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Home » Recipes » Salads

Kale Cranberry Salad

Modified: Oct 29, 2024 · Published: May 10, 2020 by Heather · As an Amazon Associate I earn from qualifying purchases. · 868 words. · About 5 minutes to read this article.

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Kale cranberry salad is an easy summer salad that's filled with nutritious ingredients. Kale, cranberries, and almonds are tossed in a light lemon vinaigrette dressing.

Prepared kale cranberry salad in a white serving bowl.

Looking for a fresh, flavorful, and light salad? You'll love this kale cranberry salad because it's easy to make and you need only a handful of simple ingredients.

Kale, dried cranberries, and sliced almonds are tossed in a light and fresh tasting lemon vinaigrette. Lemon adds a touch of bright citrus flavor to the homemade salad dressing.

This salad is perfect for a light lunch or as a side dish with your favorite protein for dinner. Looking for more kale salads? You may also enjoy my recipe for kale apple slaw.

Ingredients and substitutions

Ingredients for a kale salad on a counter top.
  • Kale - You'll need one large bunch of curly kale for this recipe, or about 8 ounces.
  • Cranberries - Can be substituted with golden raisins if desired.
  • Almonds - Can be substituted with chopped pecans or walnuts.
  • Olive oil - The base of the vinaigrette dressing. Can be substituted with any light tasting cooking oil you have on hand.
  • Lemon - Lemon zest and lemon juice can be substituted with orange zest and orange juice for a different flavor.
  • Maple syrup - Can be substituted with honey or other liquid sweetener you have on hand. Keep in mind that this salad will no longer be vegan if using honey.
  • Dijon mustard - Can be substituted with yellow mustard if needed.
  • Salt & pepper - Adds flavor to the vinaigrette dressing.

Tips and tricks

Massaged kale before and after, with salad dressing in a glass bowl.

Working with kale - If you've never worked with kale before, it is a hearty, leafy green with a chewy texture and earthy, peppery flavor. Because it is tough and hearty, it needs a little extra preparation before it's ready for your salad.

Preparing raw kale for salad - First, remove the ribs from your kale - this part is thick, harder to chew, and not ideal for a raw salad. Use a chef's knife to separate the center ribs from the leaves and then discard. Chop your kale leaves into easy to eat, bite-size pieces.

Massage your kale - Because kale is tough, you want to soften it a bit before dressing your salad. Once the kale is cleaned, chopped, and in a salad bowl, use clean hands and start massaging your kale. It's kind of like kneading bread. Scrunch it up and toss it around in the bowl until it looks a little darker green and feels tender. This should take less than a minute.

Storage

Kale salad is ideal when served the same day for best texture and flavor, but leftovers will keep for up to two days in the refrigerator.

Frequently asked questions

Kale cranberry salad ingredients in a large glass bowl.
This doesn't seem like enough dressing for my salad, should I make extra?

The amount of dressing in this recipe is meant to lightly coat your salad. There shouldn't be any excess pooling at the bottom of the bowl. It may not look like enough dressing until it's all tossed together.

Is it okay to eat raw kale in salads?

Yes, raw kale is perfectly edible. I recommend massaging your kale before adding the remaining ingredients to tenderize it slightly. See the section above on how to prepare kale (these directions are also included in the recipe card below).

What else can be added to kale salad?

To make it a complete meal, add grilled chicken, shredded rotisserie chicken, or a can of drained and rinsed cannellini beans. Other great salad toppings include grated carrot, crumbled feta cheese, goat cheese, and sunflower seeds.

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📖 Recipe

Prepared kale cranberry salad in a white serving bowl.
Pin Print Rate
4.91 from 10 reviews

Kale Cranberry Salad

Kale cranberry salad is an easy summer salad that's filled with nutritious ingredients. Kale, cranberries, and almonds are tossed in a light lemon vinaigrette dressing.
Prep Time10 minutes minutes
Total Time10 minutes minutes
Servings: 6 side salads
Calories: 154kcal
Author: Heather

Ingredients

  • 8 ounces curly kale
  • ½ cup dried cranberries
  • ½ cup sliced almonds
  • 2 tablespoons olive oil
  • 1 tablespoon dijon mustard
  • 1 tablespoon maple syrup
  • 1 tablespoon lemon juice, or orange juice
  • 1 teaspoon lemon zest, or orange zest
  • ¼ teaspoon salt
  • ⅛ teaspoon pepper
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Instructions

  • Remove ribs from kale by slicing down each side of the rib with a knife. Then, chop kale leaves into bite size pieces and add to a large bowl. Massage kale leaves for one minute - lightly knead and scrunch leaves with clean hands until kale appears slightly darker and more tender. Add cranberries and almonds to kale and set aside.
  • In a separate bowl, add olive oil, dijon mustard, maple syrup, lemon juice, lemon zest, salt, and pepper. Whisk to combine, then pour over kale and gently toss until salad is evenly coated. Serve immediately.

Equipment Recommendations

  • Pyrex Glass Mixing Bowls
  • Zwilling Pro Chef's Knife
  • OXO Metal Balloon Whisk
  • Pyrex Liquid Measuring Cups

Notes

  • This recipe will make six side salads or four larger lunch-sized salads.
  • 8 ounces kale = about one bunch of grocery store kale.
  • Almonds can be substituted with chopped walnuts or pecans.
  • Maple syrup can be substituted with honey or other liquid sweetener (if using honey, the recipe will no longer be vegan).
  • Salad is best enjoyed the same day, but will keep for two or more days in the refrigerator as a leftover.
  • If making ahead, prepare salad and vinaigrette in separate bowls, then toss salad in dressing just before serving. 

Nutrition Estimate

Calories: 154kcal | Carbohydrates: 16g | Protein: 4g | Fat: 10g | Saturated Fat: 1g | Sodium: 140mg | Potassium: 257mg | Fiber: 2g | Sugar: 9g | Vitamin A: 3776IU | Vitamin C: 47mg | Calcium: 84mg | Iron: 1mg
Course: Salad, Side Dish
Cuisine: American

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    4.91 from 10 votes (8 ratings without comment)

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  1. Diana Sasser

    March 17, 2022 at 2:51 pm

    Made this from my own garden kale. Used pecans in lieu of almonds. Absolutely delicious!

    Reply
  2. Elizabeth

    September 02, 2021 at 3:58 pm

    This kale recipe is my very favorite. I substitute pecans for the almonds. It is loved by everyone I serve it to. A real winner!

    Reply

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Heather of The Toasty Kitchen

Hi, I'm Heather!

I love cooking with simple, everyday ingredients and want to help you make homemade meals with ease.

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