Winter Kale Cranberries Salad (Printer-friendly)
Nutrient-rich kale, cranberries, nuts, and citrus dressing combine for a vibrant winter meal.
# What You'll Need:
→ Greens
01 - 1 large bunch kale (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 Prepare:
01 - Place the chopped kale in a large bowl, drizzle with 1 teaspoon olive oil and a pinch of salt. Massage with hands for 1–2 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 well combined.
04 - Pour the dressing over the salad and toss thoroughly to coat all ingredients evenly.
05 - Let the salad rest for 5–10 minutes to meld flavors. Serve immediately or refrigerate for up to 2 hours before serving.
# Expert Advice:
01 -
- Kale becomes silky and tender without any cooking, just your hands and a moment of intention.
- The sweet-tart balance of cranberries and lemon juice makes winter greens feel celebratory instead of obligatory.
- It comes together in 20 minutes, and actually tastes better the next day when flavors have gotten cozy together.
02 -
- Don't skip the kale massage—raw kale without this step tastes like you're eating a healthy punishment, but five minutes of attention transforms it completely.
- Make the dressing separately so you can taste and adjust before committing it to the salad, because once it's mixed, you can't take back too much salt or too much vinegar.
03 -
- Toast your own nuts in a dry skillet for exactly 3 minutes—they'll smell incredible and taste infinitely better than pre-toasted, and you'll know exactly when they're done by that toasted-butter aroma.
- Make a double batch of dressing and keep it in a jar in the fridge; it's the same ratios as a vinaigrette for other dishes, and you'll find yourself using it all week on everything.