Winter Kale Cranberries Salad (Printable)
Vibrant kale with cranberries, nuts, and zesty citrus dressing. A fresh, nutrient-packed winter dish.
# What You Need:
→ Greens
01 - 1 large bunch kale (about 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 tbsp extra-virgin olive oil
08 - 1 tbsp fresh lemon juice
09 - 1 tbsp apple cider vinegar
10 - 1 tsp Dijon mustard
11 - 1 tsp honey or maple syrup
12 - Salt and freshly ground black pepper, to taste
# How-To:
01 - Place the chopped kale in a large bowl. Drizzle with 1 teaspoon olive oil and a pinch of salt. Massage with your hands for 1 to 2 minutes until tender and slightly darkened.
02 - Add dried cranberries, diced apple, optional feta cheese, toasted nuts, and sliced red onion to the bowl with kale.
03 - In a small bowl or jar, whisk together the remaining olive oil, lemon juice, apple cider vinegar, Dijon mustard, honey or maple syrup, salt, and pepper until well incorporated.
04 - Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly.
05 - Allow the salad to sit for 5 to 10 minutes to let the flavors meld. Serve immediately or refrigerate for up to 2 hours before serving.
# Expert Tips:
01 -
- The kale actually tastes tender and approachable instead of tough, thanks to a simple massage that feels almost meditative.
- It's naturally bright and sweet without any heaviness, even though it's packed with enough nutrition to actually satisfy you.
- The whole thing comes together in under 20 minutes, and it somehow tastes better the next day.
02 -
- Massage your kale or don't bother—this step is everything, and it takes less than two minutes but completely changes the texture and digestibility.
- Add the diced apple right before serving or right before the dressing hits the bowl, or it will oxidize brown and lose its crispness.
- This salad actually improves if you make it an hour or two ahead and refrigerate it, as long as you hold the apple.
03 -
- Toast your own nuts if you can—the difference between pre-toasted and freshly toasted is the difference between something adequate and something you crave.
- Use a jar instead of a bowl to make the dressing, seal it, and shake it—it emulsifies better and you can store any leftover dressing for tomorrow's salad.