... and so much more



Lately, I’ve been struggling with winter salads. I’m missing my homegrown tomatoes and cucumbers! So, I decided to see what I had hanging around the kitchen that would make a good salad. And so was born this Cranberry Almond Kale Salad. I have to say, it’s pretty darn tasty. Even my 15-year-old scraped his salad bowl … high praise, indeed!


I find kale a bit tricky. Oftentimes, it’s really bitter and not that great on its own. However, I bought pre-washed, organic kale at Aldi, and it was really good. While it’s still robust and hearty like kale should be, the taste is mild and enjoyable. I used the items available in my kitchen, however, there are endless possibilities to make this salad with what your family enjoys. The lemon-garlic dressing pairs well with just about anything.¬†


How to make Cranberry Almond Kale Salad


Cranberry Almond Kale salad with dried cranberries, sliced almonds, cucumbers, feta and a lemon-garlic dressing


Start by making the salad dressing. Whisk together lemon juice, Dijon mustard, salt, pepper and minced garlic. Add olive oil and whisk until well combined. Set aside. In a large salad bowl, add kale, shredded carrot, sliced almonds, cranberries and diced cucumbers. Drizzle with dressing and toss well. Top with crumbled feta. Seriously, I think it took me all of 7 minutes to pull this salad together!


The night I made this, I served it as a side salad. However, it would be easy to add grilled chicken or fish for a complete, low-carb meal. Next time I make this, I’m adding sliced avocado and maybe a few kalamata olives for a Greek flair. Enjoy!


Cranberry Almond Kale Salad

Yield: 4

Cranberry Almond Kale Salad


  • 2 T fresh lemon juice
  • 1 clove garlic, minced
  • 1 t Dijon mustard
  • 1/4 t salt
  • 1/8 t pepper
  • 1/4 cup extra-virgin olive oil
  • 3-4 cups kale, fibrous middle section removed
  • 1 small carrot, shredded
  • 1/4 cup sliced almonds
  • 1/4 cup dried cranberries
  • 1/4 cup diced cucumber
  • 1/4 cup crumbled feta cheese


  1. In a small bowl, whisk together lemon juice, garlic, mustard, salt and pepper. Add olive oil and whisk until thoroughly combined. Set aside.
  2. In a large salad bowl, add kale, almonds, cranberries and cucumber. Toss well.
  3. Drizzle dressing over salad and toss again. Sprinkle with crumbled feta.

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