Kale and Cranberry Salad

Kale and Cranberry Salad is a vibrant, nutritious, and flavorful salad that combines the hearty texture of kale with the tart sweetness of dried cranberries. This salad is perfect for a light lunch, a side dish at dinner, or a festive addition to holiday meals. The kale provides a rich, earthy base, while the cranberries add pops of sweetness, complemented by crunchy nuts, tangy cheese, and a bright dressing.

This salad is not only visually appealing but also packed with vitamins, antioxidants, and fiber. It’s a perfect example of how healthy ingredients can come together to create a dish that’s both nourishing and satisfying. With minimal preparation, it’s a dish that works well for everyday meals or for entertaining guests.

Why I Love This Recipe

I love this recipe because it transforms simple ingredients into a colorful, flavorful salad that’s both hearty and refreshing. The kale, when massaged with a little dressing, becomes tender and more palatable, while the cranberries and nuts create texture and bursts of flavor. It’s versatile, easy to make, and can be customized with seasonal ingredients, making it a reliable go-to salad.

Why This Is a Must-Try Dish

• Hearty and nutrient-rich yet light and refreshing
• Easy to prepare in under 20 minutes
• Perfect combination of sweet, savory, and tangy flavors
• Great for lunches, side dishes, or holiday gatherings
• Can be customized with nuts, cheese, or fruit for variety

Time, Servings and Nutrition

• Preparation Time: 15 minutes
• Cooking Time: 0 minutes (no cooking required)
• Total Time: 15 minutes
• Servings: 4

Approximate Calories:

• 280–320 calories per serving

Course: Salad / Side Dish
Cuisine: American / Contemporary

Ingredients

Salad:

• 5 cups kale, washed and chopped (stems removed)
• ½ cup dried cranberries
• ½ cup toasted walnuts or pecans
• ½ cup crumbled feta or goat cheese
• 1 small red apple, diced (optional)

Dressing:

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar or balsamic vinegar
• 1 teaspoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Cooking Directions

1. Massage chopped kale with a little olive oil to soften.
2. In a large bowl, combine kale, cranberries, nuts, cheese, and apple if using.
3. Whisk together dressing ingredients until emulsified.
4. Pour dressing over salad and toss to coat evenly.
5. Serve immediately or let sit for 10–15 minutes for flavors to meld.

Step-by-Step Preparation Method

1. Prepare Kale: Wash and chop kale, removing tough stems. Place in a large mixing bowl.
2. Massage Kale: Add a teaspoon of olive oil to the kale and gently massage for 2–3 minutes until the leaves become tender and slightly darker.
3. Add Ingredients: Add dried cranberries, toasted walnuts or pecans, crumbled feta or goat cheese, and diced apple if using.
4. Prepare Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper.
5. Combine Salad: Pour the dressing over the salad and toss until all ingredients are coated evenly.
6. Rest: Let the salad sit for 10–15 minutes to allow the flavors to meld.
7. Serve chilled or at room temperature.

Save it

How to Serve This Recipe

Serve Kale and Cranberry Salad as a side dish with grilled chicken, salmon, or turkey. It can also be enjoyed as a light lunch on its own. Garnish with extra nuts, seeds, or a drizzle of balsamic glaze for added flavor and presentation.

Recipe Tips

• Massage the kale to make it tender and easier to eat.
• Toast nuts lightly to enhance flavor and crunch.
• Adjust sweetness by adding more honey or maple syrup if desired.
• Add protein like grilled chicken, tofu, or chickpeas to make it a full meal.
• Serve fresh for maximum crispness and flavor.

Variations (Detailed)

1. Autumn Kale Salad: Add roasted butternut squash and pumpkin seeds for a fall-inspired version.
2. Mediterranean Style: Include sun-dried tomatoes, olives, and cucumber.
3. Citrus Kale Salad: Add orange or grapefruit segments for a bright, tangy flavor.
4. Grain Bowl Style: Mix in cooked quinoa or farro for a heartier salad.
5. Vegan Version: Use a vegan cheese alternative or omit cheese entirely.

Freezing and Storage

• Refrigeration: Store in an airtight container for up to 2 days. Dressing may make kale soggy over time, so consider storing dressing separately.
• Freezing: Not recommended due to the texture of fresh kale and cranberries.
• Make-Ahead Tip: Prepare salad ingredients ahead but toss with dressing just before serving.

Special Equipment Needed

• Large mixing bowl
• Small bowl for dressing
• Whisk or fork
• Knife and cutting board
• Optional: skillet for toasting nuts

Conclusion

Kale and Cranberry Salad is a colorful, nutritious, and flavorful dish that’s easy to prepare and versatile enough for any meal. Its combination of hearty kale, sweet cranberries, crunchy nuts, and tangy cheese, all brought together with a bright dressing, makes it a salad that’s both satisfying and delicious. Whether for a weekday lunch, holiday side dish, or healthy snack, this salad is a must-try for anyone looking to enjoy fresh, vibrant flavors in every bite.

Kale and Cranberry Salad

Kale and Cranberry Salad is a vibrant, nutritious, and flavorful salad that combines the hearty texture of kale with the tart sweetness of dried cranberries. This salad is perfect for a light lunch, a side dish at dinner, or a festive addition to holiday meals.

Author: Stella Parker Cuisine: American Course: Salads

Print Recipe

Pin Recipe

Prep Time 15 mins Total Time 15 mins Difficulty: Beginner Servings: 4

Ingredients

Servings

Salad:

• 5 cups kale, washed and chopped (stems removed)
• ½ cup dried cranberries
• ½ cup toasted walnuts or pecans
• ½ cup crumbled feta or goat cheese
• 1 small red apple, diced (optional)

Dressing:

• 3 tablespoons olive oil
• 1 tablespoon apple cider vinegar or balsamic vinegar
• 1 teaspoon honey or maple syrup
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste

Instructions

1. Prepare Kale: Wash and chop kale, removing tough stems. Place in a large mixing bowl.
2. Massage Kale: Add a teaspoon of olive oil to the kale and gently massage for 2–3 minutes until the leaves become tender and slightly darker.
3. Add Ingredients: Add dried cranberries, toasted walnuts or pecans, crumbled feta or goat cheese, and diced apple if using.
4. Prepare Dressing: In a small bowl, whisk together olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper.
5. Combine Salad: Pour the dressing over the salad and toss until all ingredients are coated evenly.
6. Rest: Let the salad sit for 10–15 minutes to allow the flavors to meld.
7. Serve chilled or at room temperature.

Keywords: Kale and Cranberry Salad