There’s something grounding about kale. It’s sturdy, honest, and patient never rushing, never fragile. This is the kind of salad you make when the kitchen is quiet, when you want something nourishing but not complicated. A bowl you can toss together while the oven cools or the kettle warms.
The kale softens under your hands, the almonds bring warmth and crunch, and the cranberries add just enough sweetness to remind you that balance matters. It’s not flashy food. It’s feel-good food the kind that fits naturally into everyday life, exactly the way Let’s Veg was meant to.
Kale Salad with Almonds & Cranberries
Kale salad with almonds and cranberries made simple. A comforting Let’s Veg recipe with toasted nuts, soft kale, and natural sweetness fresh, healthy, and easy.
Ingredients
Equipment
Cooking Instructions
- Place sliced almonds in a dry skillet over medium heat. Stir for 2-3 minutes until lightly golden and fragrant. Remove from heat and set aside.
- Soften the kale
- Add chopped kale to a large bowl. Drizzle with olive oil and a pinch of salt. Massage with your hands for about 1 minute until the leaves darken and soften.
- Add lemon juice (or vinegar), honey if using, and black pepper. Toss gently.
- Sprinkle in toasted almonds and dried cranberries. Toss once more and taste adjust seasoning if needed.
Nutrition
Notes
Delicious slightly warm or at room temperature
Add cooked quinoa or chickpeas to make it a full meal
Keeps well in the fridge for up to 24 hours