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Kale and Cranberry salad is a deliciously festive dish with tart cranberries, crisp kale, and sweet pears. It is topped with fresh gorgonzola and cardamom spiced almonds then drizzled with a homemade cranberry vinaigrette. It is the perfect marriage of flavors and a great addition to any party or get together. Simple enough to make for lunch but also beautiful for a more formal meal.

Cranberry Kale Salad with Homemade Cranberry Vinaigrette

Prep

Total

Yield 4-6 servings

Cranberry Kale salad is a deliciously festive dish with tart cranberries, crisp kale, and sweet pears. It is topped with fresh gorgonzola and cardamom spiced almonds then drizzled with a homemade cranberry vinaigrette. It is the perfect marriage of flavors and a great addition to any party or get together. Simple enough to make for lunch but also beautiful for a more formal meal.

 

Ingredients

1 bunch kale (about 6 leaves or 8 cups)

3/4 cups dried cranberries (we use Patience Fruit & Co which are naturally sweetened and lower in sugar)

1-2 Pears, sliced or diced

1 cup Cardamom spiced almonds

1/3 cup Gorgonzola or feta cheese (can omit if you're vegan)

Sea salt and pepper to taste

CRANBERRY VINAIGRETTE:

1/4 cup olive oil

1/4 cup neutral tasting oil such as avocado oil

1 T balsamic vinegar

1/2 cup fresh cranberries

1 T honey, more or less to taste

salt and pepper to taste

Instructions

Wash kale and dry well.

Holding onto the stem with one hand, grab the stem tightly with your other hand and slight it upward to remove the leaves from the stem. You can also use a knife to remove the stem.

Gently massage the kale leaves (see notes) and chop into small bite-sized pieces.

Arrange kale, dried cranberries, pears, cardamom spiced almonds, and cheese (optional) in a large serving bowl or platter. Drizzle with cranberry vinaigrette or another dressing, or toss the salad with the vinaigrette.

TO PREPARE CRANBERRY VINAIGRETTE:

Pulse cranberries, honey, and balsamic vinegar in blender until smooth. Add oils and pulse just until smooth. Season with salt and pepper to taste.

Serve salad or refrigerate (covered) until ready to serve (up to 24 hours but best fresh)

Notes

How much you massage the kale is up to you and depends on how crisp you want your end product to be. I prefer to have a nice crisp salad, so I rub the leaves between my fingers briefly while rinsing them and that's good for me. If you're going for a softer, more tender salad that is similar to the texture of spinach, rinse, dry, and chop the leaves, sprinkle with salt, then scrunch them in your hands, release, and repeat about 30 seconds until the leaves are a darker green.

Courses Salads

Nutrition Facts

Serving Size about 1 1/2 cup

Amount Per Serving

Calories 238

% Daily Value

Total Fat 16 g

25%

Saturated Fat 3 g

15%

Cholesterol 4 mg

1%

Total Carbohydrates 20 g

7%

Dietary Fiber 2 g

8%

Sugars 14 g

Protein 2 g

4%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Recipe by Life After Wheat at https://thereislifeafterwheat.com/2018/01/cranberry-kale-salad/