Kale Salad with Farm Fresh Veggies and Dried Cranberries


This edible green is one of my favorites that I pick on the farm and grow at home. Its leaves are strong and hearty which unfortunately makes lettuce appear rather unvigourous. Consequently, kale can remain lively for significantly longer in the field and refrigerator (it’s great for college students!).

Two kale varieties that I am familiar with are White Russian and Toscano (also known as “Dino Kale” for it’s greyish and scale-like appearance — see picture on left). As you may have guessed, the leaf shape and curl differ per variety. If you were to do an image search of this vegetable you might see purple kale, also.

This green is so tasty in many foods but because of its fibrous nature, is easily disregarded. But not only can it be torn or chopped and into green salads but it can be sauteed into stir fry, spun into smoothies, incorporated in pasta dishes, juiced into drinks and hidden in soups and sauces. I even heard a friend of mine the other day say she makes pesto with it!

So you see, kale is very versatile. And that is why I love this vegetable so dearly.

Today I want to share with you a kale salad that can be made right before a meal or even a day or two ahead of time (because of the firmness of the kale leaves.)

I got the idea to make it from a broccoli salad recipe I found on Allrecipes the other day. So I followed the majority of it but added a few more ingredients of my own, all farm fresh of course!


Serves 5-8 people



Salad –

  • 6 leaves kale, washed and sliced thinly
  • 3 leaves rainbow chard, washed and sliced thinly
  • 1 cup shredded carrots
  • 1/2 cup red onion, diced
  • 2 heads of green garlic, finely chopped
  • 1 cup radishes and kohlrabi diced
  • 1/2 cup dried cranberries

Dressing –

  • 1/4-1/2 cup mayo or yogurt (I use 1/4 cup first and add more if needed, depending on how much greens and veggies I use)
  • 1 1/2 tsp sugar
  • 1 tsp garlic powder
  • 1-2 tsp dried or fresh dill
  • salt, pepper to taste
  • (optional) paprika and dill for sprinkling


  1. In a large bowl, add the greens and then the small veggies … don’t toss just yet
  2. In a small bowl combine the mayo, sugar, garlic powder, dill, salt and pepper
  3. Pour the dressing onto salad and toss until well combined
  4. Store in the fridge until serving



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