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Chopped Kale Salad with Cranberries and Almonds Recipe

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4.2 from 7 reviews

This vibrant Chopped Kale Salad with Cranberries and Almonds is a fresh and healthy dish combining nutrient-packed kale, sweet dried cranberries, crunchy almonds, and a tangy maple Dijon dressing. Perfect for a quick, no-cook meal or a make-ahead side, this salad offers a satisfying blend of textures and flavors with a boost of vitamins and antioxidants.

  • Author: Chef
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Total Time: 20 minutes including chilling time
  • Yield: 8 servings
  • Category: Salad
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Dressing

  • 1/3 cup olive oil
  • 3 tablespoons apple cider vinegar
  • 3 tablespoons pure maple syrup
  • 2 tablespoons Dijon mustard
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Salad

  • 4 cups packed chopped kale, ribs removed
  • 2 cups finely sliced or grated red cabbage
  • 2 cups grated carrot
  • 3/4 cup dried cranberries
  • 3/4 cup sliced almonds
  • 1/2 cup chopped green onion, including white part

Instructions

  1. Prepare the Dressing: In a small bowl or mason jar, whisk or shake together olive oil, apple cider vinegar, pure maple syrup, Dijon mustard, salt, and pepper until thoroughly combined to create a smooth dressing.
  2. Massage the Kale: Place the chopped kale in a large bowl and drizzle half of the dressing over it. Using your fingers, massage the kale for about 2 minutes until the leaves soften and become more tender, which helps reduce bitterness and makes it easier to digest.
  3. Assemble the Salad: Add the finely sliced red cabbage, grated carrot, dried cranberries, sliced almonds, and chopped green onion to the bowl with the kale. Pour on the desired amount of the remaining dressing and toss everything thoroughly to combine. Season with additional salt and pepper if needed to taste.
  4. Chill Before Serving: Cover the salad and place it in the refrigerator for at least one hour. This chilling step allows the flavors to meld together, enhancing the taste and texture before serving.

Notes

  • Massaging the kale is essential to soften the tough leaves and reduce bitterness.
  • You can substitute dried cranberries with dried cherries or raisins if preferred.
  • For added protein, consider adding grilled chicken, tofu, or chickpeas.
  • This salad keeps well refrigerated for up to 2 days, making it ideal for meal prep.
  • Use extra-virgin olive oil for better flavor and health benefits.

Find it online: https://cheftinaskitchen.com/chopped-kale-salad-with-cranberries-and-almonds-recipe/