Cranberry kale with lemon vinaigrette (Printable)

Tender kale tossed with dried cranberries, toasted nuts, and a bright lemon dressing for a fresh side or lunch.

# What You’ll Need:

→ Vegetables

01 - 1 large bunch kale (about 6 cups), stems removed, leaves chopped
02 - 1 small red onion, thinly sliced

→ Dried Fruit & Nuts

03 - 1/2 cup dried cranberries
04 - 1/3 cup toasted walnuts or pecans, roughly chopped

→ Cheese (optional)

05 - 1/4 cup crumbled feta cheese (omit for vegan/dairy-free)

→ Dressing

06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons freshly squeezed lemon juice
08 - 1 teaspoon Dijon mustard
09 - 1 teaspoon pure maple syrup or honey
10 - 1/4 teaspoon sea salt
11 - 1/8 teaspoon freshly ground black pepper

# How-To Steps:

01 - Combine chopped kale and half the lemon juice in a large bowl. Massage with your hands for 1 to 2 minutes until leaves are tender and darkened.
02 - Whisk together olive oil, remaining lemon juice, Dijon mustard, maple syrup, sea salt, and black pepper until emulsified.
03 - Add red onion, dried cranberries, and toasted nuts to the massaged kale.
04 - Drizzle the dressing over the salad mixture and toss gently to coat evenly.
05 - Sprinkle crumbled feta cheese over the salad if desired before serving.
06 - Serve immediately or refrigerate up to 1 day; flavors deepen as the salad marinates.

# Expert Advice:

01 -
  • It actually tastes better the next day as the kale softens and flavors meld together, making it perfect for meal prep.
  • The combination of sweet cranberries and nutty toasted walnuts creates a flavor balance that feels like a treat, not an obligation.
  • It's naturally vegan and gluten-free without feeling restrictive or like you're missing anything.
02 -
  • The single most important step is massaging the kale with lemon juice first—this transforms it from tough and unpleasant into something tender and craveable. Skip this and you'll wonder why anyone thinks kale salad is good.
  • Toast your own nuts rather than using pre-roasted ones. The difference in flavor is so dramatic that you'll taste it in every bite and wonder why you didn't always do this.
  • Make the dressing while the kale is massaging so everything is ready to combine when you need it—timing creates better flavors.
03 -
  • If your kale is particularly tough or bitter, massage it longer than you think you need to—sometimes 3 full minutes makes an enormous difference in the final texture and taste.
  • Keep a high-quality lemon on the counter and squeeze it fresh the day you plan to make this; the brightness matters more than you might expect, and fresh juice is the invisible hero of this recipe.

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