May 28, 2026

Spring Kale Salad with JOEY Copycat House Dressing

This Spring Kale Salad is bright, fresh, and a little bit addictive. The dressing is everything. And if you’ve ever been a JOEY house salad devotee, I think you’re going to love this one. Make it once and it’ll be in your regular rotation, I promise.

Home » Spring Kale Salad with JOEY Copycat House Dressing

The Dressing: The JOEY Copycat
Why Kale?
The Toppings
Meal Prep and Storage
Make it a Meal
Looking for More Salad Recipes?

Not sold yet? My husband is a self-proclaimed salad hater, but he usually makes an effort to eat at least half of the salads I make him (cue shaming for food waste). He fully and completely devoured this salad. Only one stray kale piece lay on his plate.

If that doesn’t tell you how good it is, I don’t know what will.

The Dressing: The JOEY Copycat

If you’re Canadian and you haven’t been to JOEY, let me tell you, you’re missing out. JOEY is a popular Canadian restaurant chain known for its lively atmosphere, and elevated casual food.. The restaurants are owned by the Fuller family, who also happen to be behind some of Canada’s other most iconic dining brands – Cactus Club, King Taps, and Earls.

I’ve eaten at them all, and I love them all for different reasons, but JOEY’s house salad dressing is the one thing that I’ve eaten and been like “I need this in my life, everyday”.

So years ago it began.. I got my small container of dressing from my takeout salad. I studied the appearance, the viscosity, the tang. Like a mad scientist, I started mixing ingredients at home that I thought would give it a similar flavour, and finally, it was complete.

Sherry Vinegar Vinaigrette

This dressing is a sherry vinegar vinaigrette with a creamy twist – and that twist is what makes it special. A teaspoon of mayo gives it just enough body and creaminess to cling to the kale without being heavy. The honey rounds out the acidity of the vinegar. The Dijon adds a subtle heat and helps emulsify everything together.

It’s not complicated – but it’s really, really good. The kind of dressing you’ll want to drizzle on roasted vegetables, grain bowls, and everything else you make this spring.

Sherry vinegar is key. It has a deeper, nuttier flavour than red wine vinegar or white wine vinegar and is much closer to what Joey uses in their original (I think). If you absolutely can’t find it, a good quality red wine vinegar is your best substitute, but I’d encourage you to seek out sherry vinegar. A good quality one from a local European import store is worth having in your pantry (plus it will last for a year or two).
Whisk everything together in a small jar or bowl until fully emulsified. If you’re making a bigger batch, shake it in a mason jar.
Taste as you go. Dressings are personal. If you want more tang, add a touch more vinegar. Less sweetness? Reduce the honey by a tiny bit. Make it yours.

Why Kale?

I know, I know – the original house salad is NOT made with kale, but it’s spring and I have a ton of kale on my hands. Plus, it’s incredibly good for you.

Kale is one of those weird greens that divide people. You either love it or hate it. Or you are like me and were a hater turned lover. The number one secret to transforming kale from a tough, bitter vegetable into a tender, flavourful green is massaging the kale.

Yes, you need to get your hands dirty.

Add your chopped or torn kale to a large bowl.
Drizzle lightly with olive oil and a pinch of salt.
Use your hands to squeeze and massage the leaves for 60-90 seconds.

As you massage, the kale will darken and reduce in volume. The oil and salt break down the tough cell structure, leaving the leaves more tender and less bitter.

For this recipe, I’ve used curly kale, which is the most commonly found variety at the store. The ruffled edges cling to dressing extremely well and ensures that the toppings are well integrated into every bite. It’s also my favourite to grow – but make sure you wash it well because the ruffles are also good places for little bugs to hide.

The Toppings

For the most part, these toppings are similar to what’s used on the JOEY house salad. I now keep these on hand for most salads I make because they’re just so tasty!

Sunflower seeds add a subtle crunch and a mild, nutty flavour. They’re also a great source of healthy fats and vitamin E.

Craisins (dried cranberries) bring a pop of sweetness and chewiness that contrasts beautifully with the crisp kale. They also pair well with the tangy vinegar in the dressing with sweet and sour in every bite.

Almonds add a heartier crunch and a slightly buttery richness. I use slivered or sliced almonds, but honestly whatever you have works.

Feta or Goat Cheese for creaminess and tang.

Meal Prep and Storage

This salad is a fantastic meal prep option, but do not add the dressing until you’re ready to eat. The massaged kale holds up well for 2–3 days in the fridge on its own, and the dressing keeps for up to a week in a sealed jar. But once dressed, the salad is best eaten within a few hours – the salad will soften over time and not have the same pleasing texture or flavour.

Make it a Meal

As written, this salad is exception. But a few easy additions can turn it into a full lunch or dinner for 1.

Grilled chicken or shrimp – slice and lay over the top for a protein boost. Personally, I’d go for the shrimp and eat them cold!

Roasted Chickpeas – roasted crispy chickpeas are an easy plant-based option that will taste great with the dreessing and incorporate well with the kale. Just remove or replace the cheese with dairy-free feta or avocado to make it vegan.

Looking for More Salad Recipes?

Author: Laurel Braun