Kale Salad with Cranberries
This Kale Salad with Cranberries is packed with pecans and blueberries and is topped off with a homemade Apple Cider Vinaigrette!
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Ingredients
Apple Cider Vinaigrette
- 1/3 cup olive oil
- 1/4 cup apple cider vinegar
- 2 tablespoons honey or sugar free maple syrup if keto
- 1 teaspoon dijon mustard
- 1 teaspoon minced garlic
- Salt and pepper to taste
Kale Salad with Cranberries
- 1 tablespoon butter
- 1 cup chopped pecans
- 6 cups torn kale stems removed
- 1/2 cup dried cranberries sugar free if keto
- 1/2 cup fresh blueberries
- Salt to taste
Instructions
- Combine all of the ingredients for the Apple Cider Vinaigrette in a jar, secure the lid and shake vigorously. Taste the dressing and adjust the sweetener, salt and pepper to your preferences. Set dressing aside.
- Melt the butter in a skillet over medium low heat. Add the pecans and stir to coat. Lightly salt the pecans. Allow the nuts to toast over low heat, stirring occasionally, for 6-8 minutes. Remove from heat and set aside to cool.
- To make the salad, combine the kale with about 1/3 of the dressing and use your hands to massage the dressing onto the leaves. This helps to tenderize the kale, resulting in a more tender, delicious salad.
- Add the cranberries, blueberries, toasted pecans and toss to coat.
Notes
- To make keto-friendly use this in place of honey, and unsweetened cranberries.
- This recipe makes more dressing than I usually use for the salad, the leftovers are excellent as a marinade or any other salad.
- I love to use Lacinato kale (also called Dinosaur kale) but this works with more common curly kale as well.
- This salad stores very well. Leftovers can be eaten 2-3 days after it is prepared. Over time the kale becomes even more tender.
Nutrition
Serving: 1 1/4 cup | Calories: 278kcal | Carbohydrates: 7.6g | Protein: 4g | Fat: 26g | Cholesterol: 5mg | Sodium: 216mg | Fiber: 3g | Sugar: 2.7g
Servings: 6
Calories: 278kcal