Brazil Nut Free Kale & Apple Salad with Cranberries
This vibrant salad is a textural dream — tender massaged kale, crisp apple slices, chewy cranberries, and a zippy ginger-honey vinaigrette that ties everything together beautifully. The massage step is the real secret here: working the kale with a little salt breaks down its tough fibers so it becomes silky and almost sweet, nothing like the raw, bitter leaves you might be used to. A handful of thinly sliced red onion adds a gentle sharpness, while optional toasted coconut flakes bring a subtle crunch and warmth to the finish. The dressing comes together in minutes with pantry staples — olive oil, apple cider vinegar, honey, and fresh ginger — and it's bright enough to make you want to lick the bowl. For anyone navigating tree nut restrictions, this salad is a genuinely satisfying option since every ingredient is naturally free of brazil nuts and there's no need to swap or substitute a thing. It works beautifully as a light lunch on its own or as a fresh, crowd-pleasing side alongside a heartier main.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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 sugar 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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!