Kale and Romaine Cranberry Almond Salad

Kale and Romaine Cranberry Almond Salad. Made with a delicious homemade balsamic cashew butter dressing! Found on

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5 from 1 review

This Kale and Romaine Cranberry Almond Salad is super simple to put together and tossed with the most delicious, homemade balsamic cashew butter dressing. Everyone loves this salad!


  • 4 cups kale, stems removed, roughly chopped
  • 4 cups romaine, roughly chopped
  • 1/2 cup sliced almonds
  • 1/2 cup dried cranberries
  • For the dressing:
  • 3.5 TBS balsamic vinegar
  • 2.5 TBS cashew butter (I used homemade)
  • 1.5 TBS pure grade B maple syrup
  • 1 tsp extra virgin olive oil
  • 1 tsp stone ground mustard (you can leave out but I prefer the extra flavor)
  • 12 TBS water (to desired consistency)
  • salt and pepper, to taste


  1. Wash and dry your greens (I used my salad spinner).
  2. Massage kale leaves with EVOO to soften leaves. (Just trust me.)
  3. Add greens to large bowl.
  4. Toss in almonds and dried cranberries.
  5. Make your dressing and add in about 1/4-1/3 cup of the dressing, tossing to coat. (I like to start with a little less dressing, and let people add in more if they choose.)
  6. Serve salad as side dish or as meal by adding your choice of extra toppings and protein.


ADDITIONAL TOPPING SUGGESTIONS: Avocado, roma tomatoes, roasted sweet potatoes, crumbled feta, grilled chicken breast, etc.

-Store any leftover dressing in sealed jar in fridge, up to 5 days fresh.
-To serve a large crowd, I’d up the greens to 6 cups each of kale and romaine (12 cups total), and add about 3/4 up each of the cranberries and almonds. Double dressing if you want more leftover.