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–+ servings

Kale Cranberry Walnut Salad

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes

Equipment

  • Cookie or Baking Sheet
  • Small Bowl
  • Large Bowl

Ingredients  

Kale Salad

  • ½ cup raw walnuts, chopped
  • 2 bunches kale, ribs and stems removed, leaves thinly sliced
  • ⅓ cup dried cranberries
  • 4 ounces goat cheese, crumbled

Orange Vinaigrette

  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh orange juice
  • 1 tablespoon Dijon mustard
  • ¼ cup olive oil
  • kosher salt and freshly ground black pepper, to taste

Instructions 

  • Preheat oven to 350°F. Spread walnuts on a baking sheet and toast for 8-10 minutes until lightly golden and fragrant. Let cool and roughly chop.
  • Remove ribs and stems from kale leaves. Stack the leaves and thinly slice crosswise into ribbons. Place in a large bowl.
  • In a small bowl, whisk together red wine vinegar, orange juice, and Dijon mustard. Slowly drizzle in olive oil while whisking to emulsify. Season with salt and pepper to taste.
  • Add dried cranberries and toasted walnuts to the kale. Pour dressing over salad and toss well to coat all ingredients.
  • Let salad sit for 5-10 minutes to allow kale to soften slightly. Just before serving, crumble goat cheese over the top and give a final gentle toss.

Notes

1. Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. The nutritional value will vary based on the brand of the ingredients used. It does not include the nutrition for any substitutions.
2. Be sure to check out the Key Ingredients and the Recipe Tips and Notes sections in the post for more tips, options, substitutions, and variations for this recipe! You will also find step-by-step photos there.