Kale Cranberry Apple Salad with Creamy Dairy-Free Dressing
This Dairy-Free Kale Salad is absolutely guaranteed to make your party guests give you some heart eyes. I find that a good salad can often be underrated, and can totally make or break your dinner party! It adds so much vibrancy and color, which means extra nutrients and flavor for you! And this one is packed with pretty much every color in the rainbow…
I’ll also be teaching you how to whip up a delicious dairy-free dressing using cashews as the base, with tons of flavor from dijon mustard and lemon. One tip to working with kale is to make sure you massage the dressing directly into the salad. This helps break down some of the fibers in the kale, making it more easy to digest and chew! It also ensures every leaf is coated with tons of flavor, and brings out more vibrant color in the Kale. Let’s get to it!
What makes this Dairy-Free Kale Salad healthy?
In this recipe, we’re using the all natural goodness from those cashews to give our dressing some slight sweetness. And we all know kale is a super nutritious veggie packed with vitamins and minerals that are great for your health, including your skin and heart.
We’re also using apples and craisins, which give this salad some fiber and additional vitamins that are great for your immunity this time of year.
What makes this Dairy Free Kale Salad easy to make?
This Dairy Free Kale Salad is another recipe that comes together in about 5 minutes, and you’ll want to most likely double the dressing to have more for dipping and drizzling on your bowls throughout the week!
This one comes together in only as long as it takes you to chop up that kale. If you find that you want to chop the kale more finely for your tastes, go for it! But you can also leave it in larger sized leaves for this particular recipe.
For even more recipes like this be sure to check out my Budget Eats Ebook!
Kale Cranberry Apple Salad
Prep Time: 10 minutes
Cook Time: 0 minutes
Skill Level: Easy
- 4 cups chopped kale
- ½ cup craisins
- 1 large apple, sliced thin
- 1/2 cup cashews, soaked for at least 1 hour and preferably overnight
- 1-2 tsp dijon mustard
- ½ lemon, juiced
- ¼ tsp sea salt
- ¼ tsp black pepper
- 1 Tbsp olive oil
- First make the dressing: blitz cashews, mustard, lemon juice, salt, pepper, and olive oil in a food processor until super creamy.
- Massage dressing into the chopped kale, saving some to drizzle at the end. Mix in the craisins and sliced apple.
- Drizzle on additional dressing when serving.