This vegan kale salad with cranberries and maple balsamic vinaigrette is dairy-free, gluten-free, soy-free, and has no refined sugar! You can’t get much healthier than a bowl of kale, and you won’t be able to stop eating it prepared this way! Even my kids love this sweet, tender, salad!
My parents came to visit last spring with 3 huge bags of spring kale that they had just picked from their garden. I needed to figure out what to do with all of it. It was so soft and tender, that it seemed like a shame to cook it, so I came up with this salad recipe. It has been a favorite in my house ever since.
You will LOVE this kale salad because it ...
- is quick and easy to make.
- holds up well in the fridge so you can make it ahead of time.
- is sweet, tender, and delicious!
- gets your whole family eating bowl after bowl of healthy kale!
What you need to make kale salad...
- Kale - I like to use younger, more tender kale for this salad. If you are lucky enough to grow some in your garden or have a farmer's market where you can find it, it is delicious. You can use regular kale and even the bagged shredded kale from the grocery store too, you just need to massage it a little more to get it tender.
- Maple Balsamic Vinaigrette Dressing - I use my own Maple Balsamic Dressing recipe for this salad. (It takes less than 5 minutes to make your own). If you don't want to make your own you can probably find maple vinaigrette in regular grocery stores, or you can order it from Amazon. I usually have some made up in my fridge, because I love Maple "Bacon" Salad for lunch.
- Dried Cranberries - Just a handful of dried cranberries add a ton of flavor and texture to this salad. They soak up the dressing a little and are delicious. You can also swap them out for raisins or dried blueberries.
- Nuts - for a little crunch and added flavor. Nuts are totally optional but do add a nice texture. We like toasted pine nuts, slivered almonds, or crushed walnuts.
How do I make this vegan kale salad?
- Wash Kale well.
- Rip it into small pieces removing the hard stem.
- Put into a large bowl and drizzle with the Maple Vinaigrette Dressing.
- Sprinkle with a little salt (optional)
- Use your hands to massage the dressing into the kale until it turns bright green and shiny.
- Sprinkle with dried cranberries and top with nuts if desired.
Do I really need to massage the kale?
Yes! Kale has a naturally tough texture, so to soften it up, it needs to be massaged. I know it seems like a high maintenance vegetable, but it is well worth the effort.
How do I massage kale?
- Simply pour the dressing over the kale then grab it in your hands, give it a squeeze, rub it together, and drop it.
- Pick up another handful and squeeze and rub again.
- Repeat this until all the kale is bright green, shiny, and limp when you hold up a piece. This means the tough fibers have softened and it will be tender to eat.
Note: It will take about 3-5 minutes depending on the toughness of your kale and how tender you want it.
This is one of those salads that is a hit with everyone! It can be made a few hours ahead of time and doesn't get soggy with the dressing on it like salads made from lettuce. For this reason, it works great for a potluck, dinner parties, and even packed lunches.
If you liked this salad, you are sure to love my vegan broccoli salad with cranberries too!
Make sure to follow me on Instagram for daily vegan recipe ideas and inspiration!
A fresh vegan and gluten-free spring salad made with kale and maple vinaigrette dressing.
- 6 cups of shredded Kale
- 1/3 cup Maple Vinaigrette Dressing
- ¼ cup dried cranberries
- 1 dash salt optional
- ¼ cup pine nuts or other chopped nuts optional
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Wash Kale well.
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Rip it into small pieces removing the hard stem.
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Put into a large bowl and drizzle with the Maple Vinaigrette Dressing.
-
Sprinkle with a little salt (optional)
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Use your hands to massage the dressing into the kale until it turns bright green and shiny.
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Sprinkle with dried cranberries and top with nuts if desired.
- You can eat this salad immediately or keep it in the refrigerator for a few hours until it's ready to eat.
- It's best if eaten within 12 hours of making.
*Originally posted 5-18-17 updated on 5-13-19.
