Kale Salad with Cranberries and Almonds

Name: Kale Salad with Cranberries and Almonds
Yield: 8
Ingredients: 2 bunches organic kale; ½ cup dried cranberries; ½ cup sliced almonds, toasted for 4 minutes in a 350 degree oven; ¼ cup Braggs organic apple cider vinegar; ¼ cup extra virgin olive oil; 2 tbsp reduced sodium soy sauce or liquid aminos; 2 garlic, crushed; 1 tsp red pepper flakes, or more to taste; ¼ cup brown sugar

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Kale Salad with Cranberries and Almonds

10 Min

4 steps

Powered by: Chef Julia Plant-Based Chef

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CategoryPlant-Based Recipes, Salads, Vegan

Total Time10 Min

DifficultyEasy

Yields8 servings

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First of all, check if you have all the necessary ingredients for this recipe. Pay attention to the quantities!

2 bunches organic kale
½ cup dried cranberries
½ cup sliced almonds, toasted for 4 minutes in a 350 degree oven
¼ cup Braggs organic apple cider vinegar
¼ cup extra virgin olive oil
2 tbsp reduced sodium soy sauce or liquid aminos
2 garlic, crushed
1 tsp red pepper flakes, or more to taste
¼ cup brown sugar

Next, follow the steps to finalize your dish and finally be able to enjoy it!

Wash and dry kale.
Trim off stems and discard. Chop kale into bite size pieces. Place in a large wooden salad bowl.
For the dressing: Combine vinegar, oil, brown sugar, soy sauce and red pepper flakes in a small saute pan. Simmer for 3 minutes, stirring frequently. Pour mixture over the kale; mix well to coat all the leaves. Allow to sit for a few minutes before serving.
Add the cranberries and almonds.