• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Sweet Cayenne
  • ABOUT
    • Work With Me
  • RECIPES
    • All Recipes
    • RECIPES BY CATEGORY
    • Appetizers
    • Breakfast
    • Condiments
    • Desserts
    • Main Entree
    • Sides
    • Snacks
    • Cooking Tips
    • How-To Guides
  • NEWSLETTER
  • CONTACT
  • PHOTOGRAPHY
  • Nav Social Menu

    • Email
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
menu icon
go to homepage
  • ABOUT
  • RECIPES
  • NEWSLETTER
  • CONTACT
  • PHOTOGRAPHY
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • ABOUT
    • RECIPES
    • NEWSLETTER
    • CONTACT
    • PHOTOGRAPHY
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home > Recipes > Salads

    Kale Salad with Apples, Cranberries, and Cider Vinaigrette

    Published: Dec 12, 2017 · Modified: Sep 29, 2020 by Whitney Reist · This post may contain affiliate links |

    Jump to Recipe - Print Recipe
    This festive kale salad is perfect for fall and winter dinners where you want something fresh and colorful on the menu. It features massaged kale, crunchy apples, dried cranberries, and Parmesan cheese, and a flavorful apple cider vinaigrette. 
    A kale and apple salad on a large white platter with a plaid holiday towel in the background.
    Over the past several years, I've attended parties + family gatherings where I've asked if I can bring something and the host has replied with "why don't you bring a salad?" I'm not sure if this is because I'm a registered dietitian and people think that's all I would eat at a party or if people just genuinely want a salad at their gathering.
     
    At any rate, sometimes I haven't been too excited about a salad being my contribution to the food selection. Maybe because I feel like it's boring? Or I feel like people will roll their eyes at the dietitian bringing a salad to force everyone to eat their veggies? Or perhaps I just don't want to eat salad at a party because I eat it so much already and want something more "festive?"
     
    I'm overthinking things. The good news is, you CAN take a salad to a party and make it look so attractive + festive that people WILL want to eat it. And you may find that it's one of the most popular items on the table! I've found over the course of my many salad contributions that it ends up being a very welcome option for most people in attendance. I think people just want something light and refreshing to balance out all of the heavier, more indulgent options, you know? And I get it. And it's fine if you have asked or will ask me to bring a salad to your party. Really and truly!
     
    The key to pulling this off is to get in touch with your inner artist and dress the top of your salad in a way that looks beautiful and clues anyone into what they are eating. I like to accomplish this by adding bits of any ingredient that is in the salad to the very top of my plated salad and then using a few pieces for garnish in a creative way. The first picture below is my dressed and plated salad with all of the ingredients tossed + mixed together:
    A mixed salad with apples and cranberries on a white platter.
    And in the images below, you can see that I added a bit of each ingredient (pistachios, dried cherries, shaved Parmesan, and thinly sliced apple) to the very top. This adds interest, pops of color, and lets people know what is in the salad!
    Side shot of a kale salad on a white platter with fanned apple slices garnishing the top.
    And here's another tip for a bonus freebie - any time you make a kale salad, promise me you will make it a massaged kale salad. This just involves massaging your dressing into the kale 1-2 hours before you plan to serve the salad. It is a game changer in terms of flavor and tenderness (massage the Brussels sprouts too if you include them) and will more than likely turn a kale salad-hater into a kale salad-lover!
     
    If you are asked to bring a salad to a holiday gathering this season, try this one! If you do, I'd love to see a picture of your lovely creation - just upload to Instagram or Twitter with the tag @sweetcayenne5! Your picture may get showcased in my newsletter. Cooking videos are available on my YouTube channel. Be sure to rate this recipe 5 stars if you like it.
    Close-up shot of a kale salad with pear and apple garnish fanned over the top of the salad.

    Recipe

    Overhead shot of a kale salad on a scalloped-edge white platter.

    Festive Kale Salad with Apple Cider Vinaigrette

    This festive kale salad is perfect for fall and winter dinners and special menus where you want something fresh and colorful on the menu. It features massaged kale, crunchy apples, dried cranberries, Manchego cheese, and a flavorful apple cider vinaigrette. 
    Tried this recipe?Mention @sweetcayenne5 or tag #sweetcayenne!
    Print Pin Rate
    Prep Time: 30 minutes
    Total Time: 30 minutes
    Servings: 10 Servings

    Ingredients

    For the salad

    • 1 (one-pound) bag of fresh chopped kale leaves, about 10 cups picked through and stems removed
    • 1 pound fresh brussels sprouts shredded (I remove the ends, cut in half, and then shred into thin strips lengthwise with a knife)
    • ¾ cup dried cherries plus an additional 2 tablespoons for garnish
    • ½ cup shelled pistachios roughly chopped (use roasted sunflower seeds for a nut-free alternative), plus an additional 2 tablespoons for garnish
    • ¾ cup shaved Parmesan cheese (Creamy Toscano Cheese Soaked in Syrah is also a wonderful option on this - find it at most cheese counters) plus an additional 2 tablespoons for garnish
    • 1 large Honeycrisp apple sliced into very thin 1’’ pieces (about 1 ½ cups), plus some thin wedges for garnish

    For the vinaigrette:

    • ½ cup apple cider
    • ½ cup neutral-flavored oil grapeseed, canola, safflower, walnut
    • 2 tablespoons fresh lemon juice
    • 2 tablespoons maple syrup
    • 2 teaspoons Dijon mustard
    • 2 tablespoons apple cider vinegar
    • ½ teaspoon salt
    • ¼ teaspoon pepper

    Instructions

    Making the vinaigrette:

    • Combine all ingredients in a Mason jar or container with a lid. Attach lid tightly and shake to combine. Refrigerate until ready to use.
    • Massaging the kale and sprouts:
    • Place kale leaves and shredded brussels sprouts in a large bowl. Add ½ cup of the vinaigrette. Use clean hands to gently massage the vinaigrette into the veggies for about two minutes. They will appear wet and shiny and the volume of the bowl will have reduced by ⅓. Refrigerate for at least two hours and up to six hours before adding the other ingredients and serving.

