« Product Review: Blanched Almond Flour

Future of Food »

Kale with Cranberries

kale cranberry salad recipe gluten-free

More kale mom!

Say hello to Kale with Cranberries! This salad recipe contains: kale, a cancer fighting superfood packed with flavonoids; cranberries, high in vitamin C; and pine nuts, the edible seed of the pine tree, and higher in protein than any other seed.

My boys fight over this one. The four of us can finish off the 2 bunches of kale that the recipe calls for in one sitting. Even when their dad is not home for dinner, the three of us can make this one “all gone“.

One of my favorite ways to eat kale.

Kale with Cranberries


  1. Steam the kale until it is bright green
  2. Meanwhile, in a cast iron skillet, toast the pine nuts
  3. Allow kale and pine nuts five minutes to cool, then toss together in a large bowl
  4. Add dried cranberries and olive oil
  5. Toss and serve

Serves 8

posted on February 22, 2007, 34 comments

  1. Marissa

    Oh that looks wonderful…I am eating a bowl of kale right now…kale, peas, shiitake mushrooms, balsamic vinegar and Parmesan cheese.

  2. Marissa, thanks for the ideas on kale. I am always looking for new ways to serve this super healthy veggie.


  3. pat

    I’m trying to eat vegetables that are good for me is Kale one of them? Can you please give me a list of healthy vegetables thanks Pat

  4. Pat,

    Kale is indeed good for you (and it’s a superfood); here is a list of the worlds healthiest foods.


  5. Marie

    This was so yummy! I’ll be honest- I wasn’t too sure about this as I’m not exactly a fan of kale. But knowing how good kale is for my health, and knowing how much I’ve enjoyed all the recipes of yours I’ve tried, I decided to make it. And what a pleasant surprise in flavour. As always, keep up the great work. When is your cookbook coming out? I’m going to be first in line to get a copy!

  6. Marie,

    Thanks for your comment! I’m so glad you liked this dish.

    My cookbook is coming out in fall 2009.


  7. Betsy

    I almost always use coconut oil or grape seed oil to cook and bake with but I was wondering what olive oil you would recommend healthwise and tastewise ( something that does not carry a strong olive taste???)

  8. Hi Betsy,

    I confess, I’m not much of an olive oil connoisseur. If I’m out grocery shopping with him (which happens maybe once a year) I’ll have my husband select something very good. Otherwise I just buy whatever is cold-pressed, virgin and organic (with a decent price point) at the health food store.

    Sorry I can’t be of more help. Maybe someone in the forums will have a better answer for you.


  9. Tracee


    Where do you find dried cranberries that do not have sugar added to them? I have yet to try to make some in my dehydrator, but I may have to resort to it. I too, am anxiously awaiting your cookbook!

  10. Tracee,

    I added a link to the dried cranberries in the recipe above for you.

    Thanks for your question.


  11. Natalie

    Thanks for the recipe and I look forward to using this site – I love that you’re in CO, too, it’s tough to adjust recipes from others living at or near sea level. Thanks again!

  12. Natalie,

    You are most welcome :-)

    From what friends and family (and my own experience at different altitudes) have told me, these recipes (sans yeast and all that other complicated stuff) work well at various altitudes.

    I’m so glad you are enjoying them!


  13. Laura Kelly

    Followed the link from today’s post. Had no idea you are releasing a cookbook. That is such fantastic news! Perfect gift idea for newly diagnosed celiacs. Yes!

  14. Freedom

    Hi Elana! I followed the link for the cranberries, but the cranberries aren’t listed anymore :( Can you tell us what brand you use? I love dried cranberries, but all of them seem to have some sort of oil added and a sugar. Newman’s own is the best I’ve found as far as unrefined sugar, but it still has oil. Any help would be appreciated!

  15. Leah

    This was really really good. I too was a bit skeptical of this– but we’ve been getting so much kale in our csa box– I had to give it a shot. So all you other people that might be a bit weary of the bitter greens– go for it!

  16. Ashley

    I am new to cooking. How do you steam kale?

  17. Lillea Woodlyns @ glutenfreeshoponline.com

    I love kale! This recipe looks great. The only problem with kale is the very strong odor during and after cooking. I don’t mind (I love most of the members of the cabbage family) but almost anyone who has visited me after I’ve cooked kale scrunches up their nose!

