top down view of kale salad with cranberries in a white bowl with fork.

5 from 1 reviews

Crunchy, sweet and citrusy, this nutrient dense salad is perfect for those days you’re craving the lighter fare!


  • 1 bunch kale, julienned
  • 1/2 cup shredded carrots
  • 1 red bell pepper, julienned
  • 1/2 cup dried cranberries
  • 1/4 cup sunflower seeds (toasted or raw)
  • 1/4 cup hemp hearts


  • 4 tablespoons orange juice
  • 2 tablespoons apple cider vinegar
  • 12 teaspoons pure maple syrup
  • 1 teaspoon dijon mustard, optional


In a small mixing bowl, combine the dressing ingredients and set aside.

Mix kale, carrots, bell peppers, and dressing together. Let set for about at least 30 minutes to an hour at room temp or in the refrigerator. This will help reduce the toughness and bitterness. Just before serving, toss in the sunflower seeds and hemp hearts and give a good stir.

Serve in individual bowls topped with more cranberries and seeds as desired. If you don’t have time to let the kale marinate with the dressing, the salad will still be great!

Serves 2


Use orange, lemon, lime and/or grapefruit as your citrus juice. Mix and match your citrus flavors using whatever you have on hand or is available.

Make this a creamy dressing by adding 1 – 2 tablespoon tahini when mixing the dressing. For variation try using this Creamy Poppy Seed Dressing.

The dijon is optional, I found that I preferred it with a small amount. Try it both ways and see what you think.