This apple cranberry kale salad is the perfect balance of crisp and sweet, with a refreshing crunch in every bite. Massaged kale forms the base, paired with juicy apples, tart cranberries, and a sprinkle of roasted sunflower seeds for added texture. The maple vinaigrette ties it all together with a touch of sweetness and a hint of tang.

A kale salad with cranberries and apples in a large bowl.

Cranberries Apples and Kale

Cranberries, apples, and kale come together in this salad for a burst of flavor and texture. The tart cranberries and crisp apples perfectly complement the hearty kale, creating a salad that holds up well when made ahead and stays crisp without getting soggy.

Here is Why This Kale Salad Recipe Works

Massaged Kale: No more tough, bitter greens! Massaging the kale transforms it into tender, flavorful bites that even kale skeptics will love.

Perfect Balance: The sweetness of the fruit meets the savory crunch of sunflower seeds and the creamy tang of feta or goat cheese (if you’re feeling fancy).

Quick & Easy: Ready in under 15 minutes, this salad is a no-fuss option for busy weeknights or a last-minute side dish.

All the Right Flavors: The maple vinaigrette adds just the right touch of sweetness and zing, making every bite seriously delicious.

If you love this recipe, try our kale Caesar salad or our kale blueberry salad. And for something more unique, try our sweet potato rice salad.

Ingredients for Kale Apple Cranberry Salad

Produce: Apples, kale, red onion, shallot, lemon
Pantry: Olive oil, dried cranberries, sunflower seeds, salt, pepper
Condiments: Maple syrup, apple cider vinegar, Dijon mustard
Dairy: Goat cheese

Feel free to replace the sunflower seeds with another crunchy nut or seed like pecans, walnuts, or pumpkin seeds.

Removing kale from the stem. — pull the kale leaves off the stems

Massaging kale for salad in a bowl. — pull the kale leaves off the stems

Recipe Variations

Citrus Kale Zing with Chicken: Add in segments of one orange and a cup of pomegranate seeds. Toss in chopped rotisserie chicken and toasted pecans.

Nutty Harvest Salad with Kale: Toss in some chopped toasted walnuts, roasted peanuts, edamame, and sunflower seeds. Add some crumbled blue cheese for a hearty, savory twist.

Apple Kale and Quinoa Salad: Add 1 cup of cooked quinoa for an extra boost of protein and texture. Toss in some pecans and cooked shredded chicken to make it a hearty meal.

Making a recipe for kale salad with cranberries. — Add all the extras

Adding vinaigrette to a kale and cranberry salad. — Add all the extras

Tips for Kale Salad

When you massage the kale, it softens the leaves and makes them more tender and flavorful.
If you use baby kale, you don’t need to massage the leaves because it is already tender.
Freshly squeezed lemon juice keeps the apple slices from browning and adds a bright, fresh flavor to the salad.
For extra flavor and crunch, toast the sunflower seeds (or pecans if you’re using them) before adding them to the salad.
The maple vinaigrette can be made in advance and stored in the fridge. Just give it a good shake before using it!

A kale apple cranberry salad in a large bowl.

Storage

To store leftover kale apple salad, place it in an airtight container and refrigerate it for up to 2 days. The kale will hold up well, but the apples may start to soften. For best results, keep the dressing separate and add it just before serving.

A Balanced Side for Any Meal

This autumn salad is a tasty mix of sweet, tangy, and savory flavors that’s as nutritious as it is delicious. This salad is perfect whether you’re looking for a quick lunch, a vibrant side dish, or a light dinner if you add some protein.

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A massaged kale salad with cranberries and apples in a bowl.

Cranberry Apple Kale Salad

This apple kale salad has a mix of crisp apples, tart cranberries, and tender kale, all tossed in a sweet-tangy maple vinaigrette. Perfect for a quick lunch, a vibrant side dish, or a light dinner when paired with protein. It comes together in just 15 minutes and stores well for easy make ahead meals.

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Prep Time: 1 15

Servings: to 6 Servings

Calories: 255kcal

Ingredients

2 apples sliced or diced
1 tablespoon lemon juice
6 cups kale stems removed and chopped
1 to 2 tablespoons olive oil
pinch of salt
¾ cup dried cranberries
½ cup roasted sunflower seeds
¼ cup crumbled feta cheese or goat cheese optional
¼ red onion thinly sliced

Maple Vinaigrette

⅓ cup olive oil
3 tablespoons maple syrup
2 tablespoons apple cider vinegar
1 teaspoon Dijon mustard
1 small shallot finely grated (save the juices)
Salt and pepper to taste

Instructions

In a small bowl, toss the sliced apples with the lemon juice to prevent browning.
Place the chopped kale in a large bowl. Drizzle with a small amount of olive oil and a pinch of salt. Massage the kale with your hands for about 2-3 minutes until the leaves are tender and slightly darkened.
Add the apples, dried cranberries, crumbled cheese (if using), roasted seeds, and red onion.

Maple Vinaigrette

In a small bowl or jar, whisk together the olive oil, maple syrup, apple cider vinegar, Dijon mustard, and grated shallot along with its juices. Season with salt and pepper and shake the jar or whisk well until combined.
Pour half of the dressing over the salad and toss everything together until the ingredients are evenly coated. Add additional dressing if desired.

Notes

Take a few minutes to massage the kale with olive oil and a pinch of salt. This step softens the leaves so they aren’t tough.
If you use baby kale, you don’t need to massage the leaves.
Use lemon juice to prevent the apples from browning.
Toast the sunflower seeds (or any other nuts or seeds, if using) before adding them to the salad.
This salad stores well in the fridge for up to 2 days. Keep the dressing separate and toss it in just before serving.

Nutrition is based on 6 servings.