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Easy Roasted Carrot, Cranberry & Goat Cheese Kale Salad

Pretty to look at, this easy Roasted Carrot, Cranberry, and Goat Cheese Kale Salad boasts tons of flavor and healthy nutrients! Make it in advance for a tasty lunch, weeknight dinner addition, or holiday gathering side dish.

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The Salad That’s a Delicious and Nutritious Addition to Your Diet

Roasted Carrot, Cranberry & Goat Cheese Kale Salad - A perfect blend of flavors!

If you ever thought a healthy salad needed to be plain, dull, or unsatisfying, think again. This Easy Roasted Carrot, Cranberry, & Goat Cheese Kale Salad checks all the boxes for deliciousness, excitement, and satisfaction. It’s at the top of my healthy go-to salads for a quick and easy lunch or serving alongside a weeknight dinner. And because it travels well, it’s perfect for making ahead and taking it along as a holiday gathering side dish. Beautiful to look at, this vibrant salad always gets rave reviews, even from people who say they don’t like kale.

A beautifully captured image of a bowl filled with vibrant Roasted Carrot, Cranberry, and Goat Cheese Kale Salad.

ABOUT THIS RECIPE (per serving)

Gluten FreeNut FreeEgg FreePaleoKetoQuick & EasyHealthy ChoicesPescetarian
Servings:  8
AVG. Maker RATING: 
5 from 1 vote
Write a Recipe Review
Prep Time :5 minutes
Cook Time :20 minutes
Total Time :25 minutes
Course : Buffet, Dinner, Lunch, Side Dish, Supper
Cuisine : American, European, Mediterranean
Diet : Gluten Free, Low Calorie
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Calories 135
Fat 7
Carbohydrates 14
Protein 6

A delicious and healthy salad recipe that might change your mind about kale…

If you have ever worked in food service or at a restaurant in the U.S., you may recall kale’s use as a decorative garnish on buffets or to enhance the appeal of foods on the edge of your plate. But all that has changed in America over the past ten years or so.

Often dubbed a “superfood,” kale’s popularity has skyrocketed for its numerous health benefits. And, while it may seem like it, kale isn’t a new vegetable. Thomas Jefferson experimented with growing several varieties at his Monticello estate in the early 1800s.

Like other brassicas (broccoli, cauliflower, cabbage, kohlrabi, Brussels sprouts), kale’s origins can be traced back to the wild leafy cabbage plants that grew along the coast of the northern Mediterranean. Of all the various brassicas, kale is the most like its wild ancestors. Breeding of these wild plants started around the 6th century BC, and modern kale has a much larger leaf and likely a better flavor profile than its wild ancestors.

Beyond its health benefits, kale is one of the tastiest greens you’ll ever eat – especially once a frost has sweetened it. However, not everyone is a fan of this leafy green powerhouse.

So, supposing that you do belong to the group that doesn’t care for kale, here’s a recipe that might change your mind – Easy Roasted Carrot, Cranberry & Goat Cheese Kale Salad – a delightful combination of flavors and textures that I’m hoping will make you reconsider your stance on this nutritious vegetable.

This salad is ideal for introducing kale into your diet without feeling overwhelmed by its sometimes-assertive taste. I especially like how combining chopped kale with roasted carrots, sweet cranberries, and creamy goat cheese with light vinaigrette transforms the leafy green into a delicious and satisfying dish that will leave you craving more.

How Does Kale Salad Taste?

Depending on the person, some say that raw kale tastes bitter, while others find it pleasantly earthy. Still, others find that raw kale has a slightly sweet flavor. While some kale varieties may have a more pungent taste, baby kale is the star of this recipe, chosen for its succulent texture and less intense, slightly peppery taste. To help tame any possible bitter flavor, a light vinaigrette dressing is massaged into the raw leafy kale, adding some sweetness before assembling the salad.

Roasting the carrots intensifies their natural sweetness and adds a caramelized touch, complementing the peppery taste of the kale. The addition of tart-dried cranberries provides a burst of flavor and a subtle sweetness and chewiness to contrast the crispiness of the roasted carrots. Finally, the goat cheese, with its tangy yet creamy notes, lends a richness that perfectly balances out the other components of this salad.

But that’s not all – the tangy vinaigrette dressing featured in this recipe ties all the flavors together. With just a few simple ingredients like olive oil, lemon juice, white wine vinegar, honey, Dijon mustard, and a pinch of salt, the light mixture adds a refreshing and bright finish to the kale and the entire dish, enhancing the overall taste.

