Our favorite kale salad with almonds and dried cranberries from The Weekday Vegetarians: 100 Recipes and a Real-Life Plan for Eating Less Meat (page 174) by Jenny Rosenstrach

  • dried cranberries
  • dill
  • Show all ingredients...

  • EYB Comments

    Can substitute chives or parsley for dill. You may use the all-purpose vinaigrette recipe on p. 217.

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Crunchy-cheesy bean bake; Coconutty avocado toasts; Marinated beans

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute chives or parsley for dill. You may use the all-purpose vinaigrette recipe on p. 217.

  • VineTomato on December 12, 2021

    I loved this. I'm not the biggest fan of vinaigrette dressings but really enjoyed it in this recipe. The dried cranberries are delightful. Served on the side of the crunchy cheese beans which is a perfect pairing.

  • katenolan on November 17, 2021

    Simple and delicious even though I was missing the fresh herbs (only had a small bit of parsley on hand) and I had to sub red wine vinegar for the white balsamic (use what you have!) Made on 11/16/21.

  • Lepa on October 31, 2021

    This was good. I probably salted it too much. Next time I'd let it sit and then adjust seasonings again just before eating. I didn't have cranberries and dried cherries were a great substitute.

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