Kale Salad with Cranberries, Almonds, and Goat Cheese

We love a kale salad in the winter, when there’s no more juicy tomatoes and sweet corn. This kale salad dresses up the hearty greens with toasted almonds, dried cranberries, goat cheese, and a citrus-Dijon vinaigrette. 

Frequently asked questions

How do you get the bitterness out of kale salad?

Curly kale is more bitter than Tuscan or lacinato kale, so consider using that variety. Dressing the kale with something citrus-based, such as the orange vinaigrette in this salad, helps temper the bitterness. 

Why should you massage kale before eating it?

Kale is a naturally tough leafy green, so massaging it will soften the leaves and make them easier to chew and digest. Use your hands to massage the leaves until they just start to wilt, then let them rest. If you overwork the leaves, they’ll turn soggy and lose their crunch.

How long does kale last in the fridge?

If stored properly, kale will last in the refrigerator for up to one week. Wrap the leaves in a damp paper towel, then place in a zip-close bag and store them in the crisper drawer.

Notes from the Food & Wine Test Kitchen

To assemble the salad, toss the kale, toasted almonds, dressing, and cranberries together, massaging the dressing into the kale with your hands for about five minutes, until it begins to soften. Let the salad sit for about 10 minutes before topping it with the goat cheese and serving.

Make ahead

The almonds can be toasted and stored in an airtight container for up to a week. The dressing can be made and refrigerated for up to a week.