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A hearty kale salad with dried cranberries, creamy blue cheese and a sweet maple dressing!

This Maple Kale Salad with Cranberries and Blue Cheese is the definition of “I’m here to impress”. Tender kale, creamy blue cheese, sweet dried cranberries and crunchy toasted pecans come together in a salad that’s as festive as it is delicious. A tangy-sweet maple dressing ties it all together, and slices of crisp red apple add a pop of colour and freshness. It’s vibrant, balanced and bursting with flavour.

Side view of a bowl of maple kale salad with dried cranberries and blue cheese.
This amazing salad is a combination of fresh kale, creamy blue cheese, sweet dried cranberries, crunchy toasted pecans and crisp red apple with a tangy-sweet maple dressing.

If you’re not used to serving kale leaves in your salad as you think they’re a bit tough, don’t worry as all you need to do for tender kale is to massage the dressing into the leaves for 1–2 minutes. I can assure you that it’s really worth the extra step.

This salad is my go-to when I want to elevate a meal without spending hours in the kitchen. It’s perfect alongside roasted chicken or turkey or grilled salmon. It pairs equally beautifully with glazed ham, and works just as well as part of a barbecue spread or served with fresh prawns (shrimp). And the best part? Most of the work can be done ahead of time, so when it’s time to entertain, all you need to do is toss the salad together and let the magic happen. Easy, elegant and downright irresistible. I can’t wait for you to try this one!

Pecans arranged on a plate
The pecans are toasted and chopped before being added to the salad, and add a buttery, caramelised flavour and plenty of crunch.

Can I use a different cheese?

Absolutely! If blue cheese isn’t your thing, try crumbled feta or goat’s cheese for a milder alternative.

What kind of blue cheese is best to use in this salad?

A creamy textured blue cheese is best, such as Blue Castello, gorgonzola or stilton.

Overhead view of a bowl of maple kale salad with dried cranberries and blue cheese.
An absolute showstopper, this salad goes so well with roasted chicken or turkey, grilled salmon, glazed ham or fresh prawns (shrimp).

How do I keep the kale tender?

Massage the kale with the dressing to soften the leaves. This step makes all the difference!

What can I serve with this salad?

It’s a versatile side dish that pairs beautifully with roasted chicken, grilled salmon or even as part of a holiday spread with turkey, glazed ham or fresh prawns (shrimp).

Slices of apple soaking in water in a bowl
Crisp slices of red apple are added for a burst of fresh tangy flavour as well as extra crunch.

Watch how to make Maple Kale Salad with Cranberries and Blue Cheese

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Side view of a bowl of maple kale salad with dried cranberries and blue cheese.

Maple Kale Salad with Cranberries and Blue Cheese

Author: Nicole
4.5 from 2 votes
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This Maple Kale Salad with Cranberries and Blue Cheese recipe combines sweet dried cranberries, creamy blue cheese, crisp red apples and toasted pecans, all tied together with a tangy-sweet maple dressing. Perfect for any occasion!
Prep 20 minutes
Total 20 minutes
Servings: 4 servings

Ingredients

SALAD
  • 1 large bunch kale about 6 cups, stems removed, leaves finely chopped
  • 1 medium pink lady apple unpeeled, finely sliced (see note 1)
  • ½ small red onion finely sliced
  • ½ cup 85 g dried cranberries
  • ½ cup 50 g toasted pecans, roughly chopped (see note 2)
  • 75 g 2¾ oz blue cheese, crumbled
MAPLE DRESSING
  • 3 tbsp olive oil
  • 2 tbsp maple syrup
  • 1 tbsp dijon mustard
  • 2 tbsp apple cider vinegar
  • ½ tsp garlic powder
  • Sea salt flakes to taste
  • Freshly cracked black pepper to taste

Equipment

Instructions

  • Prepare the dressing – In a small bowl or jar, whisk together the olive oil, maple syrup, mustard, apple cider vinegar and garlic powder. Season with salt and black pepper to taste.
  • Prepare the kale – Place the chopped kale in a large mixing bowl. Pour half of the dressing over the kale.
  • Use your hands to massage the dressing into the kale for 1–2 minutes until the leaves are softened and reduced in volume.
  • Assemble the salad – Add the apple slices, red onion, dried cranberries, toasted pecans and crumbled blue cheese to the kale.
  • Drizzle with the remaining dressing and toss gently to combine.
  • Serve – Serve immediately or refrigerate for up to 4 hours before serving. For the best texture, add the pecans just before serving.

Disclaimer re gluten-free and dairy-free recipes

Watch how to make it

Recipe notes

Note 1 – To stop the apple turning brown, I give the slices a quick soak in salted water while I’m prepping the other ingredients – ½ teaspoon of salt per cup (250 ml) of water.
Note 2 – Toast pecans in a dry frying pan over medium heat for 2–3 minutes, stirring often, until fragrant. Remove from the heat immediately (they will continue to deepen in colour as they cool) and set aside on a plate.

Make Ahead

  • Dressing – Prepare the dressing up to 3 days ahead and store in the fridge in an airtight container. Shake well before using.
  • Salad base – Massage the kale with half the dressing up to 1 day in advance. Add the remaining toppings to the salad just before serving for the freshest texture.

Leftovers

Store leftover salad in an airtight container in the fridge for up to 2 days. The kale holds up beautifully, but other ingredients may become softer and the apple may brown. Add extra pecans before serving to restore crunch. Not suitable to freeze.

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Course salads
Cuisine Festive, Healthy