Baby Kale Salad with Warm Cranberry Almond Vinaigrette

Active Time: 10 minutes • Total Time: 10 minutes

Yields: 4 Servings

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  • 3 tablespoon olive oil
  • 1 shallot
  • 3 clove organic garlic
  • 1 cup dried organic cranberries
  • 2 tablespoon red wine vinegar
  • 2 teaspoon honey
  • Juice and zest of half a lemon
  • Salt and freshly ground black pepper
  • 5 ounce Earthbound Farm Organic Baby Kale
  • 1/4 cup sliced almonds
  • 1/4 cup crumbled blue cheese or goat cheese

Earthy baby kale just loves a warm, delicious dressing, especially when the autumn air turns crisp.

Sautéed shallots and garlic create a mellow foundation for tangy cranberries, red wine vinegar, honey and lemon. Tossed with the hearty baby greens, and finished with crunchy almonds and crumbles of creamy cheese, this fragrant vinaigrette is the perfect complement to a healthy, spirited salad that won’t disappoint.

Adapted from an original recipe at

Heat 2 tablespoons of the olive oil in a large sauté pan over medium-high heat.

Add the shallot and sauté for at least 5 minutes, or until tender.

Add the garlic and sauté for 1 minute, just until it’s fragrant.

Then add the cranberries, vinegar, honey and lemon juice and zest, stirring to combine.

Season to taste with salt and pepper. Remove from the heat but keep warm.

In a large bowl, toss the kale with the remaining olive oil. Add in the cranberry vinaigrette mixture and almonds, and toss to combine. Divide the salad onto 4 plates and top with crumbled cheese, if desired. Serve immediately.

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