KALE SALAD WITH CRANBERRIES
Make some new kale fans with our Healthy Living Kale Salad with Cranberries! This Kale Salad with Cranberries in ready to serve in just 20 minutes.
Provided by My Food and Family
Categories Nuts
Time 20m
Yield 4 servings, 2 cups each
Number Of Ingredients 7
Steps:
- Place cranberries in small bowl. Add enough boiling water to cover cranberries; let stand 10 min. or until softened.
- Drain cranberries; place in large bowl. Add kale and tomatoes; mix lightly.
- Whisk dressing, sugar and mustard. Add to salad; toss to coat.
- Top with nuts.
Nutrition Facts : Calories 230, Fat 11 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 440 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g
KALE SALAD WITH CRANBERRIES
This easy holiday salad gets its flavor from a sweet citrus dressing that's infused into the kale by massaging the greens and the dressing together with your hands. We like a mix of kale for this recipe, but any type of kale will work.
Provided by Liz Mervosh
Categories Healthy Vegetarian Kale Recipes
Time 15m
Number Of Ingredients 11
Steps:
- Stir shallot and vinegar together in a large bowl; let stand for 5 minutes. Whisk in oil, honey, orange zest, orange juice, salt and pepper. Add kale and massage the mixture gently with your hands until the kale is lightly wilted, about 3 minutes. Arrange the salad on a platter; sprinkle with cranberries and almonds.
Nutrition Facts : Calories 134.1 calories, Carbohydrate 19.1 g, Fat 6.8 g, Fiber 2 g, Protein 1.8 g, SaturatedFat 0.8 g, Sodium 262.3 mg, Sugar 15.3 g
KALE CRANBERRY FETA SALAD
This simple kale salad has a delicious flavor combination from sweet cranberries, salty feta cheese, crisp apples, and crunchy almonds. The lemony dressing is the perfect balance and is so easy to make.
Provided by Angela Allison
Categories Salad
Time 10m
Number Of Ingredients 11
Steps:
- Wash and stem the kale leaves. Chop into desired size and remove excess water using a salad spinner or dry with towels. Add to a large bowl.
- To the kale, add the cranberries, feta cheese crumbles, sliced almonds, and sliced apple.
- To make the lemon vinaigrette, combine all vinaigrette ingredients in a bowl and whisk to combine. Alternatively, you can place all ingredients in a mason jar and shake to combine.
- Pour vinaigrette over salad and toss gently to combine. If desired, spread onto large serving platter and top with additional cranberries, feta, and sliced apples.
Nutrition Facts : Calories 242 kcal, ServingSize 1 serving
DEB'S KALE SALAD WITH APPLE, CRANBERRIES AND PECANS
A hearty, holiday-worthy raw kale salad with chopped Granny Smith apple, cranberries, toasted pecans and goat cheese, tossed in a zippy honey mustard dressing. It's both vegetarian and gluten free.
Provided by Cookie and Kate
Categories Salad
Time 20m
Yield 4
Number Of Ingredients 11
Steps:
- Preheat the oven to 350 degrees and spread the pecans on a baking tray. Toast them until lightly golden and fragrant, about 5 to 10 minutes, tossing them once or twice to make sure they bake evenly. Remove the tray from the oven and set them aside to cool.
- Pull the kale leaves off from the tough stems and discard the stems. Use a chef's knife to chop the kale into small, bite-sized pieces. Transfer the kale to a big salad bowl. Sprinkle a small pinch of sea salt over the kale and massage the leaves with your hands by lightly scrunching big handfuls at a time, until the leaves are darker in color and fragrant.
- Thinly slice the radishes (this is easier to do if you first chop off the root end so you can place the base of the radish flat against your cutting board). Add them to the bowl.
- Coarsely chop the pecans and cranberries (or cherries) and add them to the bowl. Chop the apple into small, bite-sized pieces and add it to the bowl as well. Crumble the goat cheese over the top.
- In a small bowl, whisk the dressing ingredients together and pour the dressing over the salad. Toss until the salad is evenly coated with dressing. Serve immediately, or for even better flavor, let the salad marinate in the dressing for 10 to 20 minutes beforehand.
Nutrition Facts : Calories 329 calories, Sugar 23.7 g, Sodium 192.5 mg, Fat 22.8 g, SaturatedFat 4.4 g, TransFat 0 g, Carbohydrate 29.6 g, Fiber 4.7 g, Protein 6.2 g, Cholesterol 6.5 mg
KALE BRUSSEL SPROUTS SALAD WITH CRANBERRIES
Kale brussel sprouts salad with cranberries is the perfect healthy filling salad! Made with homemade lemon dressing, cranberries and chopped pecans, this salad is great for parties, meal prep or a simple weeknight meal! Vegan, gluten free, dairy free, paleo and Whole30 friendly!
Provided by Samantha Rowland
Categories Salad
Time 14m
Number Of Ingredients 10
Steps:
- Preheat the oven to 275F
- De-stem the kale and chop or shred it into bite size pieces. Add to a large salad bowl.
- Shred the brussel sprouts using a knife or food processor. Add shredded brussel sprouts to the salad bowl with the kale.
