Winter Kale Cranberries Salad (Printable)
Hearty kale with dried cranberries, crunchy nuts, apple, and citrus dressing for a nutrient-packed winter dish.
# What You Need:
→ Greens
01 - 1 large bunch kale (approximately 7 oz), stems removed, leaves finely chopped
→ Fruits & Extras
02 - 1/2 cup dried cranberries
03 - 1 medium apple, diced
04 - 1/3 cup crumbled feta cheese (optional, omit for vegan)
05 - 1/3 cup toasted pecans or walnuts, roughly chopped
06 - 1/4 small red onion, thinly sliced
→ Dressing
07 - 3 tablespoons extra-virgin olive oil
08 - 1 tablespoon fresh lemon juice
09 - 1 tablespoon apple cider vinegar
10 - 1 teaspoon Dijon mustard
11 - 1 teaspoon honey or maple syrup
12 - Salt and freshly ground black pepper, to taste
# How To Make:
01 - Place the chopped kale in a large bowl. Drizzle with 1 teaspoon olive oil and a pinch of salt. Massage with hands for 1 to 2 minutes until tender and slightly darkened.
02 - Add dried cranberries, diced apple, feta cheese if using, toasted nuts, and sliced red onion to the bowl with kale.
03 - Whisk together remaining olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and pepper until emulsified.
04 - Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly.
05 - Allow the salad to rest for 5 to 10 minutes for flavors to meld. Serve immediately or refrigerate up to 2 hours before serving.
# Expert Tips:
01 -
- It's hearty enough to satisfy you, but light enough that you don't feel weighed down afterward.
- The flavors actually get better the longer it sits, so you can make it ahead without things getting soggy.
- One salad works as a side, a light lunch, or something to build a whole meal around.
02 -
- Massage the kale first—it's not just for show, it actually makes the leaves tender and more pleasant to bite into.
- Don't dress the salad more than an hour ahead or the kale will get too soft, but 5 to 10 minutes of sitting time is actually your friend.
03 -
- Toast your own nuts right in a dry pan for three minutes—it sounds simple, but it changes everything about how they taste.
- Make extra dressing and keep it in a jar in the fridge; it stays good for days and works on almost any salad you make.