Kale Salad with Pomegranate Seeds and Cranberries

I love kale. I loved it long before it was trendy, but it wasn’t until every restaurant in the city started serving that I had ever had it raw in a salad. Done right, kale can be incredible as a salad but it has to be prepared right because it is quite a bit more tough than the lettuce that most people are accustomed to. There are generally two ways that I prepare kale for salad; cut into small ribbons, like in this salad, or massaged - because let's face it - we want our kale nice and relaxed. Either method works here, but I prefer the ribbons in this salad. They stand up nicely to the dressing and offer the perfect balance to the pomegranate seeds and dried cranberries. 

Bright with citrus flavors and loaded with gut-healthy probiotics, Orange Miso Dressing is one of my favorite salad dressings and goes perfectly on most salads. Best of all, it's SO easy to make and it's even better the next day! The pungent flavors of the dressing pair perfectly with the sweet-tart fruit in the salad.


  • 2 cups kale
  • 1/8 cup fresh pomegranate seeds
  • 1/8 cup dried cranberries or dried cherries (unsweetened)
  • 2-3 Tbsp Orange Miso Dressing


  1. Wash and dry kale. Chop into thin ribbons.
  2. In a mixing bowl add all ingredients and toss.