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You are here: Home / Salads / Kale Salad with Cranberry Orange Dressing

Kale Salad with Cranberry Orange Dressing

August 10, 2016 By Joe Boyle 4 Comments

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Last Updated on November 8, 2024

Here’s a healthy salad you can put together in no time and it tastes so darned good.  Kale salad with cranberry orange dressing.

Close up view of 2 kale salads.

Amy’s garden needs to be thinned out, and there are 3 or 4 dinosaur kale plants that she planted.  On it’s own, this kale is a little bitter tasting, but combined with the citrus and cranberries it mellows out and is delicious.  I washed and removed the stems on 8 or 9 big leaves and chopped them into bite sized pieces and ended up with about 8 cups of kale.

Raw Kale on a cutting board.

The cranberry and orange dressing is a hot dressing as the cranberries, garlic and red onion are sauteed in olive oil, then the orange juice, zest, vinegar, and honey get added at the end.  I had slivered almonds which I lightly toasted on the stove top to use as a crunchy topping. Craisins (dried cranberries) are what I used, but you could also use fresh cranberries.  Just cook them in the olive oil for 5 or 6 minutes before adding the garlic and onions.  Then cook for another 3 to 4 minutes to soften the onion.

Two bowls of Kale salad with orange slices.

You can toss this together and serve it warm or let it cool to room temperature.  Since kale is such a sturdy green and doesn’t wilt like lettuce, you could store the salad in the refrigerator for a couple hours before eating.

Kale salad with slivered almonds in a bowl.

If you are into eating kale, give this kale salad with cranberry orange dressing a try. It’s very tasty. Here’s the recipe.

Kale salad in a bowl.

Kale Salad with Cranberry Orange Dressing

Kale salad with cranberry orange dressing.
5 from 3 votes
Print Pin Rate
Course: Salad
Cuisine: American
Keyword: Kale salad with cranberry dressing
Prep Time: 10 minutes minutes
Cook Time: 6 minutes minutes
Total Time: 16 minutes minutes
Servings: 6 servings
Calories: 195kcal
Author: Joe Boyle

Ingredients

  • 3 tbsp olive oil
  • 3/4 cup dried cranberries
  • 2 tsp minced garlic
  • 1/2 red onion , sliced vertically into slivers
  • 1/4 cup orange juice
  • 1 tbsp orange zest
  • 2 tbsp red wine vinegar
  • 1 tbsp honey
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1/4 cup toasted slivered almonds or sliced almonds
  • 8 cups chopped kale (one bunch)
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Instructions

  • In a large skillet on medium heat, place the olive oil, garlic, cranberries and red onion and saute until the onion is softened but still has some body to it, (3 to 4 minutes).
  • Add the orange juice, zest, vinegar, honey, salt and pepper and cook another 2 minutes.
  • In a large bowl, toss the kale with the dressing until fully coated.
  • Serve warm or at room temperature topped with slivered almonds.

Nutrition

Calories: 195kcal

 

 

14 shares
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Filed Under: Salads, Vegetarian

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Reader Interactions

Comments

  1. Alan Howie

    August 12, 2016 at 5:54 pm

    This looks really good, being healthy is an added bonus.

    Reply
  2. Eileen

    August 12, 2016 at 1:21 pm

    5 stars
    Sounds really good. I love kale. I will have to make it soon!

    Reply
  3. MaryJo

    August 10, 2016 at 11:06 pm

    5 stars
    Delicious combination of flavors; the orange juice, honey, and almonds are perfect with the kale. What a healthy dish!

    Reply
  4. Amy

    August 10, 2016 at 7:59 pm

    5 stars
    I got to have leftovers of this the next day, and it was so delicious! Still a little crunchy and not mushy at all. I’ll definitely make it in the future!

    Reply
5 from 3 votes

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