Coconut Free Kale & Apple Salad with Cranberries
Crisp apple, chewy cranberries, and tender massaged kale come together in a salad that feels both hearty and refreshing — the kind of bowl that actually keeps you full. The honey-ginger vinaigrette made with olive oil and apple cider vinegar is bright and lightly sweet, tying every element together without any heavy or creamy base. Massaging the kale with a pinch of salt is the move that transforms it from tough and bitter to silky and deeply flavorful, so don't skip that step. Thinly sliced red onion adds a little sharpness, while the apple brings a juicy crunch that plays beautifully against the dried cranberries. The coconut flakes listed in the recipe are completely optional and easy to leave off, making this a naturally coconut-free dish with zero substitutions required. It's the kind of salad that works just as well as a light lunch as it does alongside a bigger dinner spread.
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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)
Can be omittedcoconut flakes
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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