A balanced blend of sweet and savory with crisp texture and warm comfort: warm kale salad with dried cranberries and walnuts. This easy fall salad is a delicious way to add more leafy greens to your meals. Serve it as a side for roast chicken, a bed for roast salmon, or spoon it over quinoa for a vegetarian main.
This warm kale salad is one of those dependable dishes that pairs well with simple roasted proteins and also stands on its own. The combination of tender, lightly cooked kale, chewy dried cranberries, crunchy walnuts and a splash of balsamic vinegar gives bright, layered flavor with minimal effort. Below are tips for ingredient selection and preparation, followed by the full recipe and nutrition notes.
Ingredient Tips
Kale
Kale is a sturdy, nutrient-dense green that holds up well when warmed. For this salad use a firm variety such as Tuscan (Lacinato) or dinosaur kale; their texture stands up to a quick blanch or steam without turning mushy. Remove the tough center ribs before slicing the leaves into thin ribbons — you can do this by holding a leaf and stripping the leafy part from the rib, or by cutting the ribs away with a knife.
Buy one large bunch of kale for two people; for four people use two bunches. Even though it looks bulky, kale reduces substantially as it cooks because its high water content evaporates.
Vinegar and Fruit
For the dressing, choose a flavorful vinegar such as balsamic or sherry vinegar. Fruit-flavored balsamics — for example dark cherry or fig balsamic — add a natural sweetness that complements the dried cranberries. When selecting dried cranberries, aim for sulfite-free varieties if you prefer fewer additives.
Instructions
Below are clear, streamlined steps to prepare the warm kale salad. This method keeps the kale tender but still vibrant, and it develops flavor quickly on the stovetop.
- Bring a large pot of water to a rolling boil. While it heats, trim the center ribs from the kale and slice the leaves into thin ribbons. Peel and slice the shallot into thin rings.
- Add 2 teaspoons of salt to the boiling water, then drop in the kale and blanch for 2 minutes. Drain thoroughly in a sieve and transfer the kale to a clean kitchen towel to remove excess moisture. Alternatively, steam the kale for 2–3 minutes until just tender.
- In a medium sauté pan, warm 1 tablespoon olive oil over medium-low heat. Add the shallot rings and cook for about 1 minute, then add the chopped garlic and cook another 30–60 seconds until fragrant but not browned.
- Add 1/4 cup chopped walnuts and 1/4 cup dried cranberries to the pan, stir to combine, then add 1 tablespoon balsamic vinegar. Cook for another minute to allow the flavors to meld.
- Toss the blanched kale into the pan and stir until the ribbons are coated and heated through, about 1–2 minutes. Season to taste with sea salt and freshly ground black pepper, then serve warm.
Prep Ahead Tips
Make the final stovetop step faster by preparing ingredients ahead of time. In the morning or a day before:
- Wash, stem and chop the kale leaves and store them covered in the refrigerator.
- Chop and measure the walnuts and dried cranberries into containers.
- Peel and slice the shallot and store it in an airtight container.
- Keep measured seasonings and vinegar near the stove so everything is ready to finish quickly.
Kale Nutrition
Kale is a nutritional powerhouse: it’s rich in vitamins A and C, provides fiber, iron and calcium, and supplies antioxidant and anti-inflammatory compounds. Adding a small amount of healthy fat (olive oil and walnuts) helps your body absorb fat-soluble vitamins. This warm kale salad delivers both taste and nutrients in a simple, satisfying dish.
📖 Recipe
Warm Kale Salad with Dried Cranberries and Walnuts
A quick, flavorful warm salad that makes a great side or a base for roasted fish or a grain bowl. Use a fruit-forward balsamic for a pleasant sweet-tart balance.
Ingredients
- 2 bunches organic kale (Tuscan, Lacinato or dinosaur), ribs removed and leaves sliced into ribbons
- 1 medium shallot, peeled and sliced into rings
- 2 teaspoons salt (for boiling water)
- 1 tablespoon olive oil
- 2 large garlic cloves, finely chopped
- 1/4 cup chopped walnuts
- 1/4 cup dried cranberries (sulfite-free if preferred)
- 1 tablespoon balsamic vinegar (dark cherry or fig balsamic recommended)
- Sea salt and freshly ground black pepper, to taste
Instructions
- Bring a 5-quart pot of water to boil. While waiting, trim kale ribs and slice the leaves and shallot.
- Add 2 teaspoons salt to the boiling water and blanch the kale for 2 minutes. Drain in a sieve and pat dry on a towel, or steam for 2–3 minutes and proceed.
- Heat olive oil in a medium sauté pan over medium-low heat. Add shallot rings, then the garlic, and cook 1–2 minutes until soft but not browned.
- Add cranberries, walnuts and balsamic vinegar to the pan, stir for about one minute, then add the blanched kale.
- Toss until the kale is warmed and coated. Season with sea salt and black pepper and serve immediately.
Notes
- Prep vegetables and measure ingredients ahead to shorten cooking time.
- Serve warm as a side, or over quinoa for a vegetarian entree.
- Adjust walnuts and cranberries to taste for more crunch or sweetness.
Nutrition (per serving)
Calories: 144 kcal • Carbohydrates: 15 g • Protein: 4 g • Fat: 9 g • Sodium: 1190 mg • Fiber: 1 g • Vitamin A, Vitamin C, Calcium, Iron.