Tree Nut 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 — not like a sad desk lunch. The trick here is taking a minute or two to really work the kale with your hands and a pinch of salt, which breaks down its tough texture and transforms it into something silky and almost sweet. A bright dressing of olive oil, apple cider vinegar, honey, and fresh ginger ties everything together with a little warmth and tang. Many packaged salads and store-bought dressings sneak in almond slivers or other tree nut ingredients, so making this one from scratch means you stay in full control of every component. The optional toasted coconut flakes on top add a subtle crunch and a hint of tropical flavor without any nut-related concerns. It's the kind of salad that actually holds up well after dressing, making it a reliable choice for meal prep or a crowd-pleasing side at the table.
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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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