Kale Salad Recipe with Cranberries, Hazelnuts, and Turmeric Vinaigrette
This kale salad recipe with cranberries and hazelnuts 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 go-to kale salad with cranberries because it’s filled with so much goodness, a lovely color, and is incredibly easy to make! The turmeric vinaigrette is the best part!
Ingredients
Turmeric Vinaigrette
- 1/3 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1/4 cup honey
- 1/2 tsp dijon mustard
- 1/2 tsp turmeric
- 1/4 tsp sea salt
Kale Salad
- 1 bunch kale, chopped
- 1/2 cup dried cranberries
- 1/2 cup hazelnuts, chopped, toasted if desired
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 the dressing ingredients until thoroughly combined.
- To make the kale salad, add just the raw kale to a large bowl and pour ½ the vinaigrette over it. Massage with your hands for 30 seconds. This is one of the most important steps so don't skip it!
- To the massaged kale salad, add the dried cranberries and chopped hazelnuts. Toss and serve. It goes great with any weeknight dinner, or as the base for a healthy lunch during the holiday season!
Notes
Save extra dressing in the fridge for up to 1 week.
Nutrition
Calories: 403kcal, Carbohydrates: 40g, Protein: 5g, Fat: 28g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 13g, Sodium: 154mg, Potassium: 40mg, Fiber: 5g, Sugar: 28g, Vitamin A: 1IU, Vitamin C: 6mg, Calcium: 5mg, Iron: 1mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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