Kale Cranberry Walnut Salad

This kale cranberry walnut salad has become one of my go-tos when I need something that looks impressive but comes together quickly. The combination of toasted walnuts, tart cranberries, and tangy goat cheese over tender kale makes it substantial enough to serve as a light lunch or a standout side dish for holiday meals. The orange vinaigrette adds brightness without overwhelming the other flavors.

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This is a great make-ahead salad since the kale actually gets better as it sits with the dressing. Just add the cranberries and goat cheese right before serving. The salad is great with grilled marinated flank steak or braised duck legs for a complete meal. At Thanksgiving, this goes on the table next to our Southern cornbread dressing and bourbon sweet potato casserole. It’s the one lighter thing among all the heavy comfort food.

Key Ingredients and Substitutions

This healthy kale salad comes together with pantry staples and fresh ingredients you can find at any grocery store.

In the printable recipe below, you can find a complete list of ingredients and measurements.

• Kale: We prefer lacinato kale (also called dinosaur kale) for salads because its leaves are more tender and slightly sweeter. Curly kale works as a substitute and has more texture that holds onto the dressing well. Remove the tough ribs and stems, then slice the leaves into thin ribbons. If you can only find pre-chopped kale, that works, too. Just make sure the pieces aren’t too large.
• Dried Cranberries: These add sweetness and a chewy texture that contrasts with the crisp kale. You can substitute fresh cranberries, but you’ll want to sweeten them first. Toss fresh cranberries with a tablespoon of honey or cranberry simple syrup before adding them to the salad. Dried cherries or golden raisins also work well.
• Walnuts: Toasting the walnuts brings out their natural oils and adds a nutty depth to the salad. Pecans or sliced almonds are good alternatives.
• Goat Cheese: The tangy creaminess of goat cheese balances the bitterness of the kale. Feta cheese is a great substitute if you want something saltier, or leave it out entirely for a vegan version.
• Orange Juice and Red Wine Vinegar: Fresh orange juice adds natural sweetness and acidity to the dressing. The red wine vinegar provides tang and helps tenderize the kale.
• Dijon Mustard: To help emulsify the dressing, we add a little mustard, plus it adds a subtle sharpness that ties all the flavors together. Whole-grain mustard works too if you like a more textured dressing.
• Olive Oil: Use a good-quality extra-virgin olive oil, since it’s the base of the dressing. The oil should taste fruity and slightly peppery, not bitter.

How to Make Kale Cranberry Walnut Salad

Here are the quick, step-by-step instructions with visuals; you can find the full instructions, including the exact ingredients, in the recipe card below.

Pro-tip: Massaging the kale with a bit of the dressing breaks down its tough fibers, making it more tender and easier to eat. Spend at least 2-3 minutes working the leaves with your hands.

1. Preheat your oven to 350°F. Spread the walnuts in a single layer on a baking sheet and toast for 8-10 minutes, checking them halfway through. They should smell nutty and turn a shade darker. Let them cool completely before chopping.

2. Remove the thick center ribs from each kale leaf by folding the leaf in half and cutting along the stem. Stack several leaves, roll them tightly, and slice them crosswise into thin ribbons. Transfer the kale to a large bowl.

3. In a small bowl, whisk together the red wine vinegar, fresh orange juice, and Dijon mustard. Slowly drizzle in the olive oil while whisking constantly to emulsify the dressing. Season with salt and pepper.

4. Pour about half of the dressing over the kale. Using your hands, massage the leaves for 2-3 minutes. The kale will darken slightly and shrink slightly as it softens. Toss in the dried cranberries and toasted walnuts. Drizzle with the remaining dressing and toss everything together. Let the salad sit for 5-10 minutes so the flavors can meld.

5. Just before serving, crumble the goat cheese over the top and give the salad one final gentle toss.

Serving Suggestions

This kale salad works as a side dish or a main course, depending on how you serve it.

Holiday Side Dish: Serve it alongside roasted meats such as grilled turkey breast, braised whole chicken, or stuffed Cornish game hens. The brightness of the salad cuts through rich, savory dishes.

Winter Lunch Bowl: Add grilled steak, chicken, or salmon to make it a complete meal. 

Thanksgiving Spread: This salad balances heavier side dishes like our old-fashioned Thanksgiving dressing and rosemary garlic mashed potatoes. 

Meal Prep: Make a big batch on Sunday and portion it into containers for easy weekday lunches. Add protein, such as rotisserie chicken, when you’re ready to eat.

Kale Cranberry Walnut Salad Variations

This salad is flexible and works with many different variations.

Different Nuts: Swap the walnuts for pecans, almonds, or pistachios. Each adds a different flavor profile. Pecans are buttery, almonds are mild and crunchy, and pistachios add a slightly sweet, earthy note.

Cheese Options: Use feta instead of goat cheese for a saltier, more crumbly texture. Shaved Parmesan or pecorino works well, too. For a vegan version, leave out the cheese or use a plant-based alternative.

Fresh vs Dried Cranberries: Fresh cranberries need to be sweetened first. Toss them with cranberry simple syrup or honey before adding to the salad. Dried cherries, blueberries, or golden raisins also work.

Add Protein: Top the salad with grilled steak, salmon, or chicken steak to make it a complete meal. Rotisserie chicken is a great quick option. For a vegetarian version, add chickpeas or white beans.

Sweeter Dressing: For a sweeter vinaigrette, whisk in a teaspoon of cranberry simple syrup along with the other ingredients. This adds a deeper fruit flavor that complements the cranberries in the salad.

Add Fruit: Sliced apples or pears add crunch and sweetness. Mandarin orange segments or pomegranate arils give extra brightness and color.

Make it Heartier: Add cooked quinoa, farro, or wild rice to turn this into a grain bowl. It makes the salad more filling and adds texture.

Adjust the Dressing: For a maple Dijon version, replace the orange juice with maple syrup and increase the Dijon mustard slightly. For an apple cider vinaigrette, swap the red wine vinegar for apple cider vinegar and add a teaspoon of honey.

Make-Ahead and Storage

Make-Ahead: This salad actually benefits from sitting for a few hours. You can prep everything up to 4 hours in advance. Massage the kale with the dressing, then cover and refrigerate. Add the cranberries, toasted walnuts, and goat cheese right before serving.

How to Store: Store leftovers in an airtight container in the refrigerator for up to 3 days. The kale will continue to soften, but it won’t get soggy like other greens. If you’re meal prepping, store the goat cheese separately and add it when you’re ready to eat.

Recipe Tips and Notes

• Remove the ribs. The thick center stems of kale are tough and bitter. Taking the time to remove them makes a noticeable difference in the salad’s texture and flavor.
• Slice the kale thin. Thin ribbons are easier to eat and allow more surface area for the dressing to cling to. If your pieces are too large, the salad will be harder to enjoy.
• Toast the nuts properly. Watch the walnuts in the oven closely, as they can go from toasted to burned quickly. Shake the pan halfway through for even browning.
• Let the salad rest. Giving the dressed kale time to sit lets the vinaigrette’s acid break down the leaves, making them more tender and less chewy.
• Dress it twice. Add half the dressing while massaging the kale, then toss with the remaining dressing before serving. This method results in the salad being well-coated without being overdressed.

Frequently Asked Questions