Kale Cranberry Walnut Salad - Integrative Family Medicine of Asheville


  • 4 cups chopped kale leaves
  • 1 cup sliced carrots
  • 1/4 cup thinly sliced red cabbage
  • 1/2 cup crumbled Gorgonzola cheese
  • 1/4 cup dried cranberries (with sugar or plain), chopped
  • 1/4 cup walnuts, chopped (lightly toasted, if desired)
  • Maple dressing
  • 3 tablespoons freshly squeezed lemon juice
  • 2 tablespoons pure maple syrup
  • 2 teapsoons Dijon mustard (without onion and garlic, I use Maille)
  • ¼ cup olive oil
  • salt and pepper, to taste


  1. Add kale, carrots and cabbage to salad bowl, stir to mix.
  2. Sprinkle top of salad with cheese, dried cranberries and walnuts.
  3. In small bowl, whisk salad ingredients together. Season with salt and pepper, to taste.
  4. Drizzle dressing over salad.