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+ servings

The Perfect Kale Salad for Winter

I always love a good salad. And we're so lucky that during the cooler months, we can still find delicious fresh ingredients to use - kale, cranberries, quinoa! I love this amazing craving quenching salad filled with nutrients!
Prep Time 15 mins
Total Time 15 mins
Course Salad
Servings 4 people


Tangy Citrus Dressing Ingredients

  • 4 tbsp orange or tangerine juice, freshly squeezed if possible
  • zest of one orange, optional
  • 2 tbsp champagne vinegar
  • 1 tsp dijon mustard
  • 1 tsp orange flower honey, other honey will be fine
  • 1 tbsp mayonnaise
  • pink sea salt, to taste
  • pepper, to taste
  • red pepper flakes, to taste, optional
  • 1/4 c avocado oil, you can also use olive oil

Salad Ingredients

  • 1 c quinoa, cooked
  • 1 bunch fresh kale, center ribs removed
  • 2/3 c grape tomatoes, quartered
  • 1/2 c cucumber, 1/4" dice
  • 1/2 c dried cranberries - mine were sweetened
  • 1/4 c sunflower seeds


Instructions for Tangy Citrus Dressing

  • In a small mixing bowl, combine the orange / tangerine juice, orange zest, vinegar, mustard, and honey. 
  • Whisk to thoroughly combine.
  • Next add in mayonnaise, salt, pepper, and red pepper flakes (if using) and whisk to combine.
  • Slowly drizzle in the avocado or olive oil while whisking vigorously until the dressing has emulsified and all the mayonnaise "blobs" have become creamy.
  • Alternatively, you can add all ingredients into a blender and mix until the dressing is silky and emulsified.
  • At this stage, taste the dressing and adjust the seasonings as you wish. The best way to taste test your dressing is to dip a veggie in it - say, a slice of cucumber, piece of kale, or tomato. If you sample by dipping your finger in, most dressings will always taste overly strong.

Instructions for Assembling the Salad

  • Follow the instructions for your quinoa and go ahead and cook it. You'll want one cup of already cooked quinoa for this recipe.
  • Remove the kale leaves from either side of the tough center rib.
  • Once you've removed the tough ribs, make a stack of five to ten leaf halves and slice thinly across the leaf creating a fine shred.
  • Place the sliced kale into a large mixing bowl and add enough dressing to just barely coat the leaves.
  • You've waited for it and now it's time. MASSAGE that kale, girl!!! Get your hands in that bowl and massage the dressing into the kale. If nobody's watching, I love me a little KC & the Sunshine Band while I massage. Don't judge. 
  • How long to massage is somewhat subjective, but I massage my kale until I feel that it's texture has softened up a good bit. HINT: the more thinly you slice the kale, the less massaging it will need.
  • Now you can add the quinoa, tomatoes, cucumbers, cranberries, and sunflower seeds. Toss so that all ingredients are completely combined.
  • Transfer to a serving dish and drizzle with remaining dressing, or to taste.
Tried this recipe?Let us know how it was!