Vegan kale and cranberry salad

Vegan kale and cranberry salad with almonds, olive oil, mustard and apple cider vinegar: fresh, crunchy and quick to make for a simple plant-based meal.

At a glance

• Serves 2
• Prep time: 15 min
• No cooking needed
• Total time: 15 min
• Calories: 360 kcal per serving
• Protein: 9 g
• Fat: 24 g
• Carbs: 25 g

Ingredients

• 200 g kale
• 50 g dried cranberries (sweetened with apple juice, without added sugar)
• 40 g almonds
• 2 tbsp olive oil
• 1 tsp mustard
• 1 tsp apple cider vinegar

Method

You’ll need: chopping board · knife · mixing bowl

1. Strip the kale leaves from the tough stalks, wash them thoroughly and cut them into small pieces.
2. Put the kale in a large bowl, drizzle with a little olive oil and massage the leaves until they're noticeably softer.
3. Whisk the rest of the olive oil, the mustard and the apple cider vinegar into a smooth vinaigrette.
4. Roughly chop the almonds so they keep some bite in the salad.
5. Toss the kale carefully with the cranberries, almonds and the mustard vinaigrette.
6. Serve the vegan kale and cranberry salad straight away, or leave it to stand briefly so the flavours come together.

Good to know

This salad is simple and still special. The kale turns tender, the dressing is fresh and savoury. Just the kind of bowl that's properly satisfying.

Swaps

Almonds → walnuts (more omega-3 fatty acids); cranberries → pomegranate seeds (more freshness and extra polyphenols); apple cider vinegar → lemon juice (provides vitamin C); mustard → tahini (more calcium and a milder, creamy note)

Allergens

Contains tree nuts (almonds), and depending on the mustard it can taste sharp to sensitive people; for children, it's best served finely chopped, and in pregnancy it's unremarkable as long as the kale is well washed. Contains: mustard.

Dairy-free recipes