Go Back
+ servings
kale salad with cranberries in a wooden salad bowl with quinoa to the side

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 381kcal


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:


  • 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.
  • In a small pan over medium heat, toast the sunflower seeds. Toss frequently until they're lightly golden and fragrant.
  • 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.
  • Drain the cranberries, reserving the liquid to use in the dressing.
  • 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.
  • 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. 
  • 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.
  • Let the salad stand for about 10 minutes before serving - a longer stint in the fridge is perfectly fine.


  • Nutrition values are an estimate only


Calories: 381kcal | Carbohydrates: 40g | Protein: 12g | Fat: 19g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 258mg | Potassium: 519mg | Fiber: 4g | Sugar: 6g | Vitamin A: 3905IU | Vitamin C: 46.3mg | Calcium: 181mg | Iron: 3.3mg