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Kale Salad with Cranberries and Pumpkin Seeds
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Kale Salad with Cranberries and Pumpkin Seeds

This Kale Salad with Cranberries and Pumpkin Seeds can customized with your favorite mix-ins and flavors. It holds up well in the fridge and is totally easy to make!
Prep Time10 mins
Chilling Time10 mins
Total Time10 mins
Course: Salad
Cuisine: American
Keyword: kale, kale salad
Servings: 4 servings
Calories: 120kcal
Author: K.C. Cornwell


  • 1 bunch of kale stems removed
  • Juice of one lemon
  • 2 TBSP Extra-Virgin Olive Oil
  • 2 TBSP pumpkin seeds
  • 2-3 TBSP dried cranberries or other dried fruit
  • 1/2 tsp each sea salt & black pepper


  • Cut kale into pieces and place in a large bowl. Drizzle olive oil and lemon juice over kale and massage into leaves until thoroughly coated. Allow to marinate for at least 10 minutes (15 is better). Toss with nuts, cranberries, and salt and pepper. Taste and add additional seasoning if needed. Enjoy!


Will hold for 2 days in refrigerator.


Calories: 120kcal | Carbohydrates: 8g | Protein: 2g | Fat: 10g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 110mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1425IU | Vitamin C: 17.1mg | Calcium: 21mg | Iron: 0.6mg