Is Kale Good for You?

This roasted carrot, cranberry, and goat cheese with kale salad is a feast for your taste buds and a nutritional powerhouse.

Curly kale is the nutritional superstar of this salad. The bright green leaves that look like ruffles are packed with vitamins A, B6, C, and K, antioxidants, folate, dietary fiber (for improved digestion and heart health), carotenoids, and manganese, making it an excellent addition to any well-balanced diet. And it’s figure-friendly – with one cup of raw kale having just 20 calories!

Carrots provide an abundance of beta-carotene, which converts into vitamin A in the body, offering numerous benefits for your skin and eye health. Plus, dried cranberries offer antioxidants and additional fiber to support your overall well-being.

So, whether you’re a kale skeptic or simply looking to up your salad game, this recipe is worth a try. With its contrasting flavors and texture combination, this Easy Roasted Carrot, Cranberry & Goat Cheese Kale Salad might be the dish that changes your mind about kale and leaves you craving more of this vibrant green vegetable.

Excited to share this recipe for Easy Roasted Carrot, Cranberry, & Goat Cheese Kale Salad! It's the perfect blend of flavors and so simple to make. Give it a try, and let me know what you think! #healthyfood #recipe #salad #veggies #CookingGfreeDeliciously

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All the Details for Making the Perfect Kale Salad...

Because kale salad is so good for you, eating it is a great way to incorporate more greens into your diet. Whether you are a kale enthusiast or new to this leafy green, please keep reading to find all the details for making what we think is the perfect kale salad that will leave you feeling satisfied and nourished.

Salad Ingredients

  • Curly-leaf Baby Kale – the star of the salad, baby kale provides a chewy yet succulent texture and a slightly peppery flavor.
  • Vinaigrette Dressing – massage the kale with half of the dressing to sweeten it up, then save the other half to drizzle over everything at the end!
  • Roasted Carrots – roasted with olive oil, honey, and a pinch of salt to intensify the carrot’s natural sweetness and add a caramelized touch, complementing the sweet, peppery flavor of the baby kale.
  • Cranberries – for a burst of flavor, a subtle chewiness, and a little more sweetness!
  • Goat Cheese – crumbled goat cheese sprinkled on top adds a creamy and salty element.
A beautifully captured image of a bowl filled with vibrant Roasted Carrot, Cranberry, and Goat Cheese Kale Salad.

Making the Salad

Don’t be intimidated if you haven’t ever prepared kale for eating. It is one of my favorite greens and so easy to prepare!

How to Prepare Kale for Eating...

Kale stems tend to be very tough and chewy, so you want to make sure you don’t add them to the salad. I’ve found that the easiest way to remove the stems is to hold the top of the kale stem with one hand and, encircling the stem with the other hand, slowly drag your hand down the kale stem. The leafy part of the kale will almost magically come right off as you pull down!

After removing the leafy greens, discard the stems and chop the kale into small pieces with a cook’s knife. You’re not going for big chunks of kale – you want smaller leafy forkfuls to make the salad easier to eat when served.

The next step is to make the kale tender. Begin by placing the cut kale in a large bowl. Whisk together the ingredients for the vinaigrette dressing and pour about half of it over the kale. Massage the kale with the dressing mixture (mixing it with your hands) until the fibers break down and reach your desired salad texture. It should only take a few minutes for the kale to soften.

How to Assemble the Salad...

To assemble the salad, begin by peeling, cutting, and then roasting the carrots as described in the recipe card below. When the carrots are done roasting, remove them from the oven to cool completely.

After the carrots have cooled, add them along with the cranberries into the bowl with the kale and gently toss to combine.

To serve, transfer the mixture to a serving bowl or arrange on a platter. Crumble the goat cheese over the top of the salad and garnish with a few more dried cranberries if desired. Drizzle with the remaining dressing or serve it alongside.

Salad Variations

I love that this salad is super simple. The flavors are perfect, but if you want to jazz it up, it also lends itself to that! Baby kale is a great base for fun add-ins for bolder, brighter textures and flavors. 

Here are some great ideas to get you started!

