Winter Kale Cranberries Salad (Printable)

Brighten winter meals with kale, dried cranberries, toasted nuts, and a tangy citrus dressing.

# What You'll Need:

→ Greens

01 - 1 large bunch lacinato or curly kale (about 8 cups), stems removed, leaves finely chopped

→ Fruits & Nuts

02 - 1/2 cup dried cranberries
03 - 1/3 cup toasted pecans or walnuts, roughly chopped
04 - 1 small apple, cored and thinly sliced

→ Cheese (optional)

05 - 1/3 cup crumbled feta or goat cheese

→ Dressing

06 - 1/4 cup extra-virgin olive oil
07 - 2 tablespoons fresh lemon juice
08 - 1 tablespoon apple cider vinegar
09 - 1 tablespoon pure maple syrup or honey
10 - 1 teaspoon Dijon mustard
11 - Salt and freshly ground black pepper, to taste

# How-To Steps:

01 - Place chopped kale in a large bowl; drizzle with olive oil and sprinkle with salt. Massage with hands for 2 to 3 minutes until softened and darkened.
02 - In a small bowl or jar, whisk olive oil, lemon juice, apple cider vinegar, maple syrup or honey, Dijon mustard, salt, and pepper until fully emulsified.
03 - Add dried cranberries, toasted nuts, apple slices, and if desired, cheese to the massaged kale.
04 - Pour dressing over the salad mixture and toss thoroughly to combine all ingredients evenly.
05 - Allow salad to sit for 5 to 10 minutes to meld flavors before serving.

# Expert Advice:

01 -
  • Kale gets tender and almost sweet once you massage it, making this nothing like the tough salads that scare people away.
  • It actually tastes better the next day—the leaves absorb all that citrus and maple flavor while you sleep.
  • Takes 20 minutes from chopping to serving, and you'll feel genuinely good eating it.
02 -
  • Massage the kale thoroughly—don't skip or rush this step because it's literally the difference between tough, bitter leaves and tender, almost buttery ones.
  • Add the dressing right before serving if you're making this ahead, or everything will get soggy and sad by the next day (though the undressed salad keeps beautifully for a day in the fridge).
03 -
  • Toast your own nuts if you have the time—they taste so much more vibrant and alive than pre-toasted ones, and the smell while they're toasting is honestly half the appeal.
  • Make the dressing in a jar with a tight lid and shake it like you mean it, which also means you can shake it again before serving if it separates.

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