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A bright and light raw kale salad tossed in a lemony honey vinaigrette and dotted with sweet, tart dried cranberries. The perfect side dish for a heavy holiday feast!

Kale Salad with Cranberries

A bright and light raw kale salad tossed in a lemony honey vinaigrette and dotted with sweet, tart dried cranberries. The perfect side dish for a heavy holiday feast!
Prep: 10 minutes
Total: 10 minutes
Yield:8 people

Ingredients

  • 1 bunch organic curly kale
  • 1 whole juice of one lemon
  • 3 tablespoons good olive oil
  • 2 teaspoons raw local honey
  • 1 teaspoon salt , to taste
  • cup dried cranberries
  • pine nuts or chopped walnuts , optional, to taste

Instructions

  • Rip the leaves of the kale from the stems and tear into bite-sized pieces, Place in a large bowl.
  • Make your dressing: whisk together the juice of one lemon, 3 tablespoons good olive oil, 2 teaspoons raw local honey, and salt, to taste. Pour about half over your kale and, with your hands, massage into the leaves until they're a bit wilted (they will look a little less curly but will taste a lot better and will be easier to digest). Add a bit more dressing at a time, to taste, then toss cranberries and nuts, if using. Refrigerate until ready to serve.

Nutrition

Serving Size: 8g | Calories: 76kcal | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Sodium: 292mg | Potassium: 15mg | Total Carbs: 6g | Fiber: 1g | Sugar: 5g | Net Carbs: 5g | Vitamin A: 185IU | Vitamin C: 2mg | Calcium: 3mg | Iron: 1mg
Recipe By:Cheryl Malik