl. Next, add in the rest of your salad ingredients, including your crunched-up chips. Add your dressing and give it a good toss.
  • Garnish your salad with extra crunched-up chips and enjoy!
Print Recipe
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