Kale and Cranberry Salad

Kale and Cranberry Salad is a vibrant, nutrient-packed dish that combines the hearty, slightly bitter flavor of kale with the tart sweetness of dried cranberries. Tossed with a tangy lemon vinaigrette and complemented by crunchy nuts and creamy cheese, this salad offers a wonderful balance of flavors and textures.

Perfect for a healthy lunch, a side dish for dinner, or a festive addition to holiday tables, it’s both satisfying and refreshing.

Why I Love This Recipe

I love this recipe because it’s a delicious way to enjoy kale without feeling like you’re eating a “healthy chore.” The tart cranberries and crunchy nuts add texture and sweetness, while the lemon vinaigrette brightens every bite.

Massaging the kale with a bit of olive oil softens it perfectly, making the salad tender yet still hearty.

Why This Dish is a Must-Try

This salad is a must-try because it transforms a simple leafy green into an exciting, flavorful dish. It’s versatile, easy to prepare, and works as a standalone meal or as a side dish.

The combination of textures—tender kale, chewy cranberries, crunchy nuts, and creamy cheese—makes every bite interesting.

Preparation and Cooking Time

• Preparation time: 15 minutes
• Cooking time: 0 minutes
• Total time: 15 minutes

Servings and Nutritional Info

• Servings: 4
• Calories per serving: Approximately 250 kcal
• Course: Salad / Side Dish
• Cuisine: American / Healthy

Ingredients

For the Salad:

• 6 cups kale, stems removed and chopped
• 1/2 cup dried cranberries
• 1/3 cup toasted almonds, walnuts, or pecans
• 1/4 cup crumbled feta or goat cheese
• 1/2 small red onion, thinly sliced (optional)

For the Dressing:

• 3 tablespoons olive oil
• 2 tablespoons lemon juice (freshly squeezed)
• 1 teaspoon Dijon mustard
• 1 teaspoon honey or maple syrup
• Salt and freshly ground black pepper, to taste

Cooking Directions

1. Place chopped kale in a large mixing bowl. Drizzle with 1 teaspoon of olive oil and gently massage the leaves with your hands for 1–2 minutes until they soften and darken.
2. Add dried cranberries, toasted nuts, crumbled cheese, and red onion (if using) to the bowl.
3. In a small bowl or jar, whisk together olive oil, lemon juice, Dijon mustard, honey, salt, and pepper to make the dressing.
4. Pour the dressing over the salad and toss well to combine. Adjust seasoning with salt and pepper if needed.
5. Serve immediately, or let the salad sit for 10–15 minutes to allow the flavors to meld.

Step-by-Step Preparation Method

1. Prep kale: Remove stems, chop leaves, place in large bowl.
2. Massage kale: Drizzle 1 teaspoon olive oil and massage 1–2 minutes until tender.
3. Add mix-ins: Add cranberries, toasted nuts, cheese, and optional onion.
4. Prepare dressing: Whisk together olive oil, lemon juice, Dijon, honey, salt, and pepper.
5. Toss salad: Pour dressing over salad, toss to coat evenly.
6. Serve: Enjoy immediately or allow flavors to meld for a few minutes.

How to Serve

Serve Kale and Cranberry Salad as a light lunch, side dish for grilled meats, roasted chicken, or as part of a holiday meal spread. It pairs well with roasted vegetables, grilled salmon, or a quinoa-based dish for a complete meal.

Recipe Tips

• Massage the kale well to remove bitterness and make it more tender.
• Toast nuts lightly in a dry pan for extra crunch and flavor.
• Adjust the dressing to your taste—add more honey for sweetness or more lemon juice for tang.
• Chop kale finely for easier eating, especially for kids.
• Mix in other seasonal fruits such as pomegranate seeds or sliced apples for variation.

Variations

• Protein Boost: Add grilled chicken, shrimp, or chickpeas to make it a complete meal.
• Fruit Variations: Swap cranberries with dried cherries, raisins, or fresh berries.
• Nut-Free: Use seeds like pumpkin or sunflower seeds instead of nuts.
• Vegan Option: Omit cheese or use plant-based cheese alternatives.
• Grain Addition: Mix in cooked quinoa, farro, or couscous for a more filling salad.

Freezing and Storage

• Storage: Store in an airtight container in the fridge for up to 2 days.
• Freezing: Not recommended, as kale and cranberries can become soggy and the dressing may separate.
• Reheating: Best served fresh; if prepped in advance, keep dressing separate and toss just before serving.

Special Equipment Needed

• Large mixing bowl
• Small bowl or jar for dressing
• Knife and cutting board
• Measuring spoons and cups
• Hands or tongs for massaging kale

FAQ

Q: Can I use other types of kale?
A: Yes, curly kale, dinosaur (Lacinato) kale, or baby kale work well.

Q: Can I make this salad ahead of time?
A: Prepare the salad without dressing and store in the fridge. Add dressing just before serving.

Q: Can I use fresh cranberries?
A: Fresh cranberries are very tart; lightly cook with sugar or substitute with dried cranberries.

Q: Can I add other vegetables?
A: Yes, thinly sliced bell peppers, carrots, or cucumbers work nicely.

Q: How do I make it vegan?
A: Omit the cheese or replace with a plant-based alternative.

Conclusion

Kale and Cranberry Salad is a colorful, healthy, and flavorful dish that’s quick to prepare and packed with nutrition. With its tender massaged kale, sweet-tart cranberries, crunchy nuts, and tangy dressing, it’s a perfect salad for everyday meals or special occasions. Easy, versatile, and delicious, it’s a must-try for anyone looking to enjoy a nutritious and satisfying salad.