Why a half-inch chop is what makes this kale salad work
It’s not often that a simple salad becomes the star of the show, especially on the Thanksgiving table!
But this kale salad with cranberries? It TOTALLY has that “wow” factor.
I get it. Kale has a bad reputation for being tough and bitter, never quite measuring up to a spinach or arugula salad.
But that’s only because most people haven’t prepared it the right way.
Three things do the work here: buy a fresh bunch instead of the bags, chop the leaves down to about a half inch, and massage the vinaigrette in and let it rest 15 minutes. That’s the whole difference between kale you chew through and kale that actually tastes tender.
The dressing is the maple version of my Apple Cider Vinaigrette, and since it’s mostly olive oil, it tenderizes the kale while it dresses it. You can make it up to three days ahead and chop the kale the night before.
So yes, it’s a salad. And it’s the one thing on the holiday table you can get out of the way the day before.
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!
– Denise
Ingredients and Substitutions
For the exact measurements and detailed instructions, please see the recipe card below.
- Kale: Buy a fresh bunch and skip the pre-chopped bags. Bagged kale is usually cut too big and already past its best, which is where that tough, chewy bite comes from.
- Olive oil: This is most of the vinaigrette, so use one you actually like the taste of. It’s also what softens the kale when you massage it in.
- Apple cider vinegar: It’s tangy without being sharp, which keeps the dressing from running over the goat cheese.
- Pure maple syrup: Go with the real stuff, not pancake syrup. It’s what balances the vinegar and makes the whole thing taste like fall.
- Dijon mustard: Just a little goes in to hold the oil and vinegar together so the dressing doesn’t separate on you.
- Goat cheese: Feta cheese, blue cheese, or even Parmesan may be substituted if goat cheese isn’t your thing.
- Pecans: Roasting them first is worth the few extra minutes. They go from soft to snappy and the flavor deepens a lot.
- Dried cranberries: They’re the sweet-tart pop against the kale, and they hold up better than fresh fruit when you’re making this ahead.
- Pumpkin seeds: Roasted and salted pepitas give you the crunch without having to toast anything else.
How to Make Chopped Kale Salad with Cranberries
Please see the recipe card below for the full instructions, ingredient amounts, and a printable recipe.
Strip and chop the kale.
Rinse and dry the kale well, then pull the leaves off the thick center stems with a V-shaped cut. Chop them small, about a half inch, so they’re tender enough to eat raw.
Chop the kale no more than 24 hours ahead. Any earlier and the cut edges start to brown on you.
Shake up the maple vinaigrette.
Add the olive oil, apple cider vinegar, maple syrup, Dijon, and salt to a 16-ounce mason jar. Shake it for 10 to 20 seconds, until it’s smooth and no longer separated.
The Maple Syrup That Makes the Difference
I always use Grade A Dark Amber maple syrup for this recipe. The darker the grade, the bolder the maple flavor, and that’s what you want when you’re trying to recreate that Quaker taste from scratch.
Massage the dressing in.
Pour the vinaigrette over the kale in a large bowl and use your hands to work it into every leaf. Let it rest for 15 minutes so the kale softens.
This is the step that makes or breaks it. Actually squeeze the leaves instead of just tossing them, and you’ll feel them go from stiff to silky.
Pile on the toppings.
Add the goat cheese, pecans, cranberries, and pumpkin seeds right before you serve. Give everything one good toss and it’s ready.
Oops! What did I do wrong?
My kale still tastes bitter. Odds are it didn’t get massaged long enough, or it didn’t get to rest. Work the dressing in until the leaves darken and soften, then give it a full 15 minutes before you top it.
My kale is tough and chewy. The pieces are probably too big. Chop them down to about a half inch, and double-check that the thick center stems actually came out.
My dressing separated. Give the jar another shake right before it goes on the kale. The Dijon holds it together, but it will settle if it’s been sitting.
My salad went limp. It sat dressed for too long. It’s good for up to two days in the fridge, but hold the pecans, seeds, and goat cheese until you’re serving so they stay crunchy.
