The first word that pops in your head when you consider kale salad is Healthy. True that, but a kale salad with cranberries makes healthy into utterly delightful. A blend of earthy kale, sweet-tart cranberries and an array of complementary flavors works its magic to make a really healthy and tasty dish. So, I will take you through the experience I had with this standout dish and why you should set this one on your table.
A Love Letter to Kale
The dark leafy green with a reputation as a superfood is 100 percent kale and it’s pretty versatile. This is full of vitamins A, C, and K and calcium, plus antioxidants. Unfortunately it can be polarizing due to its slightly bitter taste. The way into its potential is prepared and matched with ingredients that balance the dish.
When I started eating kale the first time, it was like chewing on a lawn (I don’t mean it rudely), though I’m not hatin’ on kale eaters. Until I discovered the magic of massaging kale with a small amount of olive oil and lemon juice something changed. Our leaves changed into pretty tender, flavorful bites that became the perfect base for my salads.
The Cranberry Factor: Sweet Meets Tart
Quite frankly, the particular cranberries in this recipe deserve to be the unsung heroes. Bursts of sweet and tart flavors come from the dried cranberries that elevate the salad to a whole new level. With the kale, they harmoniously contrast, so that each bite is a meeting of textures and tastes.
I remember for the first time loading cranberries on my kale salad, and thinking, ‘This is the missing piece of the puzzle!’ The texture from the cranberries combined with the crunch from the other toppings gave an unforgetable eating experience.
The Ultimate Kale Salad with Cranberries.
Here’s my go-to version of this dish, complete with some tips for maximum flavor:
Ingredients:
Kale (curly or Tuscan): Stems removed and leaves chopped. 5 cups.
Dried cranberries: ½ cup
Toasted nuts (pecans or almonds): ½ cup
Crumbled goat cheese or feta: ⅓ cup
Red onion: Thinly sliced, optional
Dressing: Lemon juice, Dijon mustard, honey, salt and pepper, all flavored with olive oil
Instructions:
Prepare the Kale: Cut the leaves off the tough stems, put them in a large bowl and chop. Rinse off the leaves, give a good drizzle with olive oil and a squeeze over of lemon juice, and do some good old fashioned leaf massaging with your hands for about 2–3 minutes to help them soften.
Add the Cranberries: Put the kale into a bowl, add the cranberries on top.
Incorporate the Crunch: If your nuts are toasted, and you want a nutty flavor, add them.
Cheese, Please: For a salty, tangy finish crumble goat cheese or feta onto the salad.
Dress It Up: In a mixing bowl, whisk together olive oil, lemon juice, Dijon mustard, honey, salt and pepper and drizzle the dressing over the salad.
Toss and Serve: Add enough to give everything a good mix and eat immediately.
kale salad with cranberries recipe
Why This Salad Works
It’s the balance of this kale salad with cranberries that makes it stand out. The lemon dressing brightens the massaging technique, and tames the bitterness of the kale. Sweet from the cranberries, and creamy from the cheese. Never forget the nuts, they enhance the surface with that satisfying crunch.
A Dish for All Occasions
I’ve used this salad for family dinners, potlucks, and as simple a lunch for myself. Swap out the cranberries for pomegranate seeds in winter or the goat cheese for Parmesan shavings if you’re looking for a different vibe, but it’s endlessly adaptable. Whether the variation, the core remains the same and this salad is sure to be a crowd pleaser every time.
My Final Thoughts
And no, kale salad with cranberries is not a dish, it’s an experience. This is the kind of recipe that will turn skeptics into kale eating, taste bud singing kind of people. This salad won’t leave you disappointed, whether you’re craving a pop of colour, a nutritious meal or an interesting side dish.
If you’re ever looking for something wholesome and exciting, give this kale salad a go. You might end up like me, coming back again and again to it.
IF YOU WANT , YOU CAN VISIT MY Recipe
