Kale Salad With Cranberries & Orange Vinaigrette

Vibrant kale salad with cranberries, almonds, and citrus dressing. A nutrient-dense vegetarian dish perfect for meal prep.

You’re about to create a vibrant, nutrient-packed salad that’s both heart‑healthy and soul-satisfying. With massaged kale, bright dried cranberries, citrusy sweetness, and crunchy almonds, this makes a perfect side or light main for any season.

Why This Salad Works  

• Nutrient powerhouse: You’ll harness the vitamins, fiber, and antioxidants in kale and cranberries while keeping it dairy-free, gluten-free, and full of plant-based goodness.
• Enhanced texture: Massaging the kale softens it significantly, turning a tough green into something tender and pleasing.
• Balanced flavor profile: The shallot and rice vinegar add a savory tang, honey and orange juice elevate sweetness, and almonds deliver a savory crunch.

Ingredients (Serves 6)  

• 2 Tbsp finely chopped shallot
• 1½ Tbsp rice vinegar
• 2 Tbsp extra‑virgin olive oil
• 1 Tbsp honey
• 1 tsp grated orange zest
• 3 Tbsp fresh orange juice
• ½ tsp sea salt
• ¼ tsp freshly ground black pepper
• 7 cups kale (mixed varieties like lacinato, curly, red), stems removed and torn
• ½ cup sweetened dried cranberries
• ¼ cup sliced almonds

Equipment You’ll Use  

• Large mixing bowl
• Microplane/zester
• Whisk
• Salad-serving platter

Step-by-Step Preparation  

1. Flavor-Base the Shallots  

Toss the chopped shallot into your large bowl and pour in the rice vinegar. Let it sit for 5 minutes—this softens the sharp edge and infuses flavor.

2. Craft the Vinaigrette  

Whisk in olive oil, honey, orange zest, orange juice, salt, and pepper until the dressing emulsifies and looks glossy.

3. Massage the Kale  

Add your torn kale to the bowl and use clean hands to massage it for about 3 minutes. You’ll notice it darkening and softening—this shape shift improves texture and digestibility .

4. Finish and Plate  

Spread the dressed kale on a platter, then evenly sprinkle the dried cranberries and sliced almonds on top for color, flavor, and crunch.

Tips & Customizations  

• Sweetness balance: Adjust honey to taste depending on how tart your cranberries are.
• Varied textures: Add toasted pumpkin or sunflower seeds or swap almonds for walnuts.
• Meal upgrade: Stir in cooked quinoa, chickpeas, or shredded chicken to transform this into a nutritious meal.
• Make-ahead strategy: Keep the dressing separate and kale massaged in an airtight container for up to 2 days—add toppings just before serving to keep them crisp.

Nutrition Snapshot (Per 1-Cup Serving)  

• ~134 kcal • 7 g fat • 19 g carbs • 2 g protein
• Packed with Vitamin A (~38% DV), Vitamin C (30% DV), plus fiber and healthy fats

Final Thoughts  

By massaging kale and brightening it with a citrus-vinegar dressing, you’re bringing out the best in this resilient green. The vibrant pop of cranberries against glossy leaves—plus a satisfying crunch from almonds—creates a balanced, festive side that stands on its own or enhances proteins beautifully. Ready to elevate your salad game? Let me know if you’d like ideas for adding protein, making it vegan, or storing it ahead!