Winter Kale Cranberries Seeds (Printable)

A vibrant mix of kale, cranberries, seeds, and citrus dressing brightens up winter meals.

# What You'll Need:

→ Salad

01 - 1 large bunch kale (about 7 oz), stems removed, leaves finely chopped
02 - 1 small apple, cored and thinly sliced
03 - 1/2 small red onion, thinly sliced
04 - 1/2 cup dried cranberries
05 - 1/3 cup pumpkin seeds (pepitas)
06 - 1/4 cup sunflower seeds
07 - 1/4 cup crumbled feta cheese (optional)

→ Dressing

08 - 3 tbsp extra-virgin olive oil
09 - 1 tbsp freshly squeezed lemon juice
10 - 1 tbsp orange juice
11 - 1 tsp Dijon mustard
12 - 1 tsp maple syrup or honey
13 - Salt and pepper, to taste

# How to Make It:

01 - Place the finely chopped kale in a large bowl. Drizzle with a splash of olive oil and sprinkle with salt. Massage gently for 1 to 2 minutes until the leaves soften and deepen in color.
02 - Add apple slices, red onion, dried cranberries, pumpkin seeds, sunflower seeds, and optional feta cheese to the bowl with the kale and mix evenly.
03 - In a small bowl or jar, whisk together olive oil, lemon juice, orange juice, Dijon mustard, maple syrup or honey, salt, and pepper until thoroughly emulsified.
04 - Pour the dressing over the salad mixture and toss well to evenly coat all ingredients.
05 - Taste and adjust seasoning if needed. Serve immediately or allow to rest for 10 minutes to enhance the flavor meld.

# Expert Suggestions:

01 -
  • The kale gets tender and almost sweet when you massage it, so there's no tough, bitter bite—just pure comfort.
  • Those crunchy seeds and tart cranberries hit every texture and flavor note your palate is secretly hoping for.
  • It comes together in 15 minutes and tastes even better the next day, making it perfect for meal prep or last-minute dinners.
  • The citrus dressing is so simple you'll memorize it by the second time you make it.
02 -
  • Don't skip the kale massage—it's the secret to making every bite tender instead of tough and chewy.
  • Mix the dressing right before serving unless you plan to eat immediately; the acid will wilt the kale slightly, which some prefer but others don't.
03 -
  • Massage your kale with purpose and patience; rushing this step is the only way to end up with tough leaves in your finished salad.
  • Keep your seeds in an airtight container and taste them before tossing to make sure they're still crisp—old seeds will disappoint you.

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