Winter Kale Salad with Maple Dijon Dressing
Published Mar 02, 2026
This post may contain affiliate links. Please read our disclosure policy.
This winter kale salad is a fresh, cold-weather salad made with tender chicken, crunchy cabbage, crisp apples, sweet cranberries, and a maple Dijon vinaigrette that ties everything together. The chicken is simply cooked until juicy and sliced over a base of sturdy kale and cabbage that softens slightly as it’s tossed and sits. It’s just as perfect for weeknight dinners as it is for a holiday table!
Why You’ll Love This Winter Kale Salad Recipe
The combination of chopped kale and shredded cabbage gives you the perfect crunch in every bite, layered with sweet Honeycrisp apples, chewy dried cranberries, toasted walnuts, and juicy chicken, so it truly eats like a meal. It has that same hearty, balanced feel as my chicken cucumber and tomato salad, but this version leans into cozy winter flavors with its sweet-savory contrast and maple Dijon vinaigrette.
I’m usually reaching for cozy soups or comforting pasta when it’s cold outside, but this salad is the kind of easy, balanced dinner that breaks up heavier meals without sacrificing flavor! It’s just as satisfying thanks to the protein-packed chicken and hearty greens, and if y’all love flavor-forward salads like my harvest chicken apple salad, this one deserves a permanent spot in your winter rotation. It’s fresh, filling, and exactly what I want on my table all season long.
Ingredients You’ll Need
- Chopped kale (curly or lacinato): The sturdy base of this winter kale salad. Massaging the kale softens the leaves, deepens the color, and reduces bitterness.
- Olive oil: Used both to massage the kale and to create a silky, balanced vinaigrette.
- Shredded green cabbage: Adds crunch and structure.
- Purple cabbage: Brings vibrant color and an extra crisp bite.
- Shredded or matchstick carrots: A subtle sweetness and texture contrast.
- Medium chicken breasts: Lean protein that makes this salad filling enough for dinner.
- Apple (Honeycrisp or Pink Lady): Crisp, juicy sweetness that balances the savory elements.
- Red onion: Adds sharpness and depth.
- Dried cranberries: Chewy and slightly tart for contrast.
- Toasted walnuts: Warm, nutty crunch that makes this salad feel extra cozy.
Maple Dijon Vinaigrette
- Olive oil: The base of the dressing for richness and body.
- Champagne vinegar: Bright acidity that keeps the salad fresh without overpowering it.
- Dijon mustard: Adds depth and helps emulsify the vinaigrette.
- Maple syrup or honey: Just enough sweetness to balance the vinegar and mustard.
- Garlic: Bold, savory flavor.
- Salt & freshly cracked black pepper: Enhances every ingredient.
How to Make This Winter Kale Salad
Step 1: Add the chopped kale to a large bowl with a small drizzle of olive oil and a pinch of salt. Massage with clean hands for 1–2 minutes until the leaves darken and soften. Toast the walnuts in a dry skillet until fragrant and lightly golden.
Step 2: Add the shredded green cabbage, purple cabbage, and carrots to the bowl with the kale. Toss to combine.
Step 3: In a separate bowl, whisk together the champagne vinegar, Dijon mustard, maple syrup, garlic, salt, and pepper. Slowly stream in the olive oil while whisking constantly until thick and emulsified.
Step 4: Add sliced chicken, chopped apple, thinly sliced red onion, dried cranberries, and toasted walnuts to the salad base.
Step 5: Drizzle with the maple Dijon vinaigrette and toss well until evenly coated. Serve immediately or let it sit for even more flavor.
Mac’s Pro Tip
Tips for the Best Winter Kale Salad
- Massage the kale thoroughly. Don’t rush this step, 1–2 full minutes makes a huge difference in texture and flavor.
- Let it sit before serving. This winter kale salad tastes even better after resting for 15–20 minutes, allowing the dressing to soften the greens.
- Slice the chicken thinly. Thin slices distribute better throughout the salad and ensure you get protein in every bite.
- Toast the walnuts just until fragrant. They should smell nutty and turn lightly golden, but not dark brown.
