Winter Kale Salad with Cranberries (Printable Version)
A hearty kale salad with cranberries, toasted nuts, apple, and tangy maple-Dijon dressing. Vegetarian and gluten-free.
# What You Need:
→ Greens
01 - 1 large bunch curly kale, stems removed and leaves chopped
→ Fruit
02 - 1/2 cup dried cranberries
03 - 1 medium apple, cored and thinly sliced
→ Nuts and Seeds
04 - 1/3 cup pecans or walnuts, roughly chopped
05 - 2 tablespoons pumpkin seeds, optional
→ Cheese
06 - 1/3 cup crumbled feta or goat cheese, optional
→ Dressing
07 - 3 tablespoons extra-virgin olive oil
08 - 1 tablespoon apple cider vinegar
09 - 1 tablespoon maple syrup
10 - 1 teaspoon Dijon mustard
11 - 1 small garlic clove, finely minced
12 - Salt and freshly ground black pepper to taste
# How-To Steps:
01 - In a dry skillet over medium heat, toast the pecans or walnuts for 2 to 3 minutes until fragrant. Remove from heat and let cool completely.
02 - Place chopped kale in a large salad bowl. Drizzle with a small pinch of salt and massage the leaves with your hands for 1 to 2 minutes until slightly softened and darkened in color.
03 - In a small bowl or jar, whisk together olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper until emulsified.
04 - Add the cranberries, apple slices, toasted nuts, pumpkin seeds if using, and cheese to the kale in the bowl.
05 - Pour the dressing over the salad and toss gently to combine. Taste and adjust seasoning as needed. Serve immediately or let sit for 10 minutes to allow flavors to meld.
# Helpful Tips:
01 -
- The massage technique transforms tough kale into silky greens that even the skeptics at your table will devour without complaint.
- You can prep everything ahead and toss it together just before serving, making it perfect for those hectic holiday gatherings when kitchen space becomes a competitive sport.
02 -
- Kale must be properly de-stemmed or youll be chewing those fibrous bits for days, a mistake I made when rushing through my first attempt that left my jaw sore.
- The salad actually tastes better after sitting for a bit, unlike more delicate greens that wilt into sad puddles, making this my go-to for meal prep and potlucks when timing is unpredictable.
03 -
- Massage your kale with just a tiny drizzle of olive oil and salt before adding any other ingredients, which helps break down the fibers much more effectively than trying to soften it with the full dressing.
- When making the dressing, add the mustard first and whisk it with the vinegar before slowly streaming in the oil, creating an emulsion that wont separate even when stored overnight.