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    You are Here: Masala Herb » Recipes » Salads

    Kale Salad with Cranberries Recipe

    Published: Dec 9, 2020 · Modified: May 7, 2022 by Helene Dsouza

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    Helene Dsouza
    A fresh and healthy kale salad side dish enriched with fresh cranberries.
    Total Time: 1 day 20 minutes
    No ratings yet
    Jump to Recipe
    tender kale salad
    winter kale salad in bowls
    kale salad with cranebrries and nuts

    Fresh kale salad with cranberries can be enjoyed during the festive time or as a healthy salad all year round.

    The salad is marinated in a simple dressing.

    cranberry kale salad
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    Jump to:
    • What is Kale?
    • Ingredients and what else to add
    • How to make Kale Salad?
    • Storing
    • Serving Ideas
    • FAQs
    • 📖 Recipe

    What is Kale?

    Kale is sometimes called a super green. It's a tough and hardy green leaf cabbage variety.

    It grows as loose leaves around a hard stem and they turn dark green in color.

    The plant is actually a winter leafy vegetable, as it can take up to 5° Fahrenheit or -15° Celsius.

    Last year, we planted a curly deep green kale variety in September and it survived the mountain temperatures and a layer of snow.

    In spring it was good to be picked, and we enjoyed it, but we kept the plant alive and it has been giving us fresh kale leaves up to now. Those were used in the pictures.

    Ingredients and what else to add

    It's a simple, easy and straightforward kale recipe.

    The basic ingredients are...

    • kale - I use fresh curly kale if possible young softer and tender baby leaves.
    • cranberries I like them fresh and tangy but you can use dried cranberries too.
    • walnuts - cut or chopped to desired size
    • olive oil - if possible extra virgin olive oil
    • lemon juice - fresh
    • seasoning - salt and black pepper (we keep it simple)

    You can also add other ingredients such as avocado, soft chickpeas, diced apples, goat cheese feta, cooked quinoa, cooked chicken (like leftover rotisserie chicken), smoked salmon, roasted butternut squash, and crunchy croutons.

    fresh kale salad to serve as a side dish

    How to make Kale Salad?

    Kale can be tough and fibrous but there is a way to make soft kale salad.

    The dressing is massaged into the fresh kale leaves, and that way they soften.

    Also, I try to use mostly young leaves and the leaves get to marinate with the simple dressing.

    Step 1

    Pick deep green fresh and young kale leaves, trim off wilted parts. Rinse and pat dry.

    Cut the softer leave parts from the hard stem pieces. Discard the stems.

    Cut or chop your kale to your liking. I like them not all too large.

    cut kale leaves from the stem

    Step 2

    Combine lemon juice, salt, and black pepper in a smaller bowl or dressing shaker. Mix it up.

    Now add the olive oil to the dressing and combine again.

    Pour dressing over the kale and massage it in with your clean hands.

    marinate kale with dressing

    Step 3

    Marinate the kale for a day in an airtight container in your fridge. The kale will get softer and will taste better.

    Step 4

    Prepare your fresh cranberries, rinse the fruits.

    Cut your cranberries into two or quarter them if you want them smaller.

    Cut or chop walnuts to desired size.

    cut cranberries and nuts small

    Step 5

    Combine massaged kale with cranberries and walnuts.

    Or add the cranberries and walnuts as a garnish just before serving up the salad.

    Storing

    Allow the salad to take in the dressing ingredients.

    That way the leaves will get softer and tender.

    I recommend that you place the salad, tossed in the simple lemon vinaigrette, in a Tupperware or fridge friendly container with a lid.

    Keep it there for a day and the leaves will be perfect!

    The salad can be stored in your fridge for up to 4 days.

    kale salad topped with fresh cranberries and walnuts

    Serving Ideas

    The salad with all the base ingredients makes a lovely winter side dish.

    I serve it during the holidays for Christmas because the colors and fresh kale with cranberries complement most meat roasts well.

    It works well as a side with most hearty soups or casserole dishes.

    The lemon and cranberries will give you a healthy dose of vitamin C, making it a great salad to get over the cold and dark winter months.

    Serve it with a detox lentil soup, a shepherd's pie or add it to your Christmas menu with the mini beef wellingtons.

    You can also switch up the dressing by enriching it with a mustard vinaigrette or a honey mustard dressing.

    FAQs

    Do you eat the stems of Kale?

    No, you can't eat kale stems raw because they are super tough and fibrous. You need to cut off the stems.

    How to soften Kale?

    Cover the kale leaves with dressing and massage it in a bit with your hands. Then leave the kale to marinate for about a day. The kale leaves will turn out softer than ever!

    lemon cranberry kale salad
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    📖 Recipe

    tender kale salad

    Kale Salad with Cranberries Recipe

    A fresh and healthy kale salad side dish enriched with fresh cranberries.
    No ratings yet
    Print Pin Rate
    Course: Salad
    Cuisine: American
    Keyword: kale salad with cranberries, winter kale salad
    Prep Time: 20 minutes
    Marination Time (recommended): 1 day
    Total Time: 1 day 20 minutes
    Servings: 4 servings
    Calories: 107kcal
    Recipe by: Helene Dsouza

    Ingredients

    Salad Ingredients

    • 4 ounces Kale weigh with stems
    • dozen Cranberries
    • a few Walnuts

    Dressing

    • Juice of ½ Lemon
    • 3 Tablespoon Olive Oil extra virgin
    • ½ Teaspoon Salt
    • ½ Teaspoon Black Pepper
    US Customary - Metric

    Instructions

    • Rinse off your kale leaves and trim out the wilted parts.
    • Cut off the dark green soft leave parts from the hard stalks. Discard the hard parts.
    • Cut the leaves into strips or chop it to your liking. Place leaves in a large mixing bowl.
    • Prepare the dressing. Combine lemon juice with salt and black pepper first, then add the olive oil and mix it up again.
    • Pour dressing over kale leaves. Massage dressing into leaves to soften them. I do that for about 3-5 mins.
    • I recommend that you allow the kale to marinate with the dressing for about 1 day. The kale will taste better (not bitter) and it will get softer. Place it in an airtight container with a lid in your fridge to cool.
    • Rinse cranberries and cut them into half or quarter.
    • Chop or cut walnuts into rough pieces.
    • Decide if you want to mix cranberries and walnuts into the kale salad or if you want to use them as a topping.
    • Place kale salad in serving dishes and serve up.

    Notes

    • Use fresh young kale leaves
    • I recommend using fresh cranberries but you can use dried cranberries too.
    • You may switch the dressing in the recipe with another dressing such as a mustard vinaigrette or a honey mustard dressing.

    Equipment

    • Cutting Board
    • 8 inch Chef Knife
    • Mixing Bowl

    Nutrition

    Nutrition Facts
    Kale Salad with Cranberries Recipe
    Amount Per Serving
    Calories 107 Calories from Fat 99
    % Daily Value*
    Fat 11g17%
    Saturated Fat 1g5%
    Sodium 302mg13%
    Potassium 139mg4%
    Carbohydrates 3g1%
    Fiber 1g4%
    Sugar 1g1%
    Protein 1g2%
    Vitamin A 2832IU57%
    Vitamin C 34mg41%
    Calcium 43mg4%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
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