Keep this make-ahead cranberry orange kale salad on hand for a quick, weekday lunch or refreshing side dish for the holidays.
Course Salad, Side Dish
Cuisine gluten-free, vegan, vegetarian
Prep Time 10 minutesminutes
Total Time 10 minutesminutes
Servings 4
Author Stephanie McKercher, RDN
Ingredients
Salad
1bunchred kale(1 pound)
1bunchgreen kale(1 pound)
⅓cupdried cranberries
⅓cuphemp hearts
⅓cupchopped almonds(toasted if desired)
Dressing:
2tablespoonsextra virgin olive oil
1teaspoonorange peel
1 ½tablespoons orange juice
1teaspoonmaple syrup
½teaspoongrated ginger
2clovesgarlic, 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.