Chopped Kale Salad with Grilled Corn and Cranberries (25 Minutes)

Print

Print Recipe

This delightful salad is not only tasty but also a breeze to put together, making it the perfect addition to your quick and healthy meal repertoire. The combination of nutritious kale, sweet grilled corn, juicy tomatoes, and the delightful crunch from sliced almonds, all tied together with the tangy sweetness of dried cranberries make this a salad you’ll want to put on repeat. Let’s dive in!

Ingredients

Units Scale

For the salad:

  • 6 cups chopped kale leaves (tough stems removed)
  • 2 ears of corn, husked
  • 1 cup cherry tomatoes, halved
  • 1/2 cup dried cranberries
  • 1/4 cup sliced red onion
  • 4–5 radishes, thinly sliced
  • 1/4 cup sliced almonds

For the dressing:

  • 1/4 cup extra-virgin olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey (or maple syrup for a vegan option)
  • 1 teaspoon Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. Preheat your grill to medium-high heat. Rub the ears of corn with a little olive oil and season with salt and pepper.
  2. Grill the corn for about 8-10 minutes, turning occasionally, until it’s charred and cooked through. Once grilled, let it cool for a few minutes before cutting the kernels off the cob.
  3. In a large salad bowl, add the chopped kale leaves.
  4. Add the grilled corn kernels, cherry tomatoes, dried cranberries, sliced red onion, radish, and sliced almonds to the bowl with the kale.
  5. In a separate small bowl, whisk together the olive oil, apple cider vinegar, honey (or maple syrup), Dijon mustard, salt, and black pepper to make the dressing.
  6. Pour the dressing over the salad and toss everything together until all the ingredients are well coated with the dressing.
  7. Let the salad sit for a few minutes to allow the flavors to meld together. Serve and enjoy!

Notes

To make the kale leaves more tender and enjoyable, try massaging the leaves with your hands helps to soften them. This will make them easier to chew and digest. Grilling the corn adds a delightful smoky flavor to the salad. If you prefer, you can also use frozen grilled corn or roasted corn for convenience. This salad pairs wonderfully with grilled chicken, shrimp, or tofu for a complete meal.

Chef’s tip: This salad is a great make-ahead meal and keeps well in the fridge until you’re ready to serve. Simply keep the salad and dressing separate until eating time for best results. 

*Please keep in mind that the following nutritional information is based on estimates and can vary depending on the specific brands and ingredients used.

Nutrition

Find it online: https://www.heresyourdinner.com/chopped-kale-salad-with-grilled-corn-and-cranberries-25-minutes/