Cranberry-Nut Kale Salad

Last Updated:
February 19, 2024

Jump to recipeCranberry-Nut Kale Salad

Unlike our cranberry-nut kale salad, salads, if not approached correctly, can be a bit boring. Many lump it into the category of Things I Only Eat Because I Have To—something bland to dutifully chew alongside (or in lieu of) foods they'd rather eat. So begins a self-fulfilling prophecy!

At Vegan Grit, we vehemently believe salad should never be boring; in fact, it can be flavorful, and exciting, and absolutely decadent if you take advantage of seasonal produce and spirited pairings. In fact, we've already offered up a delicious autumn salad with roasted chickpeas.

Today, we're adding yet another recipe to your roster with our Cranberry-Nut Kale Salad. With flavors slightly reminiscent of Thanksgiving, this recipe is full of bright, fresh flavors that allow it to translate from summer to fall to winter to spring.

Cranberry-Nut Kale Salad

Prep time
20 minutes
cook time
5 minutes
total time
25 minutes


  • 1 large bunch of kale
  • 1 orange
  • 1/3 cup dried cranberries
  • 1 medium avocado
  • 1/4 cup chopped walnuts
  • 2 tablespoons sunflower seeds
  • 1/4 cup slivered almonds
  • 1/3 medium red onion
  • 1/3 cup vegan vinaigrette of choice
  • 1 large lemon


  1. Wash and drain your kale. Chop to desired size: for a more cohesive salad, chop smaller.
  2. Prepare toppings. Slice avocado and squeeze generously with lemon juice, then dice the red onion and cut the orange into slivers. You may lightly toast the almonds and walnuts for a sweeter flavor. Toast nuts in a pan over medium heat for 3-5 minutes, frequently giving the pan a shake. Once they've begun to brown and are fragrant, turn off the heat and immediately transfer them to a plate or bowl to cool.
  3. In a large bowl, place your chopped kale and drizzle with the vinaigrette. Toss kale until coated, then add red onions, oranges, dried cranberries, followed by the walnuts, almonds, and sunflower seeds. Top with fresh-cracked black pepper and a squeeze of lemon juice, then toss again. Once everything has been incorporated, add the avocado and toss a final time.
  4. Divide the salad among 3 or 4 bowls and garnish with more cracked pepper. If serving as a side, you can divide it even further!

Additional Notes:

Pro Tip: Rather than buying pre-washed and bagged, opt for a bunch of kale for fresher taste. Grabbing it from the grocery is fine, but a farmer's market is even better!

For dressing, we advise you go for a balsamic or raspberry vinaigrette; the acidity will complement the freshness of the toppings and balance out the nuts.

Pantry Items Used

No items found.

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