Cranberry Kale Salad Platter

Massaging curly kale until tender is a signature move in modern American lunch salads. This platter pairs tart fresh cranberries and crisp Honeycrisp apple with honey-Dijon dressing, sage, toasted pumpkin seeds, and feta.

Serves 6 · 20 min prep · 10 min cook

Estimate for one serving

• 312 cal
• 9g protein
• 28g carbs
• 20g fat
• 3g fiber

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Ingredients

• 2 large bunches curly kale
• 1½ cups fresh cranberries
• 3 tbsp honey
• ⅓ cup plus 1 tbsp olive oil
• 3 tbsp apple cider vinegar
• 1 tsp Dijon mustard
• 8 leaves fresh sage leaves
• ½ cup toasted pumpkin seeds
• ¾ cup crumbled feta
• 1 large Honeycrisp apple
• 2 celery stalks
• 1 tsp kosher salt
• ½ tsp black pepper
• 1 lemon

Instructions

1. 1Wash the kale thoroughly, strip the leaves from the tough stems, and tear into bite-size pieces. Place in a very large bowl.
2. 2Drizzle a spoonful of olive oil and salt over the kale. Massage firmly with clean hands for 2 to 3 minutes until the leaves darken, shrink slightly, and feel silky rather than stiff.
3. 3Rinse the fresh cranberries and pat dry. Warm a small skillet over medium heat with a drizzle of olive oil, then add the cranberries and honey. Cook 4 to 5 minutes, stirring often, until several berries burst and the mixture turns glossy and jammy; remove from heat to cool slightly.
4. 4Whisk the remaining olive oil with apple cider vinegar, Dijon mustard, salt, and black pepper until emulsified. Finely chop half the sage leaves and stir them into the dressing.
5. 5Core and thinly slice the apple; leave the skin on for color. Thinly slice the celery on the bias. Squeeze a little lemon over the apple slices so they stay bright.
6. 6Pile the massaged kale across a large shareable platter, spreading it into an even bed.
7. 7Scatter the warm honeyed cranberries, apple slices, and celery over the kale. Crumble the feta generously across the top.
8. 8Toast the remaining whole sage leaves in a dry skillet for 30 to 45 seconds per side until fragrant and crisp, then tuck them over the salad.
9. 9Sprinkle toasted pumpkin seeds everywhere for crunch. Drizzle the sage dressing lightly over the platter just before serving so guests can toss at the table.
10. 10Serve family-style with tongs so everyone can build their own plate; the salad holds well for a weekend lunch spread.