Need a refreshing and colorful 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! Best of all, because it’s made with a kale and cabbage base, it lasts in the fridge for up to a few days so it’s a great make-ahead option. Perfect salad for meal prep or to make your holiday meal a little healthier! {Gluten-free, dairy-free & vegan}
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The BEST Kale Cranberry Salad!
Okay, so kale salad isn’t exactly the star of any holiday table, but maybe it should be! This one is perfectly sweet, has just the right amount of crunch and tastes even better the next day.
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! The perfect side dish for a crowd or as a quick, healthy lunch or weeknight dinner!
Featured Comment
“I’m actually obsessed with this salad! So yummy and I ate the leftovers for lunch and it was even better!!” – Lindsey
For more easy kale salad recipes, be sure to try this Kale Beet Salad, Chick Fil A Kale Salad and Broccoli Kale Salad.
Why You’ll Love This Easy Kale Cranberry Salad Recipe
Great for meal prep: Not only is this salad super simple to make, but the kale leaves actually start to soften, becoming more tender and flavorful the longer they marinate in the dressing. This means you can make it ahead of time, let it hang out in the fridge, and then serve ASAP for a party or potluck or to meal prep for the week. Easy!
Packed with nutrients: We’re not just eating kale for the sake of it. All the kale, carrots, and cabbage are packed with fiber 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!
Seriously simple: If you have company coming over and want a salad you can make even when your brain is somewhere else, this is a great choice. The only work is really cutting the veggies, plus the flavors are a perfect match. Simple, ideal for potlucks, Thanksgiving, Christmas, or any time in-between.
Ingredient Notes
For the massaged kale salad:
- Kale: I prefer to use Tuscan kale (aka dinosaur or lacinato 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: Adding sliced cabbage gives this salad a bit of slaw vibe and lots of crunchiness. Plus, this is a great way to add in more antioxidants and disease-fighting cruciferous veggies.
- Dried Cranberries: Most dried cranberries are super sweet to counter their natural bitterness. Look for naturally sweetened dried cranberries if possible.
- Sliced almonds: Add a nice crunch. You can also use slivered almonds if preferred, or your favorite nut or seed.
For the maple Dijon 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 little sharpness and helps emulsify the dressing to make it naturally creamy. Whole grain mustard works, too!
- Maple syrup: For a touch of sweetness. You can also use a bit of honey, if you prefer.
What’s the secret to the perfect kale salad?
Massaging the kale leaves. The massaging process helps tenderize the leaves, which makes them easier to eat and mellows out the flavor. You can massage kale with just olive oil and a little salt, but I like to use the dressing since the acid really helps soften up the tough kale leaves. Add a little fresh lemon juice or orange juice for an extra kick of flavor.
Trust me – this method can convert even the most diehard kale hater!
How to Make Kale Salad with Cranberries – Step-by-Step
- 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. Store any leftovers in the fridge for
Expert Tip: The longer this salad sits in the fridge, the more chance the flavor of the dressing has to absorb into the salad, making it super tasty and totally crave-worthy!
Scroll to the recipe card below 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!
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.
Elysia’s Tip: I don’t recommend making it with baby kale if you plan on making the salad ahead of time. It just won’t last as long in the dressing. If you want to use baby kale for its tender bite, store the dressing on the side.
What to Serve with Kale Salad
This sweet kale salad with cranberries and almonds pairs well with so many dishes! The maple Dijon dressing and cranberries make it ideal for fall flavors, like my Apple and Brie Stuffed Chicken Breast, Slow Cooker Turkey Breast Roast, or this Slow Cooker Ham with Pineapple.
I also love swapping out the almonds for walnuts, then serving it with my Walnut Crusted Salmon. The nutty flavors just work together and the acidity of the dressing balances the fatty fish. So good!
Variations & Substitutions for Cranberry Kale Salad
- 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 flavor.
- Add fruit: A thinly sliced crisp apple would also be a great addition to this salad. Or, replace the cranberries with dried cherries or golden raisins.
- Use different nuts: Try pecans, walnuts or pine nuts instead of almonds. Or, try pumpkin seeds or sunflower seeds to make it nut-free.
More Healthy Salad Recipes
- Quinoa Salad with Pomegranate
- Sweet Potato Kale Salad
- Cranberry Walnut Coleslaw
- Pomegranate Feta Salad
- Christmas Wreath Salad
Did you make this recipe? Scroll down to leave a star rating and review!
Chopped Kale Salad with Cranberries and Almonds
Video
Ingredients
For the dressing:
- 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
For the salad:
- 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
Instructions
- In a small bowl or mason jar, mix together the ingredients for the dressing.
- Place chopped kale 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 softened.
- Add remaining salad ingredients to the bowl. Pour on desired amount of dressing and toss. Season with salt and pepper, to taste.
- Cover and place in the fridge for at least an hour before serving.
Notes
- Massage kale leaves with a bit of the dressing to reduce the tough texture and bitterness of the kale leaves.
- 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.
- 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.
- Nutritional information provided is based on using all of the dressing. If you use less dressing, please note that the nutritional facts will vary slightly.
Nutrition
This recipe was originally posted in April 2020 and was updated July 2022 to include more helpful tips. The text and formatting were updated again in August 2025.
I’m actually obsessed with this salad 😍😍😍 so yummy and I ate the leftovers for lunch and it was even better!!
So good right?! And I agree – it’s the perfect salad to eat throughout the week because it tastes even better as it sits. So glad you loved salad! Thanks so much for taking the time to leave a review!
Great recipe! I made this twice in 4 days this past week. Its delish, easy and I used all the dressing :)
Thanks!
So glad you loved the salad! Thanks so much for returning to leave a rating and review :)
Made this Kale Salad last week and it was soooo good I’ve been making it every night since!
I made it exactly as published, using some of the suggested variations: for the dressing, I used honey, instead of maple syrup; and in the salad, I used (toasted) walnuts instead of Almonds.
The salad dressing is excellent!! Love the combination with Dijon Mustard.
And, Thank You for the Tip on massaging the Kale with a bit of the dressing to soften and reduce bitterness. That works!
My husband is not a big fan of Kale, but he Really enjoyed this Kale salad!
That’s amazing! So glad you’ve been loving the salad and that you found a way to get your husband to enjoy kale. Huge win! And yes, massaging the kale makes such a difference!
This is really good! I added some finely chopped ginger cuz I like it and some fresh sweet bell pepper cuz I had it. Otherwise, followed to a T. Thanks!
So happy you enjoyed the salad! I bet it was delicious with the ginger and pepper too! Thanks so much for sharing your modifications and for taking the time to leave a review :)