Kale and Spinach Salad with Cranberries and Apples

Feb 02, 2020

This recipe combines the leafy dark greens of spinach with kale. These dark greens hold the most nutrients, like iron, magnesium, vitamin A C and K. Great salad to make as a meal itself, or as a side dish.


2 cups chopped kale leaves (massaged in 2 T olive oil)

2 cups spinach

2 medium ripe tomatoes

½ of a large cucumber diced in ¼” chunks

½ cup chopped raw broccoli or cauliflower

½ cup dried cranberries

1 medium apple chopped (granny smith is tangy and yummy)

1 cup walnuts or pecans

Directions: Massage the chopped kale in olive oil and set aside

Combine all the dressing ingredients in a blender and mix until smooth, (if too thick add 1 T water at a time until you get the consistency you like)

Combine the spinach, ripe tomatoes, broccoli or cauliflower, and cucumber with the chopped kale. Top with apple, cranberries, nuts and add the avocado dressing, mix dressing in thoroughly.

Dressing Ingredients:

¾ C water

2 T lemon juice

1 tsp minced garlic

2 T tahini

1-1/2 med. Avocados (pitted and sliced)

½ c basil leaves

½ tsp pink Himalayan sea salt

¼ C olive oil

2 T chopped chives

Recipe Inspired from Paleo Newbie