Plain old salads get a refreshing update in this Chopped Kale Salad with Cranberries. The unique flavor combination of fresh oranges, cranberries, goat cheese, and pecans with crisp kale create a delightful dish you can enjoy year round. Skip the Iceberg and ranch and delight your tastebuds with this new favorite. 

Kale salad recipe in a clear bowl with wooden spoons.

Best Kale Salad with Cranberries

One of my all-time favorite things to do is to take common flavor combinations and implement them in a completely different recipe.

This chopped kale salad with cranberries is the perfect example!

Instead of making a sweet cranberry orange sauce or cranberry and orange muffins, why not toss those tart and sweet flavors into a nutritious kale salad recipe?!?

The secret? Chop up the kale into small, bite-sized pieces and let the dressing sit on the kale for a bit.  What results is a super tender, not bitter, and completely delicious kale salad.

I promise you won’t believe how well these flavors combine—even those who claim to hate kale or cranberries. And it’s a great make-ahead option when you’re craving an easy salad for a light lunch.

Oranges, cranberries, pumpkin seeds, and pecans in clear bowls with a bunch of kale.
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Ingredients

  • Kale. Grab an organic bunch of kale if possible. Look for a fresh batch with no brown or wilted spots.
  • Pumpkin seeds. While pumpkin seeds are the best, you can sub something else, like sunflower seeds.
  • Cranberries. While you want sweet cranberries, be sure to avoid ones with too much added sugar from the grocery store.
  • Goat cheese. Tangy goat cheese balances out the crisp kale, but you can choose feta cheese instead.
  • Pecans. Toasted pecans are best, but crunchy almonds work, as well.
  • Onion. This recipe was tested with a sweet onion, but white or yellow are ok. A red onion will change the flavor of the kale cranberry salad.
  • Maple Orange Vinaigrette. You’ll need a blend of simple ingredients, like good quality extra virgin olive oil, apple cider vinegar, maple syrup, orange juice, and orange zest to make this flavorful salad dressing. Lemon juice can be subbed, but it won’t taste quite the same.
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Tips & recipes for getting yummy — and healthy — meals on the table.

How to Make a Kale Salad with Cranberries

Please see the recipe card below for more detailed ingredient amounts.

1. Chop the Kale

Rinse and dry your kale thoroughly. Cut the large, fibrous stems off the kale leaves by making a V-shaped cut. Don’t be too shy here. If it feels thick to you, imagine what it would taste like!

Once the large fibrous stems of kale have been removed, carefully chop the kale with a sharp knife. Refrigerate your kale until ready to make into a tasty salad recipe.  Make sure you do not chop your kale more than 24 hours in advance to prevent it from turning brown.

Cutting off the stem of the kale and then finally chopping it for a salad.

2. Make the Maple Orange Vinaigrette

Once you have all of your maple orange vinaigrette dressing ingredients, place them in a small food processor (my preference!) or small blender (like a Nutribullet) and blend until completely smooth and the vinaigrette begins to thicken.

Recipe Tip

If you store your maple orange vinaigrette in the refrigerator before you make your kale salad, you will want to let it come to room temperature, pop it in the processor, and blend it until smooth again.

3. Assemble the Salad

Just before serving the salad, toss the kale and creamy dressing together in a large bowl or salad bowl. Let the salad sit for about 10-20 minutes to soften the kale slightly.

Then, top the salad with toasted pecans, pumpkin seeds, cranberries, onions, and creamy goat cheese. Give everything a good toss and you’re ready to go. Serve with your favorite protein and some crusty bread for a complete meal.

Maple orange vinaigrette being poured over a chopped kale salad recipe in a clear bowl with wooden spoons.

FAQs

Can you eat raw kale in a salad? 

Yes! You can definitely eat kale raw in a salad. The key is to chop it finely and be sure to cut away the thick, bitter stem.

When should you dress a kale salad? 

Dress a kale salad about 20 minutes before serving. This time allows the kale to soften and the flavors to incorporate.

Recipe Tips

  • Meal prep. It’s easy to make the parts of this salad early, just wait until serving to throw it together.
  • DIY. Make your own dressing and toast the pecans yourself.
  • Pay attention. Grab cranberries with less added sugar for a healthier option.
  • Serve it up. This delicious kale salad is perfect for a holiday dinner or date night, but you can enjoy it anytime.

What To Eat with a Kale Salad

This favorite kale salad with cranberries is perfect as a Christmas or Thanksgiving salad recipe, but it is also fabulous on a regular weeknight. Here are a few of my favorite recipes to go alongside this chopped kale salad with cranberries:

Serve it alongside Spinach Artichoke Stuffed Chicken BreastChicken Bryan, or Apricot Chicken. You can also try a heartier dish, like Zucchini Lasagna Roll-Ups.

