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: 4
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
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