Cashew 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 secret to getting kale right is the massage step: working the leaves with a little salt for a minute or two breaks them down into something silky and deeply flavored rather than tough and bitter. A bright honey-ginger vinegar dressing ties everything together with just the right balance of sweet, tangy, and warm. Thinly sliced red onion adds a little bite, and optional toasted coconut flakes bring a subtle crunch that makes the whole thing feel a bit more special. Many store-bought salad kits and dressings sneak in nut-based ingredients, so building this one from scratch means you know exactly what's in the bowl. Every ingredient here is naturally free of tree nut concerns, with no swaps or substitutions needed — just straightforward, wholesome produce and pantry staples. It's an easy, crowd-pleasing dish 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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