Best 3 Lacinato Kale Salad With Dried Cranberries Cashews Apple And Curried Dressing Recipes

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Lacinato kale salad with dried cranberries, cashews, apple, and curried dressing is a vibrant, flavorful, and healthy salad that is perfect for lunch or dinner. This salad is packed with nutrients, including vitamins A, C, and K, and fiber. The dried cranberries and cashews add a touch of sweetness and crunch, while the apple adds a bit of tartness. The curried dressing is made with Greek yogurt, mayonnaise, curry powder, and honey, and it adds a delicious creamy and spicy flavor to the salad.

Check out the recipes below so you can choose the best recipe for yourself!

KALE SALAD WITH CRANBERRIES AND CASHEWS



Kale Salad With Cranberries and Cashews image

There are so many ways to vary this salad: You can toss in some slivered baby carrots, add diced pears or apples, substitute another kind of nut, or add a bit of thinly shredded red cabbage for extra color or sliced celery or bok choy for extra crunch. Even in its simple form, as presented here, it's luscious and festive.

Provided by Tara Parker-Pope

Time 10m

Yield 6 to 8 servings

Number Of Ingredients 6

1 good-size bunch kale, washed and dried
Olive oil or other healthy vegetable oil, as needed
2/3 cup dried cranberries
1/2 cup crushed toasted cashews, or pumpkin seeds
1/2 cup vegan mayonnaise
1 to 2 tablespoons lemon juice, to taste

Steps:

  • Strip the kale leaves off the stems. Cut into ribbons and place in a large bowl.
  • With a little olive oil rubbed into your palms, massage the kale for a minute or so, until it becomes bright green and softens a bit.
  • Stir in the remaining ingredients and serve at room temperature.

Nutrition Facts : @context http, Calories 145, UnsaturatedFat 7 grams, Carbohydrate 12 grams, Fat 10 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 1 gram, Sodium 126 milligrams, Sugar 7 grams, TransFat 0 grams

LACINATO KALE SALAD WITH DRIED CRANBERRIES AND WALNUTS



Lacinato Kale Salad With Dried Cranberries and Walnuts image

Another delicious Anna Thomas recipe. It's strongly recommended to use Lacinato kale (also known as dinosaur, black or Tuscan) in this recipe and not standard kale. Also, I tried myzithra cheese in the salad and used very little sea salt.

Provided by COOKGIRl

Categories     Greens

Time 30m

Yield 12 cups

Number Of Ingredients 12

1/2 cup dried cranberries
1/2 lb dinosaur kale (1 large bunch) or 1/2 lb any young kale (1 large bunch)
3 ounces arugula (about 4 cups) or 3 ounces baby mizuna (about 4 cups)
1/3 cup kalamata olives or 1/3 cup other cured olive
1/2 cup chopped walnuts or 1/2 cup pine nuts, lightly toasted
1 small red sweet bell pepper
1 tablespoon olive oil
1 tablespoon walnut oil
2 tablespoons aged balsamic vinegar, plus more to taste
sea salt, to taste
fresh ground black pepper, to taste
1/4 lb blue cheese, feta cheese (optional) or 1/4 lb sharp cheddar cheese, crumbled, to garnish (optional)

Steps:

  • Toast the nuts lightly in a dry pan over low heat, stirring until they begin to turn golden and release their toasted fragrance. Set aside to cool.
  • Pour about 1/2 cup boiling water over the cranberries and leave them to soften until you are ready to toss into the salad, at least 15 minutes.
  • Meanwhile, wash and dry the kale, slice away the stems and discard them. Stack the greens and roll them into tight bundles, then slice very thinly with a sharp knife; you're aiming for a shredded look. You should have about 6 cups of shredded kale, which will shrink quite a bit the moment it is tossed with the oil and vinegar. Place the kale in a large bowl.
  • Wash and dry the arugula, cut off any tough-looking stems and cut it in short pieces. Toss the arugula with the kale.
  • Slice the olives off their pits/stones and cut them in slivers. Core and seed the red pepper, quarter it lengthwise and cut it in matchsticks. Toss the olives, nuts and pepper with the kale.
  • Drain the cranberries, then toss with the kale. Toss in the olive and walnut oils, the vinegar, sea salt and pepper. Taste the salad and correct the seasoning with a touch more salt or a drop of vinegar if it's needed; how much salt you need will depend on how salty the olives are. Just before serving, add the crumbled cheese if you like.
  • This salad keeps well for a day or so, though it will become softer as it sits. Because it is sturdy, it can travel to a picnic or a potluck.

KALE SALAD WITH CRANBERRIES



Kale Salad with Cranberries image

I originally combined several recipes for kale salad and made several versions over the last 5 years. Despite numerous requests, I did not write it down until last year and have since perfected it. Whenever I take it to a potluck, I always take an empty bowl home.

Provided by Rita M Frantz

Categories     Salad     Green Salad Recipes     Kale Salad Recipes

Time 3h25m

Yield 12

Number Of Ingredients 12

½ cup water
½ cup dried cranberries
1 tablespoon honey
16 ounces kale, stems removed and discarded, leaves torn into bite-sized pieces
1 red onion, chopped
3 tablespoons olive oil
3 tablespoons balsamic vinegar
1 teaspoon minced garlic
¾ teaspoon salt
½ teaspoon ground black pepper
5 ounces feta cheese, crumbled
½ cup toasted walnuts, chopped

Steps:

  • Combine water and cranberries in a small saucepan and bring to a boil. Reduce heat and simmer until cranberries are soft and liquid is syrupy, 5 to 10 minutes. Stir in honey, remove from the heat, and allow to cool.
  • Put kale and red onion in an 8-quart pot or a very large bowl.
  • Whisk olive oil, balsamic vinegar, garlic, salt, and pepper together in a small bowl; pour over the kale and stir well. Add feta cheese, walnuts, and moist cranberries with their syrup; stir until well combined. Cover and place in the refrigerator to marinate, stirring occasionally, until kale has wilted and shrunken in size, 3 to 8 hours.
  • To serve, transfer to a smaller serving bowl.

Nutrition Facts : Calories 138.8 calories, Carbohydrate 12.1 g, Cholesterol 10.5 mg, Fat 9.4 g, Fiber 1.5 g, Protein 3.8 g, SaturatedFat 2.6 g, Sodium 295.4 mg, Sugar 6.2 g

Tips:

  • Choose tender, young kale leaves for the best flavor and texture.
  • Remove the tough center ribs from the kale leaves before chopping.
  • Massage the kale with olive oil or dressing to help break down the tough fibers and make it more tender.
  • Use a variety of toppings and mix-ins to add flavor and texture to your salad, such as dried cranberries, cashews, apples, crumbled cheese, or roasted vegetables.
  • Make sure to whisk the dressing well before using to ensure that all of the ingredients are well combined.
  • Store leftover salad in an airtight container in the refrigerator for up to 3 days.

Conclusion:

This hearty and flavorful salad is a great way to get your daily dose of fruits, vegetables, and healthy fats. The curried dressing adds a unique and delicious flavor that will make this salad a favorite. With its variety of toppings and mix-ins, this salad is also very versatile and can be easily customized to your liking. So next time you're looking for a healthy and satisfying salad, give this recipe a try.

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