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Kale Salad with Cranberries
This kale salad with cranberries also has zesty lemon and crunchy nuts for a perfect blend of flavors and textures. Ready in just 5 minutes, it's a great side for any main meal.
Prep Time
5 mins
Total Time
5 mins
Servings: 4 servings
Calories: 525 kcal
Course:
Salad
Cuisine:
American
Ingredients
Salad
- 1 bunch Tuscan kale de-stemmed and sliced into ribbons
- ½ cup dried cranberries
- ½ cup cashews sliced and toasted, or any nuts like almonds or pecans
- ½ cup goat cheese crumbled, optional
Dressing
- 2 tablespoons lemon juice
- 1 tablespoon lemon zest
- 2 tablespoons maple syrup substitute golden syrup
- ½ cup extra virgin olive oil
- ½ teaspoon salt adjust to taste
- ¼ teaspoon black pepper adjust to taste
Instructions
- In a dry skillet over medium heat, toast the sliced nuts until they are golden brown and fragrant. Keep an eye on them to prevent burning. Once toasted, set aside to cool.
- Zest the lemon into a small bowl. Then, squeeze the lemon juice into the bowl. If using goat cheese, take it out of the fridge and allow it to come to room temperature.
- In a small bowl, whisk together the lemon juice, lemon zest, golden syrup, and olive oil until well combined. Season with salt and pepper to taste.
- Pour the dressing over the chopped kale and use your hands to massage the dressing into the leaves.
- Sprinkle the dried cranberries and toasted almonds over the dressed kale. Toss everything together until the ingredients are evenly distributed.
- If you choose to include goat cheese, crumble it over the salad at the end.
Cup of Yum
Notes
- Let the salad sit for a few minutes before serving to allow the flavors to meld.
- Be mindful of the lemon zest's intensity. Taste the dressing before adding to the salad to ensure it’s to your liking.
- Add a protein like chickpeas or quinoa to make this salad a complete meal.
- Let the salad sit for a few minutes before serving to allow the flavors to meld.
- Be mindful of the lemon zest's intensity. Taste the dressing before adding to the salad to ensure it’s to your liking.
- Add a protein like chickpeas or quinoa to make this salad a complete meal.
Nutrition Information
Calories
525kcal
(26%)
Carbohydrates
29g
(10%)
Protein
15g
(30%)
Fat
41g
(63%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
5g
Monounsaturated Fat
25g
Cholesterol
13mg
(4%)
Sodium
417mg
(17%)
Potassium
586mg
(17%)
Fiber
8g
(32%)
Sugar
8g
(16%)
Vitamin A
3542IU
(71%)
Vitamin C
35mg
(39%)
Calcium
174mg
(17%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 525
% Daily Value*
| Calories | 525kcal | 26% |
| Carbohydrates | 29g | 10% |
| Protein | 15g | 30% |
| Fat | 41g | 63% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Monounsaturated Fat | 25g | 125% |
| Cholesterol | 13mg | 4% |
| Sodium | 417mg | 17% |
| Potassium | 586mg | 12% |
| Fiber | 8g | 32% |
| Sugar | 8g | 16% |
| Vitamin A | 3542IU | 71% |
| Vitamin C | 35mg | 39% |
| Calcium | 174mg | 17% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.