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You are here: Home / Salads / Kale Roasted Cranberry & Smoked Almond Salad

Kale Roasted Cranberry & Smoked Almond Salad

November 21, 2014 by Laura Scott 26 Comments

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Kale is certainly a vegetable that divides us all. I am certainly in the pro kale camp but I am sure there are many of you out there who are already tuning out because you really do not like kale. I get that it’s leaves are sturdy and therefore take rather more chewing than, say, Savoy or white cabbage.

smoked almond salad

Kale, roasted cranberry & smoked almond salad

But let me persuade you that eating kale can be a pleasurable experience with my latest dish. How does a kale, roasted cranberry and smoked almond salad sound? These ingredients along with a few dried cranberries and a scattering of crunchy pomegranate seeds make this an absolute winner of a winter salad.

smoked almond salad

Roasted cranberries

My recipe came about from two things. ONE. I needed to use up last year’s store of frozen cranberries. I thought, why don’t I try and roast them and see what happens? I adapted THIS recipe and it was a revelation. You have to try roasted cranberries of you love sharp almost bittersweet flavours as I do. TWO. Smoked almonds that were sent to me along with a festive hamper from John Lewis. The rest of the hamper will be going to the school fair but I just had to have those almonds. They taste exactly like smokey bacon and provide a meaty note to the salad as well as crunch.

smoked almond salad

Kale, roasted cranberry & smoked almond salad

This would make a perfect accompaniment to any festive meal but I am largely thinking how well it would go with all the Christmas leftovers. So instead of making the regular leftover bagged salad plus under-ripe tomatoes and soggy cucumber, make this instead!

If you are in need of any further hamper inspiration for Christmas gifts this year, you might want to take a look HERE.

Here are a few more wintery salads from around the web:

Kale, brown rice & red quinoa salad with a miso dressing – Elizabeth’s kitchen diary

Kale, chard, watermelon & avocado salad – Fuss Free Flavours

Kale, wild rice & sweet potato salad – Amuse your bouche

Kale, watermelon & Feta salad – Hungry Healthy Happy

I am linking my salad to the following challenges:

Nov 2014 blog challenges 2

Eat Your Greens – Allotment 2 Kitchen

Simple and in Season – Feeding Boys & Ren Behan

Extra Veg – Fuss Free Living & Utterly Scrummy

Credit Crunch Munch – My little Italian Kitchen, Fuss Free Flavours & Fab Food 4 All

No Croutons Required (veggie) – Lisa’s Kitchen & Tinned Tomatoes

Family Foodies (veggie) – Eat your Veg & Bangers & Mash

Thanks to John Lewis for providing me with a festive gift hamper. I was not required to write a positive review. All opinions expressed are my own.

smoked almond salad
Print

Kale, roasted cranberry & smoked almond salad

A super salad to enjoy in winter.
Course Salad, Vegetarian
Cuisine American
Keyword smoked almond salad
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 2
Author Laura Scott

Ingredients

  • For the salad 🙂
  • 1 bag Prepped & washed kale
  • Seeds of half a pomegranate
  • Handful of dried cranberries
  • Handful of smoked almonds roughly sliced
  • 150 g Fresh/frozen cranberries
  • 1 tbsp Olive oil
  • 1 tbsp Caster sugar.
  • For the honey mustard dressing 🙂
  • 1/2 tsp Maldon sea salt
  • 1 tsp Runny honey
  • 1 tsp Grainy mustard
  • 2 tsp Sherry vinegar
  • Squeeze of lemon juice
  • 3 tbsp Olive oil

Instructions

  1. For the honey mustard dressing 🙂
  2. Mix all the ingredients together in a bowl and whisk together. Alternatively place them into a jam jar and shake well.

  3. For the salad 🙂
  4. Toss the cranberries in the oil and sugar and add a little sea salt then place onto a baking tray and roast in a pre-heated oven (200 degrees) for 15 minutes then leave to cool,

  5. Wash the kale in cold water then leave to drain for a few minutes in a colander or use a salad spinner to dry out the leaves,

  6. Pour the dressing over the kale leaves and stir well. Leave the flavours to mingle for up to 30 minutes if you have the time or do this in advance and keep the kale refrigerated (same day use only) until you are ready to assemble the salad,

  7. Place the kale leaves into two salad serving bowls and top with the roasted cranberries, dried cranberries, almonds and pomegranates.

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Related

Filed Under: Christmas, Lunch, Salads, Simple and in Season, Snacks and starters, Speedy Suppers, Vegetable dishes, Vegetarian dishes Tagged With: Cranberry, Kale, salad, Smoked almonds, vegetarian

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Comments

  1. Alida says

    November 21, 2014 at 9:36 am

    This is a wonderful salad. You are right Kale has quite a tough leaf and you need to know how to prepare it. The addition of cranberries gives this salad a Christmassy touch. Beautiful.
    Thank you for entering #CreditCrunchMunch

    Reply
    • Laura Scott says

      November 21, 2014 at 6:10 pm

      It is definitely a very festive salad Alida!

      Reply
  2. Camilla @FabFood4All says

    November 21, 2014 at 10:57 am

    Love the textures and flavours here Laura – could happily have a bowl of this for lunch. Thank you for entering #CreditCrunchMunch:-)

    Reply
    • Laura Scott says

      November 21, 2014 at 6:10 pm

      It does make a great lunch Camilla!

