This kale, apple, and cranberry salad is a celebration of textures and flavors. It combines hearty roasted vegetables, tender massaged kale, crisp fruit, and a savory cheese crisp for a salad that eats like a meal.
Ready in about 40 minutes, this recipe is straightforward enough for a weeknight but special enough for a holiday table. Roasting the vegetables brings out their natural sweetness, which pairs nicely with the tangy dressing and tart cranberries.
Why You’ll Love Kale Apple Cranberry Salad
- Roasting the Brussels sprouts and sweet potatoes caramelizes their natural sugars, adding a deep, sweet flavor that you can’t get from raw vegetables.
- Massaging the raw kale with a little oil and salt is key. It tenderizes the tough leaves, making them much more enjoyable to eat and easier to digest.
- Making your own Parmesan crisps, or frico, is simple and adds a wonderful salty crunch that complements the other ingredients.
Kale Apple Cranberry Salad Ingredients
- Kale: Both Lacinato (dinosaur) kale and curly kale work well in this recipe. Just be sure to remove the tough inner stems.
- Apple: A firm, crisp apple variety like Honeycrisp, Gala, or Fuji is ideal because it will hold its shape and provide a refreshing crunch.
- Cheese: Using shredded Parmesan from a block will give you the best melting results for the frico, but pre-shredded works in a pinch.
- Dressing: A store-bought honey-dijon dressing is a great time-saver. If you have a few extra minutes, a homemade version is very simple to whisk together.
- Ciabatta: This sturdy bread is great for making garlic bread, but a baguette or other crusty loaf can be substituted.
Exact quantities are in the recipe card below.
How to Make Kale Apple Cranberry Salad
Step 1: Roast the Vegetables
First, get your vegetables ready. Toss the halved Brussels sprouts and diced sweet potato with oil and seasonings, then spread them on a baking sheet. Roast them at 425°F until they are tender and nicely browned.
Step 2: Make Garlic Bread and Parmesan Crisps
While the vegetables are in the oven, prepare the accompaniments. Brush a halved ciabatta loaf with garlic butter. On the same baking sheet, make small mounds of shredded Parmesan cheese and bake until the bread is toasted and the cheese has melted into crispy wafers.
Step 3: Prepare the Salad Base
Now, build your salad. Place the chopped kale in a large bowl and massage it with a little olive oil to soften the leaves. This makes it much more tender. Then, add the sliced apple and dried cranberries.
Step 4: Combine and Serve
Add the roasted vegetables to the kale mixture and toss everything with honey-dijon dressing. Divide the salad into bowls, top with the crispy Parmesan pieces, and serve with the warm garlic bread.
Storage Tips for Kale Apple Cranberry Salad
For best results, store the salad components separately in airtight containers in the refrigerator for up to 3 days. The assembled salad is best eaten immediately. This recipe is not suitable for freezing.
Expert Tips for Kale Apple Cranberry Salad
- Homemade Honey-Dijon Dressing: To make your own dressing, whisk together ½ cup (120ml) olive oil, ¼ cup (60ml) apple cider vinegar, 2 tablespoons Dijon mustard, and 2 tablespoons honey. Season with salt and pepper to taste.
- Massaging Kale: Don’t skip massaging the kale. This simple step breaks down the tough fibers, making the leaves more tender and pleasant to eat raw.
- Parmesan Frico: Keep a close eye on the Parmesan in the oven. It can go from golden to burnt in under a minute.
- Make-Ahead: You can roast the vegetables and make the dressing up to 2 days in advance. Store them in separate airtight containers in the refrigerator. Assemble the salad just before serving.
What to Serve with Kale Apple Cranberry Salad?
This salad is substantial enough to be a light main course. You can also serve it as a side dish with roasted chicken or pork tenderloin.
Kale Apple Cranberry Salad Recipe FAQs
Can I add nuts to this salad?
Yes, toasted pecans or walnuts would be a delicious addition. Add about ½ cup of chopped, toasted nuts when you toss the salad with the dressing.
Can I use a different green instead of kale?
You could use baby spinach or arugula, but do not massage them as they are already tender. Just toss them with the other ingredients and dressing right before serving.
How can I make this salad vegan?
To make it vegan, omit the Parmesan crisps or use a vegan Parmesan alternative. For the garlic bread, use olive oil or a plant-based butter. Ensure your honey-dijon dressing is made with maple syrup instead of honey.
Kale Apple Cranberry Salad
Ingredients
- 1 lb Brussels sprouts trimmed and halved, 450g
- 1 large sweet potato peeled and diced into ½-inch cubes, about 1 lb/450g
- 2 tablespoons olive oil divided, 30ml
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 bunch kale stems removed and chopped, about 8 oz/225g
- 1 large crisp apple cored and thinly sliced, like Honeycrisp or Gala
- ½ cup dried cranberries 55g
- ¾ cup honey-dijon dressing (see notes) 180ml
- ¼ cup unsalted butter 60g
- 2 cloves garlic minced
- 1 large ciabatta loaf halved lengthwise
- ½ cup shredded Parmesan cheese 50g
- Kosher salt and freshly ground black pepper to taste
Instructions
- Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- In a large bowl, combine the Brussels sprouts and sweet potato cubes. Drizzle with 1 tablespoon of olive oil, then sprinkle with paprika, garlic powder, onion powder, salt, and pepper. Toss well to coat. Spread the vegetables in a single layer on the prepared baking sheet.
- Roast for 20-25 minutes, or until the vegetables are tender and browned at the edges. Set aside to cool slightly.
- While the vegetables roast, melt the butter with the minced garlic in a small bowl. Brush this garlic butter over the cut sides of the ciabatta loaf. On a second baking sheet, place the ciabatta cut-side up. On the other half of the sheet, spoon the shredded Parmesan into four 3-inch mounds.
- Bake the ciabatta and Parmesan for 6-8 minutes, until the bread is golden and the Parmesan has melted into flat, crisp circles (called frico). Watch closely to ensure the cheese doesn't burn. Let the frico cool on the pan until crispy.
- In the same large bowl you used for the vegetables, add the chopped kale. Drizzle with the remaining 1 tablespoon of olive oil and a pinch of salt. Use your hands to massage the kale for about 1 minute, until the leaves soften and darken slightly.
- Add the sliced apple, dried cranberries, and most of the roasted vegetables to the bowl with the kale. Drizzle with the honey-dijon dressing and toss to combine.
- Divide the salad among four bowls. Top with the remaining roasted vegetables and break the Parmesan frico into bite-sized pieces over each salad. Serve immediately with the warm garlic bread on the side.
