Winter Kale Pecans Cranberries

I threw this salad together on a gray January afternoon when I needed something bright and crunchy. The house smelled like toasted pecans within minutes, and suddenly the kitchen felt warmer. It's become my go-to whenever I want something that feels nourishing without being heavy.

I first made this for a potluck where everyone brought something beige and fried. My bowl came back empty, and three people asked for the recipe. One friend later told me she'd been making it every week since, swapping in whatever fruit she had on hand.

Ingredients

• Kale (1 large bunch, about 8 cups): Choose curly or lacinato, stems removed and leaves chopped. Massaging it with a bit of oil softens the fibers and turns it silky instead of tough.
• Pecan halves (1 cup): Toasting them in a dry skillet brings out their buttery richness and adds a smoky depth you can't get from raw nuts.
• Dried cranberries (2/3 cup): They add little bursts of sweetness that play off the tangy vinaigrette. Look for ones without added sugar if you can.
• Red onion (1 small, thinly sliced): Adds a sharp bite that mellows as it sits in the dressing. Slice it paper-thin so it doesn't overpower.
• Apple (1 medium, cored and thinly sliced): Crisp varieties like Honeycrisp or Granny Smith hold their shape and add a fresh crunch.
• Feta cheese (1/2 cup, crumbled): The salty creaminess ties everything together. If you skip it, the salad is still great but a little less indulgent.
• Extra virgin olive oil (3 tbsp): Use a good one here, it's the backbone of the vinaigrette and you'll taste the difference.
• Apple cider vinegar (2 tbsp): Bright and fruity, it echoes the apple in the salad and cuts through the richness.
• Pure maple syrup (1 tbsp): A touch of sweetness that rounds out the acidity. Don't use pancake syrup, the real stuff matters.
• Dijon mustard (1 tsp): Helps emulsify the dressing and adds a subtle kick.
• Sea salt (1/4 tsp) and black pepper (1/8 tsp): Season to taste, but start here and adjust as you go.

Instructions

Toast the pecans:

Heat a dry skillet over medium heat and add the pecans. Stir them every 30 seconds or so until they smell nutty and start to darken, about 3 to 4 minutes. Pull them off the heat before they look done, they'll keep cooking for a minute.

Massage the kale:

Pile the chopped kale into a large bowl, drizzle with 1 teaspoon olive oil and a pinch of salt. Use your hands to scrunch and rub the leaves for a minute or two until they turn darker and feel softer. This step makes all the difference.

Assemble the salad:

Toss in the cooled pecans, cranberries, red onion, apple slices, and feta. Everything should look colorful and jumbled together.

Make the vinaigrette:

In a small bowl or jar, whisk together the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt, and pepper until it looks smooth and slightly creamy.

Dress and toss:

Pour the vinaigrette over the salad and toss well with tongs or your hands. Serve right away, or let it sit for 10 minutes so the flavors can mingle.

Save

I remember packing this salad for lunch one Monday and eating it cold at my desk. A coworker walked by, stopped, and said it smelled like autumn in a bowl. We ended up talking about our favorite fall foods for twenty minutes, and she brought me a jar of homemade apple butter the next day.

Customizing Your Salad

You can swap the feta for goat cheese if you want something creamier, or leave it out entirely for a dairy-free version. Walnuts or sliced almonds work just as well as pecans, and if you're avoiding nuts altogether, roasted pumpkin seeds add a similar crunch. I've also added grilled chicken or roasted chickpeas when I wanted it to feel more like a full meal.

Storing and Serving

This salad actually improves after sitting for about 10 minutes, the kale soaks up the dressing and everything softens just enough. If you have leftovers, they'll keep in the fridge for a day or two, though the apples will start to brown. I usually hold back some of the dressing and toss it on just before eating if I know I'll have extra.

What to Serve It With

This salad pairs beautifully with roasted chicken, grilled salmon, or a simple bowl of soup. I've also served it as a side at Thanksgiving and Christmas dinners, where it cuts through the richness of everything else on the table. A crisp Riesling or sparkling water with lemon makes it feel a little more special.

• Add a handful of pomegranate seeds for extra color and tartness.
• Try a drizzle of balsamic glaze instead of the maple vinaigrette for a deeper, sweeter flavor.
• If you're meal prepping, store the dressing separately and toss just before eating.

Save

This salad has become one of those recipes I make without thinking, the kind that feels like muscle memory. I hope it becomes that for you too.

Recipe FAQ

→ How do I soften kale for this dish?

Massage chopped kale with olive oil and a pinch of salt for 1–2 minutes until the leaves darken and become tender, making them easier to eat.

→ Can I substitute pecans?

Yes, walnuts or almonds work well toasted to maintain the crunchy texture and nutty flavor.

→ Is it possible to make this dairy-free?

Omit the feta or replace it with a plant-based cheese alternative to keep it dairy-free while maintaining creaminess.

→ How should I toast pecans?

Heat a dry skillet over medium heat, add pecans, and stir frequently for 3–4 minutes until fragrant and lightly browned, then let cool.

→ Can I prepare the vinaigrette in advance?

Yes, whisk the vinaigrette ingredients together ahead of time and store in the fridge; bring to room temperature before dressing the salad.

→ What is a good variation to add protein?

Grilled chicken or roasted chickpeas can be added for extra protein while complementing the existing flavors.