Name: Kale Salad with Cranberries and Pecans
Prep time: 15 min
Total time: 15 min
Ingredients: 10 ounces curly kale; 1 carrot (shredded); 1/2 cup dried cranberries; 1/2 cup pecans (chopped); 1/2 cup sharp white cheddar (diced); 2 Tablespoons extra-virgin olive oil; 2 Tablespoons apple cider vinegar; 1 Tablespoon Dijon mustard; 1 Tablespoon honey; 1 Tablespoon shallot (finely minced); ¼ teaspoon kosher salt (more to taste); ¼ teaspoon black pepper

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A delicious kale and cranberry salad recipe that is a total crowd-pleaser. Make it for meal prep when you want an easy lunch, top it with grilled chicken for a quick weeknight dinner, or let it grace your holiday table. It is a great make-ahead side dish for the Fall holidays.

Kale and cranberry salad in a white serving bowl.

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This salad only takes 15 minutes to make, including the homemade dressing! It is a perfect side dish for my spicy blackened chicken sandwich but I also love it with our roast pork and apples. So many possibilities!

It might take you longer to read this blog post than it would just to make the recipe! Kidding aside, let's get to the tips and tricks for the very best kale salad (personal opinion, of course).

📖Why My Recipe Works

Unlike many green leafy vegetables, kale can stand up to being dressed ahead of time. Add in Fall flavors like pecans and cranberries, and there you have the perfect kale salad.
I tried this recipe with goat cheese, but honestly, I wanted something more substantial. I chunk the cheddar cheese instead of grating. I don't want cheese in every bite, but when I get a piece, it should have that unmistakable salty note that balances perfectly with the sweet cranberries.
The dressing is a play on my favorite honey mustard sauce, but I lightened it up a bit. Less honey and more vinegar for a classic vinaigrette.

🧾Ingredient Notes

Kale- Curly kale looks and holds best, though lacinato (dinosaur) kale works too. Use one large bunch (about 8-10 oz) to feed four.
Dried Cranberries- Tart cranberries are softened and sweetened with sugar. You can use reduced-sugar craisins if you like. Both raisins and dried cherries work as substitutes.
Carrots- I like using orange or yellow for contrast.
Cheddar Cheese- Use a good quality sharp white cheddar cheese that crumbles on its own. Aged cheese will be the driest and best for the salad.
Pecans- Nuts add crunch and texture to the salad. You can use any array of items from toasted pumpkin seeds or sunflower seeds to hazelnuts or chopped almonds.
Honey- If you want to jazz it up, try using garlic fermented honey. You can also substitute maple syrup.
Shallot- I use a small amount of shallot in the recipe, you can substitute red onion. Be sure to rinse the onion in cold water to take out the bite.
Vinegar- I use AVC (apple cider vinegar) for its classic Fall feel. But you can also substitute orange juice (much better than lemon juice for this recipe!) or red wine vinegar.

Ingredients for a kale salad and dressing are arranged on a white surface, each labeled with its name, including kale, pecans, carrots, cheddar, cranberries, oil, vinegar, and seasonings.

⏲️How to Make Cranberry Kale Salad

Two side-by-side images showing hands removing kale leaves from stems on the left, and chopping the kale leaves for a Kale Salad.

Fold the kale and half, tightly grip the stem and pull off the leafy part. You can also use a knife to cut it out.

Two white bowls with kale salad; the left bowl has plain chopped kale, while the right features shredded carrots and dressing poured on top. Small bowls of other ingredients for this Kale Salad with Cranberries are arranged nearby.

I prefer to make the dressing in a glass measuring cup as opposed to a small bowl or mason jar. I have more control when pouring it onto the salad.

Chopped pecans being toasted in a stainless steel skillet on top of a gray and white striped cloth.

Pecans can be toasted in the oven or on the stovetop. When doing a small batch I prefer to dry toast the nuts on the stovetop.Dry toast, meaning do not add any oil or butter. Heat until warm and fragrant.

A bowl of Kale Salad with Cranberries features chopped kale, shredded carrots, dried cranberries, cubed cheese, and pecans, beautifully displayed on a white table.

Let the kale sit with the dressing for 10 minutes. The acid will begin to break down the cell walls of the kale, making it sweeter. Top with cranberries, cheese, and nuts.

👩🏻‍🍳Jen's Testing Notes

You can wash the kale before or after chopping it. Like spinach, kale can be a bit sandy when it is freshly picked.
If the raw kale is too bitter, in addition to giving it a good massage, chopping it into fine pieces will help the acid reach more surface area, tenderizing the kale.
If you want to make the salad in advance or to make enough for leftovers, I don't recommend using the baby kale leaves that come in the plastic clamshell.
Crisp apple slices make a great addition to the salad but are not make-ahead-friendly. In addition to browning, the acid in the dressing will turn the apples to mush.

🌡️Storing Leftovers

The undressed salad will last in an airtight container for 5 to 6 days. Once dressed the kale will hold up for 1 to 2 days.

The simple dressing should be stored in an airtight jar in the fridge. Bring to room temperature before using.

More Kale Salads

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Stacey says

September 28, 2026 at 1:47 pm

Quick and tasty.