If you’re looking for a vibrant, nourishing salad that bursts with flavor and texture, the Chopped Kale Salad with Cranberries and Almonds Recipe is an absolute must-try. This salad perfectly balances the hearty, slightly bitter kale with sweet dried cranberries, crunchy almonds, and a tangy maple-Dijon dressing that wakes up every bite. It’s simple to prepare yet impressive enough to serve at a casual lunch or a festive dinner, making it one of my all-time favorite dishes to bring to the table.

Ingredients You’ll Need

A white bowl is filled with six separate layers arranged in a circle: shredded orange carrots on the left top, dark red dried cranberries next to it, chopped green onions on the top right, finely chopped dark green kale below the onions, slivered light beige almonds on the bottom right, and shredded purple cabbage on the bottom left. Beside the bowl, there is a small glass jar with a yellow-orange dressing on a white marbled surface, along with wooden salad utensils wrapped in white handles placed nearby. Photo taken with an iphone --ar 4:5 --v 7

The magic of this salad really shines through in its straightforward, wholesome ingredients. Each one is carefully chosen not only to bring great taste but also to create an inviting mix of colors and textures that will excite your palate and your eyes.

1/3 cup olive oil: The base of the dressing, adding richness and smoothness to coat the kale beautifully.
3 tablespoons apple cider vinegar: Brings a bright acidity that lifts the flavors and balances the sweetness.
3 tablespoons pure maple syrup: Adds a natural, warm sweetness that pairs perfectly with the tangy vinegar and mustard.
2 tablespoons Dijon mustard: Gives the dressing a subtle sharpness and creamy texture.
1/4 teaspoon salt: Enhances all the flavors without overpowering any one ingredient.
1/4 teaspoon pepper: Adds just a touch of bite and warmth.
4 cups packed chopped kale (ribs removed): The hearty green that forms the nutritious base of the salad.
2 cups finely sliced or grated red cabbage: Offers crunchy texture and a pop of vibrant purple color.
2 cups grated carrot: Introduces a lovely sweetness and bright orange hue that makes the salad joyful to behold.
3/4 cup dried cranberries: Impart bursts of chewy, tart-sweet flavor.
3/4 cup sliced almonds: Provide satisfying crunch and a nutty depth of flavor.
1/2 cup chopped green onion (including the white part): Adds fresh zestiness and an oniony kick that rounds out the salad.

How to Make Chopped Kale Salad with Cranberries and Almonds Recipe

Step 1: Prepare the Dressing

Start by whisking together olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper in a small bowl or mason jar. This dressing is the flavor powerhouse of the salad, sweet with a subtle tang and just the right amount of creaminess to bring everything together.

Step 2: Massage the Kale

Place the chopped kale in a large mixing bowl, then drizzle half of the dressing over it. Using your fingers, massage the dressing into the kale leaves for about 2 minutes until the kale softens and becomes more tender. This step is essential—it wonderfully transforms kale from tough to delightfully chewable.

Step 3: Add the Salad Mix-Ins

To the massaged kale, add the red cabbage, grated carrot, dried cranberries, sliced almonds, and green onion. Pour on the remaining dressing a little at a time, tossing to coat evenly. Taste and season with extra salt and pepper if needed. This layering of ingredients and dressing ensures every bite is perfectly balanced.

Step 4: Chill and Marinate

Cover the salad and refrigerate for at least one hour before serving. This resting period allows the flavors to meld beautifully and the kale to absorb the dressing even more, making the salad deeply flavorful and crisp.

How to Serve Chopped Kale Salad with Cranberries and Almonds Recipe

A large white bowl filled with a colorful salad shows several layers: the bottom layer consists of dark green kale leaves with a rough texture, mixed with bright purple shredded cabbage that adds depth and color; on top of this are thin orange carrot strips scattered evenly throughout, adding brightness, and thin white almond slices spread across the salad for light contrast. Above the bowl, a woman's hand is pouring a golden yellow dressing that flows smoothly into the salad. The scene is set against a white marbled surface that highlights the vibrant colors of the fresh vegetables. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Freshly chopped parsley or a sprinkle of crumbled feta cheese can make wonderful garnishes that add an extra burst of flavor and a lovely visual appeal. Toasting the almonds lightly beforehand will also enhance their nuttiness and crunch.

Side Dishes

This salad pairs wonderfully with grilled chicken or fish for a balanced meal, or alongside hearty soups and stews to add a crisp, fresh contrast. Its bright flavors can brighten up just about any dinner plate.

Creative Ways to Present

For a fun twist, serve the salad in hollowed-out bell peppers or crisp lettuce cups for individual portions. You can also layer it in a mason jar for a picnic-friendly presentation that keeps the kale fresh and vibrant until ready to eat.

Make Ahead and Storage

Storing Leftovers

Store leftover salad in an airtight container in the refrigerator. It will remain fresh and delicious for up to three days, though the kale may continue to soften over time.

Freezing

Because of the fresh vegetables and dressing texture, this salad is not ideal for freezing. The kale and other ingredients will lose their crispness and become mushy once thawed.

Reheating

This salad is best enjoyed cold or at room temperature. Reheating will detract from its fresh flavors and crunchy textures, so simply let it sit out briefly to warm up a bit if desired.

FAQs

Can I use other nuts instead of almonds?

Absolutely! Walnuts, pecans, or even pistachios make great substitutes and will add their own unique crunch and flavor to the salad.

Is it necessary to massage the kale?

Massaging the kale is highly recommended because it breaks down the tough fibers, resulting in a tender, more enjoyable texture that soaks up the dressing beautifully.

Can I use fresh cranberries instead of dried?

Fresh cranberries are quite tart and firm, which can be overpowering in this salad. If you prefer fresh, try lightly cooking them with a bit of maple syrup to soften and sweeten them before adding.

How long can I prepare this salad in advance?

It’s best to prepare the salad and let it chill for at least an hour to let flavors meld. It can be made up to a day ahead for convenience and will still taste delicious.

Is this salad suitable for a vegan diet?

Yes! All the ingredients in the Chopped Kale Salad with Cranberries and Almonds Recipe are plant-based, making it perfect for vegans and anyone looking for a healthy, vibrant salad option.

Final Thoughts

This Chopped Kale Salad with Cranberries and Almonds Recipe truly is one of those dishes that never fails to impress. It’s fresh, flavorful, and full of textures that keep you coming back for more. I can’t recommend it enough as a go-to recipe to elevate your salad game and bring a little joy to your meals.

Chopped Kale Salad with Cranberries and Almonds Recipe