Chopped Kale Salad with Cranberries and Almonds

Name: Chopped Kale Salad with Cranberries and Almonds
Prep time: 20 min
Total time: 20 min
Ingredients: 1/3 cup olive oil; 3 tablespoons apple cider vinegar; 3 tablespoons pure maple syrup; 2 tablespoons Dijon mustard; 1/4 teaspoon salt; 1/4 teaspoon pepper; 4 cups packed chopped kale (ribs removed); 2 cups finely sliced or grated red cabbage; 2 cups grated carrot; 3/4 cup dried cranberries; 3/4 cup sliced almonds; 1/2 cup chopped green onion (including the white part)

Craving a refreshing and colourful salad? This easy and delicious chopped kale salad with cranberries and almonds can be made in less than 20 minutes and is sure to be a hit with family and friends! The best part is, this kale slaw lasts in the fridge for up to a few days so it’s a great make-ahead option. Perfect salad for meal prep!{Gluten-free, dairy-free & vegan}

Kale salad with cranberries and almonds in a large bowl.

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Kale Cranberry Salad – Sweet & Simple!

In my opinion, nothing beats a vibrant and colourful salad, especially when it tastes just as good as it looks.

That’s exactly how I feel about this chopped kale salad with cranberries and almonds.

I mean, check this salad out!

It’s perfectly sweet, has just the right amount of crunch and tastes even better the next day.

If you’re a fan of kale and coleslaw, then this salad is definitely for you. With the sweet cranberries, crunchy almonds, vibrant red cabbage and raw kale massaged in a mouthwatering vinaigrette, it’s basically the tastiest (and prettiest) kale slaw EVER. Plus, it’s so simple to make!

Could you really resist this beauty of a bowl staring back at you in the fridge?! Perfect side dish for a crowd or as a quick and healthy lunch or weeknight dinner option!

For more easy kale salad recipes, be sure to try this Carrot and Beet Kale Salad and Kale Blueberry Salad.

Massaged kale salad in a bowl with a fork.

Why We Love This Chopped Kale Salad

Great for meal prep: Most salads get soggy in the fridge if left in there for more than a day or two. With this salad, you can keep it in the fridge overnight or for several days and it just keeps getting better and better, so you can eat it all throughout the week!

Packed with nutrients: This colourful salad has no shortage of nutrients! It’s packed with fibre and you can find a whole host of vitamins and minerals including vitamins A, C, E, K, calcium, iron and potassium, just to name a few!

Crowd-pleaser: Every one who has tried this salad always asks for the recipe! It’s one of those go-to salads that you’ll definitely be wanting to make on repeat because it’s that good.

Required Ingredients

For the massaged kale salad:

Kale: I prefer to use Tuscan kale when making salad since it has a pleasant chewy texture and is slightly more tender than curly kale. If you can’t find it at the grocery store, curly kale also works, but may require a few more minutes of massaging to soften the leaves.
Red Cabbage: Adds a nice crunch and vibrant colour to the salad. Slice it thinly like you would for a coleslaw.
Carrots: Use freshly grated carrots or matchstick carrots for easier prep.
Dried Cranberries: Incorporate a burst of sweet flavour and chewy texture into the salad. Look for naturally sweetened dried cranberries if possible.
Sliced almonds: Add a nice crunch. You can also use slivered almonds if preferred.
Green onion: Finely chop the onion, using the white and green part.

For the salad dressing:

Olive oil: I like to use extra virgin olive oil for the greatest health benefits. You can also use light olive oil for a milder taste.
Apple cider vinegar: Adds a great tanginess to the vinaigrette. You can also sub in white wine vinegar if that’s what you have.
Dijon mustard: Adds a slightly salty and tangy flavour to the dressing. You can also sub in whole grain mustard.
Maple syrup: For a touch of sweetness. You can also use honey if preferred.

How to Make Kale Salad with Cranberries – Step by Step Instructions

In a mason jar or small bowl, combine the dressing ingredients.

