Kale and Cranberry Salad

Kale and Cranberry Salad is a tasty, colorful, healthy side dish.

I know kale is not everyone’s favorite salad green, but this salad may change your mind! The key to making kale delectable is massaging the greens first with olive oil and kosher salt. Then, the chopped kale blends well with the sweet, dried cranberries, toasted sliced almonds, and salty Parmesan. The balsamic-dijon dressing is the perfect tart-sweet combination to bring this simple salad together.

Prepping Greens for Kale Cranberry Salad

My love of kale started when I visited a Kowalski’s grocery store salad bar. Kale massaged with lemon olive oil was one of the options they provided as a base. I haven’t succeeded in replicating their version, so I was excited to try this recipe.

Removing Stems-After washing and patting the kale dry, you want to remove the stems. I learned a new technique with this recipe: You grab the end of the stem and pull your hand down on either side to remove the leaves. It’s very slick! If any stem is still attached, don’t fret; just pull it off.

Massaging the Kale-Everyone loves a massage! Well, at least I do. This is the secret step that softens up the kale. Drizzle a few teaspoons of olive oil, and a sprinkle of kosher salt and then dig in (with clean hands, of course) and rub into the chopped greens,

Finishing the Salad

Make the Balsamic-Dijon dressing-Pour all ingredients into a small jar with a tight-fitting lid and shake to combine. This is my preferred method. You can also use a small bowl and whisk everything together.

Toast the Sliced Almonds – Place the almonds on a baking sheet or in a cake pan and bake at 350 degrees for about 6-8 minutes.

Parmesan– finely shred your Parmesan, or you can purchase shredded Parm to save time.

Backstory

I was having some tile work done in my kitchen and needed a lunch option I could prep ahead to stay out of the way. So I made some of my tasty Pinwheel Appetizers which double as sandwiches. Then I found this kale salad recipe on two peas & their pod. Don’t you love that blog handle?

Additional Kale Recipes

I know some kale lovers out there would enjoy a few more recipes. Check out these yummy options from my recipe index.

Spicy Sausage Sweet Potato Soup

A hearty soup with Italian sausage, sweet potatoes, white beans, and kale in a creamy broth, similar to Olive Garden's Zuppa Toscana.

Check out this recipe

Boston Lager Lobster Risotto

Boston Lager Lobster Risotto is chock full of goodies – lobster, roasted squash & corn, kale, bacon, Parmesan cheese and topped with baked sqaush seeds.

Check out this recipe

Ham and Pea Soup

Ham and Pea Soup is a fresh lighter take on a classic recipe with chicken broth and the added goodness of tomatoes, potatoes, beans, and kale.

Check out this recipe

Kale and Cranberry Salad

A delicious side salad of healthy kale, sweet dried cranberries, crunchy sliced almond, Parmesan and balsamic dressing

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Total Time: 20 minutes minutes

Servings: 6

Author: Simple Kale Salad by Two Peas & Their Pod

Ingredients

Balsamic Dressing

• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 2 tablespoons balsamic vinegar
• 1/2 teaspoon Dijon mustard
• 2 teaspoons honey
• Kosher salt and freshly ground black pepper to taste

Salad

• 2 bunches kale washed (Lacinato/dinosaur kale preferred)
• Drizzle of olive oil
• Pinch of kosher salt
• 1/2 cup finely shredded Parmesan cheese
• 1/3 cup toasted sliced almonds
• 1/3 cup dried cranberries

Instructions

Balsamic Dressing

• In a small bowl or jar, whisk together or shake the olive oil, lemon juice, balsamic vinegar, Dijon mustard, honey, salt, and pepper. Set aside.

Salad

• Remove the stems by squeezing the top of the kale stem and pulling down to strip the kale leaves away. The leafy part should come off easily. If any stem remains, peel it off. Use a sharp knife to julienne and chop the kale.
• Place the kale in a large bowl. Drizzle it with olive oil (a few teaspoons), sprinkle with a bit kosher salt, and massage with clean fingers until the kale softens.
• Drizzle the dressing over the kale and toss well. Add the Parmesan cheese, nuts, and dried fruit. Toss again and serve.