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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.

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)
  • 1/3 cup dried cranberries
  • 1/3 cup hemp hearts
  • 1/3 cup chopped almonds (toasted if desired)

Dressing:

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

Instructions

  1. 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.

  2. In a separate bowl, whisk together olive oil, orange peel, orange juice, maple syrup, ginger, garlic, and salt and pepper. 

  3. Pour dressing over salad and toss until evenly coated. 

Recipe Notes

Storage notes:

Store in an airtight container in the fridge for up to seven days.