Cranberry Kale Salad

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.

Course Salad

Cuisine American

Keyword cranberry kale salad, kale salad

Prep Time 30

Total Time 30

Servings servings

Calories 338kcal

Author Celeste Noland | Life After Wheat

Equipment

Ingredients

FOR THE SALAD

1 bunch kale about 6 leaves or 8 cups
¾ cup dried sweetened cranberries
1-2 Pears sliced or diced
1 cup cardamom spiced almonds see notes or toasted almonds
⅓ cup Gorgonzola or feta cheese can omit if you're vegan

FOR THE VINAIGRETTE

¼ cup olive oil
¼ cup neutral tasting oil such as avocado oil
1 Tablespoon balsamic vinegar
½ cup fresh cranberries
1 Tablespoon honey more or less to taste
salt and pepper to taste

Instructions

FOR THE SALAD
Wash kale and dry well.
Holding onto the stem with one hand, grab the stem tightly with your other hand and slide 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 just before serving.
FOR THE 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.
Refrigerate (covered) until ready to serve (up to 24 hours but best fresh)

Notes

Click for my recipe for cardamom spiced almonds

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.

Nutrition