This Cranberry Maple Kale Salad is the little holiday side that surprises everyone. Fresh and naturally sweetened with maple, it fits perfectly alongside all the cozy, rich dishes. Simple, vibrant, and great for leftovers.

Prep Time   |

20 minutes + 8 minutes cook time

Servings  |

4 - 6

Meal Type  |

Ingredients

  • Salad
    • Walnuts, 1 cup raw
    • Pumpkin seeds, ½ cup raw
    • Maple syrup, 3 tablespoons
    • Cayenne pepper, pinch to ¼ teaspoon
    • Kale, 4 cups shredded
    • Baby arugula, 2 cups
    • Fennel or snap peas, ½–1 cup thinly sliced
    • Dried cranberries, 1½ cups
  • Cider Vinaigrette
    • Olive oil, ⅓ cup
    • Apple cider vinegar, ¼ cup
    • Fig preserves or apple butter, 1 tablespoon
    • Fresh thyme leaves, 1 tablespoon
    • Orange zest, 2 teaspoons
    • Sea salt + black pepper, to taste
    • Chili flakes, pinch (optional)

Instructions

  • Candy the nuts
    • Preheat oven to 400°F. Line a baking sheet with parchment.
    • Toss walnuts and pepitas with maple syrup and cayenne.
    • Spread on the sheet and bake 8–10 minutes, stirring once, until caramelized. Sprinkle with a little salt and let cool.
  • Prep the greens
    • Add shredded kale and arugula to a large bowl.
    • Add dried cranberries.
  • Make the vinaigrette
    • Combine olive oil, apple cider vinegar, fig preserves or apple butter, thyme, orange zest, salt, pepper, and chili flakes in a jar.
    • Shake or whisk to combine.
  • Assemble
    • Toss the greens with the vinaigrette.
    • Add candied walnuts and pumpkin seeds just before serving.

What's in this meal?

Whole Grains · Fruit · Nuts + Seeds · Spices

Fiber: 5 - 6g

|

Protein: 7 - 8g

|

Plant variety: 9

Nutrition info is approximate and based on common whole food ingredients. It depends on your ingredient choices and add-ins, so use it as a general guide—not a strict count. Focus on variety, fiber, and flavor, not perfection.

Why This Recipe Works

This salad hits every flavor note: hearty greens, sweet-tart cranberries, a bright cider vinaigrette, and maple-cayenne walnuts and pepitas that bring all the crunch and “wait… what is in this?” energy people love. It’s fresh, vibrant, and full of plant-powered texture — and it pairs beautifully with holiday favorites like Roasted Maple Sweet Potatoes.

Swap It + Smart Tips

  • Make it heartier: Mix in Roasted Maple Sweet Potatoes for a more substantial, cozy holiday version.

  • Cranberries: Use dried cranberries, fresh cranberries, or pomegranate seeds.

  • Walnuts/Pepitas: Swap for pecans or almonds if you prefer.

  • Greens: Kale holds up best, but mixed winter greens work too.

  • Heat level: Adjust cayenne to taste or omit for a milder version.

  • Meal prep: Toast the nuts + pepitas ahead and store separately to keep them crisp.

Pro Tip

Toss the kale with the dressing and let it sit for a few minutes. It softens the leaves effortlessly — and the salad stays delicious for days.

Why It Matters

For You:

Fiber-rich, antioxidant-packed, and full of healthy fats — this is a salad that satisfies.

For the Planet:

A fully plant-based side with a low footprint, proving holiday food can be vibrant, abundant, and sustainable.

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