    A cooking oil that I really like, one that is also very healthy, is macadamia nut oil. It goes well with kale and other cruciferous vegetables. It’s expensive but you don’t need to use much, the taste is mild and buttery yet just nutty enough to be interesting, and it can be heated to very high temperatures without burning.

  18. Cristina

    Made a similar salad recently. I used unsweetened dried cherries and I juiced a clementine in lieu of a lemon in my olive oil dressing. A touch a seas salt is good too.

  19. beth halper

    My 5 year old east it up lightly sauteed and topped with Bragg’s!
    Go kale!

  20. Steph

    There is a great source for totally unsweetened dried cranberries. The company is called http://www.shorelinefruit.com (shorelinefruit.com) and they have an online store, but do not have them for sale there, as they are producing only small quantities. The price is 23$/lb or 56$ for 4 lbs. Call them directly and ask for Toby or LuAnn.

  21. Jennifer

    I have to admit this is the first time I have ever eaten Kale. I’ve always heard about how good it was for you but only ever considered it a garnish on platters. I decided to try and bring something healthy to the family Thanksgiving and this was it! I cheated a bit and lightly cooked the pine nuts and cranberries in the olive oil before adding them to the steamed kale. I also made the same exact dish with fresh spinach for those who weren’t inclined to try the kale and it worked just as well. With the spinach I added just a touch of the celtic sea salt. I highly recommend this dish for anyone who thinks they won’t like kale. You will become a fan!

  22. I will give it a try, I’m a little shy as I had Kale prepared in an egg recipe and I felt like I was eating tire rubber.

    I will give this a try
    Thank you, Dana.

  23. newly paleo kris

    I love kale so much! I’m enjoying all the news idea for preparing it, but have grown to hate that it is available fresh only for a few weeks of the year here, while the frozen or canned that is a lot more common around here is hardly suitable for anything but plain old kale stew.

  24. Misty

    This was really good, I like kale but didn’t grow up eating it so other than kale chips and in souppa toscana I’m not always sure how else to eat it. Thanks for the great recipe and inspiration.

  25. Jeanne J

    I do a variation on this… Lacinato kale, sliced thin (chiffonade), grated aged parmagiano reggiano, lemon juice, excellent olive oil, salt and pepper, pine (or other) toasted nut, currant (or dried cherry, dried cranberry). Toss. Let sit for 10 minutes. Always delish!

  26. Jennifer

    I modified this recipe into what I’m calling the Kale Breakfast Salad.

    I did as directed except for I didn’t use the dried cranberries but instead added fresh strawberry, kiwi, banana, blueberries, and chopped cashew. It turned out so yummy along side eggs this morning.

    I even tossed in some leftover qunioa for the non-paleo roommate. He really liked it that way and had some grain after his run.

  27. Nikki Grisham

    I loved this recipe for Kale and Cranberry Salad!
    I have never eaten Kale before. To me it has a taste between Mustard and Turnip Greens which I love both. Being from the south we usually eat such with dinner and some type of beans. I enjoyed it with steamed sweet potatoes and veggies over Quinoa.

    Thank you,
    Nikki Grisham

  28. Heather

    Used cashews instead of pine nuts and add dates it’s amazing.

  29. Becky Leppard @ WholeandWell.com


    I was wondering what size bunch of kale you generally use. Our Super Target has kale bunches that have only 6 branches whereas our WF usually has bunches that include 10-12 branches. If the bunches are large like WF, that would be a much larger salad.

    Those of you who have made it, what size bunch did you use?


  30. Suzanne Burnell @ burnellacupuncture.com

    Your Kale and cranberry Tart from your book was a huge hit at my family’s Thanksgiving dinner yesterday as well as pumpkin pies made with your crust and recipes. Many thanks for developing so many simple and delicious recipes. I hope you and yours had a lovely holiday. Suzanne

  31. Tami Giles

    I never would have thought that this super simple recipe would make such an impression on my family. I’ve got braised kale converts!

  32. Lindsay Tupper

    I shave Mancetta cheese on this salad – this is a Sheep’s cheese that I found at a local Italian grocery store. I also add fresh lemon juice and white wine vinegar in the sauce. It tastes fantastic.

  33. luz

    The salad is very delicious!!!!!

Leave a Reply

Comments are greatly appreciated! Unfortunately Elana is not able to answer substitution questions, as the only way to know if something works is to test it, and she does not provide this service. If you have a substitution question, please don't hesitate to leave a comment here, and another reader may jump in to answer. ↑ back to top