Kale Cranberry Pecan Salad with kale, broccoli slaw, tart cranberries, and sweet maple pecans. Toss with a tangy-sweet honey-mustard dressing.
This salad makes a great side dish or add protein for a filling meal!
Kale Cranberry Pecan Salad
This salad doesn’t skimp on texture or healthful ingredients, and it’s quickly become one of our go-to favorites. It’s not just healthy, it’s downright delicious!
Anyone familiar with Costco’s Kale Salad kits knows how tasty kale salads can be. Today, we’re presenting a new contender for your favorite kale salad. Dressed in a creamy honey-mustard dressing, adorned with a sweet maple pecan mix, and finished with pops of dried cranberries, this salad is sure to be a hit wherever it’s served!
Kale Cranberry Pecan Salad Ingredients
- Kale: The key to good tasting kale lies in its preparation! Remove the thick stems and slice the kale into thin ribbons. In my opinion, the finer the shreds of kale, the tastier the end result. After chopping, make sure to massage the kale with a bit of dressing. This might sound unusual, but it does wonders in tenderizing the kale, enhancing its flavor to perfection!
- Broccoli slaw: Look for pre-packaged broccoli slaw in the produce section of your grocery store. Alternatively, you can make your own — see “quick tip” box below.
- Dried cranberries: We love dried cranberries in this salad, but we’ve also tried dried tart cherries and dried blueberries both of which were major hits! Golden raisins would also be tasty!
- Maple pecan mix: The Maple Pecan Mix by Sahale, a favorite snack brand of mine, actually served as the inspiration for this salad! If you can get your hands on their nut mix, you’ll be amazed at how it transforms this salad. If that’s not an option, I’d suggest making your own candied pecans or walnuts as an alternative. Another possibility is preparing the maple pecans as showcased in this Winter salad. We’ve also made this salad using other Sahale’s other nut blends, such as the glazed Cashew and Pistachio mixes. Honestly, you can’t go wrong with any of them! (Heads-up, none of this is sponsored! Just a fan!)
Quick Tip
Broccoli slaw is a ready-to-eat blend of shredded broccoli, shredded carrots, and shredded red cabbage. It’s typically sold near other packaged lettuce or pre-prepared salads. If you aren’t able to find broccoli slaw at the store, I’d recommend cutting the broccoli florets from the stems. Next, thinly slice the broccoli florets with a knife and then use a large grater to grate the stems.
Dressing Ingredients
- Honey: Choose a high-quality honey for the best flavor; raw or local honey can add a unique flavor to the dressing and to this Kale Cranberry Pecan Salad!
- Apple cider vinegar: Use an unpasteurized apple cider vinegar for a more robust flavor. We love Bragg® apple cider vinegar best!
- Dijon mustard: Look for a good quality Dijon mustard, such as Grey Poupon®. It provides a tangy and sharp flavor to the dressing.
- Extra-virgin olive oil: Choose a good quality extra-virgin olive oil for a smooth flavor.
- Mayonnaise: Look for a high-quality whole-egg mayonnaise, like Hellman’s/Best Foods®. A good mayo will deliver a superior flavor as well as a rich and creamy texture.
How To Make Kale Cranberry Pecan Salad (Tips)
- Emulsify dressing: Shake or whisk hard until smooth. If honey settles, shake again.
- Marinate kale (optional): Let kale sit in dressing 10 minutes to soften and boost flavor.
- Adjust dressing: Start with a few tablespoons, toss, then add more or less to taste.
- Use quality ingredients: Fresh kale, soft dried cranberries, and good Dijon and mayo make a difference.
- Customize: Add roasted nuts, feta or goat cheese, sliced apples, or thin red onion.
What To Serve Alongside Kale Cranberry Pecan Salad
Here are a few ideas:
- Chicken: Chicken breasts or thighs make a delicious and protein-packed addition to the salad. Leftover shredded rotisserie chicken is also an excellent (and quick!) choice. Try to find a lemon-herb rotisserie chicken for an extra burst of flavor. Grilled chicken, baked chicken, or blackened chicken is also a great option.