Wash the kale and place in a salad spinner or pat gently with a paper towel. Remove stems and chop kale into bite sized pieces.

Place in a large bowl and drizzle on half the dressing. Massage the dressing into the kale leaves using your fingers for about 2 minutes or until the kale has softened.

Add all of the remaining salad ingredients including the red cabbage, shredded carrot, green onion, dried cranberries and sliced almonds.

Drizzle on desired amount of dressing and give it a good toss. I didn’t end up using all of the dressing but it’s totally a personal preference! Season with salt and pepper, to taste, and toss to combine.

Cover and place in the fridge for at least an hour before serving.

Expert Tip: The longer this salad sits in the fridge, the more chance the flavour of the dressing has to absorb into the salad, making it super tasty and totally crave-worthy!

Kale salad with cranberries ready to serve in a bowl with a fork.

Keep scrolling to the recipe card for the full printable recipe!

Tips for the Best Kale Salad

Massage kale leaves with a bit of the dressing to reduce the tough texture and bitterness of the kale leaves. Don’t skip this important step!

To cut down on prep time you can use pre-chopped kale. Just be sure to remove any of the tough ribs that might be present.

To shred the red cabbage, you can slice it thinly using a sharp knife on a cutting board or place it in a food processor. Get more detailed instructions for properly shredding a cabbage here.

Adjust the amount of dressing used in the salad according to your personal taste. I only ended up using 3/4 of the dressing on the whole salad. Any leftover dressing can be used on other salads as well! I actually love when I have leftover dressing for this very reason!

Allow the kale salad to sit in the fridge with the dressing for at least an hour before serving. I recommend even longer if possible. This will allow all of the flavours to come together and will soften up those kale leaves, making them easier to chew.

Recipe FAQs

Can kale salad be made ahead?

Absolutely! In fact, it’s highly recommended since the kale leaves tend to soften and become more tender and flavourful the longer they marinate in the dressing. Because it can be prepared ahead of time, it’s a great option for parties or get togethers where you want to do the prep work in advance. You can make the salad up to a couple of days beforehand, so all that you have to do is take it out of the fridge and serve!

What is the best kale for salad?

For this particular kale salad, I recommend using Tuscan kale if you can find it because it has a milder flavour which tends to work better when consuming kale raw. You can identify Tuscan kale by its darker green and flatter leaves. It’s also sometimes referred to as dinosaur kale or lacinato kale.

Can you eat kale raw in salad?

Yes! Although this winter green is often cooked in soups and stews, it can also be consumed raw in salads. The key is massaging the leaves for several minutes to help make the leaves more tender and reduce some of the bitterness. This is the secret to a delicious kale salad.

Overhead shot of kale cranberry salad in a large bowl.

How to Store

Dressing: The simple dressing can be made in advance and stored in the fridge in a covered jar or container for up to two weeks.

Salad: This marinated kale salad can be stored in the refrigerator covered or in an airtight container for up to three to four days. Last time I made it, I had it in the fridge for four days and it still tasted just as delicious (if not more delicious) on day four.

What to Serve with Kale Salad

This sweet kale salad with cranberries and almonds pairs well with so many dishes!

Make it a complete meal by adding some grilled chicken (marinated in one of these healthy chicken marinades) or salmon, or try serving it along with any of the recipes below for a healthy balanced meal:

Recipe Ideas & Variations

For extra protein: Try adding some grilled chicken, salmon or chickpeas.
Toss in some cheese: Sprinkle some feta cheese or creamy goat cheese into the salad for an extra pop of flavour.
Add fruit: A thinly sliced crisp apple would also be a great addition to this salad.
Use different nuts: Try pecans, walnuts or pine nuts instead of almonds.
To make nut-free: Use pumpkin seeds or sunflower seeds instead of nuts.

Close up of cranberry kale salad in a bowl with a fork.

More Easy Salads & Sides

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Course Salad, Side Dish, vegetables