Description
A vibrant and nutritious Simple Kale Salad with Cranberries combines tender massaged kale with a tangy maple mustard dressing, topped with creamy goat cheese, crunchy pecans, sweet dried cranberries, and roasted pumpkin seeds. This easy-to-make salad is perfect for a healthy lunch or a refreshing side dish.
Ingredients
Scale
Dressing
- ½ cup olive oil
- ¼ cup apple cider vinegar
- 3 tablespoons pure maple syrup
- 2 teaspoons Dijon mustard
- â…› teaspoon salt
Salad
- 1 bunch kale (stems removed, finely chopped)
- 4 ounces goat cheese (crumbled)
- ½ cup roasted pecans (chopped)
- ¼ cup dried cranberries
- ¼ cup roasted and salted pumpkin seeds
Instructions
- Make the dressing: Add the olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, and salt to a 16-ounce mason jar. Secure the lid and shake vigorously for 10-20 seconds until the dressing is well combined and emulsified.
- Prepare kale with dressing: Place the finely chopped kale into a large bowl. Pour the prepared dressing over the kale and massage it gently into the leaves. This process softens the kale, making it more tender and flavorful. Allow the kale to rest for 15 minutes to absorb the dressing.
- Add toppings and serve: Once the kale has rested, add the crumbled goat cheese, chopped roasted pecans, dried cranberries, and roasted salted pumpkin seeds. Toss gently to combine everything evenly. Serve immediately or chill briefly before serving for enhanced flavors.
Notes
- Massaging kale with dressing makes the greens tender and easier to eat.
- You can substitute goat cheese with feta for a different flavor profile.
- For a nut-free version, omit pecans and pumpkin seeds or replace with roasted chickpeas.
- The salad is best eaten fresh but can be stored covered in the refrigerator for up to 2 days.
- Adjust sweetness or acidity in the dressing by varying maple syrup or vinegar amounts to your taste.