      Reply
  3. Dannii @ Hungry Healthy Happy says

    November 21, 2014 at 1:42 pm

    Smoked almonds sound perfect and I bet they go really well with the cranberries.

    Thanks for linking to my recipe 🙂

    Reply
    • Laura Scott says

      November 21, 2014 at 6:09 pm

      Thanks Danii, I like the sweet and salty tastes together 🙂

      Reply
  4. Sarah says

    November 22, 2014 at 10:24 pm

    It all sounds so good Laura – and it must be pretty healthy too. The colours and the contrasting textures would make this a really interesting salad.

    Reply
  5. Becca @ Amuse Your Bouche says

    November 23, 2014 at 9:56 am

    Absolutely stunning! Love the little red pearls, so beautiful and so festive!

    Reply
    • Laura Scott says

      November 24, 2014 at 2:06 pm

      Thanks Becca, I love test colours too. So festive but also tasty!

      Reply
  6. Sally - My Custard Pie says

    November 24, 2014 at 6:08 pm

    I haven’t tried roasting cranberries but I LOVE their slightly sharp flavour – and need no excuse to put them in a salad. Lovely recipe (kale fan).

    Reply
    • Laura Scott says

      November 25, 2014 at 6:42 pm

      Roasting cranberries is such a great discovery Sally, I will be using them loads this year!

      Reply
  7. Deena Kakaya says

    November 24, 2014 at 9:31 pm

    I really like how the bittnerness of kale is set against the cranberries and those smoky almonds sound gorgeous! lovely combination x

    Reply
    • Laura Scott says

      November 25, 2014 at 6:41 pm

      Thanks Deena, I do love bittersweet flavours 🙂

      Reply
  8. Julia says

    November 25, 2014 at 1:18 pm

    Great recipe Laura! Looks so colorful and delicious! What restaurant have you had the best kale, cranberry and almond salad? Remember to add it to your Besty List! http://www.thebesty.com/laurascott

    Reply
  9. Katie Bryson says

    November 25, 2014 at 9:04 pm

    A beautifully festive looking salad Laura – thanks so much for joining us for Simple and in Season this month.

    Reply
  10. Nazima says

    November 27, 2014 at 12:12 pm

    gorgeous recipe Laura – not thought of putting cranberries into a salad. so pretty . I am using Kale a lot at moment – nice that it lasts a little longer than salad leaves!

    Reply
  11. Lisa says

    November 30, 2014 at 6:05 pm

    I adore kale and this is surely one festive way to dress it up. Thanks for sharing with NCR.

    Reply
  12. shaheen says

    December 1, 2014 at 7:47 pm

    I’ve not seen anything like it before and your winter salad really excites me flavour wise and visually.  Thank yo so much for sharing with EatYourGreens, its really appreciated. 

    Reply
    • Laura Scott says

      December 1, 2014 at 8:26 pm

      Thanks Shaheen, it makes a welcome winter salad, pleased you like it!

      Reply
  13. Lou @EatYourVeg says

    December 12, 2014 at 10:42 am

    This has to be the most festive looking salad I’ve seen yet! And sounds delicious, I adore smoked almonds and I can imagine they really do had a tasty punch to this salad. Plus I am a kale lover, just wish I could get my kids to appreciate it! Thanks so much for linking up to November’s Family Foodies Vegetarian event. 

    Reply
  14. Nadia says

    June 24, 2015 at 8:59 pm

    Mmm kale…can’t get enough of it! This salad looks amazing Laura 😀 x

    Reply

Trackbacks

  1. Credit Crunch Munch – November Round Up | mylittleitaliankitchen.com says:
    December 2, 2014 at 11:31 am

    […] A Kale roasted cranberry and smoked almond salad by How to Cook Good Food  looks so Christmassy to me.  A good way to bring out the flavour of Kale which leaves can be quite sturdy and tough sometimes. The cranberries and almonds are a good addition to this salad. […]

    Reply
  2. 10 Healthy Recipes - Fab Food 4 All says:
    January 10, 2015 at 12:33 am

    […] Bars (Vegan) from Elizabeth’s Kitchen Diary Carrot & Coriander Soup from Fab Food 4 All Kale Roasted Cranberry & Smoked Almond Salad from How to Cook Good Food Beetroot Salad with Freekeh Whole Grains from Maison Cupcake Mexican […]

    Reply
  3. Raw sprout clementine cranberry and walnut winter salad by how to cook good food says:
    November 17, 2015 at 7:32 am

    […] made my kale, roasted cranberry, pomegranate and smoked almond salad last winter I decided I wanted to make use of the beautiful bittersweet pop of roasted cranberries […]

    Reply
  4. Ham Stilton & Cranberry Tart - a recipe for Wayfair - how to cook good food says:
    December 22, 2015 at 3:11 pm

    […] Kale, roasted cranberry & almond salad […]

    Reply
  5. 33 tasty vegetarian kale recipes - Easy Cheesy Vegetarian says:
    March 4, 2019 at 10:07 pm

    […] and avocado burritos (pictured above) [vegan] Kale, roasted cranberry and smoked almond salad from How To Cook Good Food [vegan] World’s best vegetarian lasagne from Green Kitchen […]

    Reply

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Laura Scott, food blogger.

I'm Laura. Private chef, supper club host and cookery tutor.

I love cooking. Always have. My site represents my life in food. With pictures. Food for me is all about interesting flavour combinations and the influence of the growing season.

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