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.
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Why I love this Kale Salad
- Dietary needs - this recipe is dairy-free, plant-based, oil-free, and sugar-free
- Simple but flavorful - there are only a few ingredients in this salad, but it's still packed with flavor
- Naturally Gluten-Free - there's no grain in this recipe, so there's no ingredient that contains gluten
Ingredient Notes & Substitutions
- Kale: use kale on the stems, not baby kale
- Chickpeas: chickpeas from a can are perfect here
- Walnuts: feel free to sub your favorite nut
- Vegan Feta: this is optional, but it contributes some nice briny, salty flavor. I recommend using Violife feta because it has the cleanest ingredients
- Cranberries: you can sub another dried fruit if you'd like
Dressing Ingredients
- Maple Syrup: you can also use date syrup
- Apple Cider Vinegar: or other light vinegar
- Water
- Dijon Mustard: make sure to use Dijon, not yellow mustard
- Salt & Pepper
How to make this Kale Salad with Cranberries
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!
Recipe Prayer
Thank you God for seasonal foods that show us the fruits of your creation all year. Amen.
More easy salads
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📖 Recipe
Kale Salad with Cranberries and Chickpeas
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!
Nutrition
Nutrition information is an estimate.
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