Massaged Kale Salad With Cranberries

This easy Massaged Kale Salad with Cranberries is made with sweet Tuscan kale. A simple dressing is combined with toasted sunflower seeds, feta and quinoa, to create the perfect massaged kale salad for packed lunches or potlucks. 

Kale salad with cranberries, feta, and quinoa on a blue plate

Lately I’ve been in the habit of making a big kale salad at the start of the week.

Unlike salads made with more tender greens, kale salads tend to only improve with a bit of time. Their leaves get more tender, the dressing melds with the other ingredients, and you’ve got a sturdy fridge salad that’s ready for you to grab and go whenever you need.

I find that keeping a massaged kale salad on hand is one easy way to ensure I eat a healthy lunch or dinner when my days get particularly busy – and let’s be real, when are they not?

Did you say massaged kale salad?

I sure did! It hardly seems fair that we live in a word where kale gets more frequent massages than I do, but here we are. Kale is naturally quite tough, but taking a few moments to massage the dressing into the leaves transforms them into tender, delicate, salad-worthy greens.

How do you massage kale? Simply rub the dressing into the leaves with your fingers. You’ll both see and feel the leaves becoming more tender as you go.  30-ish seconds is all it takes, and once you’ve tried massaging your kale you’ll never look back. Can’t stop, won’t stop!

kale, quinoa, feta, sunflower seeds, green onions, dill, and cranberries on a grey background

What’s in this kale salad?

So much good stuff, my friends! To make this delicious massaged kale salad with cranberries you’re going to need some:

  • Kale! –> I prefer to use Tuscan kale, also known as lacinato kale, calvo nero, or dinosaur kale. But if you can’t find it, curly kale is fine too.
  • Cranberries –> We’re using dried cranberries that we’ll plump up by soaking in vinegar.
  • Quinoa –> This is totes optional, but really takes this massaged kale salad from a side dish to a meal.
  • Feta –> Don’t mind if I do!
  • Dill –> Some fresh dill weed getting up in your business.
  • Green onion –> Moooooooore flavour!
  • Sunflower seeds –> Toasted, please and thank you.
  • Vinegar/olive oil/honey/Dijon/salt/pepper –> For a simple and delish kale salad dressing.

photo collage of de-stemming and slicing tuscan kale on a blue cutting board

How do you make this kale salad?

Since we’re making kale salad with cranberries, we’re going to start by combining our dried cranberries with apple cider vinegar. Set them aside while you’re preparing the rest of the ingredients so the cranberries can plump up and infuse the vinegar with cranberry flavour.

Next we’re going to toast our sunflower seeds in a dry (no oil) frying pan over medium heat. Give them a toss every few minutes until you start to smell their nutty aroma and can see they’re slightly browned. Remove from the heat and set aside to cool.

Now we’re going to prepare our kale.

How do you de-stem kale?

Great question! We’re going to start making this massaged kale salad by de-stemming our kale. Here’s what to do:

  • With one hand, hold a leave of kale by the sturdy, thick end of its stalk.
  • With your other hand, pull the base of the leaf away from the stalk, pulling towards the tip.
  • Repeat with all of the kale.

Then you’re going to stack your kale leaves into a pile, and using a sharp knife (I have this one), slice them into thick ribbons. My friend Ceri from Natural Kitchen Adventures has a great video demonstrating how to de-stem and chiffonade kale.

photo collage of cranberries being soaked in vinegar and salad dressing in a white bowl

Drain the cranberries, reserving the infused vinegar for the dressing. In a small bowl combine the vinegar with olive oil, both smooth and grainy Dijon mustard, a bit of honey, and some salt and pepper. Give it a good whisk to combine.

Place your ribboned kale in a large bowl, and pour a couple of tablespoons of the dressing over top. Use your (clean!) hands to massage the dressing into the kale for about 30 seconds, until the leaves relax under your fingers.

Add the green onion, dill, toasted sunflower seeds, and plumbed cranberries to the bowl, along with the remaining dressing. Give the salad a good toss, then scatter with crumbled feta.

Note! When I originally posted this recipe I called for cooked and cooled quinoa to be mixed in, and if I’m making a refrigerator salad that’s how I make it. Other times I’ll nestle the quinoa into the salad bowl alongside the kale so people can choose whether they want to add it, and how much.

kale salad with cranberries in a wooden salad bowl with quinoa to the side

How long will this massaged kale salad last in the fridge?

If stored in the fridge in an air-tight container, this kale salad with cranberries will be perfectly fine for 3-5 days, though I expect you’ll make good work of it before then.

Can I pack this salad for lunch?

You can and you should! You can pack it either with the quinoa tossed through the salad, or tucked alongside in your lunch box.

Related: 20 Vegetarian Lunch Ideas.

Can I make this salad vegan?

You sure can! To make a vegan kale salad swap the honey in the dressing for another liquid sweetener. You can either leave the feta out, or replace it with tofu feta or try this recipe for sunflower feta.

kale salad in a wooden salad bowl being held by a woman in a pink sweater

Hey Nutrition Lady, is kale healthy?

Yes my friends, it sure is. When you make a delicious massaged kale salad with cranberries you’re not only getting a tasty meal, but a big serving of a nutrition powerhouse!

Kale is extraordinarily rich in micronutrients, dietary fiber, anti-oxidant and anti-inflammatory nutrients, and cancer fighting glucosinolates. Kale is a good source of vitamin C, beta-carotene, manganese, and contains nearly twice the vitamin K (essential for blood clotting and also an important anti-inflammatory agent) than any other cruciferous vegetable (broccoli, cabbage, etc). Recent research has shown that cabbages (including kale) are now seen as more effective than tomatoes at preventing most forms of prostate cancer.

