Print
Overhead shot of winter kale salad with cranberries, goat cheese, toasted almonds, and a lightly sweet cranberry vinaigrette.

Winter Kale Salad with Cranberries and Cranberry Vinaigrette

This winter kale salad with cranberries is massaged with the lightest, most delicately sweet cranberry vinaigrette for a festive massaged kale salad everyone wants more of!

free from: gluten/ wheat, soy, egg, fish, shellfish, peanuts (*can easily be made tree nut free, see recipe notes)

Course Salad
Cuisine American
Prep Time 20 minutes
Rest Time 30 minutes
Total Time 50 minutes
Servings 8
Calories 102 kcal

Ingredients

For the Cranberry Vinaigrette:

  • 2 tbsp 100% cranberry juice
  • 1 tbsp avocado or olive oil
  • 1 tsp honey
  • 1/8 tsp ground ginger

For the Kale Salad:

  • 8 cups chopped kale
  • 1/4 cup dried cranberries
  • 1/4 cup almond slivers toasted
  • 2 oz goat cheese crumbled
US Customary - Metric

Instructions

  1. Whisk together cranberry vinaigrette ingredients in a small bowl. Alternatively, you can combine the cranberry vinaigrette ingredients in a small mason jar, seal tightly, and shake vigorously!

  2. Place chopped kale in a large mixing bowl. Pour cranberry vinaigrette over the kale. Using freshly cleaned hands, massage the kale by tossing the kale in the vinaigrette and using your hands to rub the vinaigrette into the kale to help tenderize it. Cover and allow the kale to rest in the fridge at least 30 minutes (or overnight) to continue to tenderize.

  3. Prior to serving, top with crumbled goat cheese, slivered almonds, and dried cranberries. Serve and enjoy!

Recipe Notes

Nut-Free Substitution: toast sunflower seeds instead of almonds.

Dairy-Free Substitution: try adding sliced or cubed avocado or a creamy, vegan cheese alternative instead.

Vegan Substitute: in addition to using a dairy-free substitute, you can easily sub maple syrup for honey.

Nutrition information is calculated based on exact ingredients used and can vary with substitutions.

This winter kale salad makes excellent leftovers and can be refrigerated in an airtight container. It is best used within 48 hours.

Nutrition Facts
Winter Kale Salad with Cranberries and Cranberry Vinaigrette
Amount Per Serving
Calories 102 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g6%
Cholesterol 3mg1%
Sodium 51mg2%
Potassium 352mg10%
Carbohydrates 10g3%
Fiber 3g13%
Sugar 3g3%
Protein 4g8%
Vitamin A 6765IU135%
Vitamin C 80.8mg98%
Calcium 119mg12%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.