Kale Salad with Cranberries is an easy salad to put together for lunches or a holiday party. This salad features kale, sweet apples, dried cranberries, pecans, goat cheese and a light dressing. 

KALE SALAD WITH CRANBERRIES

When it comes to kale salads today’s combination is by far my favorite. This Kale Salad with Cranberries is a great salad to make all year long. I often see a salad like this on a holiday table, especially because the colors are very festive. I love this salad in the fall when apples are at their peak or in the spring when I am craving light, fresh salads. 

Many people say that they do not like kale because of the tough texture that it can have. I am here to share a quick trick with you that will change your kale salads. It involves massaging the kale with a small amount of olive oil to help soften it. You might remember this Massaged Kale Salad with Lemon Dressing that I shared a few years ago. That salad was when I started massaging my kale and haven’t looked back. 

WHAT INGREDIENTS GO IN THIS KALE SALAD?

FRUIT: Today’s kale salad features a sweet apple which I adore. I like the crunch and the sweetness that the apple adds to the salad. You can also use pear or any type of apple you have on hand. 

DRIED FRUIT: Dried cranberries are one of the main ingredients in this salad. You can easily use any dried fruit you like — dried apricots or raisins also work nicely.

NUTS: I added pecans to this salad because I am obsessed with them in salads. Feel free to use your favorite nut — almonds or walnuts work nicely.

CHEESE: Creamy goat cheese is a must for me when I make this salad. If goat cheese isn’t your thing try feta, parmesan or sharp white cheddar. 

DRESSING: The dressing for this salad is light and easy to make. It features extra virgin olive oil, red wine vinegar and honey. So easy! Any dressing you like will work great. If balsamic is your thing, try that! 

COOKING TIPS AND MODIFICATIONS:

• Like I mentioned above, massaging the kale is an important step if you like your kale salads on the softer side. I use a large mixing bowl and add the kale to the bowl. Then I add about 2 Tablespoons of olive oil and use my hands to massage the kale. I do this for about 3 to 4 minutes, or until the kale is softened to your liking. 
• If you are making this salad ahead of time you will want to skip the massaging step. I find that if I massage the kale and let it sit for a day or two the kale gets wilted and doesn’t hold up. You will also want to add cut and add the apple when you arrive.
• If you are bringing this salad to a party or get together I suggest making the salad and adding the dressing when you are ready to eat. I like to make the dressing in a mason jar for easy transport. 
• Feel free to get creative with this salad and modify to your needs. If there is someone with a nut allergy, you have leave that out. If you don’t want to add the cheese, skip it! You can also add beans, chickpeas, grilled chicken or salmon for protein. 

WHAT TO SERVE THIS KALE SALAD WITH?

SLOW COOKER MEDITERRANEAN WHOLE CHICKEN

PAN SEARED RIBEYE STEAKS WITH GOAT CHEESE

CHICKEN PICCATA

OTHER RECIPE YOU MIGHT LIKE:

SAUTÉED KALE WITH CIDER VINEGAR // HEALTHY SEASONAL RECIPES 

KALE AND SWEET POTATO SAUTE // THE READ FOOD DIETICIANS

GARLIC BUTTER RICE WITH KALE // RECIPE TIN EATS 

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Kale Salad with Cranberries

Yield: 6-8

Prep Time: 15 minutes

Total Time: 15 minutes

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Ingredients

For the Kale Salad

• 1 bunch of kale, chopped {about 4 to 5 cups}
• 1/2 cup dried cranberries
• 1/4 cup pecan halves
• 1/4 cup goat cheese
• 1 sweet apple, chopped {like gala}
• 1 Tablespoon lemon juice

For the dressing

• 1/2 cup extra virgin olive {plus 2 Tablespoons if you are massaging the kale}
• 1/4 cup red wine vinegar
• 1 teaspoon honey
• 1/2 teaspoon salt
• 1/8 teaspoon black pepper

Instructions

1. If you are massaging the kale place the kale in a large mixing bowl. Pour the 2 Tablespoons olive oil over the kale and use your hands to massage the oil into the kale for 3 to 4 minutes, or until the kale is soft.
2. Add the dried cranberries, pecans and goat cheese to the salad and light toss.
3. In a small bowl mix together the apple and lemon juice {to help keep the apple from browning}. Add the apple to the salad.
4. In a mason jar or salad dressing container add the olive oil, red wine vinegar, honey, salt and pepper and mix well.
5. Pour the dressing over the salad and lightly toss.
6. Transfer to a serving bowl and enjoy!

Notes

If you aren't eating the salad right away I would wait to add the apple and the dressing until you are ready to eat.