How to store and prep it ahead
Once it’s tossed, this keeps in an airtight container in the refrigerator for up to two days. The kale wilts after that, so it isn’t one to make on Sunday for Thursday.
For a holiday, make the vinaigrette up to three days ahead and keep it in the fridge. Chop the kale and roast the pecans the night before, and the day of is just a toss.
If the dressing has been in the fridge, let it come to room temperature first. A quick shake in the jar brings it right back to smooth.
Freezing is not recommended. A dressed kale salad turns to mush once it thaws, so this one is a fridge-only situation.
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Chopped Kale Salad with Cranberries
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Ingredients
- ½ cup olive oil
- ¼ cup apple cider vinegar
- 3 tablespoons pure maple syrup
- 2 teaspoons Dijon mustard
- ⅛ teaspoon salt
- 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
- Add the olive oil, apple cider vinegar, maple syrup, mustard, and salt to a 16-ounce mason jar. Shake for 10-20 seconds, or until well mixed.½ cup olive oil, ¼ cup apple cider vinegar, 3 tablespoons pure maple syrup, 2 teaspoons Dijon mustard, ⅛ teaspoon salt
- Pour the dressing over the kale in a large bowl, massaging the dressing into the greens. Let rest for 15 minutes.1 bunch kale
- Mix in the goat cheese, pecans, cranberries, and pumpkin seeds.4 ounces goat cheese, ½ cup roasted pecans, ¼ cup dried cranberries, ¼ cup roasted and salted pumpkin seeds
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Notes
- Kale: Make sure to buy fresh kale, remove the tough stem, chop into small 1/2″ pieces, massage well, and let rest for 15 minutes for the most tender, flavorful leaves.
- Goat cheese: Feta cheese, blue cheese, or even Parmesan may be substituted.
- Prep-Ahead: Make the dressing up to 3 days in advance and store in the refrigerator. The kale can be chopped and the pecans roasted up to 24 hours in advance.
- Storage: The salad will last for up to 2 days in the refrigerator once tossed. The kale will become wilted after that.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
What to Serve with Chopped Kale Salad
This is a fall and holiday side more than a summer one, so it’s happiest next to something warm. My Roasted Butternut Squash Soup with Coconut Milk is the pairing I come back to most, since the sweetness in the soup and the maple in the dressing land in the same place.
For a Thanksgiving plate, put it beside Roasted Sweet Potato Cubes and 15-Minute Green Beans with Vinegar. Both of those cook while the salad sits, so nothing is fighting for the oven.
Want more goat cheese in the meal? Roasted Butternut Squash with Goat Cheese doubles down on it, and Hasselback Sweet Potatoes with Brown Sugar Pecans picks up the toasted pecans instead.
For a main, Spinach Artichoke Stuffed Chicken Breast and Chicken Bryan both work, since they’re rich enough that a tart salad cuts right through. (Chicken Bryan has goat cheese in it too, so maybe pick one or the other.)
And if you’d rather the salad be the whole meal, my Warm Fall Quinoa Salad uses this same apple cider vinaigrette and eats like lunch. Green Bean Salad and Lemon Arugula Salad are the other two I rotate through when I want a cold side that isn’t lettuce.
More Easy Salad Recipes
Turns out I have a whole thing for salads built on a sturdy green and a handful of goat cheese. Here are four more in the same family.
I feel this recipe has changed since I first made it. Orange juice and zest are no longer listed as ingredients. Loved the original version
Yay! So happy to hear you enjoyed the recipe, Joan! I sometimes update recipes to be the tastiest possible! I’m sorry for the confusion, I hope you like this version, too. Thanks so much for taking the time to leave a comment and rating!
Delicious! New fav salad for sure.
Yay! So happy you enjoyed it, Cass! Thanks so much for taking the time to leave a review and rating 🙂
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!
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 🙂
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.
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!
OMG this salad looks amazing, and I fully plan on enjoying for Thanksgiving!! Love healthier and tasty salads like this!
Thanks so much, Celeste!! It is perfect for Thanksgiving! Thanks for your comment and rating 🙂