Author: This Warm Kale Salad with Apples and Cranberries is the coziest way to eat your greens! Tender sautéed kale gets tossed with juicy apples, sweet dried cranberries, crunchy pepitas, and a maple mustard dressing that's perfectly sweet and tangy. It's quick, vibrant, and so good you'll actually crave kale.
For me, this is the kind of salad that makes fall meals feel complete. It's the perfect fall side dish when you want to get in your greens in a way that actually tastes amazing: hearty, balanced, and full of flavor. Pair it with pumpkin dishes, roasted potatoes, or even a soft dinner roll for sopping up the extra dressing. I love that it works just as well for an easy weeknight dinner as it does as a show-stealing holiday salad on your Thanksgiving table.
Why This Warm Kale Salad Belongs on Your Fall Menu
- Warm and cozy: Cooking kale softens its texture and mellows the bitterness, so even kale skeptics love this recipe.
- Full of fall flavor: Sweet apples, tart cranberries, toasty pepitas, and maple mustard dressing = the ultimate autumn combo.
- Holiday-worthy but easy enough for weeknights: Only 15 minutes from start to finish!
Ingredients for Warm Kale Salad
For the salad:
- Kale: The star of the show. Any kind of kale will work well here.
- Olive oil: for sautéing, use water or broth for oil-free version.
- Apple: Honeycrisp or Gala add the perfect sweet-tart crunch.
- Dried cranberries: Chewy, tangy, and jewel-like.
- Toasted pepitas: Or swap for pecans or walnuts.
For the dressing:
- Maple syrup: For that rich, cozy sweetness.
- Dijon mustard: Zippy flavor that balances the maple.
- Apple cider vinegar: Bright and tangy.
- Garlic powder, salt & pepper - Simple seasoning that ties it all together.
- Olive oil: Or tahini for a creamy, oil-free spin.
How to Make Warm Kale Salad With Apples and Cranberries
- Make the dressing: Whisk all of the dressing ingredients in a small bowl, or add them to a jar, screw on the lid, and shake well.
- Wilt the kale: Warm the olive oil in a skillet over medium heat. Sauté the kale with a pinch of salt for 3-5 minutes, stirring often, until it wilts. Stir in the dried cranberries and cook a minute more before removing from heat.
- Assemble the salad: Toss the kale and cranberries with the chopped apple and dressing in a large bowl. Season with salt and pepper.
- Serve: Plate the salad and top with the pepitas, walnuts, or pecans. You can serve this kale salad warm or at room temperature.
Tips and Variations
- Make it ahead: Prep the kale and dressing in advance; add apple and nuts just before serving.
- Make it a meal: Add cooked farro, quinoa, or lentils for protein. Vegan Chicken would also pair well with this warm kale salad.
- Add vegan cheese: I think Vegan Feta or vegan goat cheese would both work well with the flavors in this salad.
- Veg it up: Try adding roasted winter squash (like butternut or delicata) or roasted sweet potatoes.
- Try pomegranate seeds: Swap the dried cranberries for fresh pomegranate seeds for a juicy burst of tart-sweet flavor and a pop of color.
What to Serve With Warm Kale Salad
How to Store Leftovers
Keep leftovers in an airtight container in the fridge for up to 3 days. Enjoy it at room temperature (my fave), warmed in a skillet, or cold straight out of the fridge.
If you try this warm kale salad recipe, let us know by leaving a comment, rating it, and don't forget to tag @itdoesnttastelikechicken on Instagram. You can also pin this recipe on Pinterest to save it for later!
Bon appetegan!
Sam Turnbull.
(click stars to vote)
Warm Kale Salad with Apples and Cranberries
This warm kale salad is cozy, vibrant, and loaded with fall flavor. Sautéed kale is tossed with tart-sweet cranberries, crisp apples, and crunchy nuts or seeds, all coated in a maple mustard dressing. It's a perfect side dish for holiday meals or a light main when topped with lentils or grains.
Servings:
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Ingredients
For the salad:
- 1 large bunch kale, stems removed and leaves finely shredded
- 1 tablespoon olive oil
- 1 medium apple, chopped (Honeycrisp or Gala work well)
- ¼ cup dried cranberries
- ¼ cup toasted pepitas, or roasted and chopped pecans or walnuts
For the maple mustard dressing:
- 2 tablespoons maple syrup
- 1 tablespoon Dijon mustard
- 1 tablespoon apple cider vinegar
- 1 tablespoon olive oil
- ½ teaspoon garlic powder
- Salt & pepper, to taste
Instructions
- Make the dressing: In a small bowl or jar, whisk together the maple syrup, Dijon, vinegar, olive oil, garlic powder, salt, and pepper. Set aside.
- Wilt the kale: Heat the olive oil in a large skillet over medium heat. Add the shredded kale and a pinch of salt. Sauté for 3-5 minutes, stirring often, until wilted and vibrant green. Stir in the dried cranberries and cook for 1 more minute to warm them through. Remove from heat.
- Assemble the salad: Transfer the warm kale and cranberries to a large bowl. Add the chopped apple and drizzle with dressing to taste (you may not need it all). Toss well to combine. Season with additional salt and plenty of black pepper.
- Serve: Top with toasted pepitas, walnuts, or pecans. Serve warm or at room temperature.
Notes
Storage: Keep leftovers in an airtight container in the fridge for up to 3 days.
Make-Ahead Tip: Wait to add the apple and nuts/seeds until just before serving to maintain crunch.
Oil-Free? Swap the oil in the dressing for 1 tablespoon tahini. If the dressing is too thick, add a splash of water to thin. When sautéing the kale, skip the oil and use a splash of water instead.
Optional Add-Ins:
- Cooked farro, quinoa, or lentils for protein
- Pomegranate seeds for color and tart crunch
- Crumbled vegan feta or goat-style cheese for tang
- Roasted delicata squash or sweet potatoes for a heartier meal
Nutrition
Serving: 1 serving (recipe makes 4 servings) | Calories: 174kcal | Carbohydrates: 22g | Protein: 3g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.003g | Sodium: 61mg | Potassium: 233mg | Fiber: 3g | Sugar: 17g | Vitamin A: 3275IU | Vitamin C: 33mg | Calcium: 102mg | Iron: 1mg
Wanda says
This is delicious! I love the dressing for other salads too.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So happy you enjoyed it, Wanda! 🙂
Nykea says
yummy
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad you liked it! 😊
Nykea Davis says
delicious
Karen Wells says
This is so delicious. Company worthy.
Sam Turnbull @ It Doesn't Taste Like Chicken says
So glad you think so Karen! Thanks for the review 🙂
Ilene Ungerleider says
This salad is fabulous. The only thing I changed was to add some roasted, diced sweet potatoes. I made a huge amount (I cook for donations to something called Community Cooks) and my family gets some of what I make. They were more than enthusiastic and one family member is not a big fan of "salads" so this was a true compliment. Thanks so much for the recipe.
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oh that is so lovely Ilene!! So thrilled everyone enjoyed it so much!
H says
Checked my email and found this tasty recipe in my inbox! Made half of my it with the dressing and the other half without and both were delicious! Put some on a sandwich with avocado, homemade turkey seitan, and tofu bacon! Such a good sandwich dunked in potato leek soup! Thank you!
Sam Turnbull @ It Doesn't Taste Like Chicken says
Oooh that sounds great. Thank you so much for being the first to test this recipe and leave a review H 🙂