Harvest Kale Salad with Cranberries is a fresh and crunchy mix perfect for fall. It combines hearty kale with sweet dried cranberries, crunchy nuts, and a light, tangy dressing that brightens up the whole bowl. The textures and flavors come together in a way that feels both satisfying and healthy.
I love making this salad when I want something simple but special. The kale stands up really well to the dressing, so it never gets soggy, and the cranberries add just the right touch of sweetness. A little sprinkle of toasted nuts or seeds gives it a nice crunch that keeps me coming back for more.
It’s a great dish to bring to potlucks or to serve alongside dinner when you want to add a colorful, fresh option to the table. I often pair it with roasted chicken or a warm grain bowl for an easy, balanced meal. This salad always feels like a little celebration of the season to me, and I bet you’ll enjoy it just the same.
Key Ingredients & Substitutions
Kale: Fresh kale is sturdy and perfect for salads. I like to remove the stems since they’re tough. If you’re short on kale, try baby kale or even spinach, though the texture will be softer.
Dried Cranberries: These add a sweet, tart pop. You can swap with dried cherries, raisins, or chopped dried apricots depending on what you have or prefer.
Butternut Squash or Sweet Potato: Roasted cubes bring natural sweetness and softness. If you don’t have these, roasted carrots or pumpkin can work well too.
Sliced Almonds: Almonds give a nice crunch and toasting them boosts their flavor. Pecans, walnuts, or pumpkin seeds can be swapped in for variety or allergy needs.
Feta Cheese: This adds a salty creaminess. For a dairy-free option, try vegan feta or skip it and add extra nuts for texture.
Dressing: The mix of olive oil, apple cider vinegar, honey (or maple syrup), and Dijon mustard balances tangy and sweet flavors. You can use lemon juice instead of vinegar for a fresher twist.
How Do You Soften Kale for a Tender Salad?
Kale can sometimes feel tough or bitter. Massaging kale with the dressing helps soften the leaves and makes them easier to eat. Here’s how I do it:
- After chopping, drizzle your dressing over the kale.
- Use your hands to gently squeeze and rub the leaves for 2-3 minutes.
- You’ll notice the kale becomes darker and more tender.
- This simple step helps remove bitterness and ensures your salad isn’t too tough to enjoy.
Equipment You’ll Need
- Large Salad Bowl – Perfect for tossing all the ingredients together easily.
- Measuring Cups and Spoons – To accurately measure your dressing and add-ins.
- Dry Skillet – For toasting almonds; I find it quick and adds extra flavor.
- Knife and Cutting Board – For chopping kale, squash, or sweet potato.
- Whisk or Fork – To mix your dressing ingredients well.
- Silicone Tongs or Salad Tongs – For tossing the salad without smashing the ingredients.
Flavor Variations & Add-Ins
- Swap Dried Cranberries with Cherries or Raisins – For a different sweet note.
- Use Goat Cheese or Blue Cheese Instead of Feta – Adds a creamier, tangy taste.
- Mix in Roasted Nuts like Walnuts or Pecans – For a different crunch and flavor.
- Add Protein: Grilled Chicken, Tofu, or Shrimp – To make it more filling and perfect for a meal.
Harvest Kale Salad with Cranberries
Ingredients You’ll Need:
- 1 bunch kale, stems removed and leaves chopped
- ½ cup dried cranberries
- ½ cup butternut squash or roasted sweet potato, diced
- ⅓ cup sliced almonds, toasted
- ¼ cup crumbled feta cheese
- ¼ cup extra virgin olive oil
- 2 tablespoons apple cider vinegar
- 1 tablespoon honey or maple syrup
- 1 teaspoon Dijon mustard
- Salt and freshly ground black pepper, to taste
How Much Time Will You Need?
This salad takes about 10 minutes to prep, plus 20 minutes if you roast the butternut squash or sweet potato. Toasting almonds takes just a few minutes. Overall, plan for about 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prep the Kale
Wash the kale well, then remove the thick stems. Chop the leaves into bite-sized pieces and place them in a large salad bowl.
2. Toast the Almonds
Heat a dry skillet over medium heat. Add the sliced almonds, stirring frequently for 3 to 5 minutes until they are golden and fragrant. Set them aside to cool.
3. Roast the Squash or Sweet Potato (If Needed)
Preheat your oven to 400°F (200°C). Toss diced butternut squash or sweet potato with a little olive oil, salt, and pepper. Spread them on a baking sheet and roast for about 20 minutes until tender and slightly caramelized. Let cool.
4. Make the Dressing
In a small bowl, whisk together olive oil, apple cider vinegar, honey or maple syrup, Dijon mustard, salt, and pepper until combined.
5. Massage the Kale
Pour the dressing over the chopped kale. Use your hands to gently massage the kale for 2-3 minutes. This softens the leaves and helps the flavors soak in.
6. Combine the Salad
Add dried cranberries, roasted squash or sweet potato, toasted almonds, and crumbled feta cheese to the kale. Toss gently to combine everything evenly.
7. Serve and Enjoy
You can serve the salad right away or let it rest for 10-15 minutes to let the flavors blend. Enjoy your fresh and delicious harvest kale salad!
Can I Use Frozen Butternut Squash or Sweet Potato?
Yes! Just thaw and roast them as you would fresh. Make sure they’re fully thawed and pat them dry to avoid extra moisture in the salad.
How Long Can I Store Leftover Salad?
Store leftovers in an airtight container in the fridge for up to 2 days. The kale may soften over time, so it’s best enjoyed fresh or within the first day.
Can I Make This Salad Vegan?
Absolutely! Simply omit the feta cheese or replace it with a vegan cheese alternative, and use maple syrup instead of honey in the dressing.
What Can I Substitute for Sliced Almonds?
You can swap almonds for other nuts like walnuts, pecans, or seeds such as pumpkin or sunflower seeds for a different crunch and flavor.