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. Dinner is served!
This chopped kale salad is super simple. It's easy to throw together in just a few minutes, but it's still packed with flavor.
I love creating salads that use a few ingredient categories: greens, protein, nuts, and fruit. You get both nutrient density and flavor in one dish.
Step 1. De-stem the kale. Rinse the kale to clean.
Step 2. Chop the kale into small, bite-sized pieces.
Step 3. Make the dressing. Mix the maple syrup, apple cider vinegar, water, dijon mustard, salt and pepper in a small bowl.
Step 4. 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.
Step 5. Add the walnuts, feta, and cranberries to the bowl and toss again. Serve and enjoy!
Thank you God for seasonal foods that show us the fruits of your creation all year. Amen.
Looking for more delicious salads? Try these next:
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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.
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At Elizabeth's Table I bring you easy and nutritious, plant-based recipes, explore the relationship between food and faith, and share my unique lifestyle.
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