This kale salad with cranberries, apples and pecans is quick, easy and satisfying! It has amazing texture from the crunchy pecans and crisp apples, and the delicious lemon vinaigrette keeps it light and fresh.
This kale salad with cranberries and apples is full of bright flavors and it can be a real savior during the fall and winter months. We can't let the falling temperatures and waning light make us forget about how much we need hearty salads – green things, fresh things, raw things.
As the base of our salad recipe, kale can hang out with all kinds of additional ingredients, but let's keep it fall and include all those tasty fall things like pecans, apples and dried cranberries! Enjoy those seasonal flavors and feel absolutely zero guilt about what you're eating!
If you love kale as much as I do, try a simple massaged kale salad, or how about some kale pesto to pack extra vegetables into a favorite sauce!
Jump to:
Kale salad with cranberries ingredients
- Kale: I like the old-fashioned curly version for a raw kale salad recipe, but you can also use Tuscan kale. We're going to tone down the texture when we massage the salad dressing into it.
- Dried cranberries: Nothing says fall like cranberries. Of course we'll be using the dried ones for this recipe and once you buy a package of them, they can be used is so many ways, even in sauces, like in this winter squash agrodolce with cranberries.
- Pecans: We're going to toast the pecans because it makes them taste so much better. You might think it's not worth it, but I am going to convince you otherwise when you try it!
- Parmesan cheese: You really must use the real parmesan, that's parmigiano reggiano cheese for this recipe. The sharp, salty, crystal-y texture makes this salad sing! Whatever you do, just DON'T use that stuff in the shaker!
- Apples: Try a sweet red apple, like Pink Lady, Fuji, Gala or Honeycrisp.
- Lemon juice and zest: The lemon and the salt in the vinaigrette will soften the texture of the kale leaves. Using citrus zest in recipes like salad dressing amplifies the flavor of the juice.
How to make kale, apple, cranberry, pecan salad
Step 1: Make the lemon vinaigrette
Use a Microplane grater to zest the lemon, then juice it. Add the lemon zest, lemon juice, and olive oil to a small bowl. Whisk to combine and set aside.
Step 2: Prep and chop the kale
Separate kale leaves from the rib by grasping the leaves and folding them inward with one hand, and grasping the stem with the other hand. Pull hands away from each other at the same time.
To slice the kale thinly, stack a few of the leaves together and roll them up. Slice very thinly down the roll with a good chef's knife, being very careful to protect your fingers. The kale will slice into nice, thin ribbons.
Want to save this recipe?
I will email this recipe to you, so you can come back to it later!
You'll join hundreds of readers on my email list!
Step 3: Massage kale and salad dressing
Place the kale in a large bowl, add the lemon vinaigrette. Use your hands and rub the kale as if you're trying to press the dressing into it. Do this for a couple of minutes, then set the massaged kale aside to rest for at least 5 minutes.
It's important to massage the kale
Don't skip this step! Massaging kale with something acidic like lemon juice softens it and breaks it down a bit, giving it a much nicer texture.
Step 4: Toast and chop the pecans
Meanwhile, in a small skillet over medium heat, toast the pecans lightly until you start to smell them. Once the pecans have cooled, chop them roughly.
Step 5: Grate parmesan, slice apples
Slice the apples nice and thin using a good chef's knife or a kitchen mandoline. Grate the parmesan, add it to the massaged kale and mix well.
Step 6: Combine cranberries, apples, pecans and kale
Add apples, pecans, and cranberries to the kale and combine to finish the salad. Serve immediately.
Expert tips
- Grate the parmesan yourself: The texture and taste is much better. Pre-grated cheese can get dried out. Since there are so few ingredients here, make sure each one tastes the best that it can!
- Toast pecans lightly: When toasting the pecans, you're not really looking for color. You just want to leave them long enough so that the oils start releasing. You'll know that when your kitchen starts smelling very pecan-y.
- Be sure to zest the lemon before squeezing the juice! It's almost impossible to zest a lemon once it's been juiced.
- The easiest way to slice the kale: Stack the leaves, then roll them up, and slice into thin ribbons. Be sure to protect your fingers!
- Slice the apples last: Wait until you are ready to toss the salad before you slice the apples so they don't turn brown! Do this as your last step!
- Save the kale ribs for stock: You can use the rib in vegetable stock, or slice and cook it for a side dish.
- Make ahead and storage: You can slice the kale, grate the cheese, and make the salad dressing up to 3 days ahead of time. Store them in separate airtight containers in the refrigerator. Once dressed, the salad doesn't keep well, so only make as much as you need.
Debra's Details: Quick, easy, with make ahead options!
- It's full of pantry staples.
- Great for meal prep! You can portion and prep ahead most of the ingredients for a quick lunch or holiday meal.
- You only need 8 ingredients, including the ones in dressing!
- Ready in 15 minutes. Just a little chopping and whisking, so it's very easy.
- Great for holiday dinners because it holds up well on the buffet table after it's been dressed.
- It's gluten free and vegetarian with simple vegan swaps!
More salad recipes
If you enjoy this recipe, please leave me a 5-star rating ⭐️⭐️⭐️⭐️⭐️ in the recipe card! It really helps others find my content and helps my business grow! Sign up for my newsletter for recipes delivered to your inbox and follow me on Instagram and Pinterest! Thank you!
Recipe
Kale Salad with Cranberries, Apples, and Pecans
Want to save this recipe?
I will email this recipe to you, so you can come back to it later!
You'll join hundreds of readers on my email list!
Ingredients
Lemon Vinaigrette
- ¼ cup fresh squeezed lemon juice
- 3 tablespoon olive oil
- zest of one lemon
- pinch kosher salt
Kale Salad
- 2 bunches curly kale
- ¾ cup toasted chopped pecans
- ½ cup dried cranberries
- ½ cup freshly grated parmesan cheese
- 1 sweet red apple (such as pink lady or fuji)
Instructions
Lemon Vinaigrette
- Zest the lemon and add to mixing bowl. Squeeze ยผ cup fresh lemon juice - from 1 - 2 lemons depending upon size - and add to bowl.
- Add 3 tablespoon olive oil and a pinch of salt, whisk to combine and set aside.
Kale Salad
- Remove kale leaves from stems. Lay them flat, stack them and roll them up. Slice into thin ribbons.
- Pour dressing over chopped kale and massage it into the kale leaves for a couple of minutes. Allow kale to stand for at least 5 minutes so the leaves continue to soften.
- Meanwhile, in a small skillet over medium heat, toast the pecans. Allow them to cool slightly, then chop roughly.
- Grate the parmesan on a box grater and set aside. Slice the apple into thin wedge slices. (Be sure to slice the apples last so they don't turn brown.)
- Add the cheese to the massaged kale and mix well, then add pecans, apples and cranberries and toss gently. Serve immediately.
Notes
- Toast pecans lightly: When toasting the pecans, you're not really looking for color. You just want to leave them long enough so that the oils start releasing. You'll know that when your kitchen starts smelling very pecan-y.
- Use the freshest pecans you can get: Did you know that pecans on the grocery store shelf can be up to two years old? Yuck! I order mine from Millican Pecan because they are only selling fresh pecans from the most recent harvest. The taste is overwhelmingly better. Try them, they will blow your mind!
- Grate the cheese yourself: Use REAL parmigiano reggiano and grate it yourself! You won't be disappointed. The flavor makes all the difference.
- Zest the lemon before squeezing: It's almost impossible to zest a lemon after you juice it.
Nutrition
Nutrition information is automatically calculated as an estimate. Calorie accuracy is not guaranteed.
Leave a Reply