Home | Cranberry Hazelnut Kale Salad with Turmeric Vinaigrette

Cranberry Hazelnut Kale Salad with Turmeric Vinaigrette

by Heather

This cranberry hazelnut kale salad with turmeric vinaigrette is a flavorful, healthy and pretty dish to add to your table! Whether it’s a holiday celebration, or a random Wednesday evening, you’ll keep coming back to this salad because it’s filled with so much goodness, a pretty color and is incredibly easy to make!

Cranberry Hazelnut Kale Salad with Turmeric Vinaigrette

Cranberry hazelnut kale salad with turmeric vinaigrette

The base of this kale salad is… kale! Kale is a wonderful hearty green that is packed with nutrition and won’t get soggy like regular lettuce does. A little crunch from the hazelnuts and sweetness from the dried cranberries makes the whole dish special. When we add the honey turmeric dressing – everything comes together in a tasty + beautiful way!

How to make kale salad

Because kale is a hearty green, it needs 30 more seconds of your time to soften it up. The best way I’ve found to get the dressing into the kale that begins to make it more tender is to massage the kale with the dressing using your hands. This will ensure that every piece of kale has dressing on it, and it will leave you with a better tasting kale salad.

Cranberry Hazelnut Kale Salad with Turmeric Vinaigrette

What you need for cranberry hazelnut kale salad

What you need for turmeric vinaigrette

Cranberry Hazelnut Kale Salad with Turmeric Vinaigrette

How to make this cranberry hazelnut kale salad

  1. Start by making your vinaigrette by combining the extra virgin olive oil, lemon juice, honey, dijon mustard, turmeric and sea salt together (you can do this in a mason jar). Shake until fully combined.
  2. To make the kale salad, add just the kale to a large bowl and pour 1/2 the vinaigrette over it. Massage with your hands for 30 seconds. Add the dried cranberries and chopped hazelnuts. Toss and serve.
Cranberry Hazelnut Kale Salad with Turmeric Vinaigrette

Can you prep this salad in advance?

Yes! I wouldn’t add the dressing more than 1 day ahead of time, and wait to add the hazelnuts until right before serving so they don’t get soft. Since throwing the salad together is quick, I would suggest having your kale chopped and ready, dressing made and hazelnuts + cranberries ready to go. Then all you have to do is simply combine everything together right before serving.

Cranberry Hazelnut Kale Salad with Turmeric Vinaigrette

How long will kale salad last for?

Once you’ve mixing the salad together you can keep leftover for 2-3 days. Because kale is a heartier green, it won’t wilt the same way lettuce would. However, the freshness will decrease the longer it sits.

Substitution ideas

  • While this is a kale salad, if don’t have kale or enjoy it, use lettuce or spinach instead. You won’t need to massage the lettuce with your hands, simply toss with tongs.
  • Use any nut or seed instead of hazelnuts here.
  • Substitute in any dried fruit for the dried cranberries. Currants, diced dried fig and dried apple would be delicious.
  • Fresh apple or pear would be a great addition as well!
Cranberry Hazelnut Kale Salad with Turmeric Vinaigrette

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Cranberry Hazelnut Kale Salad with Turmeric Vinaigrette
Cranberry Hazelnut Kale Salad with Turmeric Vinaigrette
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5 from 1 vote

Cranberry Hazelnut Kale Salad with Turmeric Vinaigrette

This cranberry hazelnut kale salad with turmeric vinaigrette is a flavorful, healthy and pretty dish to add to your table! Whether it’s a holiday celebration, or a random Wednesday evening, you’ll keep coming back to this salad because it’s filled with so much goodness, a pretty color and is incredibly easy to make!
Prep Time5 mins
Total Time5 mins
Course: Salad
Cuisine: American
Keyword: corn salad, kale, kale salad, turmeric
Servings: 4
Author: Heather

Ingredients

Turmeric Vinaigrette

Kale Salad

Instructions

  • Start by making your vinaigrette by combining the extra virgin olive oil, lemon juice, honey, dijon mustard, turmeric and sea salt together (you can do this in a mason jar). Shake until fully combined.
  • To make the kale salad, add just the kale to a large bowl and pour 1/2 the vinaigrette over it. Massage with your hands for 30 seconds. Add the dried cranberries and chopped hazelnuts. Toss and serve.

Notes

Save extra dressing in the fridge for up to 1 week.

Did you make this recipe? Be sure to tag me @fitmamarealfood and use the hashtag #fitmamarealfood on Instagram so I can see what you’re making!

Cranberry Hazelnut Kale Salad with Turmeric Vinaigrette

If you try this recipe, I’d love it if you left a star rating and comment below letting me know how it turned out!

XO

Heather

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2 comments

Jessica November 20, 2020 - 5:32 am

5 stars
Best kale salad I’ve ever had! I substituted slivered almonds because I couldn’t find hazelnuts at my local grocery store. Definitely helps to let the dressing sit on the kale for at least 10 minutes. So tasty!

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Heather November 20, 2020 - 1:59 pm

Woohoo! I love that you love it as much as I do!

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