- Add the apples just before serving. This keeps them crisp and prevents browning.
How Do You Make Kale Less Bitter?
Massaging kale with olive oil and a pinch of salt helps break down its tough fibers, making it softer, darker in color, and much less bitter. Just one to two minutes of massaging makes a noticeable difference in both flavor and texture!
If you love hearty greens, you’ll also love my kale salad with zesty dressing! It’s another flavor-packed way to make kale the star.
Make Ahead & Storage Tips
- One of the best parts about this winter kale salad is how well it holds up. Kale and cabbage are sturdy greens, so they don’t get soggy like spinach or romaine.
- You can prep all the components ahead of time and store them separately. Once dressed, the salad will stay fresh in the fridge for up to 2 days. The flavors deepen as it sits, which makes it perfect for meal prep lunches during the colder months!
Recipe FAQs
Yes! This salad is ideal for making ahead because kale and cabbage are sturdy greens that don’t wilt quickly. You can fully assemble and dress it up to a day in advance, and it will still stay crisp and flavorful in the fridge.
Grilled or roasted chicken is a good choice because it adds warmth and makes the salad filling enough for dinner. You can also use rotisserie chicken, roasted turkey, salmon, or even roasted chickpeas for a vegetarian option.
Yes! It is packed with fiber, antioxidants, and vitamins from the kale and fresh produce. When paired with lean protein and a balanced vinaigrette, it makes a nutrient-dense meal that’s both satisfying and energizing!
Yes, but it’s best to massage raw kale with olive oil and a pinch of salt first. This softens the leaves, reduces bitterness, and improves the overall texture of the salad.
This winter kale salad is one of those recipes you’ll come back to all season long. It’s hearty, colorful, packed with texture, and flexible enough for busy weeknights or festive holiday gatherings.
Winter Kale Salad with Maple Dijon Dressing
Ingredients
Salad
- 4-5 cups chopped kale
- 2 tbsp olive oil
- 1 cup shredded green cabbage
- 1 cup purple cabbage
- ½ cup shredded or matchstick carrots
- 2 medium chicken breasts browned and cooked, sliced
- 1 large apple Honeycrisp or Pink Lady, thinly sliced
- ⅓ cup dried cranberries
- 1/4 cup toasted walnuts
Maple Dijon Vinaigrette
- 3 tbsp olive oil
- 2.5 tbsp champagne vinegar
- 2 tsp Dijon mustard
- 1-2 tsp maple syrup or honey to taste
- 2 tsp finely minced garlic
- Salt to taste
- Freshly cracked black pepper to taste
Instructions
- Massage the kale: Add the chopped kale to a large bowl with a small drizzle of olive oil and a pinch of salt. Massage with clean hands for 1–2 minutes until softened and darker green. Toast the walnuts.
- Build the salad base: Add shredded cabbage and carrots to the bowl with the kale and toss to combine.
- Make the dressing: In a bowl, whisk together the vinegar, Dijon, maple syrup, garlic, salt, and pepper. While whisking constantly, slowly stream in the olive oil until thick and emulsified.
- Add chicken, apples, red onion, dried cranberries, and nuts to the salad. Drizzle with dressing and toss well.
Notes
- Massage the kale thoroughly. Don’t rush this step, 1–2 full minutes makes a huge difference in texture and flavor.
- Let it sit before serving. This winter kale salad tastes even better after resting for 15–20 minutes, allowing the dressing to soften the greens.
- Slice the chicken thinly. Thin slices distribute better throughout the salad and ensure you get protein in every bite.
- Toast the walnuts just until fragrant. They should smell nutty and turn lightly golden, but not dark brown.
- Add the apples just before serving. This keeps them crisp and prevents browning.
- One of the best parts about this winter kale salad is how well it holds up. Kale and cabbage are sturdy greens, so they don’t get soggy like spinach or romaine.
- You can prep all the components ahead of time and store them separately. Once dressed, the salad will stay fresh in the fridge for up to 2 days. The flavors deepen as it sits, which makes it perfect for meal prep lunches during the colder months!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
