Kale Salad with Cranberries, Almonds and Goat Cheese


This hearty, healthy kale salad with dried cranberries, sliced almonds and fresh goat cheese is a wonderful side salad for Thanksgiving or any time of the year. Slideshow:  Delicious Green Salads 

Active Time:
10 mins
Total Time:
15 mins


  • 1/3 cup sliced raw almonds

  • 2 tablespoons red wine vinegar

  • 2 tablespoons orange juice

  • 1 tablespoon Dijon mustard

  • 1 teaspoon minced shallot

  • 1 garlic clove, minced

  • Kosher salt

  • Freshly ground black pepper

  • 2 bunches of kale, rinsed and dried, ribs and stems removed, leaves thinly sliced crosswise

  • 1/3 cup dried cranberries

  • 4 ounces goat cheese


  1. Preheat the oven to 400º. Spread the almonds evenly on sheet a pan and bake for 5 minutes, or until lightly browned.

  2. Whisk together the vinegar, orange juice, mustard, shallot and garlic for the dressing. Season to taste with salt and pepper.

  3. In a large bowl, toss the kale, toasted almonds, dressing and cranberries. Let sit for 10 minutes, then crumble with goat cheese and serve.

    Kale Salad with Cranberries, Almonds and Goat Cheese
    © Emily Farris

Make Ahead

The almonds can be toasted and stored in an airtight container for up to a week. The dressing can be made and refrigerated for up to a week.

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