This Kale Salad with Cranberries is my go-to when I need a light side to pair with cozy Fall dishes or for a Thanksgiving spread! It’s so easy to throw together at the last minute or prep ahead of time with chopped kale, toasted pecans, dried cranberries, pumpkin seeds, goat cheese, and the most delicious maple vinaigrette.
London’s tip to make it a winner: If you’re worried about tough and bitter kale, don’t be! The quick act of de-stemming fresh kale leaves, finely chopping, and then massaging the dressing into them ensures you get the most tender leaves without that bitter aftertaste.
It’s not often that a simple salad becomes the star of the show—especially on the Thanksgiving table! But this kale salad with cranberries? It TOTALLY has that “wow” factor.
I get it. Kale has a bad reputation for being tough and bitter, never quite measuring up to a spinach or arugula salad. But that’s only because most people haven’t prepared it the right way.
To make this kale salad a true crowd-pleaser, there are three key steps:
- Use fresh kale. Skip the bags. Freshness is key to tender leaves.
- Remove the tough stems and cut into bite-sized pieces. This breaks down the fibrous texture some so you’re only left with a soft bite.
- Massage the dressing into the leaves and let it sit for at least 10 minutes. This softens the kale and allows the flavors to meld.
Ingredients You’ll Need
For the exact measurements and detailed instructions, you can jump to the recipe.
- Kale. Look for a fresh bunch with no brown or wilted spots. Avoid the pre-packaged kind, if possible, for the best taste.
- Pumpkin seeds. Roasted and salted pumpkin seeds, or pepitas, are the best. You can also sub with sunflower seeds, if you’d like.
- Cranberries. Look for the dried cranberries that you naturally like the taste of.
- Goat cheese. Tangy goat cheese balances out the crisp kale, but you can also use feta cheese instead if you have some picky eaters.
- Pecans. Toasted pecans are best, but crunchy almonds or walnuts would work great, too.
- Maple Apple Cider Vinaigrette. The one ingredient you don’t want to leave out of this vinaigrette: Dijon mustard. It helps to emulsify the dressing so it blends together beautifully.
How to Make a Kale Salad with Cranberries
Jump to the recipe for the full instructions, ingredient amounts, and a printable recipe.
- Rinse and dry the kale thoroughly, then remove the thick stems with a V-shaped cut. Chop the leaves into small, ½-inch pieces and store them in the refrigerator. Be sure to chop the kale no more than 24 hours in advance to prevent browning.
- Combine all the vinaigrette ingredients in a mason jar and shake for 20-30 seconds until smooth. For a quicker option, blend the ingredients in a small food processor or blender.
- Just before serving, add the kale and creamy dressing to a large salad bowl. Use your hands to massage the dressing into the kale leaves, ensuring they’re well-coated. Let the salad rest for 10-20 minutes to allow the kale to soften slightly.
- Top with toasted pecans, pumpkin seeds, cranberries, and crumbled goat cheese. Give everything a good toss, and it’s ready to serve.
FAQs
The key is to remove the tough stems, chop the leaves into small pieces, and massage the dressing into the kale. This helps break down the fibers and reduces bitterness.
Yes! You can chop the kale and prepare the dressing up to a day in advance. Just keep the dressing separate until you’re ready to serve, then toss and massage the kale for the best texture.
Once dressed, the salad can last in the fridge for up to 2 days. However, the kale will be most tender and flavorful if served within a few hours of dressing.
Absolutely! Feta, blue cheese, or even shredded Parmesan can be great alternatives if you’re not a fan of goat cheese.
What To Eat with a Kale Salad
This favorite kale salad with cranberries is perfect as a Christmas or Thanksgiving salad recipe, but it is also fabulous on a regular weeknight. Here are a few of my favorite recipes to go alongside this chopped kale salad with cranberries:
Serve it alongside Spinach Artichoke Stuffed Chicken Breast, Chicken Bryan, or Roasted Butternut Squash Soup. You can also try a heartier dish, like Zucchini Lasagna Roll-Ups.
Or sprinkle some Chipotle Chicken on top!
More Easy Salad Recipes
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Add the olive oil, apple cider vinegar, maple syrup, mustard, and salt to a 16-ounce mason jar. Shake for 10-20 seconds, or until well mixed.
½ cup olive oil, ¼ cup apple cider vinegar, 3 tablespoons pure maple syrup, 2 teaspoons Dijon mustard, ⅛ teaspoon salt
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Pour the dressing over the kale in a large bowl, massaging the dressing into the greens. Let rest for 15 minutes.
1 bunch kale
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Mix in the goat cheese, pecans, cranberries, and pumpkin seeds. Serve immediately.
4 ounces goat cheese, ½ cup roasted pecans, ¼ cup dried cranberries, ¼ cup roasted and salted pumpkin seeds
- Kale: Make sure to buy fresh kale, remove the tough stem, chop into small 1/2″ pieces, massage well, and let rest for 15 minutes for the most tender, flavorful leaves.
- Goat cheese: Feta cheese, blue cheese, or even Parmesan may be substituted.
- Prep-Ahead: Make the dressing up to 3 days in advance and store in the refrigerator. The kale can be chopped and the pecans roasted up to 24 hours in advance.
- Storage: The salad will last for up to 2 days in the refrigerator once tossed. The kale will become wilted after that.
Calories: 341kcal, Carbohydrates: 13g, Protein: 6g, Fat: 30g, Saturated Fat: 6g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 18g, Trans Fat: 0.002g, Cholesterol: 9mg, Sodium: 152mg, Potassium: 119mg, Fiber: 2g, Sugar: 10g, Vitamin A: 385IU, Vitamin C: 2mg, Calcium: 53mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
