Kale Salad with Cranberries
Load up on nutrient-dense kale with this simple and quick kale salad with cranberries. Massage an easy maple dijon dressing into the kale and then load it up with chickpeas, cranberries, and walnuts.
Author:
Elizabeth | At Elizabeth's Table
Serves:
4
Prep:
15
minutes
Cook:
0
minutes
TOtal:
15
minutes
Ingredients
- 1 Head Kale
- 1 15-ounce Can Chickpeas, drained & rinsed
- ½ Cup Walnuts
- ½ Cup Vegan Feta
- ⅓ Cup Cranberries
Dressing
- 1 Tablespoon Maple Syrup
- 1 Tablespoon Apple Cider Vinegar
- 1 Tablespoon Water
- 1 Tablespoon Dijon Mustard
- ½ Teaspoon Salt
- ¼ Teaspoon Pepper
Instructions
- De-stem the kale. Rinse the kale to clean.
- Chop the kale into small, bite-sized pieces.
- Make the dressing. Mix the maple syrup, apple cider vinegar, water, dijon mustard, salt and pepper in a small bowl.
- Transfer the kale to a large bowl. Pour on the dressing. Use your hands to massage the dressing into the kale. Massage several minutes until the kale is soft and slightly wilted.
- Add the walnuts, feta, and cranberries to the bowl and toss again. Serve and enjoy!
