Kale Salad with Cranberries
Servings: 4 Servings
Ingredients
Dressing
- 3 tablespoons extra virgin olive oil
- 3 tablespoons apple cider vinegar
- 3 tablespoons maple syrup may substitute honey
- 1 ½ tablespoons Dijon mustard
- 1 teaspoon salt
- ½ teaspoon black pepper
Salad
- 1 bunch of kale
- 15 ounces chickpeas drained and rinsed
- ½ cup walnuts halved
- ½ cup crumbled feta crumbled
- ⅓ cup cranberries dried
Instructions
For the Dressing:
- In a small bowl, whisk together the oil, apple cider vinegar, maple syrup, dijon mustard, salt and pepper. Set aside.3 tablespoons extra virgin olive oil, 3 tablespoons apple cider vinegar, 3 tablespoons maple syrup, 1 ½ tablespoons Dijon mustard, 1 teaspoon salt, ½ teaspoon black pepper
For the Salad:
- De-stem, wash, and dry the kale thoroughly. Chop the kale into small, bite-sized pieces, and transfer it to a large mixing bowl. Set aside.1 bunch of kale
- Pour about two thirds of the dressing over the kale, and use your hands to massage the dressing into leaves. Massage several minutes until the kale is soft and slightly wilted.
- Add the chickpeas, walnuts, feta, and cranberries to the bowl and toss again.15 ounces chickpeas, ½ cup walnuts, ½ cup crumbled feta, ⅓ cup cranberries
- Serve the salad on a large platter or individual plates with the remaining dressing on the side or drizzled over the top.
Notes
*The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1 small salad. Actual calories will vary.
Nutrition Facts
Kale Salad with Cranberries
Serving Size
1 small salad
Amount per Serving
Calories
468
% Daily Value*
Fat
27
g
42
%
Saturated Fat
5
g
25
%
Polyunsaturated Fat
9
g
Monounsaturated Fat
11
g
Cholesterol
17
mg
6
%
Sodium
875
mg
36
%
Potassium
496
mg
14
%
Carbohydrates
44
g
15
%
Fiber
10
g
40
%
Sugar
15
g
17
%
Protein
15
g
30
%
Vitamin A
1545
IU
31
%
Vitamin C
16
mg
19
%
Calcium
218
mg
22
%
Iron
4
mg
22
%
* Percent Daily Values are based on a 2000 calorie diet.
