A bowl of kale apple walnut cranberry salad with sliced apples, toasted walnuts, and dried cranberries, served with maple Dijon dressing and a fork on a linen napkin.

Best Kale Apple Walnut Cranberry Salad for Fall & Holidays

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Introduction

This kale apple walnut cranberry salad is everything you love about fall. It’s sweet, tart, and crunchy in every bite. Fresh kale gives it body, crisp apples add brightness, and toasted walnuts bring a warm nutty flavor. Dried cranberries tie it all together with a touch of sweetness.

You can make it in minutes and even prepare it a day ahead. The maple-Dijon dressing adds a tangy-sweet finish that keeps the salad fresh and flavorful. It’s perfect for busy weeknights, holiday dinners, or Thanksgiving gatherings.

This healthy kale salad is vegetarian, gluten-free, and easy to make dairy-free or vegan. It fits every table — from a cozy family dinner to a festive holiday spread. With fiber-rich greens, crunchy nuts, and juicy apples, it’s a feel-good dish that looks beautiful and tastes even better.

So grab your favorite kale, toss in apples, walnuts, and cranberries, and drizzle that golden maple dressing. You’ll have a bright, crowd-pleasing salad ready to steal the spotlight this fall.

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Why You’ll Love This Salad

Sweet, Tart, and Crunchy Balance

This kale apple walnut cranberry salad hits every note. The crisp kale gives a strong base, the apples bring tart sweetness, and the walnuts add crunch. Dried cranberries finish it with a soft, tangy bite. Every forkful feels bright and satisfying.

Just 15 Minutes of Prep

You can make this salad fast—about 15 minutes from start to finish. There’s no heavy cooking, only a quick nut toasting that deepens the flavor. It’s perfect for busy days when you still want something fresh and healthy.

Make-Ahead Friendly

Kale stays firm and fresh even after you dress it. That means you can prepare it a few hours—or even a full day—before serving. It’s a great choice for potlucks, meal prep, or any holiday menu where you want less last-minute stress.

Perfect Pair for Holiday Mains

This salad pairs beautifully with turkey, roast chicken, or even glazed ham. The light dressing and crisp texture cut through rich holiday foods. It adds color and freshness to every plate.

Packed with Nutrition

Every bite brings something good. Kale is full of fiber and vitamins. Walnuts add heart-healthy omega-3s, and cranberries bring antioxidants. Together, they make a wholesome, feel-good side dish that fits any healthy fall or holiday table.

Key Ingredients & Substitutions

Ingredients for kale apple walnut cranberry salad — fresh kale leaves, apples, lemon, walnuts, dried cranberries, Dijon mustard, olive oil, maple syrup, salt, and pepper arranged on a wooden surface.
All the fresh ingredients you need for the Best Kale Apple Walnut Cranberry Salad — crisp kale, juicy apples, tart cranberries, and a tangy maple-Dijon dressing.

Kale

Use lacinato or curly kale. Strip the ribs, then finely shred the leaves. Massage with a pinch of salt and lemon for a tender bite. This builds the base for your kale apple walnut cranberry salad.

Apples

Pick Honeycrisp or Granny Smith for crunch and bright flavor. Slice thin so every forkful feels balanced. Or swap in ripe pears for a softer, sweet note. Both work well in a holiday kale salad.

Walnuts

Toast the walnuts until fragrant for deeper flavor. Or use candied walnuts for a festive touch. Need a swap? Try pecans, or go nut-free with pumpkin seeds for the same crunch.

Cranberries

Choose dried cranberries for chewy, sweet-tart bites. Want something fresh and juicy? Add pomegranate arils for sparkle and color. Both pair beautifully with apples and kale.

Maple-Dijon Vinaigrette

Whisk maple syrup, Dijon mustard, lemon juice, and olive oil. Season with salt and black pepper. The dressing tastes tangy-sweet and ties everything together. It’s the signature finish that makes this kale apple walnut cranberry salad shine.

How to Make It (Step-by-Step)

Prep the Kale

De-rib the leaves and slice them very thin. Sprinkle a pinch of salt and a squeeze of lemon. Massage for 30–60 seconds until the kale softens and turns glossy. This creates a tender base for your kale apple walnut cranberry salad.

Toast the Nuts

Heat the oven to 350°F (175°C). Spread walnuts on a baking sheet. Toast for 6–8 minutes until they smell nutty, then cool completely. This quick step adds deep flavor and crunch.

Whisk the Dressing

In a small bowl, whisk maple syrup, Dijon mustard, lemon juice, and olive oil. Season with salt and black pepper. The maple-Dijon vinaigrette tastes tangy-sweet and clings to every leaf.

Toss and Rest

Add kale, thin-sliced apples, dried cranberries, and toasted walnuts to a large bowl. Pour in the dressing and toss well. Then let the salad rest for 10 minutes so the flavors meld and the kale softens more. This makes a make-ahead kale salad that still tastes fresh.