The dietary fiber in kale is known to reduce blood cholesterol levels. Iron, magnesium, vitamin E, folate, and phosphorous are among the complement of vital minerals found in kale. 

overhead photo of kale salad with cranberries in a wooden salad bowl with a blue plate of salad and quinoa to the side

Similar Recipes:

Spicy Tofu Grain Bowls with Kale and Sweet Potato
Kale Tabbouleh Salad
Kale Caesar Salad with Roasted Chickpeas

kale salad with cranberries in a wooden salad bowl with quinoa to the side
4.5 from 2 votes
Print

Massaged Kale Salad with Cranberries

This easy Massaged Kale Salad with Cranberries is made with sweet Tuscan kale. A simple dressing is massaged into the kale to make the leaves tender. Topped with feta and served with quinoa, this is a perfect salad for packed lunches or potlucks. 

Course Salad
Cuisine American
Keyword Kale Salad
Prep Time 30 minutes
Total Time 30 minutes
Servings 6
Calories 381 kcal
Author Katie Trant

Ingredients

Soak the cranberries:

Make the salad:

  • 8 oz Tuscan kale de-stemmed and sliced into ribbons
  • 1/2 cup sunflower seeds toasted
  • 2-3 green onions finely sliced
  • 2 Tbsp fresh dill minced
  • 4 oz feta crumbled
  • 1 1/2 cups quinoa from 1/2 cup uncooked quinoa

For the dressing:

Instructions

  1. In a small bowl, combine the dried cranberries with 3 Tbsp apple cider vinegar. Set aside so the cranberries can plump up while you're preparing the rest of the salad.

  2. In a small pan over medium heat, toast the sunflower seeds. Toss frequently until they're lightly golden and fragrant.

  3. Prepare the kale: Give it a good rinse, then pat dry and de-stem the leaves. You can cut the thick stems out with a sharp knife, or hold the base of the stem in one hand and pull the leaf from it with the other. Stack the de-stemmed leaves on top of one another, and using a very sharp knife, slice them into very thin ribbons. Place into a large bowl.

  4. Drain the cranberries, reserving the liquid to use in the dressing.

  5. In a small bowl whisk together 1 1/2 Tbsp apple cider vinegar (drained from the cranberries), olive oil, grainy mustard, smooth Dijon mustard, salt, and pepper.

  6. Place the kale ribbons in a large bowl. Add a little bit of dressing and use your fingers to massage it into the kale until tender, approximately 30 seconds. 

  7. Add the with sunflower seeds, cranberries, smoked feta, dill, green onions, and quinoa (if using). Pour the remaining dressing over the salad, and give everything a good toss.

  8. Let the salad stand for about 10 minutes before serving - a longer stint in the fridge is perfectly fine.

Recipe Notes

  • Nutrition values are an estimate only
Nutrition Facts
Massaged Kale Salad with Cranberries
Amount Per Serving
Calories 381 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 4g20%
Cholesterol 16mg5%
Sodium 258mg11%
Potassium 519mg15%
Carbohydrates 40g13%
Fiber 4g16%
Sugar 6g7%
Protein 12g24%
Vitamin A 3905IU78%
Vitamin C 46.3mg56%
Calcium 181mg18%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.

This recipe was originally published April 17, 2014. It was retested, rephotographed, and updated April 24, 2019.

As an Amazon associate, I earn from qualifying purchases.



 

Comments

  1. Deena Kakaya says

    You know I rarely use kale in salad, as I worry it may become bitter. However, your pairing with salty, smoked feta is so perfectly in harmony with the kale. Your pic is lovely too x

  2. Sandra says

    This salad sound delicious especially now that I am a kale salad convert! I am definitely going to see if I can find some smoked feta at the store. Very interesting!!!

    • themuffinmyth says

      I hope you can find some! I still think of your kale salad with pickled pumpkin! Smoked feta is a real game changer, but I have a thing for any smoked cheese so I’m biased in that direction.

  3. kellie@foodtoglow says

    Even without the big up from you (and a big thank you, btw) I would be singing this recipe’s praises. I mean, for goodness sake, smoked feta. YES PLEASE. I am away just now but trust me this is getting made asap upon return. Right now, I am sipping a gin and tonic and nibbling some cheese from one of Scotland’s finest cheese shops (didn’t spot any smoked feta but they specialise in British cheeses – Mellis’s) and some rough and crumbly Scottish oatcakes made by a small company just down the road. The only thing that would make this better is if you personally delivered this very salad. True. Or if Ryan Gosling did 😉

  4. Heather says

    I’ve just planted a new crop of kale and it’s the one green that the dear didn’t eat from my winter garden. This salad is delicious, even for people who don’t care for kale.. it’s a great thing to take to a pot luck- no last minute fussing.

  5. Claire says

    I thought this was tasty but I was a little disappointed in the end quantity it made. For 6 servings I thought I’d get more bang for my time. Next time I’ll double the greens at least. I ended up using dried cherries, a combo of almonds and sunflower seeds, pumpkin seed oil, freekeh instead of quinoa and goat cheese instead of smoked feta. It was good that I was able to use up some of my dill, which has been growing like a weed. So, in retrospect I just used this as an inspiration, but I think it’s really versatile for what you have and can access. I like the idea of a salad that will keep well for several days, so I’ll probably be making some version again!

    • Katie Trant says

      Hey Claire, thanks for the feedback! It may be more realistic to say that it serves 6 as a side and 4 as a main, so I’ll adjust the recipe card accordingly. Still glad you enjoyed the flavours and found some inspiration in this!

Leave a Reply

Your email address will not be published. Required fields are marked *