Olive & Cranberry Kale Salad

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Serves: 4-6 | Total time: 10 minutes


  • 1 bunch kale, ribs removed (about 6 cups – we chose lacinato or dinosaur kale.)
  • 1/2 cup dried cranberries
  • 1/2 cup blanched, toasted almonds
  • 1/2 cup green olives, chopped
  • 1/2 cup grated parmesan
  • 1/4 cup tahini
  • Juice and zest of one orange
  • 2 tablespoons lemon juice
  • 2 tablespoons olive oil
  • Salt and pepper to taste


Place all ingredients in a large mixing bowl. This salad benefits from over-mixing. I choose to add the salad dressing ingredients directly to the kale and mix it thoroughly to tenderize the kale. The salad keeps beautifully for a full day in the fridge.

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