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autumn kale salad - featured image

Crisp Autumn Kale Salad with Cranberries and Pecans

  • Author: Julia
  • Total Time: 18 minutes
  • Yield: 6 servings 1x

Description

A vibrant, nutrient-dense kale salad featuring massaged curly kale, tart dried cranberries, toasted pecans, and shaved Parmesan, dressed in a bright lemon-honey vinaigrette.

Ingredients

Scale
  • 2 large bunches curly kale (about 6–8 cups chopped)
  • 3 tablespoons extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 small clove garlic, minced
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon Dijon mustard
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, chopped
  • 1/2 cup shaved Parmesan cheese
  • 1/2 cup feta cheese, crumbled (optional)
  • Salt and black pepper to taste

Instructions

  1. Wash and thoroughly dry the kale. Remove tough stems and slice leaves into 1-inch ribbons.
  2. Place chopped kale in a large mixing bowl. Drizzle with 1 tablespoon of olive oil and massage vigorously for 2-3 minutes until leaves are dark, glossy, and tender.
  3. In a small bowl, whisk together the remaining 2 tablespoons of olive oil, lemon juice, minced garlic, honey, Dijon mustard, salt, and pepper until emulsified.
  4. Pour the dressing over the massaged kale and toss to coat evenly. Let sit for at least 10 minutes to tenderize further.
  5. Toast the chopped pecans in a skillet over medium heat for 3-4 minutes until fragrant. Cool and chop if necessary.
  6. Add dried cranberries, toasted pecans, shaved Parmesan, and crumbled feta to the kale. Toss gently to combine.
  7. Taste and adjust seasoning with more salt or lemon juice if needed. Serve immediately or refrigerate for up to 4 hours.

Notes

Massaging the kale is crucial to remove bitterness and tough texture. The salad improves after sitting in the fridge for a few hours. Do not freeze or reheat this salad. For a vegan version, omit cheese and use maple syrup instead of honey.

  • Prep Time: 15 minutes
  • Cook Time: 3 minutes
  • Category: Side Dish
  • Cuisine: American

Nutrition

  • Serving Size: 1/6 of the total sal
  • Calories: 180
  • Sugar: 8
  • Sodium: 220
  • Fat: 12
  • Saturated Fat: 3
  • Carbohydrates: 18
  • Fiber: 4
  • Protein: 6

Keywords: kale salad, autumn salad, cranberry pecan salad, gluten-free salad, healthy side dish, meal prep salad, raw kale recipe

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Find it online: https://mealuv.com/crisp-autumn-kale-salad-with-cranberries-and-pecans/