MSG Free Kale & Apple Salad with Cranberries
Crisp apple, chewy cranberries, and tender massaged kale come together in a salad that feels genuinely fresh and satisfying — the kind of bowl you actually look forward to eating. The massage step is the real secret here: working the kale with a pinch of sea salt for just a minute or two transforms it from tough and bitter into something silky and deeply flavored. A simple dressing of olive oil, apple cider vinegar, honey, and fresh ginger ties everything together with a bright, lightly sweet tang that complements the fruit beautifully. Every ingredient in this recipe is naturally clean and whole, so there's no need to scrutinize labels for hidden additives or flavor enhancers that can sneak into store-bought dressings and packaged salad kits. The dried cranberries here are sweetened only with apple juice, keeping the ingredient list honest from start to finish. Toasted coconut flakes on top add a subtle crunch and a hint of richness that makes the whole thing feel a little more special. It's an easy, no-fuss recipe that delivers big on flavor without any of the shortcuts you'd rather avoid.
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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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