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Quick Harvest Kale Salad with Apples and Cranberries

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A quick and satisfying kale salad with crisp apples, chewy dried cranberries, and toasted nuts, all tossed in a bright lemon-maple dressing. Ready in 15 minutes, it’s perfect for busy weeknights and meal prep.

Ingredients

Scale
  • 1 large bunch curly kale or lacinato kale (about 8–10 ounces), stems removed and leaves thinly sliced
  • 1 medium Honeycrisp or Fuji apple, cored and thinly sliced or diced into bite-sized pieces
  • 1/2 cup dried cranberries
  • 1/3 cup toasted pecans or walnuts, roughly chopped
  • 1/4 cup shaved Parmesan cheese (optional)
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lemon juice (from about 1 large lemon)
  • 1 tablespoon maple syrup
  • 1 small shallot, finely minced (about 1 tablespoon)
  • 1/2 teaspoon Dijon mustard
  • Salt and freshly ground black pepper, to taste

Instructions

  1. Prepare the kale: Wash the kale thoroughly under cold running water, then dry it well. Hold each leaf by the stem and run your fingers down the length of the stem to strip the leaves off. Discard the stems. Stack the leaves, roll them up like a cigar, and slice crosswise into thin ribbons about 1/4-inch wide.
  2. Massage the kale: Place the sliced kale in a large mixing bowl. Drizzle with about 1 tablespoon of olive oil and a pinch of salt. Using your clean hands, grab handfuls of kale and squeeze, rub, and scrunch it together for 2–3 minutes until the leaves soften and darken. Taste a piece—it should be tender.
  3. Make the dressing: In a small bowl or mason jar, combine the remaining olive oil (about 3 tablespoons), fresh lemon juice, maple syrup, minced shallot, Dijon mustard, and a generous pinch of salt and pepper. Whisk vigorously until emulsified and slightly thickened. Taste and adjust seasoning.
  4. Toast the nuts: Heat a small dry skillet over medium heat. Add the chopped pecans or walnuts and cook, stirring frequently, for 3–4 minutes until fragrant and lightly browned. Transfer to a plate to cool.
  5. Prep the apple and cranberries: Core the apple and slice into thin matchsticks or small bite-sized cubes. Measure out the dried cranberries. If clumped, break apart with your fingers.
  6. Assemble the salad: Pour the dressing over the massaged kale and toss well until every leaf is coated. Add the sliced apple, dried cranberries, toasted nuts, and shaved Parmesan (if using). Toss gently to combine.
  7. Let it rest (optional but recommended): For best flavor, let the salad sit at room temperature for 10–15 minutes before serving.
  8. Serve and enjoy: Transfer to a serving platter or individual bowls. Finish with an extra crack of black pepper and more Parmesan shavings if desired. Serve immediately or refrigerate for later.

Notes

Massaging the kale is essential for tenderness. For best results, let the salad rest 10-15 minutes before serving. Leftovers keep in the fridge for up to 3 days; add nuts just before serving for crunch.

Nutrition

Keywords: kale salad, harvest salad, apple cranberry salad, quick salad, healthy salad, fall salad, meal prep salad

Find it online: https://prismtaste.com/quick-harvest-kale-salad-with-apples-and-cranberries/