Coseppi Kitchen

Inclusive Vegetarian Cooking by Taylor Cook & James Seppi

Kale and Cranberry Salad


Kale and Cranberry Salad


  • 1 cup fresh cranberries, halved
  • 2 tablespoons brown sugar
  • 1/2 teaspoon salt
  • 1/2 cup fresh orange juice
  • 1 bunch kale, finely chopped
  • 2 tablespoons olive oil
  • 1/2 cup walnuts, chopped


  1. In a small bowl, combine cranberries, brown sugar, salt, and orange juice. Allow to sit for 30 minutes.
  2. Place the chopped kale in a large bowl and massage by hand until the volume is reduced by half and the kale is tender, about 2 to 3 minutes.
  3. Once the dressing has finished marinating, add it to the salad with the olive oil and toss.
  4. Top with walnuts and serve.

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