Kale and Cranberry Salad

A vibrant and nourishing salad combining tender kale, tart dried cranberries, and crunchy almonds, all brought together by a bright, citrusy dressing. Perfect for a light lunch, a holiday side dish, or an anytime refreshment, this kale and cranberry salad delivers a delightful balance of textures and flavors.

Why You’ll Love This Recipe

This kale and cranberry salad is as versatile as it is delicious. The hearty kale holds up beautifully under its zesty dressing, while sweet-tart cranberries and toasted almonds add bursts of flavor and crunch. It comes together in under 20 minutes, makes a colorful addition to any table, and can be easily customized to suit your tastes or dietary needs.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• 6 cups finely chopped curly kale (stems removed)

• 1/2 cup dried cranberries

• 1/4 cup sliced almonds, lightly toasted

• 1/4 cup freshly grated Parmesan cheese (optional)

• 2 tablespoons extra-virgin olive oil

• 1 tablespoon freshly squeezed lemon juice

• 1 teaspoon Dijon mustard

• 1 teaspoon honey or maple syrup

• salt and freshly ground black pepper, to taste

directions

1. Rinse the kale under cold water, then dry thoroughly. Remove and discard the tough stems, and chop the leaves into bite-size pieces.

2. In a large bowl, combine the olive oil, lemon juice, Dijon mustard, honey (or maple syrup), a pinch of salt, and a few grinds of black pepper. Whisk until the dressing is smooth and emulsified.

3. Add the chopped kale to the bowl and toss vigorously, massaging the leaves with the dressing for 1 to 2 minutes. This softens the kale and makes it more tender.

4. Sprinkle in the dried cranberries, toasted almonds, and Parmesan cheese (if using). Gently toss until all ingredients are evenly distributed.

5. Taste and adjust seasoning, adding more salt, pepper, or lemon juice as desired.

6. Serve immediately, or let the salad sit for 10–15 minutes to allow the flavors to meld.

Servings and timing

• Servings: 4

• Prep time: 10 minutes

• Total time: 10 minutes

Variations

• Add Fresh Fruit: Swap in thinly sliced apples or pears for extra sweetness and crunch.

• Boost the Protein: Top with grilled chicken, shrimp, or chickpeas.

• Change the Nuts: Use pecans, walnuts, or pumpkin seeds instead of almonds.

• Cheese Options: Substitute goat cheese or feta for Parmesan.

• Grain Bowl: Serve over cooked quinoa or farro for a more substantial meal.

storage/reheating

To store, transfer the salad (undressed) to an airtight container and refrigerate for up to 3 days. Keep the dressing separate and toss just before serving to maintain freshness and crispness. This salad is best enjoyed cold or at room temperature; it does not require reheating.

FAQs

What type of kale works best in this salad?

Curly kale is most commonly used because of its texture and flavor, but you can also use Lacinato (dinosaur) kale or baby kale. Lacinato kale tends to be slightly more tender and milder in taste.

Can I make this salad ahead of time?

Yes. Prepare the dressing and toast the almonds ahead of time, and store them separately. Chop the kale and combine with cranberries when ready to assemble; dress and serve within a few hours for optimal texture.

How do I soften the kale so it’s not too tough?

Massaging the kale with the dressing for 1–2 minutes helps break down the fibers, making the leaves more tender and easier to eat.

Is there a vegan option for the dressing?

Absolutely. Replace honey with maple syrup and omit the Parmesan cheese, or use a vegan cheese alternative. The rest of the ingredients are plant-based.

Can I use fresh cranberries instead of dried?

Fresh cranberries are very tart and firm. If you prefer them, consider lightly cooking them with sugar to soften and sweeten, or use them sparingly alongside dried cranberries.

What can I serve alongside this salad?

This salad pairs well with roasted meats, grilled fish, or as part of a vegetarian spread with soup and crusty bread.

How can I add more protein to make it a meal?

Stir in cooked quinoa, chickpeas, grilled chicken, shrimp, or cubed tofu to boost protein and make the salad more filling.

My kale turned bitter—what went wrong?

Over-massaging or using kale that is past its prime can result in bitterness. Massage just until the leaves soften, and use fresh, vibrant kale.

Can I substitute another green for kale?

Yes; spinach, arugula, or mixed salad greens can be used, though the texture and flavor will differ.

How do I prevent the nuts from going soggy?

Store nuts separately and add them just before serving. If storing leftovers, keep toppings and dressing apart until ready to enjoy.

Conclusion

This kale and cranberry salad strikes the perfect harmony between hearty greens, sweet-tart fruit, and crunchy nuts, all lifted by a bright, homemade dressing. Quick to assemble and endlessly adaptable, it’s sure to become a go-to for both everyday meals and special occasions. Enjoy its fresh flavors today and make it your own with the simple variations suggested above

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