Or sprinkle some Chipotle Chicken on top!

More Healthy Salad Recipes

If you can’t get enough salad, try any of these recipes next.

Tap stars to rate!

4.86 from 7 votes

Kale Salad with Cranberries Recipe

Plain old salads get a refreshing update in this Chopped Kale Salad with Cranberries. The unique flavor combination of fresh oranges, cranberries, goat cheese, and pecans with crisp kale create a delightful dish you can enjoy year round.
Kale salad recipe in a clear bowl with wooden spoons.
Yield 6 servings
Prep 15 minutes
Cook 5 minutes
Total 20 minutes
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Ingredients 

  • 1 bunch kale finely chopped
  • ½ cup toasted pecans coarsely chopped
  • 2 Tbsp. pumpkin seeds
  • ¼ cup cranberries dried
  • ¼ cup sweet onion finely chopped
  • 2 oz. goat cheese optional

Maple Orange Vinaigrette

  • 1 Tbsp. orange juice fresh
  • 1 Tbsp. orange zest
  • 1 Tbsp. maple syrup pure
  • ¼ cup olive oil
  • tsp. salt to taste
  • 1 Tbsp. apple cider vinegar
  • New! Get this recipe in Meal Plan #4

Instructions 

  • Toast Pecans: Preheat oven to 400℉. Place coarsely chopped pecans on a parchment paper lined baking sheet and roast in oven for 4-5 minutes, or until fragrant.*
    ½ cup toasted pecans
  • Make the Dressing: Combine all maple orange vinaigrette ingredients in a 16-oz. mason jar and shake for 1-2 minutes, or until well combined. You can also make it in a mini food processor or high-speed blender.
    1 Tbsp. orange juice, 1 Tbsp. orange zest, 1 Tbsp. maple syrup, ¼ cup olive oil, ⅛ tsp. salt, 1 Tbsp. apple cider vinegar
  • Assemble the Salad: Before serving combine the kale and maple-orange vinaigrette. Toss to completely coat the kale with the salad dressing and let sit for 10-20 minutes to soften the kale.
    Just before serving top with toasted pecans, pumpkin seeds, cranberries, onions, and goat cheese in a large serving bowl and toss to combine. 
    1 bunch kale, 2 Tbsp. pumpkin seeds, ¼ cup cranberries, 2 oz. goat cheese, ¼ cup sweet onion
Last step! If you make this, please leave a review letting us know how it was!

Tap stars to rate!

4.86 from 7 votes

Notes

Prep-Ahead Instructions:
Chop your kale up to 24 hours in advance. Store in an airtight container in the refrigerator until ready to use. Make the maple orange vinaigrette up to 3 days in advance. Store in the refrigerator and pop it in the processor or blender for a minute before using. Toast the pecans up to a few days in advance. Store them in a Ziplock bag at room temperature. 
Storage Directions:
Keep all the parts of this salad separate or everything will get soggy.
Recipe Tips:
  • Meal prep. It’s easy to make the parts of this salad early, just wait until serving to throw it together.
  • DIY. Make your own dressing and toast your pecans to save time and money.
  • Pay attention. Grab cranberries with less added sugar for a healthier option.
  • Serve it up. This delicious kale salad is perfect for a holiday dinner or date night, but you can enjoy it anytime.

Nutrition

Calories: 208kcal, Carbohydrates: 6g, Protein: 4g, Fat: 19g, Saturated Fat: 3g, Cholesterol: 4mg, Sodium: 79mg, Potassium: 130mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1055IU, Vitamin C: 17mg, Calcium: 42mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Made this recipe?Leave a comment below!
5 Secrets to Healthier Family Dinners
Tips & recipes for getting yummy — and healthy — meals on the table.

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Comments

    1. Yay! So happy you enjoyed it, Cass! Thanks so much for taking the time to leave a review and rating 🙂

  1. 5 stars
    I made this delicious salad this evening for dinner. I made it the star of the show with a side of a baked sweet potato and diced cornish hen from last night’s dinner. Sooo good! Hubby enjoyed it too! Thanks for the recipe!

    1. Oh that’s awesome!! This salad definitely deserves center stage lol. So happy you and the hubby enjoyed it so much – thanks for your comment and rating 🙂

  2. I washed my kale, put it in between towels to dry and left it too long. My kale is a bit limpy. I have already cut them. Can I get them crispier? Never made a kale salad before.

    1. Hi Jean! If you have a salad spinner I would try throwing it in that. Otherwise, just enjoy the salad within 24 hours! The taste should not be affected at all. Thanks for your question!

  3. 5 stars
    OMG this salad looks amazing, and I fully plan on enjoying for Thanksgiving!! Love healthier and tasty salads like this!