From December/January 2014 issue
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

attempt from :
You have met your free view limit. To access the full article, please login or subscribe.

Subscribe Today

Paleo Magazine is the leading print publication dedicated to the Paleo lifestyle and provides readers with the information they need to live strong, vibrant, healthy lives.

Subscriptions include:

  • Immediate access to all web content.
  • Immediate access to our library of 40+ back issues.
  • 1-yr of Paleo Magazine delivered to your door weeks before it’s available in stores.
  • Free digital extras (Paleo 101 & 102 ebooks and Farmers Market guide).
Subscribe Today