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    Home » Recipes » Gluten-Free Vegetarian Recipes

    Published: Nov 29, 2017 · Modified: Mar 13, 2022 by Stephanie McKercher, RDN · This post may contain affiliate links · 11 Comments

    Make-Ahead Cranberry Orange Kale Salad

    Jump to Recipe Jump to Video Print Recipe

    This make-ahead kale salad won't wilt or get soggy. Toss one together before a party or prep a few portions for easy weekday lunches and dinners.

    Make-ahead kale salad in ceramic dish with cream napkin.

    I’m so much more likely to eat a salad when it’s ready to go in the fridge, but most pre-made green salads get wilted and soggy in a matter of hours. Luckily, kale is hearty enough to stand up to the leftovers test.

    In addition to its convenience for meal prepping, this Make-Ahead Kale Salad is one of my favorite weekday lunch recipes for fall and winter because it’s full of seasonal flavor from cranberries, citrus, and spicy ginger and garlic. 

    The real trick, though, is massaging the kale leaves before you mix them with the other ingredients. Have you ever tried it? 

    Green salad in ceramic dish with cream napkin and grey background.

    How (and Why) to Massage Kale

    Massaging kale is an important step when you’re using it raw for a salad. Kneading the leaves helps soften them and releases some of the sugars. This improves the texture and balances out some of the raw kale’s natural bitterness.

    The first step is prepping the kale leaves.

    Separate the leaf from the stem (or rib) by grabbing the stem with one hand and placing the fingers of your other hand where the leaf meets the stem. Then, pull your fingers along the stem from one end to the other, stripping the leaf off from the rib as you go.

    Next, give your kale a massage. 

    Put the kale leaves in a bowl and massage with your hands for 3-5 minutes. (The process is similar to how you’d knead bread dough.) You’ll notice the leaves breaking down and becoming softer as you go. 

    Make-ahead kale salad in ceramic dish with cream napkin.
    Salad in ceramic dish with cream napkin and wooden servers.

    How can you make this kale salad more filling?

    There’s already a lot of filling fiber, and the almonds and hemp hearts add some plant-based protein to help you feel satisfied. 

    If you’re looking for more staying power, you have some other options. Stir in roasted chickpeas, lentils, or white beans. Add a couple of scoops to a tortilla or serve it as a side dish with baked tempeh or baked tofu. 

    Kale salad in ceramic dish with orange peel and wooden serving spoons.

    How to Store Kale Salad

    You can store this salad in an airtight container in the fridge for up to 7 days. 

    This is an easy recipe to make in advance whenever it works best for you. Lunches for days! 

    looking for more ways to use fresh kale?

    Try these dark leafy recipes: 

    • Harvest Za’atar Kale Salad 
    • Mushroom Kale Black Bean Taco Bake
    • Creamy Vegan Pasta with Mushrooms and Kale
    • Savory Miso Kale Breakfast Bowls
    Make-ahead kale salad in ceramic dish with cream napkin.

    Make-Ahead Cranberry Orange Kale Salad

    Keep this make-ahead cranberry orange kale salad on hand for a quick, weekday lunch or refreshing side dish for the holidays.
    4.35 from 20 votes
    Print Pin Save Saved! Rate
    Course: Salad, Side Dish
    Cuisine: gluten-free, vegan, vegetarian
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 4
    Author: Stephanie McKercher, RDN

    Ingredients

    Salad

    • 1 bunch red kale (1 pound)
    • 1 bunch green kale (1 pound)
    • ⅓ cup dried cranberries
    • ⅓ cup hemp hearts
    • ⅓ cup chopped almonds (toasted if desired)

    Dressing:

    • 2 tablespoons extra virgin olive oil
    • 1 teaspoon orange peel
    • 1 ½ tablespoons orange juice
    • 1 teaspoon maple syrup
    • ½ teaspoon grated ginger
    • 2 cloves garlic, minced
    • salt and pepper

    Instructions

    • Tear kale leaves from stems and add to a large mixing bowl. Massage kale with hands 3 minutes, or until tender. Stir in cranberries, hemp hearts, and almonds.
    • In a separate bowl, whisk together olive oil, orange peel, orange juice, maple syrup, ginger, garlic, and salt and pepper. 
    • Pour dressing over salad and toss until evenly coated. 

    Video

    Notes

    Storage notes:
    Store in an airtight container in the fridge for up to seven days.
    Tried this recipe? Tag me on Instagram!Mention @GratefulGrazer or tag #gratefulgrazer.

    Save this kale salad on Pinterest

    Green salad with black text that reads, "make-ahead kale salad: vegan, gluten-free, make ahead recipe."

    Did you try this recipe?

    Rate and leave a comment below, or tag me (@GratefulGrazer) if you share on Instagram.

    This post was originally published on November 29, 2017, and most recently updated on September 24, 2019.

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    1. Denese says

      August 22, 2022 at 7:25 am

      5 stars
      I made this salad for our annual barbecue and it was a hit even though I only used 80% of the ingredients. I used the kale, cranberries, EVOO, OJ, honey (instead of maple syrup), garlic, salt and pepper. And added chopped red onions and shredded parmesan cheese. We are from the Caribbean and ate it with Jerk Pork, Spicy BBQ Chicken, Baked Mac N Cheese and Rice and Peas...Delicious!

      Reply
      • Stephanie McKercher, RDN says

        September 20, 2022 at 5:04 pm

        Sounds like a delicious variation! Thanks for sharing, Denese!

        Reply
    2. selina says

      April 23, 2020 at 9:39 pm

      5 stars
      The salads look delicious! I will definitely try them out!

      Reply
      • Stephanie McKercher, RDN says

        April 24, 2020 at 6:50 am

        Thanks, Selina! Let me know what you think.

        Reply
    3. Mackenzie Burgess says

      December 20, 2018 at 3:20 pm

      5 stars
      Most refreshing dressing EVER! Brought this to a party and everyone said it was their "favorite salad they ever had!" I love throw in some fresh toasted pepitas as well!

      Reply
      • Stephanie McKercher, RDN says

        December 25, 2018 at 8:22 am

        Yay! This makes me so happy to hear. Thanks, Mackenzie! Love the pepita addition, too.

        Reply
    4. [email protected] says

      December 21, 2017 at 7:34 am

      5 stars
      I’m not a huge kale fan, but this sounds great! Looking forward to trying it.

      Reply
      • Stephanie McKercher, RDN says

        December 28, 2017 at 9:14 am

        Hope this recipe can make you a convert! 😉 If not, it'd also be great with baby spinach in place of kale.

        Reply

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    Hello! My name is Stephanie. I'm a registered dietitian, recipe developer, and cookbook author. Here on Grateful Grazer, you'll find easy, plant-forward recipes, vegetarian nutrition information, and approachable guides to meal planning and prep.

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