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Salads

Kale Salad with Tomatoes, Walnuts, and Cranberries

Kale Salad with Tomatoes, Walnuts, and Cranberries is an American-inspired salad made with fresh kale, ripe tomatoes, crunchy walnuts, and sweet dried cranberries.
Recipe Kale Salad with Tomatoes, Walnuts, and Cranberries
  • Difficulty Easy
  • Preparation 10 minutes
  • Servings for 2 servings

The Kale Salad, also known as Insalata di Cavolo Nero, has been one of the major food trends in America for years: there isn’t a health-conscious restaurant in the United States that doesn’t offer it! Gradually, the Kale Salad has also made its way into Italy, although there are still few bars and restaurants that offer it.

The problem is probably not so much how to cook Cavolo Nero, but finding it! Cavolo Nero, also known as Tuscan Kale or Lacinato Kale, is a typically winter vegetable, and not everyone feels like having a salad in winter. To solve this problem, at the end of the recipe you’ll find some alternatives to prepare the Kale Salad with Tomatoes, Walnuts, and Cranberries all year round!

Another very famous American salad is the classic Kale Salad, which is also worth trying at least once in your life! If we move slightly further south, to Central and South America, the Potato Salad is very famous! But now let’s get to the recipe for the Kale Salad!

Ingredients for 2 servings

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Method

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  1. To prepare the Tuscan Kale Salad, start by making the dressing: in a small bowl, mix together olive oil, vinegar, salt and honey until well combined. Take the Tuscan kale (also known as Lacinato or Dinosaur kale), remove the tough central stem and cut the leaves into thin julienne strips. Then slice the tomatoes thinly.
  2. In a large salad bowl, combine the sliced kale and tomatoes. Pour the honey vinaigrette over the vegetables and toss well to coat evenly. Top with walnuts and dried cranberries, and serve your Tuscan Kale Salad immediately! Finally, remember to download our App with exclusive content and fewer ads!

Variations and Alternatives

If you can’t find Tuscan Kale (Cavolo Nero), you can substitute it with the same amount of Italian Catalonia Chicory or Broccoli Rabe. If you prefer, you can also use Toasted Almonds instead of Pecan Nuts.

Tips

I recommend seasoning the Tuscan Kale Salad before adding the Blueberries and Pecans to prevent them from absorbing too much vinaigrette.

Storage

The Tuscan Kale Salad should be eaten immediately after preparation.

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