This Apple Cranberry Bacon Kale Salad is a powerhouse of flavor and texture! It’s packed full of hearty nutrients from the kale, combined with sweet apples, tart cranberries, savory bacon, crunchy almonds, and tangy feta cheese, all tossed in a delicious apple cider vinaigrette. I absolutely love making kale salads like this Apple Cranberry Bacon Kale Salad because they are so satisfying and hold up really well. It’s a fantastic salad for lunch, a light dinner, or as a side dish for gatherings – perfect for enjoying the crispness of apples during these lovely spring days!
Why You’ll Love This Apple Cranberry Bacon Kale Salad
- Flavor Explosion: A perfect balance of sweet, savory, tart, and tangy flavors.
- Hearty and Satisfying: Kale, bacon, nuts, and cheese make this salad substantial enough for a meal.
- Packed with Nutrients: Kale, apples, cranberries, and almonds offer great nutritional benefits.
- Easy to Assemble: Simple chopping and mixing are all that’s required.
- Great Texture: Crunchy kale, crisp apples, chewy cranberries, crispy bacon, and crunchy almonds provide wonderful texture.
Ingredients for Apple Cranberry Bacon Kale Salad
Here’s what you’ll need to make this hearty and delicious salad. The full list with measurements is in the recipe card below.
Salad
- Chopped kale (Vegetable) (See notes in original recipe/tips below about tenderizing)
- Red apple, cored and chopped (Fruit)
- Crisp bacon bits (Meat)
- Almonds, roughly chopped (Nuts)
- Crumbled feta cheese (Dairy)
- Dried cranberries (Fruit)
- Chopped red onion (optional, to taste) (Vegetable)
Dressing
- Apple cider vinegar (Acid)
- Apple juice (Liquid)
- Dijon mustard (Condiment)
- Honey (Sweetener)
- Salt (Seasoning)
- Fresh cracked black pepper (Spice)
- Olive oil (Oil)
(Note: the full ingredients list, including measurements, is provided in the recipe card below.)
Variations
I love the combination of ingredients in this Apple Cranberry Bacon Kale Salad, but here are some easy variations:
- Different Nuts/Seeds: Use pecans, walnuts, sunflower seeds, or pumpkin seeds (pepitas) instead of almonds.
- Different Cheese: Substitute crumbled goat cheese or shaved Parmesan for the feta.
- Add Grains: Toss in some cooked quinoa or farro to make it even heartier.
- Different Fruit: Use chopped pears instead of apples, or substitute raisins for dried cranberries.
- Make it Vegetarian: Simply omit the bacon for a delicious vegetarian salad.
How to Make Apple Cranberry Bacon Kale Salad
Let me show you how easy it is to assemble this flavorful Apple Cranberry Bacon Kale Salad:
Prep Salad Ingredients
- First, I prepare all my salad components. I chop the kale (see tips below for tenderizing!), core and chop the apple, ensure my bacon is cooked crisp and crumbled, roughly chop the almonds, crumble the feta, and chop the red onion (if using).
- I add all these prepared salad ingredients – chopped kale, bacon bits, chopped apple, chopped almonds, crumbled feta, and dried cranberries – to a large bowl. I like to reserve a little bit of the bacon, nuts, cranberries, and feta to sprinkle on top right before serving for a prettier presentation!
Make the Dressing
- In a separate small bowl or a mason jar with a lid, I whisk together all the dressing ingredients: apple cider vinegar, apple juice, Dijon mustard, olive oil, honey, salt, and pepper.
- I whisk or shake the jar until the dressing is well combined and emulsified.
Combine and Serve
- I pour the dressing over the salad ingredients in the large bowl.
- I toss the Apple Cranberry Bacon Kale Salad thoroughly until all the ingredients are evenly coated with the dressing. I usually do this immediately before serving.
- Serve!
Tips and Tricks for the BEST Kale Salad
Here are my secrets for making this Apple Cranberry Bacon Kale Salad truly exceptional:
- Massage the Kale: This is the KEY tip mentioned in the original recipe notes! Kale leaves can be tough. Before adding other ingredients, place the chopped kale in the large bowl, drizzle with a tiny bit of olive oil (optional), and use your clean hands to massage the kale for 1-2 minutes. This breaks down the tough fibers, making it much more tender and pleasant to eat.
- Small Apple Dice: Chop the apple into small, bite-sized pieces so you get a bit in every mouthful.
- Crispy Bacon: Ensure the bacon is cooked nice and crisp for the best texture contrast. Baking it in the oven is often the easiest way.
- Dress Before Serving (Mostly): While kale holds up better than lettuce, this salad is generally best dressed just before serving or within an hour or two to keep the nuts and bacon crisp. However, the massaged kale can hold the dressing for longer if needed for meal prep.
- Taste and Adjust Dressing: Adjust the sweetness (honey) or tanginess (vinegar) of the dressing to your preference.
