Make Ahead

Cranberry Almond Kale Salad

August 28, 2011
1 Ratings
  • Serves 4
Author Notes

I had a similar salad at Central Market and I decided to recreate my own version! —misschels

What You'll Need
  • 1 bunch fresh kale, rinsed and patted dry
  • 2 tablespoons extra-virgin olive oil
  • juice of 1 lemon
  • 1/2 teaspoon salt
  • 1/2 cup dried cranberries
  • 1/2 cup slivered almonds
  1. Using a cutting board, cut the kale, removing the excess stem, cutting in a 'V' motion going up into the green but not too far. About an inch or so where the stem is surrounded by greens, but still thick.
  2. Once the excess stem is removed, it is time to cut the leaves. I like my greens bite size, so I continue with an angled motion, cutting off from both sides.
  3. Place the cut kale leaves in a large mixing bowl.
  4. Juice the lemon over the kale, making sure to catch the seeds as you are juicing. Drizzle the kale with the olive oil and sprinkle with salt.
  5. Using your hands, gently toss the kale with the olive oil, lemon juice, and salt, making sure that each green is covered. Then add the dried cranberries and slivered almonds, toss once more. Chill for 1 hour or more in the refrigerator, the longer the salad marinates, the better.

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1 Review

Ghazzzit December 18, 2011
I made this salad for TurkeyDay and not only was it a vibrant addition to the spread, it tasted fantastic! Thank you for the notes on allowing it to marinate - I let it do so for about 2 hours, tossing it again every 30 mins or so to ensure the kale was coated evenly (this was probably overkill on my part but it turned out well). The acid of the lemon really helps break down the toughness of the kale and all of the flavors mellow out and meld as the salad marinates.

The cranberries are a must, I've made it both with and without the almonds and enjoyed it both ways. I tried toasting roughly chopped almonds and found it didn't add anything positive to the mix - they're better raw.