Finish and Serve

Grate a little citrus zest on top (optional). Crack fresh black pepper and adjust acidity with more lemon if needed. Serve right away or chill briefly. You’ll get a bright, healthy fall salad with balanced sweet, tart, and crunchy bites.

Pro Tips, Variations & Add-Ins

Texture Boost

Shave Parmesan for a salty finish, or add crumbled feta for creamy bites. Or skip the cheese to keep this vegan kale apple walnut cranberry salad fully plant-based. Both options boost crunch-and-creamy contrast.

Protein Add-Ins

Add roasted chicken for a hearty lunch. Or stir in quinoa or chickpeas for vegetarian protein. These swaps turn a healthy fall salad into a full meal.

Flavor Twists

Grate orange zest over the top for bright citrus notes. Then add a splash of apple cider vinegar to sharpen the maple-Dijon dressing. A few thyme leaves bring a fresh, herbal lift.

Allergy-Friendly

Go nut-free with pepitas or sunflower seeds. They still give great crunch and a toasty taste. Your holiday kale salad stays safe for everyone.

Holiday Spin

Use candied walnuts for a sweet, glossy crunch. Then scatter pomegranate arils for ruby color and juicy pops. This festive finish makes the salad shine on any fall or holiday table.

Serving, Pairings & Storage

Two plates of kale apple walnut cranberry salad with crisp apple slices, toasted walnuts, and dried cranberries, served with a jar of maple Dijon dressing on a wooden table.
Two servings of the Best Kale Apple Walnut Cranberry Salad — crisp kale, sweet apples, crunchy walnuts, and tangy cranberries drizzled with maple Dijon vinaigrette.

When to Serve

Bring this kale apple walnut cranberry salad to Thanksgiving, Friendsgiving, or Christmas. It also works for easy weeknight sides. It feels fresh, bright, and holiday-ready.

Pairings

Serve with roast turkey. It also pairs with butternut squash soup and garlic mashed potatoes. The crisp greens cut through rich mains.

Make-Ahead

Dress the kale up to 24 hours in advance. Then add apples and walnuts right before serving. This keeps the salad crunchy and the fruit fresh.

Leftovers

Store leftovers in an airtight container for 2–3 days. Then revive the salad with a quick squeeze of lemon. Toss and serve cold.

Scaling

Double the recipe for a crowd. Keep the maple-Dijon dressing separate until service. Then toss right before you plate for the best texture.

Best Kale Apple Walnut Cranberry Salad

Close-up of kale apple walnut cranberry salad with crisp apple slices, dried cranberries, and toasted walnuts on fresh green kale leaves, lightly dressed in maple Dijon vinaigrette.

Best Kale Apple Walnut Cranberry Salad

This kale apple walnut cranberry salad is crunchy, bright, and full of fall flavor. The maple-Dijon vinaigrette ties together the sweet apples, chewy cranberries, and toasted walnuts. It’s healthy, colorful, and perfect for both everyday meals and holiday dinners.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4
Course: brunch, dinner, lunch
Cuisine: American
Calories: 283
Ingredients

Ingredients
  

  • 6 cups kale stems removed and finely chopped
  • 2 apples Honeycrisp or Granny Smith, thinly sliced
  • ½ cup dried cranberries
  • ½ cup walnuts toasted
  • 2 tbsp olive oil
  • 1 tbsp lemon juice
Dressing:
  • 3 tbsp olive oil
  • 1½ tbsp maple syrup
  • 1½ tsp Dijon mustard
  • 1 tbsp lemon juice or apple cider vinegar
  • Salt and pepper to taste

FAQs

1- Can I make this kale apple walnut cranberry salad ahead of time

Yes. Dress the kale up to 24 hours ahead. Add apples and walnuts just before serving to keep them crisp.

2- What type of kale works best?

Use lacinato (Tuscan) for tender leaves or curly kale for extra crunch. Always remove ribs and finely shred.

3- How do I keep the apples from browning?

Toss slices with lemon juice or a splash of apple cider vinegar, then add to the salad right before serving.

4- Is this salad vegan and gluten-free?

It’s naturally gluten-free. It’s vegan as written (no cheese). If you add Parmesan or feta, it becomes vegetarian.

5- What can I use instead of walnuts (nut-free)?

Use pepitas or sunflower seeds. They add the same toasted crunch without nuts.

Conclusion

This kale apple walnut cranberry salad brings bold crunch and bright flavor to your fall table. It comes together fast, so prep feels stress-free. Make it ahead, then add your favorite add-ins for a custom touch. Serve it with turkey, roast chicken, or any holiday main for balance and color. In the end, this healthy fall salad turns into the reliable holiday kale salad guests ask for every year.

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