Print

Best Autumn Harvest Kale Salad with Apples & Cranberries

autumn harvest kale salad with apples and cranberries - featured image
Print Recipe

A hearty and delicious kale salad featuring massaged curly kale, crisp apples, dried cranberries, toasted pecans, and sharp white cheddar, all tossed in a tangy maple-Dijon vinaigrette. Perfect for autumn gatherings or a healthy weeknight meal.

Ingredients

Scale
  • 1 large bunch curly kale (about 8–10 ounces), stems removed and leaves finely chopped
  • 1 large Honeycrisp or Fuji apple, cored and thinly sliced
  • 1/2 cup dried cranberries
  • 1/2 cup toasted pecans, roughly chopped
  • 1/3 cup sharp white cheddar cheese, shaved or cut into small cubes
  • 1/4 cup thinly sliced red onion (optional)
  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 1 teaspoon Dijon mustard
  • 1 small clove garlic, minced (about 1/2 teaspoon)
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper

Instructions

  1. Prepare the kale: Wash the kale thoroughly and pat it dry. Remove the tough stems, stack the leaves, roll them up, and chop into small, bite-sized pieces. Place in a large mixing bowl.
  2. Massage the kale: Drizzle about 1 tablespoon of olive oil over the kale, add a pinch of salt, and use your hands to massage the leaves for 2-3 minutes until softened and darkened in color.
  3. Toast the pecans: Heat a dry skillet over medium heat. Add the pecans and cook, stirring frequently, for 3-4 minutes until fragrant and lightly browned. Transfer to a plate to cool.
  4. Make the dressing: In a small jar or bowl, combine the olive oil, apple cider vinegar, maple syrup, Dijon mustard, minced garlic, salt, and pepper. Shake or whisk until well combined and slightly thickened.
  5. Assemble the salad: Pour the dressing over the massaged kale and toss well. Add the sliced apple, dried cranberries, toasted pecans, shaved cheddar cheese, and red onion (if using). Toss gently to combine.
  6. Let it rest (optional): Allow the salad to sit for 10-15 minutes before serving to let the flavors meld.
  7. Serve: Transfer to a serving platter or individual bowls. Garnish with extra pecan halves and flaky sea salt if desired. Serve immediately or refrigerate for later.

Notes

For meal prep, store dressing separately and add just before serving. The undressed salad will stay fresh in the fridge for up to 3 days. Massaging the kale is essential to reduce bitterness and soften the leaves. Toast nuts carefully as they burn quickly.

Nutrition

Keywords: kale salad, autumn harvest, apple, cranberry, pecan, maple Dijon, fall salad, healthy, vegetarian, gluten-free

Find it online: https://siennaspoon.com/best-autumn-harvest-kale-salad-with-apples-and-cranberries/