Winter Kale Cranberries Salad (Printable version)

A nutrient-packed kale salad featuring dried cranberries, toasty nuts, apple, and citrus dressing.

# Ingredient List:

→ Greens

01 - 1 large bunch curly or lacinato kale (about 8 cups), stems removed, 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 (optional)

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 - Whisk together olive oil, lemon juice, maple syrup or honey, Dijon mustard, sea salt, and black pepper in a small bowl until emulsified.
02 - Place chopped kale in a large bowl, drizzle with half of the dressing, and massage with hands for 1 to 2 minutes until leaves soften and darken.
03 - Add dried cranberries, toasted nuts, and apple slices to the kale; gently toss to mix evenly.
04 - Incorporate crumbled cheese if desired, drizzle with remaining dressing, and toss to coat thoroughly.
05 - Taste and adjust seasoning as needed. Serve immediately or chill up to 2 hours before serving.

# Expert Suggestions:

01 -
  • The kale becomes silky and gentle when you massage it, not the chewy green you might fear.
  • Sweet, tart, and nutty flavors balance so well that you'll find yourself eating an enormous bowlful without thinking.
  • Fifteen minutes from fridge to table means it fits into real life, not just weekend cooking projects.
02 -
  • Remove the thick center stem from kale leaves before chopping—it never softens, no matter how long you massage.
  • The dressing won't look perfectly emulsified and that's fine; whisking it by hand creates the right texture for this salad.
  • Apple oxidizes quickly, so slice it just before serving or toss the slices in a tiny bit of lemon juice if you're prepping ahead.
03 -
  • If you don't have a lemon, a tablespoon of good white wine vinegar or apple cider vinegar works beautifully in the dressing.
  • Warm nuts slightly before adding them—they taste more alive and their oil blooms when they're not cold.

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