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+ servings
Kale Orange Cranberry Salad

Kale Orange Cranberry Salad

Super-fast to make, loaded with nutritional goodness, and absolutely delicious!

Course Salad
Cuisine American, New American
Keyword Kale
Prep Time 5 minutes
Total Time 5 minutes
Servings 5 people
Calories 161 kcal
Author Holly Sander


For The Salad:

  • 1/2 cup sliced almonds
  • 1 bunch of kale washed, stems removed, torn into 2-inch pieces
  • 1 cup dried cranberries
  • zest from one orange

For The Dressing:

  • 3 tablespoons orange juice
  • 3 tablespoons cranberry juice
  • 3 tablespoons white balsamic vinegar, or apple cider vinegar
  • 1 teaspoon honey or pure maple syrup
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper


  1. Place almonds on small baking sheet and toast at 350 until slightly browned, about 3-5 minutes (watch them closely so they don't burn!).  Meanwhile, zest the orange, rinse, dry, and tear the kale into 2-inch pieces.

  2. Juice the orange into a small bowl or salad dressing shaker, then add the other dressing ingredients and combine thoroughly.

  3. In a large serving bowl, combine kale, almonds, and cranberries.  Toss with the salad dressing until well-coated

  4. Finish the salad with orange zest and serve.

Recipe Notes

If you can find them, you can buy almonds already sliced & toasted!