This healthy Kale Salad With Cranberries is full of nutrients and so tasty. Simple and versatile, it comes with a homemade citrusy, creamy dressing!
Though I’m all for indulging in luscious desserts and rib-sticking dishes that are one and all comfort food, I absolutely love coming up with healthy recipes for Mr. FFF and me—and for you, of course! And what’s healthier than a big, tasty salad? Since we eat a lot of salad around here, I’m constantly brainstorming new, innovative, and delicious recipe ideas to make salads exciting—not the boring, diet food that feels like punishment for our indulgences. We’ve definitely switched things up with our balsamic grilled vegetable salad and our Mediterranean chickpea pasta salad, and today, we’re doing it again by adding a kale and cranberry salad recipe to the blog! Kale yeah!
This salad combines the superfood kale with tangy, chewy dried cranberries and ties everything together with savory goat cheese. What’s not to love? It’s healthy, packed with different textures, and super easy to whip up!
Is This Kale Salad With Cranberries Healthy?
Absolutely! In fact, it has a list of ingredients that makes you feel vibrant and healthy just by reading it! Kale, as we all know, is one of those nutrient-packed leafy greens that has truly gone beyond the hype and is genuinely good for you. It’s rich in fiber and iron and is an excellent source of vitamins C and K. Cranberries (like all berries) are packed with antioxidants. Almonds are rich in vitamins and minerals and are said to promote heart health thanks to their healthy fats.
If you’re lactose intolerant or vegan, you can either leave out the goat cheese or replace it with a plant-based variety.
How To Buy And Clean Fresh Kale
To prepare your kale for this delicious salad with cranberries, start by selecting a fresh head of kale. Make sure the leaves are beautifully crisp, with a uniform dark-green color and no wilting or browning. Once you have the perfect bunch of kale, rinse the leaves thoroughly under cold running water to remove any dirt. Remove the tough end of the stem, and holding a leaf by its base, carefully slice along the rib to remove the leafy part. You can also use your thumb and index finger to ‘zip’ off the leaves. Once the ribs are removed, stack a few leaves on top of each other, roll them up tightly, and slice them into thin strips. Now you’re all set to mix up your kale salad with cranberries!
How To Make Ahead And Store
Although I recommend eating most salads fresh, the robust and hearty kale leaves mean this salad will last for up to 3 days if stored in an airtight container in the fridge. Freezing, however, is out of the question!
Serving Suggestions
If you add a thick slice of whole-grain bread, some cooked quinoa or brown rice, you’ll turn this salad into a complete, nutritious meal. You can also serve it as a side next to a succulent Pork Tenderloin or Pan-Seared Pork Chops. The salad will also make a great addition to your Thanksgiving Day spread.
recipe
Ingredients
For the salad
- 1/4 cup slivered almonds
- 6 cups kale torn into bite sized pieces
- 1/3 cup dried cranberries
- 1 cup apple diced
- 1/4 cup goat cheese crumbled
- Pinch of salt
For the dressing:
- 1 tablespoon apple cider vinegar
- 1 tablespoon orange juice
- 1/2 tablespoon maple syrup
- 1 teaspoon tahini
- 1/2 teaspoon Dijon mustard
- 1/4 teaspoon orange zest
- 2 tablespoons olive oil
- Pinch of salt
Instructions
- Preheat your oven to 400 degrees Fahrenheit and spread the almonds on a small baking sheet.
- Bake until golden brown, about 5 minutes.
- In a large bowl, mix together all the salad ingredients, including a pinch of salt.
- In a small bowl, whisk together all the dressing ingredients except the oil.
- While constantly whisking, stream in the oil until well mixed.
- Pour the dressing over the salad and stir well. The salad is best if covered and refrigerated for at least 2 hours to develop flavors, but can be eaten right away!
- DEVOUR!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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