Kale Salad with Warm Cranberry Almond Vinaigrette Recipe

Kale Salad with Warm Cranberry Almond Vinaigrette Recipe

How To Make Kale Salad with Warm Cranberry Almond Vinaigrette

The warm cranberry vinaigrette gives this kale salad a hearty and complex flavor that’s so good you won’t even miss the cheeses, which is great for vegans.

Preparation: 2 minutes
Cooking: 8 minutes
Total: 10 minutes



  • 3tbspolive oil,divided
  • 1shallot,peeled and thinly sliced
  • 3clovesgarlic,coarsely chopped
  • 1cupdried cranberries
  • 2tbspred wine vinegar
  • 2tsphoney
  • ½lemon,juice and zest
  • tspsalt
  • tspblack pepper
  • 1bunchkale,very thinly sliced
  • ¼cupsliced almonds
  • ¼cupblue cheese,or goat cheese, crumbled, optional


  1. Heat 2 tablespoons of oil in a large saute pan over medium-high heat. Add shallot and saute for at least 5 minutes or until tender. Add garlic and saute for 1 minute.

  2. Then add cranberries, red wine vinegar, honey and lemon juice and zest, and stir to combine. Season with salt and pepper.

  3. In a large bowl, toss the kale with olive oil and an extra pinch of salt, and massage kale for 1 minute until tender.

  4. Add in the cranberry/shallot mixture and almonds, and toss to combine. Serve topped with crumbled cheese if desired.


  • Calories: 299.01kcal
  • Fat: 16.35g
  • Saturated Fat: 3.28g
  • Trans Fat: 0.00g
  • Monounsaturated Fat: 9.95g
  • Polyunsaturated Fat: 2.23g
  • Carbohydrates: 37.68g
  • Fiber: 5.01g
  • Sugar: 25.39g
  • Protein: 5.81g
  • Cholesterol: 6.33mg
  • Sodium: 192.69mg
  • Calcium: 151.05mg
  • Potassium: 397.04mg
  • Iron: 1.51mg
  • Vitamin A: 268.05µg
  • Vitamin C: 66.14mg
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