A simple balance of sweet and savory, bright green and satisfying crunch—this warm kale salad with dried cranberries and walnuts is perfect for the cooler months. Warm salads feel comforting as we move into fall, and they’re an easy way to add more leafy greens to your meals. Serve it as a side to roast chicken, a bed for salmon, or spoon it over quinoa for a hearty vegetarian bowl.
This is a favorite side dish for autumn roast dinners—flavorful, quick to prepare, and full of texture. The tartness of cranberries and the toasty walnuts pair beautifully with tender, warm kale. Below are tips for ingredients, prep-ahead ideas, and the full recipe so you can make it at home.
Ingredient Tips
Kale
Kale is a hearty leafy green that holds up well to heat, so it’s ideal for warm salads. This recipe uses Lacinato/Tuscan (sometimes called “dinosaur”) kale, but curly kale works too. Buying pre-chopped bags may seem convenient, but they often leave the tough center rib intact. For the best texture, remove the center rib before slicing the leaves into thin ribbons.
To remove ribs: fold a leaf in half and cut or pull the thick center stem away from the leafy parts. Then slice the leaves crosswise into thin ribbons. For two people use about one large bunch of kale; for four people use two bunches. Kale reduces significantly when cooked because of its water content, so it looks like a lot at first but cooks down quickly.
Vinegar and Fruit
For the dressing component, choose a flavorful vinegar such as balsamic or sherry vinegar. Fruit-flavored balsamics—dark cherry or fig, for example—add an attractive sweet-tart note that complements the dried cranberries. If you prefer a more neutral tang, a plain balsamic or sherry vinegar also works.
When buying dried cranberries, look for options without added sulfites when possible. They’ll still be sweet and chewy but a bit kinder to sensitive palates.
Instructions
Start by pre-cooking the kale briefly: either blanch in salted boiling water for about 2 minutes or steam for 2–3 minutes until the leaves are tender but still bright. Drain thoroughly and set aside. This step softens the kale and removes some of the raw bitterness while preserving color and nutrients.
Finish the salad in a skillet: warm olive oil over medium-low heat, soften sliced shallot and chopped garlic for a minute or two, then stir in the dried cranberries and walnuts and add the vinegar to briefly deglaze and coat the mixture. Add the cooked kale, toss to combine and warm through, then season with a pinch of sea salt and freshly ground black pepper. Serve immediately.
Prep Ahead Tips
Prepping elements in advance saves time and makes assembling dinner quick on busy nights. To prepare ahead:
- Wash, stem and chop the kale leaves; store chilled in a sealed container.
- Chop the walnuts and measure them into a small container.
- Measure the dried cranberries and keep them ready.
- Peel and slice the shallot and keep refrigerated.
- Keep garlic peeled and chopped in a small covered container.
- When ready to cook, have olive oil, vinegar, salt and pepper at the stove for a quick finish.
Kale Nutrition
Kale is often called a superfood because it provides vitamins, fiber, and beneficial plant compounds. It’s a good source of vitamin A, vitamin C, calcium, iron, and fiber, and adds nutritional value to any meal. Lightly cooking kale, as this recipe does, can make it easier to eat in larger quantities and can improve digestibility while keeping much of its nutrient density.
📖 Recipe
Warm Kale Salad with Dried Cranberries and Walnuts
Ingredients
- 2 bunches organic kale (Tuscan, Lacinato or Dinosaur)
- 1 medium shallot, sliced into thin rings
- 2 teaspoons salt (for boiling water)
- 1 tablespoon olive oil
- 2 large garlic cloves, chopped finely
- ¼ cup chopped walnuts
- ¼ cup dried cranberries
- 1 tablespoon balsamic vinegar (plain or fruit-flavored)
- A sprinkle of sea salt and freshly ground black pepper, to taste
Instructions
- Bring a large pot of water to a boil while you trim the kale and slice the shallot. Remove the center ribs from the kale leaves and slice the leaves into thin ribbons. Peel and slice the shallot into thin rings.
- When the water boils, add 2 teaspoons salt and drop in the kale ribbons. Blanch for 2 minutes, then drain well through a sieve and transfer the kale to a clean kitchen towel to remove excess moisture. Alternatively, steam the kale for 2–3 minutes and drain.
- In a medium sauté pan, warm the olive oil over medium-low heat. Add the shallot rings, then the garlic, and cook 1–2 minutes until softened but not browned.
- Add the dried cranberries, chopped walnuts and balsamic vinegar. Stir and cook for about a minute to warm and coat the ingredients.
- Add the cooked kale to the pan, toss to combine and heat through for another minute or two. Season with sea salt and freshly ground black pepper to taste, then serve immediately.
Notes
Prep ahead in the morning for a fast dinner: wash, stem and chop the kale; measure out cranberries and walnuts; slice the shallot and store everything covered in the refrigerator. Finish quickly at the stove when you’re ready to eat.
Nutrition (per serving)
Calories: 144 kcal • Carbohydrates: 15 g • Protein: 4 g • Fat: 9 g • Saturated Fat: 1 g • Sodium: 1190 mg • Potassium: 386 mg • Fiber: 1 g • Sugar: 6 g • Vitamin A: 6495 IU • Vitamin C: 79 mg • Calcium: 112 mg • Iron: 1 mg