Cranberry Walnut Kale Salad with Citrus Vinaigrette

Feel Fantastic: My Go-To Cranberry Walnut Kale Salad with Zesty Citrus Vinaigrette

A simple, delicious dinner

As we settle into November, with its naturally cozy atmosphere and the excitement of holiday gatherings, many of us start thinking about delicious, hearty meals. While I absolutely love those comforting dishes, I often find myself wanting something bright, fresh, and truly invigorating to balance things out.

That's where my Cranberry Walnut Kale Salad with a Zesty Citrus Vinaigrette truly shines. It’s more than just a side dish; it's a vibrant, satisfying meal that leaves you feeling energized and happy. And honestly, it’s the perfect way to bring some vitality to your table amidst the rich flavors of the season, perhaps even alongside some Thanksgiving leftovers!

I crafted this salad to hit all the right notes: the earthy bitterness of kale, the tart sweetness of dried cranberries, the satisfying crunch of toasted walnuts, and a dressing that truly wakes up your palate. It’s simple to make, packed with nutrients, and incredibly versatile.

What Makes This Salad So Good?

For me, it’s all about the interplay of textures and flavors. Kale, when properly prepared, is a fantastic base. The cranberries add that burst of autumnal sweetness and a beautiful color. Walnuts bring a warm, nutty depth and a great crispness. But the real star, in my opinion, is the citrus vinaigrette. It's light, tangy, and cuts through any potential bitterness from the kale, tying all the ingredients together beautifully.

Plus, it's a wonderful way to boost your greens intake. This really is a dish you can feel good about enjoying.

Ingredients

For the Salad:

  • 1 large bunch kale (about 6-8 cups chopped), stems removed and chopped
  • 1/2 cup dried cranberries
  • 1/2 cup walnuts, lightly toasted and roughly chopped
  • 1/4 cup crumbled feta cheese (optional, but highly recommended for a salty tang)
  • 1/4 red onion, thinly sliced (optional)

For the Citrus Vinaigrette:

  • 1/4 cup extra virgin olive oil
  • 2 tablespoons fresh orange juice
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon Dijon mustard
  • 1 clove garlic, minced
  • 1/2 teaspoon honey or maple syrup (adjust to taste)
  • Salt and freshly ground black pepper to taste

Instructions

  1. Prepare the Kale: Wash your kale thoroughly. Remove the tough stems and chop the leaves into bite-sized pieces. Place the chopped kale in a large bowl.
  2. Massage the Kale (Don't Skip This!): Drizzle about 1 teaspoon of olive oil (from the vinaigrette amount) over the kale. Using clean hands, gently massage the kale leaves for 2-3 minutes. This softens the kale, makes it easier to chew, and improves its flavor.
  3. Toast the Walnuts: While massaging the kale, lightly toast the walnuts in a dry skillet over medium heat for 3-5 minutes, stirring occasionally, until fragrant. Be careful not to burn them. Let them cool slightly, then roughly chop.
  4. Make the Vinaigrette: In a small bowl or jar, combine the extra virgin olive oil, orange juice, lemon juice, apple cider vinegar, Dijon mustard, minced garlic, and honey (or maple syrup). Whisk vigorously or shake well until emulsified. Season with salt and pepper to your liking.
  5. Assemble the Salad: Add the dried cranberries, toasted chopped walnuts, crumbled feta (if using), and thinly sliced red onion (if using) to the bowl with the massaged kale.
  6. Dress and Serve: Pour the vinaigrette over the salad. Toss everything gently until all the ingredients are well coated. Serve immediately and enjoy!

This salad is perfect as a light lunch, a vibrant side dish, or even a base for added protein like grilled chicken or chickpeas. It holds up well for a few hours once dressed, making it a great option for meal prep too. I often make a big batch at the beginning of the week!

I truly hope this recipe brings a little burst of freshness and fantastic flavor to your November. It's a joyful way to nourish yourself and celebrate the goodness of simple, wholesome ingredients.

Do you have a go-to salad that brightens your plate during the colder months? I'd love to hear your ideas or what you think of this recipe in the comments below!

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