Serves 4


  • 6 cups chopped kale
  • ½ cup slivered almonds, toasted
  • ½ cup dried cranberries, preferably fruit juice sweetened
  • 2 TBSP extra-virgin olive oil
  • 2 TBSP balsamic vinegar
  • 2 TBSP maple syrup
  • 1 TBSP grainy mustard
  • Sea salt and black pepper, to taste


  1. In a large bowl, toss together the kale, almonds, and cranberries.
  2. In a small bowl, whisk together the olive oil, balsamic vinegar, maple syrup, and mustard.
  3. Pour the dressing over the salad and toss to coat. Season to taste with salt and pepper. (Can be prepared up to 1 day in advance.)