This Kale Salad Recipe is packed with dried cranberries, nuts, red cabbage, and more. It's topped with a creamy and sweet coleslaw dressing.
Course Salad
Cuisine American
Keyword Kale, Kale Salad, Salad
Prep Time 40 minutesminutes
Cook Time 30 minutesminutes
Servings 6servings
Calories 684kcal
Author Janine Waite
Ingredients
Salad
15ounceskale2 bunches
2cupsspinachchopped
2cupred cabbageshredded
2yamssmall
2tbspolive oil
1tspkosher salt
½tsp coarse pepper
2carrotsgrated
1cupdried cranberrieschopped
1avocadochopped
1appleschopped
1cupalmondssliced
Coleslaw Dressing
½cupmayonnaise
2tbspsugar
1½tbsplemon juice
1 tbspvinegar
½tspground pepper
¼tsp salt
1tbsphoney
Instructions
Salad
Preheat oven to 400°
Peel yams and dice into ½ inch cubes. Place on a baking sheet and mix with olive oil, kosher salt, and pepper. Bake yams at 400° until golden brown. It takes about 20-30 minutes. Remove from oven and let cool.
Chop kale, spinach, avocado, apples into small ½ inch pieces. Place in a big salad bowl.
Peel and shred carrots and add to the salad.
Thinly slice the red cabbage and add to the salad.
Add the cooled roasted yams to the salad.
Chop cranberries and top the salad.
Lastly, sprinkle salad with sliced almonds.
Serve and drizzle salad dressing on the salad.
Coleslaw Dressing
Whisk mayo, sugar, lemon juice, vinegar, salt, pepper, and honey together in a bowl until smooth and creamy.