Celery Free Kale & Apple Salad with Cranberries
Crisp apple slices, chewy dried cranberries, and paper-thin red onion come together on a bed of massaged kale for a salad that feels genuinely satisfying rather than an afterthought. The massage step is the real secret here — working the leaves with a little salt softens them into something almost silky, a world away from the tough, bitter kale that puts people off. A bright apple cider vinegar and honey dressing with a hit of fresh ginger ties everything together with just the right balance of sweet and tangy. Celery is a surprisingly common add-in for salads like this, but this recipe skips it entirely without sacrificing any crunch or complexity — the apple and red onion do all that work beautifully. Toasted coconut flakes on top add a subtle nuttiness that makes the whole bowl feel a little more special. It's the kind of salad you actually look forward to eating, whether you're packing it for lunch or serving it alongside a weeknight dinner.
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 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!