Baby Kale and Arugula Salad with Cranberries, Almonds and Mustard Vinaigrette

Active Time: 10 minutes • Total Time: 0 minutes

Yields: 6 Servings

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  • 2 tablespoons lemon juice
  • 1 tablespoon Dijon mustard
  • 1 tablespoon tamari
  • 2 teaspoons minced shallot
  • 1 clove garlic
  • 1/2 cup olive oil
  • 2 teaspoons chopped fresh Italian parsley
  • 1/2 teaspoon salt
  • Freshly ground black pepper
  • SALAD:
  • 5 ounces Earthbound Farm Organic Kale & Arugula
  • 3/4 cup dried cranberries
  • 2/3 cup grated carrot
  • 1/2 cup chopped toasted almonds
  • 4 tablespoons Mustard Vinaigrette
  • 1/4 cup feta cheese

Bright colors, bold flavors and crunchy-creamy-chewy textures make this fresh salad a delightful counterpoint to rich holiday entrées.

Whisk the lemon juice, mustard, tamari, shallot and garlic in a bowl. Slowly add the olive oil in a thin stream, whisking constantly to emulsify the mixture. Stir in parsley, salt and pepper to taste. Set aside. (Any leftover dressing can be refrigerated, covered tightly, for up to 2 weeks.)

Place the greens in a large bowl. Add the cranberries, carrot and almonds and toss lightly to distribute, then drizzle the vinaigrette over all to taste and toss again. Divide among 6 serving plates and sprinkle feta cheese over the top of each salad. Serve immediately.

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