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Cozy harvest kale and apple salad with dried cranberries, toasted pecans, feta, red onion and maple-Dijon vinaigrette.

Cozy Harvest Kale and Apple Salad with Cranberries

A colorful fall kale salad with crisp apples, dried cranberries, toasted pecans, feta, red onion, and an easy homemade maple-Dijon vinaigrette.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 6
Course: Salad
Cuisine: American
Ingredients Method Notes

Ingredients
  

  • Salad
  • 6 packed cups chopped fresh kale thick stems removed
  • 2 medium crisp apples cored and thinly sliced
  • ½ cup dried cranberries
  • ½ cup pecans
  • ½ cup crumbled feta cheese
  • ¼ small red onion very thinly sliced
  • Maple-Dijon Vinaigrette
  • ¼ cup extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon Dijon mustard
  • 1½ tablespoons pure maple syrup
  • 1 tablespoon fresh lemon juice
  • 1 small garlic clove finely minced
  • ¼ teaspoon fine salt
  • ¼ teaspoon black pepper

Method
 

  1. Toast pecans in a dry skillet over medium-low heat for 3–5 minutes. Cool and roughly chop.
  2. Wash and thoroughly dry the kale.
  3. Remove thick stems and chop leaves into bite-sized pieces.
  4. Whisk olive oil, apple cider vinegar, Dijon, maple syrup, lemon juice, garlic, salt, and pepper.
  5. Place kale in a large salad bowl.
  6. Add approximately 2 tablespoons vinaigrette.
  7. Massage kale gently for 1–2 minutes.
  8. Core and thinly slice the apples.
  9. Add apples, cranberries, red onion, pecans, and feta.
  10. Drizzle with additional vinaigrette.
  11. Toss gently until evenly combined.
  12. Taste and adjust seasoning.
  13. Finish with reserved apple, cranberries, pecans, and feta.
  14. Serve immediately or refrigerate briefly before serving.

Notes

  • Remove the thick kale stems before chopping.
  • Thoroughly dry kale before adding dressing.
  • Massage for 1–2 minutes without making the leaves mushy.
  • Toast and cool the pecans before adding them.
  • Slice apples shortly before serving.
  • Add only enough dressing to lightly coat the salad.
  • Refrigerate leftovers for up to 2 days.
  • Store extra vinaigrette separately for up to 5 days