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An overhead shot of kale salad in a large wooden bowl atop a white surface. Bowls of pistachios, dried cranberries, parmesan and a jar of vinaigrette sit alongside the bowl.

15-Minute Kale Salad with Cranberries and Pistachios

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  • Author: Jess Larson
  • 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

Scale
  • 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

  1. 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.An overhead shot of a jar of maple balsamic vinaigrette topped with fresh herbs on a white marbled surface alongside a bowl of fresh herbs and a dish of black pepper.
  2. 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 KaleAn overhead shot of a woman's hands massaging kale and shallots with vinaigrette in a large wooden bowl atop a white surface. A bowl of shallots, a small dish of salt and a glass jar of dressing sit alongside the bowl.
  3. 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!An overhead shot of a woman's hand drizzling vinaigrette onto a salad of kale, pistachios, dried cranberries, parmesan, and shallots in a large wooden bowl atop a white surface. Bowls of pistachios, dried cranberries, parmesan and a jar of vinaigrette sit alongside the bowl.

Equipment

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.

Find it online: https://playswellwithbutter.com/kale-salad-with-cranberries-and-pistachios/