Kale Salad with Cranberries and Maple Walnuts (Low FODMAP)
20 Minutes prep • 10 Minutes cook • Low FODMAP • Gluten-free • Serves 6 • Ok to make ahead: Steps 1-5
A delicious and beautiful make-ahead salad to brighten up any meal. What? Make ahead salad? Yes. I said that. This salad actually improves with time so make it the day before for the perfect balance. The combination of the candied nuts, bacon, and cranberries gives this salad a wonderful savory/sweet balance. The base of kale and arugula ensures the salad is packed with powerful greens. Don’t like bacon or cranberries? Leave them out! It will still be delicious.
Ingredients: Salad
6 slices thick-cut bacon, chopped (optional)
1 cup Sweet and Savory Candied Maple Walnuts
4 cups shredded kale
2 cups baby arugula
1/2 cup shaved parmesan cheese
3/4 cup dried cranberries
Ingredients: Cider Vinaigrette
1/3 cup extra virgin olive oil
1/4 cup apple cider vinegar
1 tablespoon maple syrup
1 tablespoon fresh thyme leaves
2 teaspoons fresh orange zest
1/2 teaspoon Kosher salt
1/4 teaspoon black pepper
1/4 teaspoon crushed red pepper flakes
Directions
(1) Prepare: Preheat the oven to 400° F. Line a rimmed baking sheet with foil and lay out the bacon slices in one layer (if using).
(2) Cook the bacon: Bake 8-10 minutes, until the bacon is crisping, watch closely so it doesn’t burn. Remove from the oven and lay on paper towels to cool. Once cool, chop the bacon and set aside.
(3) Make my Sweet and Savory Candied Maple Walnuts or other candied nuts you enjoy.
(4) Make the salad: Wash, dry, and shred the kale. Wash and dry the arugula. Shave the parmesan cheese (with a vegetable peeler). In a large salad bowl, combine the kale, arugula, grated cheese, and cranberries.
(5) Make the vinaigrette: Combine all ingredients in a glass jar or small bowl and shake or whisk to combine.
Make-ahead note: At this point, you may put everything in the refrigerator and keep for about 6 hours before finishing and serving.
(6) Finish: Pour the vinaigrette over the salad, tossing to combine. Top the salad with shaved Parmesan, candied walnuts, and bacon. Serve immediately or keep in the fridge until ready to serve. Leftovers will keep well for 2-3 days. This salad is delicious leftover so don’t be afraid to make it in advance and keep it for a day or two.
Eat and enjoy every bite because you can!
Recipe note: I use Diamond Crystal Kosher salt in all my recipes because it has a wonderful flat and crisp flake that tastes delicious. It is also the least salty salt available so you can use it more liberally as a seasoning than you can table salt or sea salt. If you use another type of salt, you may need to reduce the amount so it is not over-salted.
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