Kale Salad With Cranberries and Cashews

Name: Kale Salad With Cranberries and Cashews
Total time: 10 min
Yield: 6 to 8 servings
Ingredients: 1 good-size bunch kale, washed and dried; Olive oil or other healthy vegetable oil, as needed; 2/3 cup dried cranberries; 1/2 cup crushed toasted cashews, or pumpkin seeds; 1/2 cup vegan mayonnaise; 1 to 2 tablespoons lemon juice, to taste

Recipe from Nava Atlas

Adapted by Tara Parker-Pope

Total Time: 10 minutes
Rating: 4(416)
Comments: Read comments

There are so many ways to vary this salad: You can toss in some slivered baby carrots, add diced pears or apples, substitute another kind of nut, or add a bit of thinly shredded red cabbage for extra color or sliced celery or bok choy for extra crunch. Even in its simple form, as presented here, it’s luscious and festive. —Tara Parker-Pope

Featured in: Well's Vegetarian Thanksgiving 2011

or to save this recipe.
Subscriber benefit: give recipes to anyone
As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.
Subscribe
Share
Print Options
Include recipe photo

Ingredients

Yield:6 to 8 servings

1good-size bunch kale, washed and dried
Olive oil or other healthy vegetable oil, as needed
⅔cup dried cranberries
½cup crushed toasted cashews, or pumpkin seeds
½cup vegan mayonnaise
1 to 2tablespoons lemon juice, to taste

Ingredient Substitution Guide

Opt out or contact us anytime. See our Privacy Policy.

Preparation

Step 1
Strip the kale leaves off the stems. Cut into ribbons and place in a large bowl.
Step 2
With a little olive oil rubbed into your palms, massage the kale for a minute or so, until it becomes bright green and softens a bit.
Step 3
Stir in the remaining ingredients and serve at room temperature.

Ratings

4 out of 5

416 user ratings

Have you cooked this?

Private Notes

Leave a Private Comment on this recipe and see it here.

Comments

Mavis7 years ago

I have arthritis and the massaging is difficult, but running a rolling pin over the cut up kale on a wooden cutting board breaks it down very nicely.

Marjorie L7 years ago

This was a big hit at a pot luck meal this evening. I added a few pinches of sea salt to the bowl along with the olive oil while massaging. I soaked the cranberries in warm water, then dried them them on a towel.

I used half Greek yogurt and half mayo for the dressing, and added some fruit vinegar (apple cider vinegar would also be good), along with the lemon juice. I served the dressing on the side, and many folks thought the salad was great with just the oil and salt, and no extra dressing.

Katherine7 years ago

My family (including teen daughter) is in LOVE with this salad. We make it weekly. A few tweaks:
- I don't massage the kale (just chop small).
- I use Hellman's mayo (not vegan).
- I whisk dressing separately in a bowl first, then drizzle on salad. I use more lemon juice, less mayo, add a little olive oil, to make the dressing a bit runny, rather than thick mayonnaisey.
GREAT, healthy, hearty salad.

Maggie Humphreys1 month ago

No need for so much mayo. Just add enough to moisten the kale. Great recipe—we served this as a side with steak, and one of our guests still declared the salad “the best thing on the plate“!

Sarah1 year ago

This salad has been a staple in my life since I found it in Nava Atlas's Vegan Holiday Kitchen. Probably 10 years ago. Like some of the other commenters, I use less vegenaise and more lemon, add coarse salt, and whisk the dressing separately. I often pair it with a saucy tofu parmesan. Very very good.

yummy and heres what i would do different next time1 year ago

I added more lemon juice (my go to dressing for kale salad is lemon forward) and salt and pepper to the dressing. In halving the recipe overall used less dressing and cashews but all of the yummy cranberries. Love the idea of plumping them up, so will try that next time.

Private comments are only visible to you.