Go Back
+ servings
Tried this recipe? We love your feedback.Please click on the stars in the recipe card below
kale salad with cranberries and almonds
Print Recipe Pin Recipe
5 from 3 votes

Kale Salad with Cranberries and Almonds

Finely chopped kale, mixed with sweet grape tomatoes, crunchy almonds, cranberries, parmesan cheese with homemade sweet and tangy salad dressing.
Prep Time10 mins
Total Time10 mins
Course: Appetizer
Cuisine: American
Servings: 3
Calories: 339kcal


  • 3 cups kale stems removed and finely chopped
  • ½ cup grape tomatoes cut into half
  • ½ cup almonds blanced and sliced
  • ¼ cup parmesan cheese shredded
  • 3 tablespoons dried cranberries
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons honey
  • 2 tablespoons lemon juice
  • salt and pepper to taste


  • Wash and dry kale. Remove the stems from the kale leaves and chop the leaves finely and place them in a large bowl.
  • Cut the grape tomatoes into half and add to the chopped kale.
  • In a small bowl, whisk together extra virgin olive oil, honey, lemon juice, salt and pepper
  • Pour the salad dressing on the salad and mix it well. Top with sliced almonds, cranberries and shredded parmesan cheese. Enjoy! 



  • Remove the stems from the kale and use only the leaves. 
  • Chop the kale leaves as finely as you can.
  • Allow the salad to soak in the dressing for 15 to 20 minutes before serving.


Calories: 339kcal | Carbohydrates: 28g | Protein: 9g | Fat: 23g | Saturated Fat: 3g | Cholesterol: 7mg | Sodium: 155mg | Potassium: 555mg | Fiber: 3g | Sugar: 16g | Vitamin A: 6950IU | Vitamin C: 87.7mg | Calcium: 256mg | Iron: 2mg
Tried this recipe?Share your photo and tag @ministry_of_curry or tag #ministryofcurry