Kale Salad with Cranberries
Every fall, I can’t resist making this kale salad with cranberries. It’s the one I bring to family dinners and end up eating straight from the bowl before it hits the table. With sweet roasted squash, tart cranberries, and creamy feta, it’s fresh, colorful, and always a hit.
Love festive fall salads? Try our Pomegranate Arugula Quinoa Salad or Roasted Pear Salad.
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Quick Summary: Ready in 30 minutes • Serves 6 • Flavor = sweet + tangy + earthy + crunchy + creamy • Make ahead–friendly for easy holiday prep or busy weeknights.
When it comes to holiday salads, this one’s a staple in my kitchen. I’ve made it for Thanksgiving paired with our roasted turkey breast, cozy family dinners alongside creamy honey mustard chicken, and even random weeknights when I’m craving something fresh but still hearty.
The roasted butternut squash adds warmth, the cranberries bring a little tang, and the feta ties it all together with creamy saltiness. It’s fresh, colorful, and full of flavor.
It’s the kind of salad that looks just as good on a holiday table as it tastes. And I’ll admit, the leftovers never last long because I usually end up finishing them straight from the bowl the next day.
Why You’ll Love It
- Festive, colorful, and full of texture in every bite
- Sweet, tangy, and savory all at once
- Easy to prep ahead for busy days
- Pairs perfectly with turkey, chicken, or anything you’re serving
Kale and Cranberry Salad Ingredients
See the recipe card for full information on ingredients and quantities.
- Butternut squash: Can be roasted ahead of time and stored in the fridge for up to 3 days.
- Kale: Massage with a little olive oil or dressing to soften and mellow the flavor.
- Pomegranate seeds: Save time by buying them pre-seeded from the produce section.
- Dried cranberries: Look for unsweetened or reduced-sugar varieties if you prefer less sweetness.
- Pumpkin seeds: Toast them briefly in a skillet for extra crunch and aroma.
- Feta cheese: Crumble it just before serving so it stays fresh and creamy.
- Vinaigrette: Balsamic vinegar, honey, Dijon mustard, and olive oil.
How to Make Kale Cranberry Salad
The recipe card at the bottom of the page has more detailed instructions.
Step 1: Toss the butternut squash with a few generous tablespoons of olive oil and season with salt and pepper, to taste. Roast at 450F until golden tender.
Step 2: In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and Dijon mustard.
Step 3: In a large bowl, toss kale with half of the dressing. Using your hands, massage the dressing evenly into the kale. It helps break down the toughness of the leaves.
Step 4: Toss kale with butternut squash, pomegranate seeds, cranberries, pumpkin seeds, and feta cheese. Add more dressing as needed. Taste for salt and pepper. Serve immediately.
Tips for Making Kale Cranberry Feta Salad
- Chop the butternut squash into even pieces and do not crowd the baking sheet, to ensure the squash evenly roasts.
- Take your time massaging the kale with the dressing. It helps break down the toughness of the kale leaves, resulting in a more tender-tasting salad.
- To save on prep time, there are few things you can do. First look for pre-chopped butternut squash, pre-chopped kale, and separated pomegranate seeds. All of those can be found in the produce section of a grocery store.
Kale Cranberry Feta Salad Variations and Substitutions
- Greens: Swap kale for baby spinach or arugula if you prefer something more tender.
- Squash: Use roasted sweet potatoes or even diced acorn squash in place of butternut.
- Fruit: Try chopped apples, pears, or dried cherries instead of cranberries or pomegranate seeds.
- Cheese: Goat cheese or shaved Parmesan both work beautifully if you’re out of feta.
- Seeds & Nuts: Substitute pumpkin seeds with toasted pecans, walnuts, or almonds for a little extra crunch.
Kale Cranberry Salad FAQs
Yes! You can prep most of it in advance. Roast the butternut squash and whisk the dressing up to 3 days ahead, then store them separately in the fridge. Combine everything just before serving so the kale stays crisp and the dressing doesn’t weigh it down.
Give it about 1-2 minutes of massaging with a drizzle of olive oil or dressing. You’ll notice the leaves darken and soften slightly and that’s when it’s ready. I don’t recommend skipping this step; it makes the kale tender and much easier to eat.
More Kale Salad Recipes
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Kale Salad with Cranberries and Feta
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 8 1x
- Category: Salad
- Method: Chop
- Cuisine: American
Description
Kale salad recipe with butternut squash, cranberries, pomegranate, pumpkin seeds, and feta, tossed in a simple balsamic dressing. This kale salad is festive, delicious, and healthy.
Ingredients
For the Salad
- 4 cups butternut squash, chopped into about 1-inch pieces
- 2 Tbsp. extra-virgin olive oil
- 10 cups chopped curly kale, leafy parts only, no stems
- 1 cup pomegranate arils (seeds)
- ⅓ cup dried cranberries
- ⅓ cup pumpkin seeds, toasted
- 4 oz. feta cheese, crumbled
- Kosher salt and freshly ground black pepper
For the Balsamic Dressing
- ¼ cup extra-virgin olive oil
- 2 Tbsp. balsamic vinegar
- 1 Tbsp. honey or pure maple syrup
- 1 tsp. Dijon mustard
- Kosher salt and freshly ground black pepper
Instructions
- Preheat the oven to 450 degrees F. In a large bowl, toss butternut squash with two generous tablespoons of olive oil and season with salt and pepper, to taste. Spread onto a large baking sheet lined with parchment paper, and roast for 25-30 minutes or until golden tender. Cool slightly.
- In a small bowl, whisk together the olive oil, balsamic vinegar, honey, and Dijon mustard. Season with salt and pepper, to taste.
- In a large bowl, toss kale with half of the dressing. Using your hands massage the dressing evenly into the kale. It helps break down the toughness of the leaves.
- Transfer the kale to a serving bowl and combine with butternut squash, pomegranate seeds, cranberries, pumpkin seeds, and feta cheese. Drizzle with more dressing as needed. Taste for salt and pepper. Serve immediately.
Notes
- Time-Saving Tip: Cut down on prep by using store-bought shortcuts. Look for pre-chopped butternut squash, bagged kale, and pomegranate seeds already separated in the produce section. You can also grab roasted pumpkin seeds instead of toasting them yourself.
- To Make-Ahead: Roast the butternut squash, let it cool, then store it in an airtight container in the fridge for up to 3 days. The dressing can be made a few days ahead and kept refrigerated until you’re ready to toss everything together.
Nutrition
- Serving Size:
- Calories: 249
- Sugar: 12.6 g
- Sodium: 159.6 mg
- Fat: 16.7 g
- Carbohydrates: 23.4 g
- Protein: 5.6 g
- Cholesterol: 12.6 mg
Hi! I'm Katya -- a former corporate paralegal turned full-time recipe developer and blogger behind Little Broken. Here you'll find family-friendly and seasonal recipes made from real ingredients.
Love this salad. Made for Thanksgiving 2019 and will make it again. So good!
So happy you’re coming back for it. Thank you Karen.
Delicious salad.
Thank you! I appreciate it.