Kale Salad with Blue Cheese, Cranberries, and Candied Pecans

Massaged kale is tossed with candied pecans, blue cheese, and cranberries, for this simple and delicious salad.
Course Salad
Cuisine American
Keyword kale salad
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 4
Calories 382kcal



  • Strip the kale leaves from the stem by pinching at the base of the stem and pulling it through. Once all leaves are removed, discard the stems and rinse the leaves well.
  • Dry the kale in a salad spinner or with paper towels, very thoroughly. Any water that's leftover on the greens will water down your dressing, which you really don't want!
  • Place the kale in a large bowl, and add the balsamic vinaigrette and salt. Use your fingers to massage the vinaigrette into the leaves, for about 1 minute, until the greens reduce slightly in volume.
  • Add the pecans, blue cheese, and cranberries, and toss. The salad is ready to serve. Enjoy!


Calories: 382kcal | Carbohydrates: 25g | Protein: 4g | Fat: 30g | Saturated Fat: 6g | Cholesterol: 12mg | Sodium: 348mg | Potassium: 70mg | Fiber: 1g | Sugar: 19g | Vitamin A: 680IU | Vitamin C: 6.6mg | Calcium: 117mg | Iron: 0.6mg