Kale, Cranberry and Root Vegetable Salad | Midwest Living

Kale, Cranberry and Root Vegetable Salad

Kale, Cranberry and Root Vegetable Salad

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  • Makes: 10 to 12 servings
  • Yield: 10 1/2 cups
  • Hands On 30 mins
  • Total Time 2 hrs

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This festively red-and-green salad actually tastes better dressed hours ahead and served at room temperature, so it travels beautifully. Fresh cranberries and an assertive, gingery dressing balance rich meats and sides. And it's hearty enough to keep vegetarians at the table satisfied. Sold yet?


  • 3 medium beets, trimmed, peeled, quartered and sliced 1/4-inch thick
  • 5 medium carrots, sliced 1/4-inch thick
  • 3 tablespoons olive oil, divided
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon cracked black pepper
  • 4 medium shallots, peeled and quartered lengthwise
  • 3/4 cup fresh or frozen cranberries, coarsely chopped
  • 1 8 - ounce bunch kale, stems removed and leaves cut into 1/2-inch thick ribbons (6 cups)
  • 1/3 cup golden raisins
  • 2 tablespoons lemon juice
  • 1 tablespoon honey mustard
  • 2 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1/4 cup roasted, salted pumpkin seeds (pepitas)


  1. Place a large rimmed baking sheet in oven and preheat to 425 degrees . Meanwhile, in a very large bowl combine beets, carrots, 2 tablespoons of olive oil, salt and pepper. Carefully add carrots and beets to hot pan in a single layer; set bowl aside. Roast for 10 minutes. Add shallots and cranberries to pan, stirring to coat. Roast for 20 to 25 minutes more or until vegetables are just tender, stirring once.
  2. Meanwhile, place kale in the bowl. Add remaining 1 tablespoon oil. Massage the kale with your hands until bright green and tender, about 2 to 5 minutes. In a small bowl, combine raisins, lemon juice, mustard, garlic and ginger.
  3. When vegetables are done, remove pan from oven, add raisin mixture and stir to coat. Cool for 5 minutes. Add vegetable-raisin mixture to kale; toss to coat. Let stand for at least 30 minutes. Serve at room temperature, or cover and refrigerate for up to 4 hours, then bring to room temperature and stir before serving. To serve, transfer to a platter and top with pumpkin seeds.

Nutrition Facts

(Kale, Cranberry and Root Vegetable Salad)

Servings Per Recipe 10, chol. (mg) 0, Thiamin (mg) 0, sat. fat (g) 1, Riboflavin (mg) 0, cal. (kcal) 154, vit. A (IU) 9127, iron (mg) 2, Fat, total (g) 7, vit. C (mg) 56, sugar (g) 10, Potassium (mg) 555, pro. (g) 5, calcium (mg) 91, Trans fatty acid (g) 0, Cobalamin (Vit. B12) (µg) 0, fiber (g) 5, sodium (mg) 156, Monounsaturated fat (g) 4, Pyridoxine (Vit. B6) (mg) 0, Polyunsaturated fat (g) 2, Folate (µg) 102, Niacin (mg) 1, carb. (g) 20

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