Kale and Green Bean Salad with Almond and Cranberry

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This easy Kale and Green Bean Salad with Almond and Cranberry is full of flavors and textures. The dish also looks beautiful with vibrant colors.

a plate of kale and fennel salad with almond and cranberry

This salad is one of my most favorite ways to enjoy kale. You can put it together effortlessly for either daily meals or special occasions. All elements in the dish complement each other so well! I especially love making it for holiday celebrations, besides this roasted beet and orange salad or easy carrot salad.

Three types of veggies for a variety of textures

plates with ingredients for the kale salad

First, you will need kale which will provide volume as well as a slightly rough texture. Remove the tough stems and roughly chop the leaves into smaller pieces. Then massage them with a bit of olive oil and salt to soften the texture.

The blanched green beans add some juiciness and crispness. I also like to add some sliced fennel for crunchiness and a mild, refreshing taste.

a bowl of kale massaged with oil and salt
Chopped and massaged kale leaves

Add-ins to boost the flavors

Two important add-ins that boost the flavors of this kale salad are toasted almonds and dried cranberries. These two ingredients go so well with kale! Almonds will bring nuttiness and crunchiness while the mild sweet and sour taste of dried cranberries will counterbalance the strong taste of kale. I use whole almonds and lightly crush them after toasting, but slivered almonds will also work well.

I recommend adding some torn mint leaves. However, if you don’t have it on hand, you can try other refreshing herbs such as parsley.

If you have parmesan or pecorino romano in the fridge, add it for a rich and tangy flavor. For those who want to stay dairy-free or vegan, feel free to leave it out since the salad will still be delicious.

A tangy dressing works best

A tangy dressing not only tames down the roughness of kale but also brightens up the salad. I use a simple white wine vinaigrette, and you can also try other kinds of vinegar, such as champagne vinegar or apple cider vinegar.

In case you want to prep ahead, delay drizzling the dressing until you want to serve the salad.

a bowl of kale salad with white wine vinaigrette

If you are looking for kale salad ideas, especially for fall or winter, I hope you will give this recipe a try. Detailed measurements and instructions are in the recipe card as usual.

⭐️ I’d love to hear what you think about the dish, so please feel free to leave a comment and a rating if you have tried it. New recipes are added every week so let’s connect on FacebookYoutubePinterest and Instagram for the latest updates. You can find my collection of Vietnamese recipes here.

a bowl of kale and fennel salad

Kale and Green Bean Salad with Almond and Cranberry

This easy Kale and Green Bean Salad with Almond and Cranberry is full of flavors and textures. The dish also looks beautiful with vibrant colors.
Author: Sophie
No ratings yet
Prep: 15 minutes
Cook: 5 minutes
Total: 20 minutes
Servings: 4 people


For the Kale Salad

  • 5-6 large kale leaves
  • 2 teaspoons extra virgin olive oil
  • 1/4 teaspoon salt
  • 1 medium fennel bulb
  • 3 oz green beans
  • 2 tablespoons torn mint leaves
  • 1/4-1/3 cup lightly crushed toasted whole almonds (or toasted slivered almonds)
  • 3-4 tablespoons dried cranberries
  • grated or sliced parmesan or pecorino romano (optional)

For the Dressing

  • 1/2 teaspoon minced garlic
  • 1 1/2 tablespoons white wine vinegar
  • 3/4 teaspoon dijon mustard
  • 3 tablespoons extra virgin olive oil
  • 3/4 teaspoon salt (to taste)
  • 1/8 teaspoon black pepper (to taste)


  • Wash kale leaves and pat dry, then remove the tough stems. Roughly chop kale into smaller pieces. You will have about 5-6 cups (about 80g) of chopped kale.
  • Place the kale in a large bowl and massage with 2 teaspoons olive oil and ¼ teaspoon salt for about a minute to soften it up. Set aside while you prepare other ingredients.
  • Trim off fennel stems, then quarter the bulb. Discard wilted outer layers and remove the tough core if needed. Cut each quarter into thin lengthwise slices.
  • Bring a large pot of water to a boil and blanch the green beans for 1-2 minutes until crisp tender. Transfer them to a bowl of iced water to stop the cooking process. Then pat dry and cut into 2 – 2½ inch long pieces.
  • In a small bowl, whisk together all ingredients for the dressing until well blended. You can also add all ingredients for the dressing to a small bottle, then close it tightly and shake well.
  • Add fennel slices and green beans to the large bowl with the kale. Drizzle the dressing over the salad and toss to coat. Sprinkle the salad with torn mint leaves, almonds, dried cranberries and cheese. Serve right away.


This salad can serve 3-4 people. 
If you want to skip the massaging kale step (step 2), use a more tender variety of kale. Then after tossing the kale with the dressing, let it marinate a bit before serving to reduce the roughness. 


Calories: 284kcal | Carbohydrates: 26g | Protein: 7g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Trans Fat: 1g | Sodium: 658mg | Potassium: 807mg | Fiber: 5g | Sugar: 8g | Vitamin A: 8699IU | Vitamin C: 111mg | Calcium: 203mg | Iron: 3mg
Course: Appetizers and Side dishes, Salad
Cuisine: American
Keyword: kale salad
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a bowl of kale salad with fennel, green bean, almond and cranberry

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