Holiday Kale Salad


This fresh kale salad is perfect for the holidays and caters to all guests, including vegans and vegetarians.

Holiday Kale Salad
Photo: Blaine Moats
Prep Time:
25 mins
Roast Time:
20 mins
Total Time:
45 mins
9 cups


  • 2 cup fresh cranberries

  • 4 - 5 cloves garlic, unpeeled

  • 1 tablespoon olive oil

  • Salt and ground black pepper

  • cup olive oil

  • 2 teaspoon finely shredded lemon peel

  • ¼ cup lemon juice

  • 4 ½ teaspoon Dijon-style mustard

  • 4 cup chopped kale

  • 2 cup cooked wild rice, cooled

  • 1 small bulb fennel, cored and shaved or cut into very thin wedges

  • 1 cup chopped walnuts, toasted

  • ½ cup thinly sliced red sweet pepper

  • ½ cup thinly sliced red onion


  1. Preheat oven to 375°F. Line a 15x10x1-inch baking pan with foil or parchment paper. Place cranberries and garlic cloves on pan. Drizzle with 1 tablespoon of the olive oil; sprinkle with 1/4 teaspoon each salt and pepper. Roast, uncovered, 20 to 25 minutes or until garlic is softened and cranberries are browned at the edges and wrinkled. Cool slightly. Remove garlic peels. Chop garlic.

  2. For dressing, in a screw-top jar combine garlic, remaining olive oil, lemon juice, mustard, and lemon peel. Cover and shake well. Season to taste with salt and ground black pepper.

  3. In a large bowl combine cranberries, kale, wild rice, fennel, walnuts, sweet pepper, and onion. Pour dressing over salad; toss to coat. makes 9 cups (about 12 servings).

Nutrition Facts (per serving)

187 Calories
14g Fat
14g Carbs
4g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 187
% Daily Value *
Total Fat 14g 18%
Saturated Fat 2g 10%
Sodium 112mg 5%
Total Carbohydrate 14g 5%
Total Sugars 2g
Protein 4g
Vitamin C 41.3mg 207%
Calcium 50.5mg 4%
Iron 1.1mg 6%
Potassium 270mg 6%
Folate, total 32.3mcg
Vitamin B-6 0.2mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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