I love this recipe because it’s hearty, flavorful, and easy to make. The kale stands up well to the dressing, meaning it doesn’t wilt quickly — perfect for making ahead. The maple syrup in the dressing adds just the right touch of sweetness to complement the tangy cheese and tart cranberries. It’s colorful, nutritious, and elegant enough for gatherings while still simple enough for weekday lunches.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
Salad
1 large bunch kale (about 6 cups, stems removed, leaves finely chopped) 1 medium pink lady apple, unpeeled, finely sliced ½ small red onion, finely sliced ½ cup (85 g) dried cranberries ½ cup (50 g) toasted pecans, roughly chopped 75 g (2¾ oz) blue cheese, crumbled
Maple Dressing
3 tbsp olive oil 2 tbsp maple syrup 1 tbsp dijon mustard 2 tbsp mild vinegar substitute ½ tsp garlic powder Sea salt flakes, to taste Freshly cracked black pepper, to taste
Directions
I start by making the dressing. In a small bowl or jar, I whisk together the olive oil, maple syrup, mustard, vinegar substitute, and garlic powder. I season with salt and black pepper to taste, then set it aside.
I place the chopped kale in a large mixing bowl and pour in half of the dressing. I use my hands to gently massage the dressing into the kale for about 1–2 minutes, which helps soften the leaves and enhance their flavor.
I add the sliced apple, red onion, dried cranberries, toasted pecans, and crumbled blue cheese to the bowl.
I drizzle the remaining dressing over the top and toss everything together until well combined.
I serve it right away or chill it in the fridge for up to 4 hours. Just before serving, I like to sprinkle a few extra pecans on top for crunch.
Servings and Timing
This salad serves 4 people and takes about 20 minutes to prepare. Since there’s no cooking involved, it’s a quick and refreshing dish that fits beautifully into both casual and special meals.
Variations
I sometimes replace the blue cheese with feta or goat cheese for a milder flavor. For a vegan version, I skip the cheese entirely or use a plant-based alternative. If I want extra texture, I add sliced celery or roasted pumpkin seeds. Fresh pears also make a delicious substitute for the apple when they’re in season.
Storage/Reheating
I store leftovers in an airtight container in the fridge for up to 2 days. The kale stays crisp, though the apple may brown slightly. I like to add a few fresh pecans before serving to bring back that crunch. I don’t reheat this salad — it’s best enjoyed chilled or at room temperature.
FAQs
Can I make the dressing ahead of time?
Yes, I prepare the dressing up to 3 days ahead and keep it in a jar in the fridge. I shake it well before using.
How do I stop the apple from browning?
I soak the slices in salted water (½ teaspoon salt per cup of water) for a few minutes while prepping the rest of the salad.
Can I use another nut instead of pecans?
Yes, walnuts or almonds work perfectly and add a slightly different flavor.
Can I use baby kale instead of regular kale?
Absolutely — baby kale is softer and doesn’t need massaging, making the prep even quicker.
What can I substitute for blue cheese?
Feta, goat cheese, or shaved parmesan are great alternatives.
Is this salad good for meal prep?
Yes, the kale holds up well, so I often prep it in advance and add toppings just before serving.
Can I make this salad vegan?
Yes, I skip the cheese or use a dairy-free version to make it fully vegan.
How can I make it more filling?
I sometimes add grilled chicken, chickpeas, or quinoa for extra protein.
Can I use fresh cranberries instead of dried?
Dried cranberries are sweeter and chewier, but I can use fresh ones lightly sautéed or sweetened for a tart touch.
What kind of vinegar substitute works best?
I prefer something mild with a bit of tang to balance the maple syrup and mustard flavors.
Conclusion
I love how this maple kale salad with cranberries and blue cheese combines vibrant colors, bold flavors, and wonderful textures in every bite. It’s crisp, creamy, sweet, and tangy all at once — the kind of salad that makes eating greens genuinely enjoyable. Whether I’m serving it for a family dinner or a holiday meal, it always impresses and satisfies.
A vibrant, hearty kale salad featuring sweet dried cranberries, crisp apple slices, toasted pecans, and creamy blue cheese, all tossed in a tangy maple-mustard dressing. Perfect for both everyday meals and festive gatherings.
Total Time:20 minutes
Yield:4 servings
Ingredients
Salad:
1 large bunch kale (about 6 cups, stems removed, leaves finely chopped)
1 medium pink lady apple, unpeeled, finely sliced
1/2 small red onion, finely sliced
1/2 cup (85g) dried cranberries
1/2 cup (50g) toasted pecans, roughly chopped
75g (2 3/4 oz) blue cheese, crumbled
Maple Dressing:
3 tbsp olive oil
2 tbsp maple syrup
1 tbsp dijon mustard
2 tbsp mild vinegar substitute
1/2 tsp garlic powder
Sea salt flakes, to taste
Freshly cracked black pepper, to taste
Instructions
In a small bowl or jar, whisk together the olive oil, maple syrup, dijon mustard, vinegar substitute, and garlic powder. Season with salt and pepper to taste, then set aside.
Place chopped kale in a large mixing bowl and pour in half of the dressing. Massage the kale with your hands for 1–2 minutes to soften the leaves and enhance their flavor.
Add sliced apple, red onion, dried cranberries, toasted pecans, and crumbled blue cheese to the bowl.
Drizzle the remaining dressing over the salad and toss gently until well combined.
Serve immediately or chill in the fridge for up to 4 hours. Garnish with extra pecans before serving for added crunch.
Notes
Substitute blue cheese with feta, goat cheese, or parmesan for a milder flavor.
For a vegan version, skip the cheese or use a plant-based alternative.
Replace pecans with walnuts or almonds for variation.
Baby kale can be used instead of regular kale for a softer texture without massaging.
Add grilled chicken, quinoa, or chickpeas to make it more filling.
