Description
Kale Salad with Cranberries is a vibrant and nutritious dish that bursts with flavor, making it an ideal choice for any occasion. This sweet kale salad combines the earthiness of curly kale and crunchy broccoli slaw with the sweetness of dried cranberries and walnuts. Tossed in a tangy orange dressing, this salad not only tantalizes taste buds but also supports a healthy lifestyle. Whether you’re serving it as a delightful side at holiday gatherings or as a wholesome main dish during busy weeknights, this kale salad is sure to impress and satisfy.
Ingredients
Scale
- 4 cups curly kale, finely chopped
- 2 cups broccoli slaw
- 1 cup purple cabbage, finely sliced
- 3/4 cup walnuts, chopped
- 3/4 cup dried cranberries
- 3–1/2 tablespoons apple cider vinegar
- 1–1/2 teaspoon grated orange zest
- 3 tablespoons fresh squeezed orange juice
- 2–1/2 teaspoons Dijon mustard
- 2 tablespoons pure maple syrup
- 1/3 cup extra-virgin olive oil
- 1/4 cup mayo
- Salt and freshly ground black pepper to taste
Instructions
- Prepare the dressing by whisking together apple cider vinegar, orange zest, orange juice, Dijon mustard, maple syrup, olive oil, mayo, salt, and pepper in a medium bowl.
- Chill the dressing in the refrigerator for at least 30 minutes.
- In a large salad bowl, combine chopped kale, broccoli slaw, purple cabbage, walnuts, and dried cranberries; toss gently.
- Pour half of the chilled dressing over the salad and toss well to coat.
- Cover and let marinate in the fridge for 30 minutes before serving.
- Just before serving, toss again and add more dressing if desired.
- Prep Time: 15 minutes
- Cook Time: None
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 cup (150g)
- Calories: 220
- Sugar: 8g
- Sodium: 210mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 5mg