Make-Ahead Kale Salad with Cranberries
This festive kale salad is bright, nourishing, and ideal for making ahead—whether you're prepping for a holiday gathering or just want to add some color and crunch to your weekday meals. With red and green kale (hello, holiday vibes!), tart cranberries, nutty almonds, and a citrusy orange-ginger dressing, it’s as beautiful on the table as it is satisfying to eat.
Servings 4
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 5 days.