Mushroom 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 trick here is taking a minute or two to really work the kale with a pinch of salt until it softens and darkens, which transforms it from tough and bitter into something almost silky. A bright dressing of olive oil, apple cider vinegar, honey, and fresh ginger ties everything together with just the right balance of sweet and tangy. Thin slices of red onion add a little sharpness, while the optional toasted coconut flakes on top give each bite a subtle crunch and a hint of tropical warmth. Every single ingredient in this recipe is naturally free from fungi, so there's no need to scan labels or swap anything out — it's straightforwardly clean from start to finish. This is a great make-ahead option too, since the dressed kale only gets better as it sits and soaks up the vinaigrette.
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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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