- Once oven is preheated, add the pecans to the oven and bake for 7 minutes.
- While pecans are toasting, make the salad dressing. Combine all the ingredients in jar with a tight fitting lid and shake well. Alternatively mix vigorously in a bowl.
- After pecans are done toasting, allow them to cool slightly. Chop the pecans and add the chopped pecans and cranberries to the bowl with the rest of the salad ingredients.
- Pour the dressing over the salad and mix well (I use tongs).
- Store the salad in the fridge for at least 3 hours to allow the dressing to start to break down the kale and brussel sprouts.
- Stir well before serving.
Nutrition Facts : Calories 205 kcal, Carbohydrate 20 g, Protein 7 g, Fat 13 g, Fiber 4 g, Sugar 6 g, ServingSize 1 serving
KALE SALAD WITH CRANBERRIES
I originally combined several recipes for kale salad and made several versions over the last 5 years. Despite numerous requests, I did not write it down until last year and have since perfected it. Whenever I take it to a potluck, I always take an empty bowl home.
Provided by Rita M Frantz
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 3h25m
Yield 12
Number Of Ingredients 12
Steps:
- Combine water and cranberries in a small saucepan and bring to a boil. Reduce heat and simmer until cranberries are soft and liquid is syrupy, 5 to 10 minutes. Stir in honey, remove from the heat, and allow to cool.
- Put kale and red onion in an 8-quart pot or a very large bowl.
- Whisk olive oil, balsamic vinegar, garlic, salt, and pepper together in a small bowl; pour over the kale and stir well. Add feta cheese, walnuts, and moist cranberries with their syrup; stir until well combined. Cover and place in the refrigerator to marinate, stirring occasionally, until kale has wilted and shrunken in size, 3 to 8 hours.
- To serve, transfer to a smaller serving bowl.
Nutrition Facts : Calories 138.8 calories, Carbohydrate 12.1 g, Cholesterol 10.5 mg, Fat 9.4 g, Fiber 1.5 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 295.4 mg, Sugar 6.2 g
KALE SALAD WITH QUINOA AND CRANBERRIES
Steps:
- Combine all of the ingredients for the dressing in a large bowl and set aside while you prep the kale. (This will soften the shallots and allow the flavors to get friendly).
- Add the chopped kale to the bowl with the dressing. Massage the kale in handfuls-literally rub the leaves between your fingers-for a minute or two, until the leaves soften and darken in color. (Yes, I know giving your salad a rubdown is a little weird, but it's worth it. DO NOT SKIP THIS STEP.) Briefly set aside.
- Toast the almonds. Heat a small skillet over medium heat. (Do not put any oil in the pan!) Add the almonds to the pan and cook for 2 to 3 minutes, shaking the pan regularly, until golden brown and fragrant. Immediately transfer to a small bowl.
- Add the quinoa, along with half of the almonds and half of the cranberries to the kale and toss to combine.
- Transfer your salad to a serving platter or plates, top with the remaining almonds and cranberries, and sprinkle with the cheese.
Nutrition Facts : ServingSize 1 /4 of salad, Calories 226 kcal, Carbohydrate 27 g, Protein 6 g, Fat 11 g, SaturatedFat 1.5 g, Cholesterol 2 mg, Sodium 149 mg, Fiber 3 g, Sugar 7 g
LACINATO KALE SALAD WITH DRIED CRANBERRIES AND WALNUTS
Another delicious Anna Thomas recipe. It's strongly recommended to use Lacinato kale (also known as dinosaur, black or Tuscan) in this recipe and not standard kale. Also, I tried myzithra cheese in the salad and used very little sea salt.
Provided by COOKGIRl
Categories Greens
Time 30m
Yield 12 cups
Number Of Ingredients 12
Steps:
- Toast the nuts lightly in a dry pan over low heat, stirring until they begin to turn golden and release their toasted fragrance. Set aside to cool.
- Pour about 1/2 cup boiling water over the cranberries and leave them to soften until you are ready to toss into the salad, at least 15 minutes.
- Meanwhile, wash and dry the kale, slice away the stems and discard them. Stack the greens and roll them into tight bundles, then slice very thinly with a sharp knife; you're aiming for a shredded look. You should have about 6 cups of shredded kale, which will shrink quite a bit the moment it is tossed with the oil and vinegar. Place the kale in a large bowl.
- Wash and dry the arugula, cut off any tough-looking stems and cut it in short pieces. Toss the arugula with the kale.
- Slice the olives off their pits/stones and cut them in slivers. Core and seed the red pepper, quarter it lengthwise and cut it in matchsticks. Toss the olives, nuts and pepper with the kale.
- Drain the cranberries, then toss with the kale. Toss in the olive and walnut oils, the vinegar, sea salt and pepper. Taste the salad and correct the seasoning with a touch more salt or a drop of vinegar if it's needed; how much salt you need will depend on how salty the olives are. Just before serving, add the crumbled cheese if you like.
- This salad keeps well for a day or so, though it will become softer as it sits. Because it is sturdy, it can travel to a picnic or a potluck.
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