Tangy Kale Salad with Cranberries and Almonds (Recipe)

Tangy Kale Salad with Cranberries & Almonds via I'm Not the Nanny

Kale is the new superfood. Maybe it’s not new anymore. I’ve come to love kale but only because I found my favorite way to eat it: raw with a tangy salad dressing. If you’re skeptical of kale, try out my Kale Salad with Cranberry and Almonds. Or the CranCran Kale Salad as I like to call it.

Last Friday I picked up my first Maryland’s Pick bag from Whole Foods. As expected, it was full of greens, including kale. I had very little exposure to kale until I joined Maryland’s Pick, which offers local, seasonal, organic produce weekly like a CSA. My first bag had 3 bunches of kale. Two were just regular green kale, but I also received a beautiful bunch of purple kale.

Because kale is such a hearty green, you can make this salad ahead of time. Dress and toss it and then save the toppings (cheese, almonds, and cranberries) until right before you serve it. I think it tastes even better the next day! It makes a great side or you can add your favorite protein like chicken or tofu on top to make it a meal.

If you don’t have one already, invest in a salad spinner. My husband convinced me to add one to our wedding registry years ago and I love it! My favorite is the Oxo Salad Spinner (affiliate link). I’ve had it for 11 years and it’s still going strong!

I hope you’ll love this quick and easy kale salad like I do! It’s a hit in our family, even Jaxson loves it.

Tangy Kale Salad with Cranberries and Almonds (Recipe)

Tangy Kale Salad with Cranberries and Almonds (Recipe)

Yield: 3-4
Prep Time: 25 minutes
Total Time: 25 minutes

Let kale shine in this tangy salad


  • 1 bunch of kale
  • 1/4 cup of extra virgin olive oil
  • 1/4 cup of lime juice (about 2 limes)
  • 1 tsp salt
  • 1/2 tsp ground pepper
  • 1 tsp of honey or agave syrup
  • 1/4 cup of toasted chopped or sliced almonds
  • 1/4 cup of dried cranberries
  • 1/4 cup of shredded or grated Parmigiano-Reggiano cheese (or similar)


Cut off bottom stems of kale. Wash and dry. Stack 2-3 leave on top of each other and cut kale into thin shreds, about 1/2 inch or so. Make sure to avoid the woody part of the stems. Place kale into a bowl while you make the dressing.

In a medium bowl, whisk together the olive oil, lime juice, salt, pepper, and honey until well combined. Pour over shredded kale and toss. Let dressed kale sit for at least 15 minutes so it wilts a little. The longer the dressing sits, the better the flavor. Give it a quick toss after 15 minutes.

Place almonds on a baking sheet & toast in the toaster oven or conventional oven. Keep an eye on them as they will toast quickly, less than 5 minutes. Allow to cool.

Right before you’re ready to serve the salad, add the almonds, cranberries, and cheese to the kale. Toss to mix the ingredients evenly.



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