Rainbow Kale Salad | Melissa Ben-Ishay from Baked by Melissa


Rainbow Kale Salad | Melissa Ben-Ishay from Baked by Melissa

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Melissa Ben-Ishay made a name for herself in the early 2000s with her bite-sized cupcakes and founded one of the most well-known bakeries in NYC, Baked by Melissa. So, of course, she loves desserts, but turns out, she also loves salads! Her creations have been trending on TikTok (@bakedbymelissa) with more than one million views. Her hit rainbow salad is not only delish, but really healthy by design, too. As Melissa says, “Mealtime is for nourishment, and if you get your fulfillment from your mealtime, then you can absolutely indulge in dessert every single day, which is what I do.” We’ll eat to that! 

Pro Tip from Melissa: Feel free to add your favorite protein to the salad. 

For more popular healthy salads, check out Rach’s Chicken and Citrus Salad and David Burtka’s Raw Zucchini Salad. 

Ingredients For the Salad:

    1 bunch kale, stemmed and cut into small ribbons  2 or 3 red bell peppers, thinly sliced and cut into ½-inch pieces  2 or 3 carrots, finely chopped into ½-inch pieces  One 15.25-ounce can yellow corn, drainedOne head red cabbage, shredded and cut into ½-inch pieces

For the Miso Vinaigrette:

    1/3 cup olive oil2 lemons, juiced (about ¼ to 1/3 cup) ¼ cup red wine vinegar ¼ cup white miso paste1/3 cup nutritional yeast1 tablespoon dried oregano2 garlic cloves, finely grated ½ teaspoon salt

Yield Preparation

For the salad, in a large bowl, make a bed with the kale ribbons. Arrange the bell peppers, carrots, corn and red cabbage on top in a rainbow wheel formation. 

For the vinaigrette, in a medium bowl, whisk together all of the ingredients until combined. Pour over the salad and toss to serve. 


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