  • Instead of dried cranberries, try other dried fruits such as raisins, dates, currants, apricots, prunes, or figs to add tartness or sweetness. They provide concentrated sources of natural sugars, fiber, and various nutrients, while their chewy texture offers a satisfying mouthfeel.
  • Enhance the sweetness of the kale salad with fresh fruits like berries, apple slices, pear slices, and orange segments.
  • Mix up the cheese! Parmesan, feta, white cheddar, and blue cheese are all fantastic choices.
  • Add almonds, roasted or candied pecans, walnuts, sunflower seeds, or pepitas for extra crunch!
  • Avocado is always a good addition. Brush the avocado slices before adding them with fresh lemon or lime juice to delay them from browning for about a day.
  • Toss in crispy roasted chickpeas for crunch and texture.
  • For extra protein, consider adding shredded chicken, grilled chicken, shrimp, or even steak.
  • Top with homemade gluten-free croutons.

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Storage

Any leftover kale salad tossed with the dressing can be stored in an airtight container in the refrigerator for up to 2 days.

To meal prep the salad,

  • You can store the kale, toppings, and dressing separately.
  • Kale is hardy and can be washed and prepped in advance. Wash, stem, and dry the kale leaves with a salad spinner or kitchen towel. Store the leaves, wrapped in a paper towel in a zip-top plastic bag, for up to 3 days.
  • The dressing can be kept in the refrigerator for up to a week.
  • Combine the kale with the toppings and assemble the salad when you’re ready to eat!

For more healthy recipes that you can make in advance, check out our round-up of ideas in the Meal Prep Collection!

💭 Before we go...

Adding a variety of textures and tastes to the mix, this Easy Roasted Carrot, Cranberry, & Goat Cheese Kale Salad combines the earthy sweetness of roasted carrots with the tanginess of dried cranberries, all tossed together with hearty and nutrient-rich baby kale and a simple vinaigrette dressing. Finish it with crumbled goat cheese sprinkled on top to add a creamy and salty element.

The result is a visually stunning salad bursting with flavors that will leave your taste buds wanting more. Whether you’re looking for a light lunch or a vibrant side dish, this easy salad will impress your palate and any hungry eaters invited to your table. So, if you’re looking for a simple and tasty salad recipe, I’m sure you’ll want to get started to discover the magic of kale as you put it all together.

Keep scrolling to the recipe card below to print or save this recipe for Easy Roasted Carrot, Cranberry, & Goat Cheese Kale Salad to your recipe box. Then add it to your upcoming menu to enjoy a taste of this delicious kale salad in your home!

If you experiment with variations, let everyone know in the comments below. We’d love to hear!

Looking for more ways to cook with kale? Take a peek at these posts too!

Thanks for stopping by. Have a happy time cooking!

XXO

Kymberley

P.S. When you try this recipe, let us know how you like it! Leave a comment below, share it, and rate it – it’s super helpful for other readers and us. Just click the blue-green comment bubble on the bottom right of your screen to jump to the comment area below.

A beautifully captured image of a bowl filled with vibrant Roasted Carrot, Cranberry, and Goat Cheese Kale Salad.
PIN IT! Click the red icon in the upper left corner of this picture to save this recipe on Pinterest!
A beautifully captured image of a bowl filled with vibrant Roasted Carrot, Cranberry, and Goat Cheese Kale Salad.

Easy Roasted Carrot, Cranberry & Goat Cheese Kale Salad

Kymberley @GfreeDeliciously
Pretty to look at, this easy Roasted Carrot, Cranberry, and Goat Cheese Kale Salad boasts tons of flavor and healthy nutrients! Make it in advance for a tasty lunch, weeknight dinner addition, or holiday gathering side dish.
5 from 1 vote
Gluten FreeNut FreeEgg FreePaleoKetoQuick & EasyHealthy ChoicesPescetarian
This recipe may contain affiliate links. For more information, visit our Affiliate Disclosure.
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Buffet, Dinner, Lunch, Side Dish, Supper
Cuisine American, European, Mediterranean
Servings 8
Calories 135 kcal

EQUIPMENT

  • 1 Sheet pan
  • 1 Cutting Board
  • Utensils (Cooks Knife, Vegetable Peeler, Measuring Cups and Spoons)

INGREDIENTS
 
 

For the Roasted Carrots

  • 3-4 medium whole carrots
  • 2 tablespoons olive oil
  • 1 tablespoon Honey
  • pinch of Salt

For the Salad

  • 12 ounces curly-leaf Baby Kale washed, chopped, and stems removed (about 10 cups) [1]
  • ½ cup dried sweetened Cranberries like Craisins
  • 3 ounces Plain Goat Cheese crumbled

For the Vinaigrette Dressing

Add ingredients to your "Quick Access Shopping List" before ordering online.
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INSTRUCTIONS
 

