The holidays- they are here. Oh wait, did you already know that? Because everyone is saying it? Yeah, I figured. I do love this time of year. I’m a sucker for sparkly lights, tinsel, and buttery cookies. And I look forward to all the warm traditions with my family. But it’s not all easy. The month of December always proves to be the busiest month of the year, even though it’s the time we’re supposed to be slowing down, sipping hot cocoa, and decorating our homes. And the expectations are always so high and can make one feel like if their living room doesn’t look like a winter wonderland that they’ve in some way failed. Maybe that last part is just me… but it’s something I go through every year.

But this year I’ve got a different plan in mind. I may not have time to decorate my home from top to bottom, but I will make it to see the tree in the city and the windows in Macy’s (and maybe pick up a potted baby tree for the apartment). I’ll be baking up a storm. I’ve got some killer holiday parties on the calendar. I’ll light candles during the week to make our home feel glittery. We’ll eat lots of soup with crusty bread alongside this salad. And this salad- it couldn’t feel more holiday. The deep evergreen kale paired with the bright cranberries and stark white goat cheese- this will be my winter wonderland. That, and lots of cookies.

Hope your week is off to a great start!

Kale Salad with Cranberries, Goat Cheese, and Pecans
Makes 3-4 appetizer servings

  • one large bunch kale, rinsed, torn (stalks removed), and then roughly chopped into bite size pieces
  • 1/3 cup dried cranberries
  • 1/3 cup pecans, roughly chopped
  • 1/3 cup crumbled goat cheese
  • 2 T grated parm
  • 1/4 cup olive oil
  • juice of half a lemon
  • 1/2 tsp salt
  • fresh pepper to taste

Place the kale in a large bowl. Pour the olive oil and lemon juice over the leaves. Using your hands, working the dressing into the leaves, massaging and squeezing the kale so it softens and the ribbing breaks down. This step is really important!

Add in the salt, pepper, and parm and toss to combine. Taste for seasonings- add more olive oil if the salad feels dry, and lemon juice if it needs more flavor. Add in the goat cheese, pecans, and cranberries and toss gently to combine. Serve immediately.

  1. I’ve been obsessed with kale salad myself lately. I have a similar post drafted! I feel so health eating it.

  2. Kale Salad. Kale Salad. Kale Salad. Saying it makes me want it even more! This looks perfect for the winter months, Kale is lovely and hearty, but still nice and light. Yumm!

  3. La Torontoise

    Finaly did it!! And loved it!
    An incredible bunch of vitamins!! Will recommend it to everyone (vitamin-minded) in my circle.
    What a great alternative to baby spinach:-)

  4. La Torontoise

    PS. I used walnuts (did not have any pecans) and the result was great.

  5. christene

    This was easy and delish…i added just a little bacon and used toasted almonds. Be careful with the lemon…you can add more but cant take it away! Yummy!!!!

  6. heather

    Hi, just curious; what is parm? Is that short for parmesan?

  7. luz

    what is parm?

  8. Pingback: Kale and Berry Salad Recipe -

  9. Erin

    “Parm” is short for Parmesan.

  10. Katherine

    So delicious today! Kale salad for dinner after an incredible bike ride.

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