This kale salad is one of our go-to winter recipes. Thinly sliced kale is massaged with a tangy balsamic reduction and olive oil, then topped with spiced pumpkin seeds, dried cranberries, crisp apple slices, and a scattering of grated gruyere for a nutty finish. Every bite is hearty and full of seasonal flavor, making it an ideal side or a quick weekday lunch.
Simple to assemble in minutes, this salad pairs beautifully with holiday mains or can stand on its own with added protein like chicken or roasted chickpeas.
Winter kale salad:
We reach for this kale salad all winter long. Using thinly ribboned kale creates a tender base while the mix of sweet, tart, and savory toppings keeps each bite interesting. The idea for this version comes from a beloved restaurant salad that became so popular diners demanded it return when briefly removed from the menu. After eating that salad repeatedly, we developed our own home-friendly version that keeps the spirit of the original while being quick to prepare.
To keep the salad light yet satisfying, the kale is dressed with a shallot-balsamic vinaigrette and massaged until slightly softened. Layered on top are dried cranberries for chew and brightness, thin apple slices for fresh crunch, spiced pumpkin seeds for warmth and texture, and shredded gruyere for a creamy, nutty finish. The combination creates a balanced salad that works as a festive side or a flavorful lunch.
This salad is flexible—swap similar ingredients as needed, but the method of massaging the dressed kale and adding contrasting textures is what makes it stand out.
Kale salad ingredient notes:
- Kale: Choose Tuscan (lacinato) kale when possible for its softer, more tender leaves and easy slicing into ribbons. Remove the stems, roll the leaves, and cut into thin ribbons to yield about 4 cups of prepared greens.
- Dried Cranberries: Sweetened dried cranberries add tartness and chewy texture. Halved cranberries distribute evenly through the salad.
- Spiced Pumpkin Seeds: These bring a toasty, spiced crunch. You can buy pre-roasted seeds or make a quick version at home with a few spices, honey, and a short bake time.
- Apple: Use a sweet-tart apple like Pink Lady or Honeycrisp. Thin slices add crispness and bright flavor.
- Gruyere: Shredded gruyere lends a creamy, nutty element. If unavailable, aged manchego or parmesan are suitable substitutes.
- Shallot Balsamic Dressing: Minced shallot, balsamic reduction, olive oil, and a touch of Dijon create a sharp-sweet dressing that softens the kale when massaged in.
How to make the kale salad:
Begin with the spiced pumpkin seeds. Preheat the oven to 350°F (175°C). On a small baking sheet, toss raw, unsalted pumpkin seeds with a little olive oil, paprika, cayenne, honey, salt, and pepper. Spread them in a single layer and bake 8–10 minutes, stirring once, until golden and fragrant. Let cool.
Prepare the kale by removing the stems. Fold each leaf, pull out or cut away the stem, then roll the leaf and slice into 1/4-inch ribbons. This yields tender ribbons that absorb the dressing nicely.
Whisk together the dressing: 2 tablespoons olive oil, 1 tablespoon balsamic reduction, 1 teaspoon Dijon mustard, 1 tablespoon minced shallot, 1/4 teaspoon salt, and 1/4 teaspoon pepper. Toss the dressing with the ribboned kale and massage gently for a minute or two to slightly soften the leaves and distribute flavor.
Assemble the salad by topping the dressed kale with the spiced pumpkin seeds, 1/4 cup dried cranberries, thinly sliced apple, about 1/3 cup grated gruyere, and a crack of fresh pepper. Toss lightly to combine or serve arranged with toppings on top.
Pairing the salad:
This kale salad complements holiday mains and roasted meats well but also makes an excellent everyday lunch when paired with grilled chicken, roasted salmon, or sliced avocado. For a festive menu, it pairs nicely with rosemary-crusted beef, roasted balsamic Brussels sprouts, and scalloped potatoes—classic holiday flavors that balance the salad’s brightness.
- Beef Tenderloin: The salad’s acidity and texture contrast well with a rosemary-crusted beef.
- Balsamic Brussels Sprouts: Crispy, roasted sprouts with balsamic echo the salad’s sweet-tangy notes.
- Scalloped Potatoes: Rich, cheesy potatoes provide a comforting complement to the crisp, bright salad.
Winter Kale Salad
20 minutes
20 minutes
4
Ingredients
Salad
- 1 bunch thinly ribboned kale (stems removed, about 4 cups)
- ¼ cup dried cranberries
- ¼ cup spiced pumpkin seeds
- 1 apple, thinly sliced
- ⅓ cup grated gruyere cheese
- Fresh cracked pepper
Dressing
- 2 tablespoons olive oil
- 1 tablespoon balsamic reduction
- 1 teaspoon dijon mustard
- 1 tablespoon minced shallot
- ¼ teaspoon salt
- ¼ teaspoon pepper
Spiced pumpkin seeds
- ½ cup raw unsalted pumpkin seeds
- ½ teaspoon olive oil
- ¼ teaspoon paprika
- ¼ teaspoon cayenne
- 1 tablespoon honey
- ½ teaspoon salt
- ½ teaspoon pepper
Instructions
Spiced pumpkin seeds
- Preheat the oven to 350°F (175°C).
- Line a small baking sheet with foil. Toss pumpkin seeds with olive oil, spices, honey, salt, and pepper until evenly coated.
- Bake 8–10 minutes until golden, stirring halfway through. Cool before using.
Dressing
- Whisk olive oil, balsamic reduction, mustard, minced shallot, salt, and pepper until smooth.
Salad
- Massage the dressing into the ribboned kale until the leaves soften slightly. Top with spiced pumpkin seeds, cranberries, sliced apple, grated gruyere, and cracked pepper. Toss gently and serve.
Entertainer’s Note:
This salad can be prepared ahead for easy entertaining. Keep the kale dressed in the refrigerator and store the crunchy toppings separately. When ready to serve, scatter the pumpkin seeds, cranberries, apple, and gruyere over the dressed kale. Because kale is hearty, it holds up well when dressed for a few hours—just keep it covered until serving.