Craving a refreshing and colourful salad? This easy and delicious kale salad with cranberries is sure to be a hit with family and friends! The best part is, it lasts in the fridge for up to a few days so it’s the perfect make-ahead option! {gluten-free, dairy-free & vegan}
In my opinion, nothing beats a vibrant and colourful salad, especially when it tastes just as good as it looks.
That’s exactly how I feel about this kale salad with cranberries and sliced almonds.
I mean, check this salad out!
It has just the right amount of crunch and sweetness and tastes better the longer it sits.
If you’re a fan of kale and coleslaw, then this salad is definitely for you. With the dark green leafy kale and purple cabbage, it’s basically the tastiest (and prettiest) kale slaw EVER.
Could you really resist this beauty of a bowl staring back at you in the fridge?!
SO. GOOD.
Why this kale slaw is the best!
Can last in the fridge for a few days: Most salads get soggy in the fridge if left in there for more than a day or two. With this salad, you can keep it in the fridge for several days and it just keeps getting better and better!
Can be made in advance. Don’t you love make-ahead salad options that you can eat throughout the week? I actually get excited when this salad is waiting for me in the fridge. It also comes in handy for parties or get togethers where you want to do the prep work in advance. You can make it up to a couple of days in advance, so all that you have to do is take it out of the fridge and serve!
Packed with nutrients: This colourful salad has no shortage of nutrients! In this salad, you can find a whole host of vitamins and minerals including vitamins A, C, E, K, calcium, iron and potassium, just to name a few!
Crowd-pleaser: Every one who has tried this salad always asks for the recipe! It’s one of those go-to salads that you’ll definitely be wanting to make on repeat.
How to Make the Dressing
In a small bowl or mason jar, mix together the ingredients for the dressing including the olive oil, apple cider vinegar, maple syrup, Dijon mustard, salt and freshly ground pepper.
The dressing can be made in advance and stored in the fridge for up to two weeks.
How to Make Kale Salad with Cranberries
Place chopped kale in a large bowl and drizzle on half the dressing.
Massage the dressing into the kale leaves using your fingers for about 2 minutes or until the kale has softened.
Add all of the remaining salad ingredients including the red cabbage, shredded carrot, green onion, dried cranberries and sliced almonds.
Drizzle on desired amount of dressing and mix well. I didn’t end up using all of the dressing but it’s totally a personal preference!
Season with salt and pepper, to taste, and toss to combine.
Cover and place in the fridge for at least an hour before serving.
What kale is best for salad?
For this particular kale salad, I recommend using Tuscan kale because it has a milder flavour which tends to work better when consuming kale raw.
You can identify Tuscan kale by its darker green and flatter leaves. It’s also sometimes referred to as Lacinato or dinosaur kale.
Storage Instructions
This kale salad can be stored in the refrigerator for up to three to four days. Last time I made it, I had it in the fridge for four days and it still tasted just as delicious (if not more delicious) on day four!
The longer it sits in the fridge, the more those flavours have a chance to absorb into the salad, making it super tasty and totally crave-worthy!
Recipe Tips
- Massage kale leaves with a bit of the dressing to reduce the toughness and bitterness of the kale leaves
- You can use pre-chopped kale to cut down on prep time. Just be sure to remove any of the tough ribs that might be present.
- You can shred the purple cabbage using a sharp knife on a cutting board or by placing it in a food processor. Get more detailed instructions for properly shredding a cabbage here.
- Adjust the amount of dressing used in the salad according to your personal taste. I only ended up using 3/4 of the dressing on the whole salad. Any leftover dressing can be used on other salads as well! I actually love when I have leftover dressing for this very reason!
- Allow the kale salad to sit in the fridge with the dressing for at least an hour before serving. I recommend even longer if possible. This will allow all of the flavours to come together and will soften up those kale leaves, making them easier to chew.
What goes well with kale salad?
This salad pairs well with so many dishes! Make it a complete meal by adding some grilled chicken or salmon or try serving it along with any of the recipes below for a healthy balanced meal:
- Grilled Lemon Garlic Chicken Kabobs
- Almond Coconut Crusted Chicken Fingers
- Roasted Garlic & Feta Chicken Burgers
- Parmesan Crusted Cod
- Walnut Crusted Salmon
- Pulled Pork
- Pulled Crockpot BBQ Chicken Sandwiches
More similar recipes:
- Roasted Beet & Carrot Kale Salad
- Quinoa Salad with cranberries, pomegranate and butternut squash
- Sweet Potato Kale Bowl with Creamy Roasted Garlic Dressing
- Nectarine Salad
- Creamy Cranberry & Walnut Coleslaw
- Spinach Orange Salad with Pomegranates & Almonds
- Christmas Wreath Salad
- Green Bean Almondine Recipe
Did you make this recipe? Scroll down to leave a rating and review!
Kale Salad with Cranberries
Ingredients
For the dressing:
- 1/3 cup olive oil
- 3 tbsp apple cider vinegar
- 3 tbsp pure maple syrup
- 2 tbsp Dijon mustard
- 1/4 tsp salt
- 1/4 tsp pepper
For the salad:
- 4 cups packed chopped kale ribs removed
- 2 cups finely sliced or grated red cabbage
- 2 cups grated carrot
- 3/4 cup dried cranberries
- 3/4 cup sliced almonds
- 1/2 cup chopped green onion including the white part
Instructions
- In a small bowl or mason jar, mix together the ingredients for the dressing.
- Place chopped kale in a large bowl and drizzle on half the dressing. Massage the dressing into the kale leaves using your fingers for about 2 minutes or until softened.
- Add remaining salad ingredients to the bowl. Pour on desired amount of dressing and toss. Season with salt and pepper, to taste.
- Cover and place in the fridge for at least an hour before serving.
Notes
Nutrition
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