Winter Kale Salad with Maple Dijon Dressing

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!

Prep Time15

Cook Time15

Total Time30

Course: Appetizer/Entree, Salad

Cuisine: American

Keyword: winter kale salad

Servings: servings

Author: Ashley McCrary

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!

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