Gluten Free Cranberry Almond Kale Salad
This hearty kale salad is the kind of dish that earns a permanent spot in your weeknight rotation — bright, satisfying, and packed with real texture and flavor. Massaging the kale with a little salt is the secret move here: it softens the leaves and mellows any bitterness, turning a sometimes tough green into something genuinely tender and craveable. Toasted sliced almonds add a warm, nutty crunch, while dried cranberries bring little bursts of sweetness that balance the tangy apple cider vinegar dressing beautifully. That dressing — whisked together with honey, Dijon mustard, grated garlic, and olive oil — comes together in minutes and coats every leaf in something that tastes far more complex than the ingredient list suggests. Every component in this recipe is naturally free of gluten, so there's no swapping, substituting, or label-scrutinizing required. Optional crumbled feta takes it over the top if you're in the mood for something a little more substantial. It serves four, making it an easy choice for a weeknight side or a lunch you'll actually look forward to.
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Learn more →Ingredients
4 servings
For the salad
- 1 bunch curly or lacinato kale (about 8 oz), stems removed, leaves torn into bite-sized pieces
- ½ tsp kosher salt
- ¾ cup sliced almonds
- ½ cup dried cranberries
- ¼ cup crumbled feta cheese (optional)
For the dressing
- 3 tbsp apple cider vinegar
- 1 tbsp honey
- 1 tsp dijon mustard
- 1 small garlic clove, finely grated
- ¼ tsp kosher salt
- ¼ tsp black pepper
- ¼ cup extra virgin olive oil
Instructions
- 1
Place the torn kale in a large mixing bowl and sprinkle with 1/2 tsp kosher salt. Using clean hands, massage the kale firmly for 1–2 minutes until the leaves darken, soften noticeably, and reduce in volume by about a third.
- 2
Heat a large dry skillet over medium heat. Add the sliced almonds and toast, stirring frequently, for 3–4 minutes until golden and fragrant. Transfer immediately to a plate to cool.
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