Question 1

Can I use dried cranberries instead of fresh?

Accepted Answer

We recommend dried cranberries for this recipe, as they're easier to find year-round and add a chewy texture. If you want to use fresh cranberries, toss them with a tablespoon of honey first to balance their tartness.

Question 2

How do you soften kale for salad?

Accepted Answer

Massaging the kale with dressing or a bit of olive oil and salt breaks down the tough cell walls, making the leaves tender. Spend 2-3 minutes working the leaves with your hands until they darken and reduce in volume. The acid in the dressing also helps tenderize the kale as it sits.

Question 3

Can I make kale cranberry walnut salad ahead of time?

Accepted Answer

Yes, this salad holds up well for several hours or even overnight. The kale won't wilt like other greens. Just hold off on adding the goat cheese until you're ready to serve, so it stays creamy and visible.

Question 4

How do you keep kale from being bitter in salads?

Accepted Answer

Removing the thick ribs and massaging the leaves with acid (like the vinegar and orange juice in this dressing) reduces bitterness. Letting the dressed kale sit for at least 10 minutes also mellows the flavor.

Question 5

What type of kale is best for salad?

Accepted Answer

Lacinato kale (dinosaur kale) is our preference because it's more tender with a slightly sweeter flavor. Curly kale works well too and has more texture that holds dressing better. Avoid baby kale for this recipe because it's too delicate for massaging.

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