This Winter Kale Salad Recipe brings everything I love about cold-weather eating into one bowl — color, crunch, and a little sweetness to balance the chill outside. Tender kale leaves meet crisp apples, juicy oranges, toasted nuts, and a simple maple vinaigrette that ties it all together. It’s vibrant, healthy, and the perfect way to brighten up a winter table.
The first time I made this, it was right after the holidays. After all the creamy casseroles and comfort foods like my Loaded Cornbread Casserole and Cheesy Scalloped Potatoes, I was craving something lighter — but not boring. This salad hit every note: sweet, tangy, crunchy, and so satisfying. It’s now a staple in my winter meal rotation.
Ingredients
Equipment
Method
- Wash and dry kale leaves thoroughly. Remove tough stems and chop into bite-sized pieces.
- Drizzle with a teaspoon of olive oil and a pinch of salt. Massage the leaves gently for 1–2 minutes until they darken and soften slightly.
- In a small jar or bowl, whisk together olive oil, vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
- In a large bowl, combine kale, apple slices, orange segments, cranberries, and nuts. Drizzle with the dressing and toss gently.
- Top with crumbled feta or goat cheese before serving.
Nutrition
Notes
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Let us know how it was!Why You’ll Love This Winter Kale Salad
This salad is the perfect balance between hearty and refreshing. The kale holds up beautifully under dressing, making it great for meal prep. The fruit adds a burst of sweetness, while the nuts and cheese give it richness. It’s wholesome, filling, and beautiful enough for any dinner table.
If you enjoy crisp, balanced dishes like my Cranberry Apple Coleslaw or Creamy Carrot Lentil Soup, this salad will be your new cold-weather favorite.
Ingredients You’ll Need
For the Salad:
- 1 large bunch kale (curly or lacinato), stems removed and chopped
- 1 apple, thinly sliced (Honeycrisp or Fuji)
- 1 orange, peeled and segmented
- ¼ cup dried cranberries
- ¼ cup pecans or walnuts, toasted
- ¼ cup crumbled feta or goat cheese
For the Dressing:
- 3 tablespoons olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon maple syrup
- 1 teaspoon Dijon mustard
- Salt and pepper to taste
If you love fruit-and-green combos, you’ll also enjoy my Cranberry Orange Walnut Bread — the same winter warmth, just baked instead of tossed.
How to Make Winter Kale Salad
Step 1: Prep the Kale
Wash and dry kale leaves thoroughly. Remove tough stems and chop into bite-sized pieces.
Step 2: Massage the Kale
Drizzle with a teaspoon of olive oil and a pinch of salt. Massage the leaves gently for 1–2 minutes until they darken and soften slightly.
Step 3: Make the Dressing
In a small jar or bowl, whisk together olive oil, vinegar, maple syrup, Dijon mustard, salt, and pepper until emulsified.
Step 4: Toss It All Together
In a large bowl, combine kale, apple slices, orange segments, cranberries, and nuts. Drizzle with the dressing and toss gently.
Step 5: Finish and Serve
Top with crumbled feta or goat cheese before serving.
If you love layering textures and flavors like this, you’ll also enjoy my Cajun Potato Soup — a totally different vibe but equally comforting.
Tips for the Best Winter Kale Salad
- Massage the kale: It makes it tender and easier to eat.
- Toast your nuts: Enhances flavor and adds crunch.
- Balance sweetness and tang: Adjust maple syrup or vinegar to your taste.
- Add protein: Top with chicken or salmon to make it a meal.
Those same little touches — care, timing, and texture — are what make my Cheesy Broccoli Rice Casserole so special too.
How to Store
Refrigerate: Store leftovers in an airtight container for up to 3 days. The kale holds up well, even after sitting in dressing.
Make Ahead: Mix the dressing separately and combine with the salad right before serving.
Like my Christmas Bread Recipe, this dish tastes even better the next day when the flavors blend beautifully.
Flavor Variations
- Citrus Burst: Add blood oranges or grapefruit segments.
- Creamy Touch: Toss in avocado slices.
- Savory-Sweet: Sprinkle crispy bacon bits for a salty contrast.
- Grain Boost: Mix in quinoa or farro for a heartier version.
If you enjoy versatile recipes that adapt easily, this one’s just as flexible as my Crack Chicken & Rice Soup.
Frequently Asked Questions
1. Can I use baby kale instead of regular kale?
Yes — baby kale is more tender and doesn’t need massaging.
2. Can I make it vegan?
Definitely! Skip the cheese or use a vegan alternative.
3. How do I keep apples from browning?
Toss them in a bit of lemon juice before adding to the salad.
4. Can I prepare it ahead of time?
Yes — assemble everything but the dressing and cheese, then add just before serving.
The Final Bite
This Winter Kale Salad is crisp, fresh, and full of bold seasonal flavor. With a tangy maple dressing, crunchy nuts, and bright fruit, it’s a perfect balance of comfort and freshness. Whether you’re making it for a weeknight dinner or a holiday spread, it’s a salad that earns its spot on the table.
Serve it alongside my Cajun Seafood Alfredo or Hearty Pasta Fagioli Soup for a cozy but balanced meal.