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Fresh Harvest Kale Salad with Cranberries and Pecans

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This simple yet flavorful kale salad features massaged curly kale, tart dried cranberries, and toasted pecans tossed in a bright lemon-maple dressing. It’s quick to make, perfect for meal prep, and a crowd-pleaser at any gathering.

Ingredients

Scale
  • 1 large bunch curly kale (about 8–10 ounces), stems removed and chopped into thin ribbons
  • 1/2 cup dried cranberries
  • 1/2 cup pecans, roughly chopped and toasted
  • 1/4 cup shaved Parmesan cheese (optional)
  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon maple syrup
  • 1 small clove garlic, minced
  • 1/2 teaspoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. Prep the kale: Wash and thoroughly dry the kale. Remove the tough stems, stack the leaves, roll them up, and slice crosswise into 1/2-inch ribbons.
  2. Toast the pecans: Place a dry skillet over medium heat. Add the chopped pecans in a single layer and toast for 3-4 minutes, shaking the pan occasionally, until fragrant and slightly darker. Immediately transfer to a plate to cool.
  3. Make the dressing: In a small bowl or mason jar, combine the olive oil, lemon juice, maple syrup, minced garlic, Dijon mustard, and a pinch of salt and pepper. Whisk or shake until emulsified. Taste and adjust seasoning if needed.
  4. Massage the kale: Place the chopped kale in a large bowl. Drizzle about half the dressing over the leaves. Using your hands, grab handfuls of kale and squeeze, rub, and work the dressing into the leaves for about 3 minutes, until the kale turns darker green, reduces in volume by about half, and feels silky.
  5. Add the mix-ins: Add the dried cranberries and toasted pecans to the massaged kale. Pour the remaining dressing over everything and toss well. If using Parmesan, add it now and toss gently.
  6. Let it rest: Allow the salad to sit at room temperature for 10-15 minutes before serving to let the flavors meld and the kale soften further.
  7. Serve: Give the salad a final toss, taste for seasoning, and transfer to a serving bowl. Scatter extra pecans and cranberries on top if desired.

Notes

Don’t skip massaging the kale—it’s essential for tenderness. Toast the pecans for best flavor. For make-ahead, store pecans separately and add just before serving. The salad improves after a day in the fridge.

Nutrition

Keywords: kale salad, cranberries, pecans, easy salad, healthy salad, fall salad, Thanksgiving salad, meal prep salad

Find it online: https://recipebelle.com/fresh-harvest-kale-salad-with-cranberries-and-pecans-easy-recipe/