Kale Salad with Cranberries and Walnuts, American Style Recipe
This kale salad with dried cranberries and walnuts is an example of modern American cuisine that combines healthy ingredients with bold flavor. It often appears on tables during fall and winter gatherings as a lighter side to heavier dishes. The taste is a bit like a cross between coleslaw and a fruit salad – crunchy, slightly sweet, and tangy.
This salad transports you straight to an American fall table – exactly the kind you see at Thanksgiving, where something light and crunchy appears next to the roast turkey. Massaged kale in dressing, sweet-tart cranberries, juicy apple, salty cheese, and nuts create an effect that’s like a mix of coleslaw and fruit salad, but in a much more contemporary, whole-foods style. It’s a dish that combines the superfood trend with a very clear, bold flavor.
Chef's tips
It’s really worth massaging the kale for the full 2–3 minutes – the leaves noticeably darken and become more tender, so the salad won’t feel rubbery or too raw. Taste the dressing before mixing it with the kale and, if needed, add a little extra honey or vinegar to match the sweetness of the apple and cranberries. Chop the nuts right before serving, because if you do it much earlier and leave them in an open bowl, they can lose their crunch and aroma.
How to serve
It works perfectly as a side for roast chicken, turkey, or pork roast, especially for cozy fall weekend dinners at home. To drink, serve a dry white wine (such as Chardonnay) or simply water with lemon and a slice of orange if you prefer a lighter, more “fit” dinner. For a friendsgiving-style party, serve it in a large bowl in the middle of the table, next to roasted vegetables and sourdough bread.
Ingredients
- kale - 150 g
- cranberries dried - 60 g
- walnuts - 50 g
- cheese - 80 g
- apple - 1 piece
- oil - 3 tablespoons
- vinegar - 1.5 tablespoons
- honey - 1 tablespoon
- mustard - 0.5 teaspoons
- salt - 0.25 teaspoons
- black pepper ground - 0.25 teaspoons
Preparation
- Wash and dry the kale, then remove the tough, thick stalks. Tear the leaves into smaller, bite-sized pieces and place them in a large bowl.
- In a small bowl, add the oil, apple cider vinegar, honey, mustard, salt, and pepper. Whisk vigorously with a fork or small whisk until you get a smooth dressing.
- Pour half of the dressing over the kale. Using your hands, gently massage the leaves for 2–3 minutes, lightly squeezing them until they become darker, softer, and less stiff.
- Wash the apple, remove the core, and slice it thinly or cut into small cubes. Roughly chop the walnuts.
- Add the dried cranberries, apple, and walnuts to the bowl with the kale. Pour in the remaining dressing and gently toss to combine.
- Crumble the feta cheese over the top of the salad. You can mix it in lightly, but don’t mash it too much so it doesn’t turn into a paste.
- Serve immediately or after 10–15 minutes, once the flavors have melded together.
Storage
Sałatkę najlepiej zjeść tego samego dnia, bo jarmuż z czasem mięknie, a jabłko ciemnieje. Jeśli chcesz przygotować ją wcześniej, przechowuj osobno sos i składniki, a wymieszaj tuż przed podaniem.
