Kale Cranberry Feta Salad combines bright, contrasting flavors and crunchy textures to create a satisfying and healthy dish. A tangy lemon vinaigrette brings everything together, making this one of the best kale salad recipes for any season.
Crisp and flavorful, this salad balances sweet dried cranberries, salty feta, crisp apple slices, and toasted almonds on a hearty bed of kale. The lemon vinaigrette is fresh and bright, lifting the ingredients without overpowering them. This salad works equally well as a side or as a light main when topped with grilled chicken, salmon, or tofu.
If you’re new to using kale in salads, this recipe is an easy introduction. Kale’s firm leaves hold up well to dressing and remain crisp longer than tender lettuces. When massaged or dressed and given a few minutes to rest, kale softens slightly while still providing structure and texture.
This is also a great make-ahead salad. Because kale doesn’t wilt as quickly as other greens, you can assemble it up to a day in advance and refrigerate. If you plan to prepare it early, consider adding the feta just before serving so it stays crumbly and fresh.
To make this salad a heartier meal, add a protein of your choice. Grilled or roasted chicken, pan-seared salmon, or marinated tofu pair beautifully with the citrusy dressing and crunchy elements.
Kale Cranberry Feta Salad Recipe
Prep starts with the kale. Removing the tough stems and chopping the leaves to bite-size pieces is the main prep step, and it’s straightforward. Lay leaves flat and cut out the stem with a sharp knife, or hold the leaf at the top and pull the stem away with your fingers. Rinse and dry the leaves thoroughly before assembling; a salad spinner works best, but clean towels will do the job.
Next, add the remaining ingredients to the kale salad.
Combine the following in a large bowl with the prepared kale:
- cleaned, trimmed, and chopped kale
- dried cranberries
- crumbled feta cheese
- sliced almonds, toasted if desired
- apple, cored and sliced
If you prefer, substitute raisins or currants for the cranberries. Fresh block feta can be cubed or broken into chunks if crumbled feta isn’t available. Other cheeses like goat cheese or shredded Parmesan also work. Swap almonds for walnuts, pecans, or your favorite nut, and swap apple for pear or omit the fruit entirely if you prefer.
Lemon Vinaigrette
This simple lemon vinaigrette is bright, tangy, and quick to prepare—an ideal match for kale. Combine fresh lemon juice, olive oil, a crushed garlic clove, Dijon mustard, and salt and pepper. Whisk until emulsified, or place ingredients in a jar and shake well. Taste and adjust seasoning to preference.
I like to toss the salad and let it rest a few minutes so the leaves soften and the flavors meld. The vinaigrette can be made ahead and shaken or stirred before using. Serve the salad in a large bowl or on a platter and top with extra cranberries, feta, almonds, and apple slices for an attractive presentation.
Make-Ahead Salad Recipes
Salads that keep well are based on sturdy greens or hearty ingredients. Kale, collard greens, and shredded Brussels sprouts hold up far better than tender lettuces and often taste better after a few hours. Grains like quinoa and farro also make excellent make-ahead bases that hold texture and flavor.
When planning meals, choosing durable greens or grain salads ensures leftovers remain enjoyable. This Kale Cranberry Feta Salad will keep in the refrigerator for 2–3 days and won’t turn soggy quickly thanks to the kale.
Let me know how you like this Kale Cranberry Feta Salad in the comments. Enjoy!
Kale Cranberry Feta Salad
Ingredients
- 1 bunch kale, washed, trimmed, and chopped (about 8 cups chopped)
- ½ cup dried cranberries
- ½ cup feta cheese crumbles
- ½ cup sliced almonds
- 1 medium apple, cored and sliced
Lemon Vinaigrette
- ⅓ cup olive oil
- ¼ cup fresh lemon juice (from about one lemon)
- 1 clove minced garlic
- 2 teaspoons Dijon mustard
- ½ teaspoon kosher salt
- ⅛ teaspoon black pepper
Instructions
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Wash and stem the kale leaves. Chop to desired size and remove excess water using a salad spinner or dry towels. Add to a large bowl.
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Add dried cranberries, feta crumbles, sliced almonds, and sliced apple to the kale.
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Make the lemon vinaigrette by combining all vinaigrette ingredients in a bowl and whisking to combine, or place them in a jar and shake until emulsified.
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Pour vinaigrette over the salad and toss gently. Transfer to a serving platter if desired and top with extra cranberries, feta, and apple slices.
Notes
Nutrition
