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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!
Course Salad
Cuisine American
Keyword cranberry, Kale, salad
Prep Time 10 minutes
Total Time 10 minutes
Servings 8 people
Calories 76 kcal
Author Cheryl Malik

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
  • 1/3 cup dried cranberries
  • pine nuts or chopped walnuts , optional, to taste

Instructions

  1. Rip the leaves of the kale from the stems and tear into bite-sized pieces, Place in a large bowl.
  2. 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 Facts
Kale Salad with Cranberries
Amount Per Serving (8 g)
Calories 76 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 292mg13%
Potassium 15mg0%
Carbohydrates 6g2%
Fiber 1g4%
Sugar 5g6%
Protein 1g2%
Vitamin A 185IU4%
Vitamin C 2mg2%
Calcium 3mg0%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.