Cranberry Kale & Mushroom Salad

Massaged kale turns tender and silky in this American lunch salad built for crisp fall flavors. Tart fresh cranberries and earthy cremini mushrooms meet Honeycrisp apple, maple-Dijon dressing, toasted pumpkin seeds, and crumbled feta.

Serves 4 · 20 min prep · 10 min cook

Estimate for one serving

• 285 cal
• 9g protein
• 28g carbs
• 17g fat
• 3g fiber

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Ingredients

• 1 cup fresh cranberries
• 1 large bunch lacinato kale
• 8 oz cremini mushrooms
• 1 medium Honeycrisp apple
• 3 tbsp extra-virgin olive oil
• 2 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 1 tbsp maple syrup
• 1/3 cup toasted pumpkin seeds
• 1/2 cup crumbled feta
• 1 tsp fresh thyme leaves
• 3/4 tsp kosher salt
• 1/2 tsp black pepper
• 1 garlic clove

Instructions

1. 1Wash and thoroughly dry the kale. Strip the leaves from the stems, then tear or chop into bite-size pieces and place in a large mixing bowl.
2. 2Sprinkle salt over the kale and massage firmly with clean hands for 1 to 2 minutes until the leaves darken, soften, and reduce in volume.
3. 3Wipe the mushrooms clean and slice them thin. Heat a large skillet over medium-high heat, add a drizzle of olive oil, and sauté the mushrooms until they release their liquid and turn golden brown, about 6 to 8 minutes. Season lightly and set aside to cool slightly.
4. 4Rinse the fresh cranberries and pat dry. Halve any large berries. Core the apple and cut it into thin matchsticks or small dice, leaving the skin on for color and crunch.
5. 5Mince the garlic. In a small jar or bowl, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, maple syrup, minced garlic, thyme, salt, and black pepper until emulsified.
6. 6Add the warm sautéed mushrooms, fresh cranberries, and apple to the massaged kale. Pour most of the dressing over the salad and toss well so every leaf is coated.
7. 7Taste and adjust seasoning. Fold in the toasted pumpkin seeds and crumbled feta just before serving so they stay crisp and distinct.
8. 8Divide into four bowls or pack into meal-prep containers. The salad holds well for several hours; keep extra dressing on the side if packing ahead. Serve at cool room temperature or lightly chilled.