Lemony Kale Salad with Cranberries and Gorgonzola

  • Author: Rebecca | NOURISHED. the blog
  • Prep Time: 20 minutes
  • Total Time: 20 minutes
  • Yield: 2-6 1x


Lemony Vinaigrette:

  • 4 tablespoons extra virgin olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon honey (or other liquid sweetener)
  • Pinch of salt and pepper

Kale Salad:

  • 10 cups kale, curly or dinosaur, washed and chopped into bite-sized pieces (from 1 bunch of kale leaves)
  • 1/2 cup Quick Maple Candied Nuts, chopped
  • 1/4 cup dried cranberries
  • 1/4 cup fresh herbs (chives, parsley, oregano, basil, etc)
  • 1/4 cup gorgonzola cheese, crumbled (or plain goat cheese or no cheese)


  1. In a small mixing bowl, whisk together the oil, lemon juice, honey and salt and pepper together. Set aside.
  2. Add washed and chopped kale into a really large bowl. Pour about 2/3 of the dressing over the kale. Using your hands, ‘massage’ or rub the dressing into the kale pieces to help break down the toughness of the kale. After about a minute of ‘massaging’ the kale, it should look soft and wilted.
  3. Sprinkle the nuts, cranberries, herbs and cheese over top of the kale.
  4. Serve with an extra drizzle of the remaining dressing if you’d like.