How to Serve
This Apple Cranberry Bacon Kale Salad is fantastic served:
- As a Main Course Salad: It’s hearty enough on its own for lunch or a light dinner.
- As a Side Dish: Perfect alongside roasted chicken, pork loin, grilled salmon, or soup.
- For Potlucks and Gatherings: A colorful and popular salad that travels well (keep dressing separate if traveling far).
- Holiday Meals: A great addition to Thanksgiving or Christmas spreads.
Serve chilled or at room temperature.
Make Ahead and Storage
- Make Ahead: You can prepare the dressing up to 3-4 days in advance and store it in an airtight container in the refrigerator. Cook the bacon and chop the nuts/veggies (except apple) a day ahead. Massage the kale up to a day ahead and store it covered in the fridge. Chop the apple and assemble/dress the salad closer to serving time.
- Storage: Store leftover dressed salad in an airtight container in the refrigerator for up to 2 days. The kale holds up relatively well, but the nuts and bacon may soften slightly.
FAQs about Apple Cranberry Bacon Kale Salad
- What type of kale is best?
- Lacinato (Dinosaur) kale or curly kale both work well. Remember to remove the tough stems and massage the leaves!
- Can I use a different type of vinegar?
- Yes, white wine vinegar or balsamic vinegar could be substituted for apple cider vinegar, though the flavor profile will change slightly.
- How do I make this salad nut-free?
- Simply substitute the almonds with roasted pumpkin seeds (pepitas) or sunflower seeds, or omit them entirely.
Enjoy this hearty, flavorful, and easy-to-make Apple Cranberry Bacon Kale Salad! It’s a perfect combination of textures and tastes.
Print
Apple Cranberry Bacon Kale Salad
- Prep Time: 10 minutes
- Total Time: 10 minutes
- Yield: 4 1x
- Category: Salad, Side Dish
- Cuisine: American
Description
This easy kale salad recipe is packed full of hearty nutrients and tastes amazing! Features chopped kale, crisp apples, bacon, almonds, feta, and dried cranberries tossed in a tangy apple cider vinaigrette.
Ingredients
Scale
For the Salad:
- 6 cups chopped kale (such as Lacinato or curly), tough stems removed
- 1 red apple (like Honeycrisp, Gala, or Fuji), cored and chopped into small pieces
- 2/3 cup crisp cooked bacon bits (about 6–8 slices, crumbled)
- 1 cup sliced or slivered almonds, roughly chopped
- 1/3 cup crumbled feta cheese
- 1/3 cup dried cranberries
For the Apple Cider Vinaigrette Dressing:
- 1/2 cup apple juice
- 4 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 2 tablespoons honey (or maple syrup)
- 1/2 teaspoon salt (or to taste)
- Freshly cracked black pepper, to taste
- 1/4 cup olive oil
Instructions
- Prepare Kale (Massage to Tenderize – Important Step): Place the chopped kale (with tough stems removed) in a large salad bowl. Drizzle with about 1 teaspoon of olive oil (optional, but helpful) and sprinkle with a tiny pinch of salt. Use your hands to massage the kale for 1-2 minutes. Rub the leaves between your fingers until they darken slightly and become more tender. This breaks down the tough texture.
- Combine Salad Ingredients: Add the chopped apple, cooked bacon bits, chopped almonds, crumbled feta cheese, and dried cranberries to the bowl with the massaged kale.
- Make Dressing: In a separate small bowl or mason jar, combine the apple juice, apple cider vinegar, Dijon mustard, honey, salt, and pepper. Whisk vigorously (or seal the jar and shake well) until combined. While whisking (or shaking), slowly drizzle in the olive oil until the dressing is emulsified.
- Dress Salad: Pour the desired amount of dressing over the salad ingredients just before serving.
- Toss and Serve: Toss the salad gently until all ingredients are evenly coated with the dressing. Serve immediately.
Notes
- Massaging Kale: Don’t skip massaging the kale! This simple step makes the leaves much more tender and pleasant to eat raw.
- Kale Type: Lacinato (dinosaur) kale or curly kale work well. Remember to remove the tough center ribs/stems.
- Apple: Choose a crisp apple variety that resists browning, like Honeycrisp, Gala, or Fuji.
- Bacon: Cook bacon until crispy. Baking in the oven is an easy method.
- Nuts: Almonds add a nice crunch. You can substitute pecans, walnuts, or sunflower seeds. Toasting the nuts enhances their flavor.
- Dressing: Adjust the honey and salt in the dressing to your taste. Leftover dressing can be stored in the refrigerator.
- Make-Ahead: Prepare the salad components (massaged kale, chopped toppings, dressing) ahead of time and store them separately in the refrigerator. Combine and dress just before serving to prevent sogginess.
- Storage: Once dressed, the salad is best eaten immediately as the kale will soften further. Undressed components can be stored for a couple of days.