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Kale salad recipe with cranberries that is inspired by the holiday season. It’s vegan, healthy, and easy to make to share with family and friends!
With all the holiday food that we have been (and will be) eating, it’s so nice to have a little something fresh at the table!
This kale salad is such a darling. It’s fresh, tasty, healthy, and a little bit sweet. What’s not to love?
Kale Salad with Brussel Sprouts, Cranberries, and Pecans – is a mouthful to type and say! But have no fear, it’s simple to make. All the ingredients are spelled out. Haha!
During the holidays, I find that many people focus on the “main” dishes. In Italian families, it may be the Marinara sauce. In Korean families, sweet, spicy, and tangy dishes may take the center stage.
The main dishes are the center of attention, I get it. They set the tradition and allow you to honor your culture (be that Irish, Arabic, or Indian) and celebrate an American holiday as well.
I feel like I’m drifting away from my “holiday kale salad” topic over here. The point I’m trying to make is that while the main dishes may be the star, it is the delicate sides that make a holiday meal.
Let’s make it memorable.
Or start a new kale salad as a holiday tradition? Because why not?
We’re introducing something healthy yet delicious to share with family and friends. EVERYONE feels like they eat way too much during the holidays. So, by making/bringing this amazing salad you’d be doing everyone a favor (even if they may not admit it).
People are just plain tired of the soggy, been-in-the-fridge-for-days chopped iceberg lettuce with sad stale croutons on top. It’s like a salad is an afterthought.
Not with this salad, it’s not!
Keep your holiday salad game strong and healthy and delicious. Make it a star. Because that is who you are.
Reaady? Let’s do it.
Kale salad recipe with cranberries that is inspired by the holiday season. It’s vegan, healthy, and easy to make and share with family and friends!
- 1 bunch fresh kale
- 2 cups Brussel Sprouts
- 1/2 cup dried cranberries
- ½ cup pecans
- 1 tbsp olive oil
- Salt and pepper
- 2 tbsp Tahini or dairy-free yogurt
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Heat oven to 400 F / 200 C.
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Wash Brussel Sprouts and cut them in half. Toss them in olive oil, salt, and pepper. Lay on a baking sheet and bake for 20-25 minutes.
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While Brussel Sprouts are baking, wash and trim kale leaves. Remove the thick stems running down the center of leaves by folding the kale along the rib and running a sharp knife down the side.
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Once Brussel Sprouts are done, combine the rest of the ingredients in a large bowl and drizzle with Tahini.
Nutrition Information: Calories: 269 Fat: 17.3 g Saturated fat: 2 g Sodium: 98 mg Carbohydrates: 26.3 g Dietary Fiber: 5.9 g Sugar: 12 g Protein: 6.2 g
Amanda @ Healthy House on the Block
Kale salads could be one of my favorite things. It’s a regular go-to for lunches. This looks so delicious with the brussel sprouts and pecans. I’m saving this for a lunch idea soon.