Paleo Kale, Mandarin, Walnut, and Cranberry Salad

Paleo Kale, Mandarin, Walnut, and Cranberry Salad:

(Serves 2 LARGE servings)

 *This is one of the fastest and easiest salads I make on a regular basis. This is great for a healthy lunch, dinner, or side to any dish. This dish is also PACKED with immune boosting nutrients. Did you know kale provides you with a hefty dose of vitamin B6, dietary fiber, calcium, potassium, vitamin E, vitamin K, vitamin B2, iron, magnesium, vitamin B1, omega-3 fatty acids phosphorus, protein, folate, and niacin. It is also great for the digestive system and is easier for the body to break down than many other types of fibrous veggies. It is also great for the skin! Eat this salad on a regular basis to feel radiant inside and out!


-1 large bunch of organic kale (with the stem removed and leaves chopped-to remove stem lay each kale leaf flat and cut along either side of the kale stem to remove the leaf. Then chop the leaf. Trust me you will want to remove the stem. If not you will have tough kale stems in your salad…not good for the texture of your salad or your digestive system!)

-2 10 oz. cans of organic mandarin slices in mandarin orange juice. Make sure to strain the mandarin juice from the mandarins into a large separate bowl (the juice should equal a little over half a cup. Then put your strained mandarins in another large wide rimmed bowl with your chopped kale. The brand I use is Native Farms 100% Organic Mandarins in Organic Mandarin Orange Juice. Found at Fresh Market.

-1/2 cup organic dried cranberries

-1/2 cup chopped walnuts

-2 Tbsp. sesame seeds

-2 naval oranges chopped (optional if you want even more oranges in your salad)

 1. Combine all of these ingredients, except for the mandarin orange juice, in a large, wide rimmed, bowl (so you can toss your ingredients with your salad).

 2. Add the following ingredients to your smaller bowl with your strained mandarin orange juice to create the dressing:

-1 Tbsp. sesame oil

-1 heaping Tbsp. Organic Raw Honey

-1 ½ Tbsp. coconut aminos (found at Earthfare and Whole’s a Paleo soy sauce without the soy…love this stuff!)

-2 Tbsp. rice vinegar

3. Mix your dressing well and pour over your salad. Toss well with clean hands.

4. Preheat your oven to 250 degrees F. Line a large baking sheet with aluminum foil (for easy clean up), and dump your salad on the baking sheet.

5. Bake the 250 F for 5 minutes.

 *Serve warm or chilled. Make sure to pour the extra dressing over the salad after you take it out of the oven and put in a container or bowls. Baking it for only 5 minutes at the low temperature allow the juices from the dressing to really incorporate into the salad without causing the salad to cook and loose any nutrients. You will want your salad to be slightly swimming in your delicious dressing. Enjoy and be well!!!

 P.S. You can also freeze this salad if you want to make it in bulk with more for later!




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