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Vegan Kale Salad with Cranberries and Maple Vinaigrette
A fresh vegan and gluten-free spring salad made with kale and maple vinaigrette dressing.
Prep Time 10 minutes
Total Time 10 minutes
Servings 4
Calories 114 kcal
Ingredients
- 6 cups of shredded Kale
- 1/3 cup Maple Vinaigrette Dressing
- ¼ cup dried cranberries
- 1 dash salt optional
- ¼ cup pine nuts or other chopped nuts optional
Instructions
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Wash Kale well.
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Rip it into small pieces removing the hard stem.
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Put into a large bowl and drizzle with the Maple Vinaigrette Dressing.
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Sprinkle with a little salt (optional)
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Use your hands to massage the dressing into the kale until it turns bright green and shiny.
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Sprinkle with dried cranberries and top with nuts if desired.
Recipe Notes
- You can eat this salad immediately or keep it in the refrigerator for a few hours until it's ready to eat.
- It's best if eaten within 12 hours of making.
Nutrition Facts
Vegan Kale Salad with Cranberries and Maple Vinaigrette
Amount Per Serving (1 cup)
Calories 114
Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 53mg2%
Potassium 497mg14%
Carbohydrates 16g5%
Sugar 4g4%
Protein 4g8%
Vitamin A 10040IU201%
Vitamin C 120.6mg146%
Calcium 151mg15%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.