Kale Salad with Cranberries
Kale Salad with Cranberries is a vibrant and nutritious dish that perfectly balances the earthy flavors of kale with the sweet tang of cranberries. This refreshing salad is ideal for any occasion, whether you’re hosting a holiday gathering, enjoying a light lunch, or prepping meals for the week. With its crunchy vegetables and zesty homemade orange dressing, this salad not only delights your taste buds but also adds a colorful touch to your table.
- Prep Time: 15 minutes
- Cook Time: None
- Total Time: 0 hours
- Yield: Serves approximately 6 people 1x
- Category: Salad
- Method: Mixing
- Cuisine: American
Ingredients
Scale
- 4 cups curly kale, finely chopped
- 2 cups broccoli slaw
- 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
- 1/4 cup mayo
- Salt and freshly ground black pepper to taste
Instructions
- In a medium mixing bowl, whisk together apple cider vinegar, orange zest, orange juice, Dijon mustard, maple syrup, olive oil, mayo, salt, and pepper until smooth.
- Refrigerate the dressing for at least 30 minutes.
- In a large salad bowl, combine kale, broccoli slaw, purple cabbage, cranberries, and walnuts.
- Pour half of the dressing over the salad mixture and toss well.
- Cover and chill for another 30 minutes to enhance flavor.
- Before serving, give the salad one last toss and add more dressing if desired.
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 210
- Sugar: 8g
- Sodium: 140mg
- Fat: 16g
- Saturated Fat: 2g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 10mg
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