An Easy Kale Cranberry Salad With a Pistachio-Parmesan Crunch
Most kale cranberry salad recipes stick to the same old formula of almonds or pecans + goat cheese or feta. But why aren’t we giving more love to the perfect match of pistachios and shaved parmesan?! 💕
Bold pistachios are uniquely nutty and crunchy enough to stand up to chewy cranberries. At the same time, parmesan has a savory sharpness that cuts through the tart-sweetness of the dried fruit without overpowering it. If you ask me, the combo just makes so much sense.
My favorite local deli, France 44, first introduced me to the magic of pistachios, parmesan, and cranberries in a salad, and I loved the combination so much that I started riffing on it at home. I came to love a base of massaged kale for added texture and a drizzle of my go-to Creamy Maple Balsamic Vinaigrette for the perfect tangy-sweet finishing touch.
The result hits that ideal sweet spot between light and hearty. It’s the perfect side salad for dinner parties and the holidays—but it’s just as great for a quick lunch or dinner with some Juicy Poached Chicken. Your new go-to kale salad, guaranteed!
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This is a low-lift salad with minimal prep and chopping involved: simply make the dressing, massage the kale, and toss it all together!
This longtime PWWB favorite dressing is subtly sweet and deliciously creamy—the perfect pairing for a bitter green like kale! You’ll use an immersion blender to emulsify the oil, aged balsamic vinegar, and maple syrup until it’s luxuriously smooth. Then, stir in lots of freshly chopped oregano, rosemary, sage, and thyme.
Get the full step-by-step walkthrough → 5-Minute Maple Balsamic Vinaigrette
Hearty kale needs a quick massage to make it easy to chew! It’s simple—just pour some of the maple vinaigrette over the kale along with sliced shallots and salt, then use your hands to massage until the leaves are bright green and slightly softened and tender.
For a detailed walkthrough of how to get salad-ready greens, check out my guide on How to Massage Kale!
I can’t wait for you to try this 15-Minute Kale Salad with Cranberries and Pistachios! If you do, be sure to let us know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! ♡ Happy cooking!
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15-Minute Kale Salad with Cranberries and Pistachios
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Total Time: 15 minutes
- Yield: serves 2-4 1x
- Category: Entree Salads & Bowls, Side Dish Recipes
- Method: No-Cook, Massaged
- Cuisine: American
- Diet: Vegetarian
Description
This fresh Kale Salad with Cranberries and Pistachios is just unexpected enough to feel special!
With ultra-crunchy pistachios instead of the usual pecans or walnuts, and salty parmesan instead of goat cheese, it’s a bold twist on a classic. Simply toss with massaged kale, tart-sweet cranberries, and a homemade maple balsamic vinaigrette!
A great fall salad, festive holiday side dish, or satisfying weekday lunch. Ready in 15 minutes or less.
Ingredients
- maple balsamic vinaigrette, below
- 1 bunch kale, destemmed and shredded or finely chopped (about 3 cups chopped)
- 1 large shallot, thinly sliced
- ⅓ cup dried cranberries, roughly chopped
- ⅓ cup toasted pistachios, roughly chopped
- ⅓ cup shaved parmesan cheese
- kosher salt and ground black pepper, to season
for the maple balsamic vinaigrette:
- ¼ cup extra virgin olive oil
- ¼ cup aged balsamic vinegar
- 1 tablespoon pure maple syrup
- 1 tablespoon finely chopped hardy fresh herbs, such as oregano, rosemary, sage, or thyme (can substitute 1 teaspoon dried herbs)
- 2 cloves garlic, finely chopped or grated
- 1 teaspoon Dijon mustard
- kosher salt and ground black pepper, to season
Instructions
- Prep the maple balsamic vinaigrette: Combine all listed ingredients in a small bowl or jar, seasoning with 1 teaspoon kosher salt and ground black pepper as desired. Whisk or shake to combine. Taste and season with additional kosher salt or ground black pepper as desired. Set aside, or store in an airtight container in the the refrigerator for up to 1 week.
- Massage the kale: Place the shredded or finely chopped kale in a large bowl, topping with the thinly sliced shallots and a good pinch of salt. Spoon 1-2 tablespoons of the prepared maple balsamic vinaigrette over top. Use your hands to massage the kale, working the vinaigrette into the leaves until they’re vibrant green and wilted slightly. Set aside. Learn more! ⇢ How to Massage Kale
- Salad assembly: To the bowl with the massaged kale, add the chopped cranberries, toasted pistachios, shaved parmesan, and another good drizzle of maple balsamic vinaigrette. Toss to combine well. Taste and season with additional salt and ground black pepper as needed. Serve immediately. Enjoy!
Notes
- Jess’ Tips & Tricks:
- Portions: As written, this recipe yields a large salad, suitable for feeding 2 as a main dish (perhaps with another add-in) or 4 as a side dish.
- Serving suggestions: This kale salad with cranberries and pistachios is a great all-purpose side dish to freshen up any hearty fall or winter dinner. We love serving it alongside Cider Braised Pork Shoulder, Extra-Veggies Braised Beef Pot Roast, or a Spatchcock Chicken. You can also easily add a protein to make it a little heartier. To keep things simple, toss in some shredded rotisserie chicken or slice some chicken sausage. For a next-level add-in, cube up some Crispy Parmesan Crusted Chicken or serve with Chicken Meatballs – delicious!
- Dietary restrictions: To ensure your kale salad with cranberries and pistachios is vegetarian, be sure to use your favorite rennet-free parmesan cheese. To take it a step further and make it vegan, opt for your favorite non-dairy parmesan.
- Storage & Make-Ahead:
- Storage instructions: While best enjoyed fresh, salad leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Enjoy cold or at room temperature.
- Make-ahead instructions: This kale salad with cranberries and pistachios is best enjoyed fresh, within a few hours of assembly. If you’d like to make it ahead of time, for meal prep or party prep, I suggest prepping the components in advance. Prepare the maple balsamic vinaigrette, shred the kale, and chop the cranberries and toasted pistachios, storing in separate airtight containers in the refrigerator. At dinnertime, simply toss together as directed in Steps 2-3, above.
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Make this almost every week now, and it’s crazy how well it goes with everything.. salmon, steak, potatoes, by itself! The flavor combo is my current hyperfixation.
It’s sooo good!!
Delicious and so easy! Added roasted delicata squash, roasted beets and farro to turn it into a hearty meal – so great!! Thank you for another winning meal!
YUM, those additions sound so seasonal and delicious!! Thanks so much for the kind review, Amy!