Rice Free Kale & Apple Salad with Cranberries
Crisp apple, chewy cranberries, and tender massaged kale come together in a salad that feels genuinely satisfying rather than virtuous and sad. The trick here is taking a minute or two to really work the kale with a pinch of salt — it softens the leaves dramatically, making them silky and far more pleasant to eat than raw kale straight from the bunch. A bright dressing of apple cider vinegar, honey, and fresh ginger ties everything together with a little sweetness and a gentle kick. Thinly sliced red onion adds a sharp contrast, while the optional toasted coconut flakes bring a subtle crunch and a hint of tropical warmth. Every ingredient in this bowl is naturally grain-free, so there's no need to scan labels or swap anything out — it just works as written. It's the kind of salad that holds up well after dressing, making it a smart choice for a packed lunch or a make-ahead side for a bigger 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)
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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