Kale salad with cranberries and toasted walnuts

A hearty, sturdy salad that will last all day and satisfy with every meal.


  • 1 bunch kale, preferably Tuscan (aka lacinato, dinosaur, black, cavalo nero)
  • 1/4 cup (4 tablespoons) extra-virgin olive oil
  • Juice from one lemon (about 2 tablespoons) or one tart orange (about 4 tablespoons) or a combination of the two
  • Salt and pepper to taste
  • 1/2 cup dried cranberries
  • 1/2 cup walnuts, toasted


  1. To toast walnuts, bake at 325 degrees or warm on medium heat in dry skillet until they become crisp and fragrant (about 10 minutes in oven or 5 minutes on stovetop).
  2. Wash and dry kale. Use sharp knife to cut the stem away from each leaf. Slice leaves thinly crosswise and pile in large salad bowl.
  3. Drizzle olive oil over kale and toss. Drizzle in citrus juice and sprinkle with salt and pepper. Toss and taste for seasoning.
  4. Add cranberries and toasted walnuts and serve. Or if not eating full salad right away, toss kale with cranberries and sprinkle walnuts on individual servings.


  • For extra flavor, zest the citrus before juicing and add to salad.
  • Salad keeps well for a day or two in the refrigerator.
  • Add slivers of sharp cheese for variation, eg Parmesan, Pecorino Romano, aged cheddar.

Here’s a link back to the post and pictures.

{ 2 comments… read them below or add one }

Sandra 12 October 2013 at 9:21 am

Thank you so much CG for always having reliably delicious recipes…you’re my go to resource for recipes and great products!


cg 12 October 2013 at 11:52 am

yay sandra – so happy you find useful info here! 🙂


Leave a Comment