Kale & Cranberries Salad
This Kale & Cranberries Salad is a nutrient-packed dish that’s as delicious as it is vibrant. Massaged kale provides a tender base, lingonberries (or cranberries) add tartness, roasted hazelnuts add crunch, and apple cider vinaigrette ties the flavors together. Perfect as a side dish or a light meal, this salad is rich in antioxidants, fiber, and healthy fats.
Nutrition Facts
Per serving
Energy
244 kcal
Protein
6 g
Carbs
33 g
Fat
13 g
Fiber
7 g
Ingredients
Chopped kale
150 gms (150g)
Dried Cranberries
50 gm (50g)
Honey
1 tsp (5g)
Black Pepper
1 tsp (2g)
Olive Oil
1 tsp (5g)
Dijon mustard
1 tsp (6g)
Common salt
0.5 tsp (2.5g)
Hazelnuts
15 pieces (30g)
Apple Cider Vinegar
1 tbsp (15g)
Instructions
Preparation
Wash and chop the kale into bite-sized pieces. Sprinkle with a pinch of salt and gently massage the leaves with your hands until they become tender and dark green (about 2-3 minutes).
Roast hazelnuts in a dry pan over medium heat for 3-4 minutes until fragrant. Let them cool, then chop roughly.
Cooking Steps
Prepare the apple cider vinaigrette by whisking together apple cider vinegar, olive oil, honey, Dijon mustard, salt, and black pepper.
In a large mixing bowl, combine the massaged kale, cranberries), and roasted hazelnuts.
Drizzle the prepared vinaigrette over the salad and toss gently to coat.
Adjust seasoning as needed.
Serve fresh.