Kale Salad With Apples And Cranberries tastes crisp, tangy, and lightly sweet, with toasty nuts and a bright maple Dijon finish. It uses affordable pantry staples and in-season produce, so it stays easy on the wallet. Perfect for busy cooks and holiday hosts, it takes 20 minutes total, and I whip it up when my kiddo asks for a “leafy apple bowl.”
Reasons To Try This Kale Salad
You get a salad that actually eats like a meal. Massaged kale turns tender yet still holds a satisfying bite, while apples and cranberries bring juicy-sweet contrast. Toasted nuts add crunch, and the maple cider vinaigrette ties everything together with zing.
This salad travels well and keeps its texture, so it shines for meal prep and potlucks. You can toss it right before serving or pack it in jars for grab-and-go lunches. It pairs with roast chicken, salmon, or a cozy soup night.
“I made this for a Friendsgiving, and people went back for seconds before the turkey. The kale stayed crisp, the apples stayed snappy, and the dressing tasted bright without overpowering anything.”
Ingredients You Need
- Kale: 1 large bunch curly or lacinato, stems removed, chopped. Bagged chopped kale works in a pinch; remove thick stems for best texture.
- Apples: 2 medium crisp apples like Honeycrisp, Fuji, or Pink Lady. Keep the peel for color and fiber.
- Dried cranberries: 1 cup. Use reduced-sugar if you prefer less sweetness.
- Nuts: 3/4 cup toasted pecans or walnuts. Swap in pepitas or almonds if needed.
- Cheese: 1/2 cup crumbled goat cheese or feta, optional but tasty.
- Red onion or shallot: 1/4 cup thinly sliced. Quick-soak in cold water to mellow bite.
- Lemon: 1 for massaging the kale and brightening the salad.
- Maple Dijon vinaigrette:
Pantry shortcuts and notes:
- Pre-chopped kale saves time but check for large stems.
- Store-bought maple Dijon dressing works when you need speed; I like Primal Kitchen or Brianna’s. Taste and adjust with a squeeze of lemon if it leans sweet.
- Use shelled roasted salted nuts to skip toasting; reduce added salt in the dressing.
Equipment:
- Large mixing bowl and small jar with lid for the dressing
- Chef’s knife and cutting board
- Salad spinner or clean towel for drying greens
- Small skillet or sheet pan for toasting nuts
- Tongs or clean hands for massaging kale
Pro Chef Tips
This salad rewards a little technique, and every minute you invest pays off in texture and flavor.
- Dry the kale well so the dressing clings instead of sliding off.
- Massage kale for 1 to 2 minutes with a pinch of salt and a squeeze of lemon until it darkens and softens.
- Thin-slice apples right before tossing and hit them with a little lemon to keep them bright.
- Balance the vinaigrette by tasting it with a leaf of kale, not just a spoon.
- Toast nuts on medium heat and pull them as soon as they smell nutty.
- Salt in layers: a pinch on the kale, some in the dressing, and a final sprinkle after tossing.
How to Make Kale Salad With Apples And Cranberries
- Prep: 15 minutes
- Cook: 5 minutes
- Total: 20 minutes
- Toast the nuts in a dry skillet on medium heat for 3 to 4 minutes, stirring, until fragrant. Transfer to a plate to cool.
- Make the vinaigrette. In a small jar, combine olive oil, apple cider vinegar, maple syrup, Dijon, salt, pepper, and optional minced shallot. Shake until emulsified and smooth.
- Prep the kale. Strip stems, chop the leaves, wash, and dry very well. Add to a large bowl with a pinch of salt and a squeeze of lemon, then massage with clean hands for 1 to 2 minutes until the leaves darken and soften.
- Slice the apples thin. Toss them with a teaspoon of lemon juice to keep the slices crisp and bright.
- Build the salad. Add cranberries, cooled nuts, red onion or shallot, and apples to the bowl of kale. Drizzle on about two thirds of the vinaigrette and toss until the leaves look glossy.
- Taste and adjust. Add more dressing if the salad looks dry. Sprinkle in goat cheese or feta, toss gently, and finish with fresh cracked pepper.
- Let the salad rest for 5 minutes so the kale absorbs the dressing, then serve.
Different Ways to Try It
This base recipe loves a good remix and still holds its crunch.
- Gluten-free: The salad already fits, just confirm the Dijon and cranberries list gluten-free on the label.
- Vegan: Skip the cheese or use a vegan feta; use maple syrup instead of honey.
- Low carb: Reduce cranberries to 2 tablespoons and use a tart green apple or halve the apple amount.
- Add-ins: Shaved parmesan, crispy bacon, roasted sweet potato cubes, pomegranate arils, quinoa, or grilled chicken.
- Nut-free: Swap nuts for toasted pepitas or sunflower seeds.
- Extra protein: Add chickpeas, lentils, or rotisserie chicken.
How to Serve Kale Salad
Serve it slightly chilled or at cool room temp so the flavors pop. Pair it with roast chicken, seared salmon, pork chops, or a bowl of butternut squash soup. For holidays, plate it on a wide platter and scatter extra apples and nuts on top for color. I also pack it into jars with dressing on the bottom for easy work lunches.
Storage
Store leftovers in an airtight container in the fridge for up to 3 days. Kale holds well, but apples can brown, so toss them with lemon before storing or slice fresh when serving. Keep nuts and cheese separate if you want to preserve maximum crunch. If the salad sits overnight, perk it up with a squeeze of lemon and a tiny drizzle of olive oil before serving.
Kale Salad With Apples And Cranberries
Ingredients
Instructions
- In a large bowl, whisk together olive oil, apple cider vinegar, honey, Dijon mustard, salt, and pepper to make the dressing.
- Add the chopped kale to the bowl and massage the dressing into the leaves for 2–3 minutes until they soften.
- Add apple slices, dried cranberries, toasted walnuts, and feta cheese to the bowl.
- Toss everything together until well combined.
- Serve immediately or refrigerate until ready to enjoy.