Almond Free Kale & Apple Salad with Cranberries
Crisp apple, chewy cranberries, and tender massaged kale come together in a salad that feels both fresh and satisfying — the kind of bowl that actually keeps you full. The massage step is the real secret here: working the kale with a little salt breaks it down into something silky and deeply flavored rather than tough and bitter. A bright dressing of olive oil, apple cider vinegar, honey, and fresh ginger ties everything together with just the right balance of sweet and tangy. Thinly sliced red onion adds a gentle bite, and optional toasted coconut flakes bring a subtle crunch that makes the whole thing feel a little special. Many packaged salads and store-bought dressings sneak in nut-based ingredients, so making this from scratch means you stay in full control of every component. Every ingredient here is naturally free from tree nuts, and nothing in the dressing or toppings requires a label check or a substitution. It's an easy, crowd-pleasing salad that works as a light lunch or a standout side at any table.
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Learn more →Ingredients
4 servings
For the salad
- 1 large bunch curly or lacinato kale (about 8 oz), stems removed, leaves torn into bite-sized pieces
- ¼ tsp fine sea salt
- 1 medium apple (such as honeycrisp or fuji), cored and thinly sliced
- ⅓ cup dried cranberries (unsweetened or sweetened with apple juice only, no added sugar)
- ¼ small red onion, very thinly sliced
For the dressing
- 3 tbsp extra-virgin olive oil
- 2 tbsp apple cider vinegar
- 1 tbsp honey
- ½ tsp fresh ginger, finely grated
- ¼ tsp fine sea salt
For serving
- 2 tbsp toasted coconut flakes (optional)
Instructions
- 1
Place the torn kale leaves in a large mixing bowl and sprinkle with 1/4 tsp fine sea salt. Using clean hands, massage the kale firmly for 1–2 minutes, squeezing and working the leaves until they darken, soften noticeably, and reduce in volume by about half.
- 2
In a small bowl or jar, whisk together the olive oil, apple cider vinegar, honey, grated ginger, and remaining 1/4 tsp salt until the dressing is smooth and emulsified.
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