Kale and Cranberry Salad

Delicious any time of the year.

Kale and Cranberry Salad

PRINT RECIPE Prep time: | Cook time: | Total time:
Yield: 4-8 servings


  • 4 to 6 cups of kale finely chopped, green, red or both
  • 1 or 2 gloves of garlic, minced
  • 1/2 cup dried cranberries
  • Dressing
  • 1/2 cup sunflower seeds
  • 3 Tbsp of balsamic vinegar
  • 3 Tbsp olive oil
  • 1 Tbsp of honey
  • Sea Salt, maybe 1/4 to 1/2 tsp
  • Ground black pepper to taste.


Mix  vinegar, oil, and honey and salt and pepper with a whisk until blended
Massage dressing into kale for a couple minutes,
Mix in other ingredients ingredients, place in fridge for 4 to 24 hours. 
Holds shape and flavour for several days when refrigerated.