Kale and Cranberry Salad

Kale and Cranberry Salad recipe from Down to Earth Organic and Natural.

Updated: Mon, 05/13/2019 - 9:00pm


  • 2 bunches lacinato/dinosaur kale finely chopped
  • 2 cloves garlic
  • ½ cup fresh lemon juice
  • 3-4 Tbsp extra virgin olive oil
  • 1/3 tsp fine sea salt
  • ¼ tsp black pepper
  • ¼ cup dried sweetened cranberries

Pecan Parmesan:

  • 1 cup pecan halves toasted
  • 1 ½ Tbsp Nutritional Yeast
  • 1 Tbsp extra-virgin olive oil
  • Sea salt to taste


  1. Lightly toast pecans on stove for 3-5 minutes in dry skillet stirring pecans often so they don’t burn.
  2. Remove stems from kale. Finely chop leaves.
  3. To make the dressing mince garlic and combine with the lemon, olive oil, salt, and pepper.
  4. To make the pecan parmesan add pecans, nutritional yeast, olive oil, and salt until a course crumb texture is reached.
  5. Sprinkle the pecan parmesan on salad, garnish with dried sweetened cranberries.
  6. Enjoy!