Print

Kale Salad with Cranberries

Kale Salad with Cranberries
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Kale Salad with Cranberries is a vibrant and nourishing dish that beautifully balances sweet, tangy, and crunchy textures. This delightful salad combines finely chopped curly kale, colorful broccoli slaw, and crisp purple cabbage, all tossed together with chewy dried cranberries and crunchy walnuts. The pièce de résistance is the creamy orange dressing made from fresh orange juice and apple cider vinegar, which adds a refreshing zing to every bite. Perfect for holiday gatherings or as a bright addition to your weeknight meals, this salad not only captivates the eye but also nourishes the body.

Ingredients

Scale
  • 4 cups curly kale, finely chopped
  • 2 cups broccoli slaw (1 package)
  • 1 cup purple cabbage, finely sliced
  • 3/4 cup walnuts, chopped
  • 3/4 cup dried cranberries
  • 3–1/2 tablespoons apple cider vinegar
  • 1–1/2 teaspoon grated orange zest
  • 3 tablespoons fresh squeezed orange juice
  • 2–1/2 teaspoons Dijon mustard
  • 2 tablespoons pure maple syrup
  • 1/3 cup extra-virgin olive oil
  • Salt and freshly ground black pepper to taste

Instructions

  1. In a large mixing bowl, combine the curly kale, broccoli slaw, and purple cabbage.
  2. Add the chopped walnuts and dried cranberries to the bowl.
  3. In a separate bowl or blender, whisk together the apple cider vinegar, orange zest, fresh squeezed orange juice, Dijon mustard, maple syrup, and olive oil until smooth.
  4. Pour half of the dressing over the salad mixture and toss gently to ensure even coating.
  5. Refrigerate for at least 30 minutes to allow flavors to meld. Toss again before serving.

Nutrition

Find it online: https://kitchenmealplan.com/kale-salad-with-cranberries/