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Holiday Kale & Cranberry Salad

  • Prep Time: 15
  • Cook Time: 25
  • Total Time: 40


  • 1 pound brussels sprouts, halved
  • pinch of sea salt and pepper
  • 1 bunch curly kale, de-stemmed + chopped (or any kind of kale)
  • juice from 1 lemon
  • 1 tablespoon pure maple syrup
  • 4 romaine leaves, chopped
  • 1 15-ounce can of white beans, drained and rinsed
  • 1/3 cup dried cranberries
  • optional add-ins: hemp seeds, pecans, pumpkin seeds

Tahini Lemon Dressing

  • juice from 1+1/2 lemons
  • 1 clove garlic, minced
  • 2 tablespoons maple syrup
  • 1/3 cup tahini
  • pinch of sea salt and pepper
  • 12 tablespoons warm water (or more as needed) to thin out


  1. Preheat the oven to 425 degrees F. Spray a baking sheet with non-stick spray.
  2. Rinse brussels sprouts. Cut off ends and then cut in half. Add to a bowl. Spray brussels sprouts with non-stick spray or use 1 tablespoon melted coconut oil. Sprinkle with a pinch of sea salt and pepper. Mix until well combined then add to baking sheet. Bake for 20-25 minutes or until golden and crispy!
  3. In a large bowl, combine de-stemmed kale with the lemon juice and maple syrup. Mix well and let sit about 10 minutes to soften the kale leaves. Then add in the chopped romaine, white beans, cranberries and brussels sprouts if they’re ready.
  4. Make the dressing. Combine all dressing ingredients in a small bowl until smooth and creamy.
  5. Pour over salad and mix well!
  6. Enjoy!


  • Preferably served warm. You can prepare the salad and dressing (keep separate) ahead of time and roast the brussels sprouts right before. Then add them to the salad and pour on the dressing!
  • Leftovers don’t work so well as the brussels sprouts can get soggy. Best eaten on the same day.


  • Serving Size: 4
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