Autumn Kale Salad Recipe with Cranberries, Pears and Apples

This Kale Salad with Cranberries combines crisp apples, juicy pears and crunchy pecans for a bright, flavorful side or a satisfying lunch. It’s easy to prepare, stores well when dressed lightly, and adds a festive touch to any holiday table or weeknight meal.

This salad balances tender chopped kale with sweet fruit, tangy dried cranberries and creamy goat cheese. The simple honey-mustard vinaigrette brings everything together without overpowering the fresh ingredients. It’s a reliable winter salad that’s easy to scale up for company or simplify for a quick family meal.

Below you’ll find clear ingredient lists, a straightforward method and helpful tips to make the best version of this kale and cranberry salad.

Kale Salad with Cranberries Ingredients

Gather fresh, seasonal ingredients for the best texture and flavor. If you prefer to save time, use pre-chopped bagged kale. Otherwise, remove tough stems and chop the leaves into bite-sized pieces. Prepare the fruit just before assembly to keep it crisp and colorful.

• Kale: 10 ounces fresh chopped kale, stems removed
• Apples: 2 medium, cored and diced (Honeycrisp or your favorite)
• Pears: 2 red pears (Anjou or similar), diced
• Pecans: ½ cup chopped pecans
• Dried cranberries: ½ cup
• Red onion: ¼ cup finely diced (soak 10 minutes in cold water to mellow if desired)
• Goat cheese: 4 ounces, crumbled (omit for dairy-free)

Salad Dressing Ingredients

A simple homemade vinaigrette is quick to shake together and complements the sweetness of the fruit.

• Extra virgin olive oil: ¼ cup
• Apple cider vinegar: 2 Tablespoons
• Prepared yellow mustard: 1 Tablespoon (Dijon works well too)
• Honey: 1 Tablespoon (or maple syrup for a vegan option)
• Fine sea salt: ¼ teaspoon
• Ground black pepper: ¼ teaspoon

Recipe Variations

This salad is versatile—swap ingredients to suit preferences or pantry supplies:

• Use walnuts or almonds instead of pecans.
• Replace honey with maple syrup for a different sweetness profile or to keep it vegan.
• Swap or add pomegranate arils for extra color and a burst of tartness.
• Substitute feta for goat cheese for a saltier, crumbly texture.
• Use a store-bought raspberry vinaigrette as a shortcut if you prefer.

Tips

• Dry the kale thoroughly in a salad spinner or with paper towels. Dressing clings better to dry leaves and won’t slide off.
• To prevent apple and pear pieces from browning, briefly soak them in cold water with a splash of lemon juice or a small amount of honey dissolved in water; drain well before adding to the salad.
• Soak red onion slices in cold water for 10 minutes before adding to reduce sharpness.
• Store the dressed salad in an airtight container in the refrigerator for up to 2 days; keep the vinaigrette separate for longer freshness.
• If refrigerated, remove vinaigrette an hour before serving and shake or whisk well to re-emulsify the oil and vinegar.
• Make the salad heartier by adding shredded cooked chicken, turkey, or roasted butternut squash.

FAQs

What to serve with a winter salad

This kale and cranberry salad pairs nicely with roasted or grilled proteins like pork loin, beef tenderloin, roasted chicken or turkey. It also complements hearty vegetarian mains such as roasted root vegetables, grain bowls, or savory tartlets.

When you make this kale cranberry salad, please leave a review or comment so others can learn from your experience.

Recipe