clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Festive Kale Salad

  • Author: Laura Theodore
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30


This slightly sweet and crunchy combination makes a satisfying luncheon salad or festive first course for a holiday meal. The lemon tenderizes the kale, transforming it into a delightful alternative to your everyday green salad. Pair this appealing dish with crusty bread to enhance the delicate flavors. – Laura




  • 3 Tbsp. freshly squeezed lemon juice
  • 3 Tbsp. maple syrup


  • 68 cups very thinly sliced, lightly packed curly kale, washed and dried
  • 1/2 cup dried cranberries or dried cherries
  • 1/3 cup chopped walnuts
  • Sea salt, to taste (optional)
  • Freshly ground pepper, to taste (optional)


  1. To make the dressing, put the lemon juice and maple syrup in a small bowl and briskly whisk until smooth.
  2. Put the kale, cranberries (or cherries), and walnuts in a large bowl. Pour about three-quarters of the dressing over the salad and toss gently until the kale, cranberries (or cherries), and walnuts are evenly coated. Taste and add the remaining dressing, if desired.
  3. Cover and let stand at room temperature for about 20 minutes before serving. Just before serving, top with a few grinds of sea salt and pepper, if desired.


  • Recipe shared with permission from Laura Theodore and Jazzy Vegetarian.


  • Serving Size: 4
  • Calories: 188
  • Sugar: 16
  • Sodium: 93
  • Fat: 7
  • Saturated Fat: 1
  • Unsaturated Fat: 5
  • Trans Fat: 0
  • Carbohydrates: 33
  • Protein: 5
  • Cholesterol: 0