Winter Kale Salad Cranberries (Printable)

Tender kale paired with sweet cranberries, crunchy nuts, and zesty citrus dressing for a vibrant winter dish.

# What You'll Need:

→ Greens

01 - 1 large bunch curly or lacinato kale, stems removed and leaves chopped

→ Fruit & Nuts

02 - 1/2 cup dried cranberries
03 - 1/3 cup toasted pecans or walnuts, roughly chopped
04 - 1 small apple, cored and thinly sliced

→ Cheese

05 - 1/4 cup crumbled feta or goat cheese

→ Dressing

06 - 1/4 cup extra-virgin olive oil
07 - 2 tablespoons fresh lemon juice
08 - 1 tablespoon pure maple syrup or honey
09 - 1 teaspoon Dijon mustard
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper

# How to Make It:

01 - In a small bowl or jar, whisk together the olive oil, lemon juice, maple syrup, Dijon mustard, salt, and pepper until the mixture is fully emulsified.
02 - Place the chopped kale in a large salad bowl. Drizzle half of the dressing over the leaves and massage firmly with your hands for 1 to 2 minutes until the kale turns dark green and becomes tender.
03 - Add the dried cranberries, toasted nuts, and sliced apple to the bowl with the kale. Toss everything gently to ensure an even distribution of toppings.
04 - Sprinkle the crumbled cheese over the salad, if using. Drizzle with the remaining dressing to taste and toss once more. Serve immediately or refrigerate for up to 2 hours.

# Expert Advice:

01 -
  • The massaged kale becomes silky and tender, nothing like those tough raw salads that hurt your jaw.
  • It's hearty enough to feel like a real meal, but light enough that you don't need a nap afterward.
  • The sweet-tart dressing with maple syrup and lemon is addictive and works with whatever vegetables you have on hand.
  • It actually tastes better after sitting for a bit, making it perfect for meal prep or bringing to work.
02 -
  • Don't skip the kale massage step no matter how much you think it's silly—that's what transforms this from a regular salad into something special.
  • Add the apple slices right before serving or they'll turn brown and sad. Same goes for nuts if you're prepping ahead.
03 -
  • If you're meal prepping, keep the dressed kale separate from the apple and nuts, then assemble when you're ready to eat. The kale actually improves after a few hours in the dressing.
  • Make extra dressing and keep it in a jar in your fridge—it lasts about a week and transforms any salad you're tired of.

Return