Kale Salad with Cranberries, Almonds, and Goat Cheese


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

Active Time:
10 mins
Total Time:
15 mins
6 servings


  • 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 400ºF. Spread the almonds evenly on a sheet 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

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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