Kale Salad with Cranberries, Hazelnuts, and Turmeric Vinaigrette Recipe
A fresh and vibrant kale salad featuring dried cranberries and toasted hazelnuts, tossed in a bright and flavorful turmeric vinaigrette. This quick and easy salad is perfect as a nutritious side dish or a healthy lunch option, offering a delightful balance of tangy, sweet, and nutty flavors.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 4 servings
- Category: Salad
- Method: No-Cook
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Turmeric Vinaigrette
- 1/3 cup extra virgin olive oil
- 1/4 cup lemon juice
- 1/4 cup honey
- 1/2 tsp Dijon mustard
- 1/2 tsp turmeric
- 1/4 tsp sea salt
For the Salad
- 1 bunch kale, chopped
- 1/2 cup dried cranberries
- 1/2 cup hazelnuts, chopped (toasted if desired)
Instructions
- Make the Vinaigrette: Combine the extra virgin olive oil, lemon juice, honey, Dijon mustard, turmeric, and sea salt in a mason jar or a small bowl. Shake or whisk vigorously until the dressing is fully emulsified and smooth.
- Massage the Kale: Place the chopped raw kale into a large bowl and pour half of the turmeric vinaigrette over it. Using your hands, massage the kale for about 30 seconds until the leaves soften and become more tender—this step helps reduce bitterness and improves texture.
- Toss and Serve: Add the dried cranberries and chopped hazelnuts to the massaged kale. Toss everything together thoroughly, adding more vinaigrette to taste if desired. Serve immediately as a refreshing side dish or a wholesome salad base.
Notes
- Massaging the kale is key for a tender salad—don’t skip this step.
- Toast the hazelnuts lightly in a dry pan for extra crunch and flavor.
- This salad pairs well with grilled proteins or can be a standalone healthy lunch.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; add more vinaigrette before eating if needed.
