Description
This chopped Kale Salad with Cranberries is a delicious sweet and tangy salad made with curly kale, broccoli slaw, cabbage, cranberries, and walnuts, all tossed in a creamy orange dressing.
Ingredients
- 4 cups curly kale, finely chopped
- 2 cups broccoli slaw (1 package)
- 1 cup purple cabbage, finely sliced
- 3/4 cup walnuts, chopped
- 3/4 cup dried cranberries
- For the Orange Dressing
- 3–1/2 tablespoons apple cider vinegar
- 1–1/2 teaspoon grated orange zest
- 3 tablespoons fresh squeezed orange juice
- 2–1/2 teaspoons Dijon mustard
- 2 tablespoons pure maple syrup
- 1/3 cup extra-virgin olive oil
- 1/4 cup mayo
- Salt and freshly ground black pepper to taste
Instructions
1. Whisk together the orange dressing ingredients in a medium size bowl, or blend in a blender or food processor until smooth and creamy. Refrigerate before serving.
2. Place the chopped kale, sliced cabbage, broccoli slaw, dried cranberries and walnuts in a salad bowl and toss.
3. Pour half of the dressing over the salad and toss well.
4. Cover with plastic wrap and place in the refrigerator for 30 minutes before serving.
5. Just before serving, toss the salad again and add more dressing if needed.
Notes
Variations:
Toss in grated Havarti cheese or crumbled Feta.
Add chopped apple or pear.
Swap out the cranberries for golden raisins or cherries.
Toss in pieces of fresh Mandarin oranges.
Tips:
Remove the ribs – The ribs in all kale varieties are tough, so either slice or tear the leaves away from the ribs before you chop them.
Finely chop leaves – Chop the kale leaves into smaller pieces so they’re easier to eat.
Toss well – The sweetness of this dressing balances the peppery flavor of kale. Be sure to toss well to coat all the ingredients evenly.
Nutrition
- Serving Size: 1
- Calories: 526
- Sugar: 17g
- Sodium: 365mg
- Fat: 47g
- Saturated Fat: 7g
- Unsaturated Fat: 38g
- Trans Fat: 0g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 15mg