    Salad assembly:

    • In the bowl with the kale and brussels sprouts, add the cherries, pistachios (or sunflower seeds) cheese, and apples. Add extra vinaigrette as needed to taste. Toss to combine. Place the salad on a large serving platter. Fluff the salad with clean hands to add height + volume. Gently sprinkle the reserved nuts, frui and cheese on top. Fan the apple wedges in a design of your choice. Serve immediately.

    Notes

    Leftover salad keeps well in the fridge for up to two days.
    Serving: 1Serving | Calories: 224kcal | Carbohydrates: 24.6g | Protein: 5.5g | Fat: 13g | Saturated Fat: 2.5g | Cholesterol: 4mg | Sodium: 252mg | Potassium: 488mg | Fiber: 3.7g | Sugar: 13g | Calcium: 137mg | Iron: 2mg
     
     
     
     

     

    Don't miss these recipes!

    • A white bowl filled with pizza pasta salad garnished with fresh basil leaves.
      Pepperoni Pizza Pasta Salad
    • A brown-rimmed bowl with zucchini pasta salad and a spoon on the side.
      Summer Pasta Salad with Zucchini
    • A spoon dipping into a glass bowl of honey mustard dressing.
      Simple Honey Mustard Dressing
    • A grey bowl with Thai cucumber mango salad with a small dish of vinaigrette and fresh limes on the side.
      Thai Cucumber Mango Salad

    Want more?

    Sign up for my weekly newsletter and get exclusive content (like menus, cooking downloads, and more!), blog recaps, and a chance to connect or be featured!

    Affiliate Disclosure

    Many of the links in my posts are affiliate links, which means I can get a small commission for any click or purchases made through the links. I am also an Amazon Associate and I earn from qualifying purchases.

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hello there!

    I'm Whitney, the chef, photographer, dietitian, and blogger-extraordinaire behind Sweet Cayenne. Welcome to my online kitchen!

    About Whitney & Sweet Cayenne

    What's In Season

    • A St. Patrick's day themed snack board with corned beef, sauerkraut, soda bread, and other charcuterie items.
      St. Patrick's Day Grazing Board
    • A white bowl of potato leek soup topped with croutons, bacon, cheese, and scallions.
      Easy Potato Leek Soup
    • A jar of strawberry jam on top of a bed of fresh strawberries.
      Small Batch Strawberry Jam
    • A double crust strawberry balsamic pie on a grey tea towel.
      Fresh Strawberry Balsamic Pie
    • A blue plate with a sliced strawberry pretzel chicken wrap with cantaloupe on the side.
      Strawberry Pretzel Chicken Wraps
    • A strawberry buttermilk cake on a floral plate with a knife and bowl of strawberries on the side.
      Simple Strawberry Buttermilk Cake

    Free cookbook and menu planners!

    Subscribe to my weekly newsletter & receive a free e-cookbook of my 25 best recipes along with menu planning sheets!

    The Latest & Greatest:

    A wire rack with a sheet of parchment paper on top and cinnamon biscuits.

    Bojangles Copycat Cinnamon Biscuits with Vanilla Icing

    A white bowl filled with pizza pasta salad garnished with fresh basil leaves.

    Pepperoni Pizza Pasta Salad

    A pink bowl on a cutting board filled with sweet potato lentil curry and rice.

    Sweet Potato Lentil Curry with Coconut and Spinach

    A St. Patrick's day themed snack board with corned beef, sauerkraut, soda bread, and other charcuterie items.

    St. Patrick's Day Grazing Board

    A white bowl of potato leek soup topped with croutons, bacon, cheese, and scallions.

    Easy Potato Leek Soup

    Square-red-velvet-cheesecake-bars

    Red Velvet Cheesecake Bars

    Travel Here Next:

    • The product wall of skincare items at Lemon Laine Oil Bar in Nashville, TN.
      Nashville Finds: Lemon Laine Oil Bar
    • A girl standing on a beach in Positano, Italy.
      Positano, Italy: Budget-Friendly Travel Guide
    • A photo of Civita di Bagnoregio in Italy
      The Best Tuscan Road Trip Itinerary + Tips on Driving in Italy
    • A traveling foodie's guide to the Emilia-Romagna region of Italy - including what to taste in Parma, Modena, and Bologna! European travel guide and itinerary.
      A Foodie's Guide to Emilia-Romagna, Italy

    Cooking Guides

    • Three chicken tacos with mango salsa on a wood cutting board.
      Cookbook Club: Super Simple Cookbook Review
    • A collage of girls holding dishes they have made for a cookbook club
      Sweet Cayenne Cookbook Club | Tips for Planning and Hosting
    • A brunette woman reading a cookbook at a white marble counter with a mixing bowl on top.
      5 Ways to Become a Better Cook
    • An overhead shot of a gray bowl with fresh cranberries, two apples and sprigs of thyme on the side.
      Facts About Food: Where to Go for Answers & Guidance

    Footer

    ↑ back to top

    About

    • Privacy Policy

    Newsletter

    • Sign Up for emails and updates

    Contact

    • Contact
    • Photography Services

    As an Amazon Associate, I earn from qualifying purchases.

    Copyright © 2022 SweetCayenne