Best 5 Cranberry Kale Salad Recipes
Looking for a vibrant and nutritious salad that's perfect for a healthy lunch or refreshing side dish? Look no further than this colorful Cranberry Kale Salad! Made with a blend of crisp kale, sweet cranberries, crunchy almonds, and topped off with a zesty lemon-tahini dressing, this salad is a delightful symphony of flavors and textures.
But that's not all! This article offers a collection of equally enticing salad recipes that cater to various dietary preferences and taste buds. From the classic Caesar Salad with its creamy dressing and crunchy croutons to the refreshing Cucumber Salad with its cool and tangy dressing, there's something for everyone.
For those with a sweet tooth, the Strawberry Salad with its balsamic glaze is a delightful treat. And if you're looking for a hearty and flavorful option, the Spinach Salad with its bacon and warm dressing is sure to satisfy. With so many delicious recipes to choose from, this article is your go-to guide for creating a crisp, colorful, and nutritious salad that will be the star of your next meal.
CRANBERRY-KALE SALAD
Simple, fresh, and flavorful crunchy kale salad. A big bowl makes a nice light lunch.
Provided by Valentina
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 10m
Yield 4
Number Of Ingredients 9
Steps:
- Combine kale, onions, cranberries, walnuts, and sunflower seeds in a large bowl. Crumble goat cheese and add to salad. Add raspberry dressing and balsamic vinegar to the bowl and toss gently to coat. Season with salt and pepper.
Nutrition Facts : Calories 148 calories, Carbohydrate 11.2 g, Cholesterol 11.2 mg, Fat 9.7 g, Fiber 2.3 g, Protein 6.4 g, SaturatedFat 3.4 g, Sodium 219.4 mg, Sugar 3.6 g
DELICATA SQUASH SALAD WITH KALE AND CRANBERRY BEANS
Delicata squash is tossed with kale, cranberry beans, and a tangy balsamic dressing in this delicious recipe. Compounds in kale prompt the liver to release enzymes that may fight cancer.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees. Cut squashes into 1/2-inch-thick semicircles. Toss with 1 teaspoon oil, and spread onto a parchment-lined baking sheet. Bake until just tender, 15 to 18 minutes. Mix together balsamic vinegar and honey. Brush some of the mixture onto squash slices; reserve remaining mixture. Bake for 5 minutes more.
- Meanwhile, place kale in a large bowl. Heat remaining tablespoon oil in a small saucepan over medium heat. Add shallot and garlic, and cook until slightly softened, about 4 minutes. Add red-wine vinegar and remaining vinegar-honey mixture to saucepan, and bring to a boil. Immediately pour hot dressing over kale, and sprinkle with salt. Season with pepper. Add squash and beans. Cover with plastic, and let stand for 5 minutes. Toss until kale wilts slightly. Serve warm or at room temperature.
Nutrition Facts : Calories 268 g, Fat 5 g, Fiber 10 g, Protein 9 g, Sodium 658 g
DELICATA SQUASH SALAD WITH KALE AND CRANBERRY BEANS
From Whole Living. I used peanut oil and light balsamic vinegar. I didn't end up with enough dressing to wilt the kale, so I just stuck it all in the microwave for a couple of minutes. It's also good cold, as it turns out; I had to refrigerate it overnight.
Provided by brokenburner
Categories Vegetable
Time 35m
Yield 4 , 4 serving(s)
Number Of Ingredients 12
Steps:
- 1.Preheat oven to 400 degrees. Cut squashes into 1/2-inch-thick semicircles. Toss with 1 teaspoon oil, and spread onto a parchment-lined baking sheet. Bake until just tender, 15 to 18 minutes. Mix together balsamic vinegar and honey. Brush some of the mixture onto squash slices; reserve remaining mixture. Bake for 5 minutes more.
- 2.Meanwhile, place kale in a large bowl. Heat remaining tablespoon oil in a small saucepan over medium heat. Add shallot and garlic, and cook until slightly softened, about 4 minutes. Add red-wine vinegar and remaining vinegar-honey mixture to saucepan, and bring to a boil. Immediately pour hot dressing over kale, and sprinkle with salt. Season with pepper. Add squash and beans. Cover with plastic, and let stand for 5 minutes. Toss until kale wilts slightly. Serve warm or at room temperature.
Nutrition Facts : Calories 535.4, Fat 6.4, SaturatedFat 1.1, Sodium 615.6, Carbohydrate 98, Fiber 30.4, Sugar 14.8, Protein 28.1
KALE CRANBERRY PEPITA SALAD
This is a modified version of a national grocery chain's kale salad. It's a delicious way to eat your greens! You can substitute sesame seeds for the pepitas.
Provided by sydneyt
Categories Salad Green Salad Recipes Kale Salad Recipes
Time 1h25m
Yield 4
Number Of Ingredients 14
Steps:
- Heat 1 teaspoon olive oil in a large skillet over medium-high heat. Saute kale and garlic in hot oil until fragrant and kale is bright green, 2 to 3 minutes. Add water to skillet; cook and stir until kale wilts, about 5 minutes more. Drain.
- Whisk 1/2 cup olive oil, vinegar, orange juice, soy sauce, onion, ginger, salt, and pepper together in a large bowl. Add kale mixture to bowl and toss until kale is evenly coated. Sprinkle cranberries, pepitas, and almonds over the top. Cover the bowl with plastic wrap and refrigerate for 1 hour, or overnight.
Nutrition Facts : Calories 449 calories, Carbohydrate 28 g, Fat 36.5 g, Fiber 3.9 g, Protein 8.1 g, SaturatedFat 5 g, Sodium 503.5 mg, Sugar 9.7 g
WHEAT-BERRY, KALE & CRANBERRY SALAD
Steps:
- Rinse wheat berries. Combine with 8 cups water in a medium pot. Bring to a boil over high, then reduce heat to medium-high. Cook, covered, until wheat berries are tender, 30 to 35 min. Stir in cranberries during the last 2 min of cooking. Drain and rinse with cold water. Whisk oil with vinegar and salt in a large bowl. Season with pepper. Stir in wheat-berry mixture, kale, onion and pepper. Serve immediately. Keeps well, refrigerated, up to 1 day. Shopping Tip:
Tips:
- For the best flavor, use fresh, ripe cranberries. If you can't find fresh cranberries, you can use frozen cranberries. Just be sure to thaw them before using.
- If you don't have a microplane, you can use a vegetable peeler to zest the orange.
- To make the salad ahead of time, prepare the dressing and store it in the refrigerator for up to 2 days. When you're ready to serve, toss the dressing with the salad.
- This salad is also great with other types of greens, such as spinach or arugula.
- To add a bit of crunch, top the salad with some toasted nuts or seeds.
- For a more festive presentation, use a variety of colored cranberries, such as red, white, and pink.
Conclusion:
This cranberry kale salad is a delicious and healthy way to enjoy the flavors of the season. With its tart cranberries, sweet oranges, and nutty kale, this salad is sure to be a hit at your next holiday gathering. So next time you're looking for a festive and healthy salad, give this cranberry kale salad a try. You won't be disappointed!
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