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.
Servings: 4 Servings
Ingredients
- 2 apples sliced or diced
- 1 tablespoon fresh lemon juice
- 1 bunch kale stems removed and chopped (about 6 cups)
- 1 to 2 tablespoons olive oil
- pinch 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 shallot finely grated (save the juices)
- Salt and pepper
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.
Video
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
Serving: 1 serving | Calories: 255kcal | Carbohydrates: 29g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Sodium: 106mg | Potassium: 237mg | Fiber: 5g | Sugar: 21g | Vitamin A: 2133IU | Vitamin C: 24mg | Calcium: 77mg | Iron: 1mg
