Kale Salad with Cranberries

Course: Salad

Cuisine: American

Diet: Low Calorie, Vegan, Vegetarian

Prep Time: 5

Total Time: 5

Servings: servings

Calories: 525kcal

Author: Shruthi Baskaran-Makanju

This kale salad with cranberries also has zesty lemon and crunchy nuts for a perfect blend of flavors and textures. Ready in just 5 minutes, it's a great side for any main meal.

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Ingredients

Salad

1 bunch Tuscan kale de-stemmed and sliced into ribbons
½ cup dried cranberries
½ cup cashews sliced and toasted, or any nuts like almonds or pecans
½ cup goat cheese crumbled, optional

Dressing

2 tablespoons lemon juice
1 tablespoon lemon zest
2 tablespoons maple syrup substitute golden syrup
½ cup extra virgin olive oil
½ teaspoon salt adjust to taste
¼ teaspoon black pepper adjust to taste

Instructions

In a dry skillet over medium heat, toast the sliced nuts until they are golden brown and fragrant. Keep an eye on them to prevent burning. Once toasted, set aside to cool.
Zest the lemon into a small bowl. Then, squeeze the lemon juice into the bowl. If using goat cheese, take it out of the fridge and allow it to come to room temperature.
In a small bowl, whisk together the lemon juice, lemon zest, golden syrup, and olive oil until well combined. Season with salt and pepper to taste.
Pour the dressing over the chopped kale and use your hands to massage the dressing into the leaves.
Sprinkle the dried cranberries and toasted almonds over the dressed kale. Toss everything together until the ingredients are evenly distributed.
If you choose to include goat cheese, crumble it over the salad at the end.

Notes

Let the salad sit for a few minutes before serving to allow the flavors to meld.
Be mindful of the lemon zest's intensity. Taste the dressing before adding to the salad to ensure it’s to your liking.
Add a protein like chickpeas or quinoa to make this salad a complete meal.

Nutrition