- Soup: A warm bowl of soup can be a comforting addition to the salad, especially during cooler months. Consider serving a butternut squash soup, tomato basil soup, or a vegetable lentil soup alongside the salad for a satisfying and well-rounded meal.
- Crusty Bread: A basket of crusty bread, such as baguette, French bread, or no-knead bread, can be a great accompaniment to the salad. Serve it with some flavored butter or a side of olive oil and balsamic vinegar for dipping. The bread can be used to scoop up the salad or enjoyed on its own.
- Roasted Vegetables: Roasted vegetables, such as roasted carrots, sweet potatoes, or Brussels sprouts, can provide a hearty and flavorful side dish.
More Easy Salad Recipes:
Kale Cranberry Pecan Salad
Kale Cranberry Pecan Salad features crunchy kale and broccoli slaw mix with tart cranberries and sweet maple pecans. Toss it all in a tangy honey-mustard dressing, and you’ve got a fresh, flavorful salad. Perfect on its own or with your favorite protein for a heartier meal. Enjoy!
Video
Equipment
- Wide-mouth Mason Jar or small mixing bowl
Ingredients
Salad
- 4 cups finely chopped kale tightly packed in measuring cups
- 1 (16-ounce) package broccoli slaw
- 1/3 cup dried unsweetened cranberries
- 1 (4-ounce) package maple pecan mix coarsely chopped
Dressing
- 2 tablespoons honey
- 2 tablespoons apple cider vinegar
- 2 tablespoons Dijon-style mustard see note 1
- 2 tablespoons olive oil
- 2 tablespoons mayo
- Salt and pepper
Instructions
- In a glass jar or a small mixing bowl, combine all the dressing ingredients. Season with salt and pepper (I add 1/4 tsp salt and 1/8 tsp pepper). Seal and shake until ingredients are well combined and emulsified. (Make sure the honey doesn’t pool and settle at the bottom.) Taste and adjust seasoning if needed before using. Refrigerate until ready to use, shaking or whisking again before using.
- Add chopped kale to a very large salad bowl. Add in 1 tbsp dressing. Scrunch firmly with both hands for about 15 seconds which will help soften and add flavor to the kale. Set aside for 10 minutes.
- Meanwhile, coarsely chop the nut mix. Combine the chopped kale and broccoli slaw in a large salad bowl. Toss together with tongs. Sprinkle the cranberries and chopped nut mix over the salad. Lightly toss to combine, then add a few more tablespoons of the dressing (to desired preference) and toss until nicely coated.
Recipe Notes
Note 1: To get the best flavor, use good quality ingredients. The better the ingredients, the better the flavor! I recommend a good whole-egg mayo like Hellman’s® or Best Foods®, and Grey Poupon® Dijon mustard.
Storage: Store leftover, undressed, Kale Cranberry Pecan Salad in an airtight container in the fridge. Keep the dressing separate and toss it when ready to serve.
Nutrition
Serving: 1serving | Calories: 197kcal | Carbohydrates: 10.9g | Protein: 3.4g | Fat: 16.7g | Cholesterol: 1.4mg | Sodium: 149.3mg | Fiber: 3.1g | Sugar: 6.1g
Nutrition information is automatically calculated, so should only be used as an approximation.
Made this for a dinner party, we have fresh Kale in our garden. Salad was a great success, ladies asked for the recipe.
I tossed it together before serving meal. Keeping veggies crisp and toppings crunchy. Super easy recipe.
Delish! I’m so thrilled this Kale Cranberry Pecan Salad was a hit! Thanks for your comment Joy!
I love the way you photograph food, it looks fantastic!
That is so kind! Thanks Christopher!
I love these salads! It’s just a holiday of health!
Thanks so much! So thrilled you enjoy! 🙂
Cant wait to make this soon for me can i use vegan mayo i never had kale cranberry pecan salad before perfect for my after office meals love your recipes as always brightens up my day everyday after work
Can’t wait for you to try! 🙂 Thanks Ramya! 🙂