Kale, Purple Cabbage and Curried Pineapple Salad with Lemon–Honey Vinaigrette and a Sweet and Salty Brown Sugar Almond Crunch

Some salads are just bowls of greens, but this one has some serious craveable cred. Deep greens paired with jewel-toned purple and gold signal a dish that’s as nutritionally sound as it is beautiful.

Between the sweet, caramelized pineapple, the earthy warmth of curry, the crunch of purple cabbage, and the salty-sweet almond finish, this salad somehow feels both indulgent and refreshing. It’s the kind of dish that makes people pause mid-bite and ask, What is in this? My husband, who doesn’t particularly like pineapple, ate two servings worth and asked that very question.

It’s also one of those recipes that comes together with very little effort but looks and tastes like something you’d be served at a café. It answers the question I always ask myself while developing a recipe: Would I be happy if this were served to me in a restaurant? In this case, absolutely.

A Little Fusion in Every Bite

This salad pulls from a few different worlds. There’s the nourishing base of kale and cabbage, a nod to classic European winter salads. Then there’s the pineapple, sautéed with curry and honey until just sticky at the edges, giving it a little tropical warmth that’s unexpected and irresistible.

Finished with creamy avocado and a crunchy brown-sugar almond topping, it hits every flavor note: sweet, savory, bright, rich, and just a touch of spice.

Canned Versus Fresh Pineapple

This salad was originally inspired by a beautiful, fresh pineapple from Madeira, but I’ve since discovered that high-quality canned pineapple actually delivers more consistent sweetness and flavor — and makes this recipe even easier to pull together. Fresh pineapple is wonderful when it’s perfectly ripe, but canned pineapple ensures reliable results every time. Either way, the salad is absolutely delicious.

What to Serve with this Kale, Purple Cabbage and Curried Pineapple Salad

This is an unusual salad with a unique flavor profile. Serve it as a hearty entrée salad, a starter, or a side alongside curries, Mexican-inspired dishes, or Asian and Indian flavors.

Why this Kale, Purple Cabbage and Curried Pineapple Salad Is So Good for You

This isn’t “diet food.” It’s deeply satisfying food that also happens to be incredibly nourishing.

Supports Gut Health
Kale and cabbage are rich in fiber and plant compounds that feed beneficial gut bacteria, helping support digestion, immunity, and a balanced inflammation response.

Protects the Heart
Leafy greens naturally contain dietary nitrates that your body converts into nitric oxide, improving blood flow and helping lower blood pressure. Just one cup a day has been linked to a reduced risk of cardiovascular disease.

Supports Brain Health
Studies show that people who regularly eat leafy greens experience slower cognitive decline over time. Nutrients like folate, vitamin K, and lutein appear to play key protective roles.

Packed with Real Nutrition
From antioxidants in pineapple to healthy fats in avocado and minerals in almonds, this salad delivers vitamins A, C, and K, fiber, potassium, magnesium, and plant-based protein, nutrients that support long-term health and steady energy.

This is the kind of colorful, plant-forward meal that helps you reach the research-backed goal of one cup of leafy greens a day, in a way that actually feels like a treat.