  • Preheat oven to 400°F. Line a rimmed baking sheet with foil or parchment and set aside.
  • Peel carrots and slice them into a combination of ribbons (I used a vegetable peeler) and 1/4-inch thick coins. You can cut some of the coins from the wide end of the carrot into semi-circles to maintain a more uniform size.
    3-4 medium whole carrots
  • Toss carrots with the olive oil, honey, and a pinch of salt. Spread the carrots across the prepared baking sheet and roast for 20 to 25 minutes, stirring halfway through. You’re looking for the carrots to roast until they are tender and begin to carmelize. (I sometimes like to turn on the broiler at the last minute or two to help them caramelize.) When the carrots are done roasting, remove them from the oven to cool.
    2 tablespoons olive oil, 1 tablespoon Honey, pinch of Salt
  • Meanwhile, as the carrots roast, add the chopped kale to a large mixing bowl. Whisk together the ingredients for the vinaigrette dressing in a separate small bowl, and pour about half of it over the kale. Massage the kale with (half) the dressing mixture (mixing it with your hands) until the fibers break down and reach your desired salad texture. This should only take a few minutes for the kale to soften.
    12 ounces curly-leaf Baby Kale, 1/4 cup extra virgin Olive Oil, 2 tablespoons fresh Lemon Juice, 2 tablespoons White Wine Vinegar, 1-2 teaspoons Honey, 1 teaspoon Dijon mustard, Pinch of Salt to taste
  • When the carrots are completely cooled, add them with the cranberries into the bowl with the kale and gently toss to combine.
    1/2 cup dried sweetened Cranberries
  • To serve, transfer the mixture to a serving bowl or arrange on a platter. Crumble the goat cheese over the top of the salad and garnish with a few more dried cranberries if desired. Drizzle with the remaining dressing or serve it alongside.
    3 ounces Plain Goat Cheese

KITCHEN NOTES

Footnotes:
[1] If you’re not buying baby kale in a bag that has conveniently been stemmed and cut for you, follow the method below to prepare the kale:
  • Kale stems tend to be very tough and chewy, so you want to make sure you don’t add them to the salad. I've found that the easiest way to remove the stems is to hold the top of the kale stem with one hand and, encircling it with the other hand, slowly drag your hand down the kale stem. The leafy part of the kale will almost magically come right off as you pull down!
  • After removing the leafy greens, discard the stems and chop the kale into small pieces with a cook’s knife. You’re not going for big chunks of kale – you want smaller leafy forkfuls to make the salad easier to eat when served.
Storage
Any leftover kale salad tossed with the dressing can be stored in an airtight container in the refrigerator for up to 2 days.
To meal prep the salad, you can store the kale, toppings, and dressing separately.
Kale is hardy and can be washed and prepped in advance. Wash, stem, and dry the kale leaves with a salad spinner or kitchen towel. Store the leaves, wrapped in a paper towel in a zip-top plastic bag, for up to 3 days.
The dressing can be kept in the refrigerator for up to a week.
Combine the kale with the toppings and assemble the salad when you’re ready to eat!

Nutrition

Calories: 135kcalCarbohydrates: 14gProtein: 6gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 11mgSodium: 357mgPotassium: 277mgFiber: 3gSugar: 10gVitamin A: 8184IUVitamin C: 43mgVitamin D: 0.2µgCalcium: 150mgIron: 1mg
Keyword cheese, cranberry, dried cranberries, goat cheese, kale, quick and easy, salad, salad dressing
Tried this recipe?Review it ! Or leave a comment. It’s super helpful for others and us!

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(Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.)

Copyright © 2017-2024 Kymberley Pekrul | GfreeDeliciously | gfreedeliciously.com | All content and photographs are copyright protected. The sharing of this recipe is both encouraged and appreciated. However, copying and/or pasting full recipes to any social media is strictly prohibited. Please read my Photo Use Policy for detailed guidelines and further clarification.

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Kymberley @gfreedeliciously

Kymberley @gfreedeliciously

Hi, I'm Kymberley, the creator of GfreeDeliciously and the Amazing, Glorious Journey Programs. I pray that my work will inspire you to honor your body through God and Good Food from the inside out, all while enjoying your Amazing, Glorious Journey!

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A professional writer and self-taught Gfree lifestyle expert on [most] gluten-free things, I’ve always loved cooking and creating delicious foods from scratch for myself and those I love.

My journey began when everything I thought I knew about cooking and eating suddenly changed one day when I discovered I was celiac. So, I re-learned how to eat, cook, and navigate through life gluten-free – trusting God and His plan for me.

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