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A close-up of Kale and Cranberry Salad on a white patterned plate with curly kale in top left corner.
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5 from 1 vote

Kale and Cranberry Salad with Creamy Camembert

Not only is this Kale and Cranberry Salad chock full of nutrients, but it tastes absolutely sensational!! Brimming with bright colours, it would make an exciting addition to your festive table. 
Prep Time10 mins
Cook Time10 mins
Total Time20 mins
Course: Salad
Cuisine: Australian
Keyword: Intermediate
Difficulty: Capable Cooks
Diet: dairy free, Gluten free, Keto, Low Carb, Paleo, Vegan, Vegetarian,, Whole30
Servings: 6 as a side
Calories: 184kcal


  • Small Food Processor or High-Speed / Bullet Blender


For the salad

  • ½ bunch kale (approximately 200 grams or 2.3 ounces)
  • 2 bunches asparagus (approximately 400 grams or 31.75 ounces)
  • ½ cup cranberries (dried)
  • ¼ cup hazelnuts (roasted)
  • Optional - Camembert or Brie Wheel or Goats Cheese log.

For the dressing

  • ¼ cup hazelnuts (roasted)
  • ¼ cup olive oil
  • cup apple cider vinegar


  • Place all your dressing ingredients in a small food processor or blender, season then blitz to combine. If you dressing is too thick add some water to loosen it.
  • Wash your kale and rip the leafy parts from the ribs (tips in the post on what to do with them) then shred your kale leaves.
  • Add chopped kale to a large mixing bowl, season, then pour over the dressing.
  • Massage the kale for 3-5 minutes until tender but don’t overdo it.
  • Wash and trim your asparagus and cut into 2.5cm (1 inch batons).
  • Add to a large heated pan and sauté until golden and tender (approximately 5-10 minutes). Do not overcrowd the pan, sauté in batches if you have to.
  • Allow the asparagus to cool slightly.
  • If you are using a Brie or Camembert cheese, cut them into small wedges or rectangles. Or if you are using a Goats Cheese cut into rounds.
  • Add all ingredients (except the cheeses) to the bowl with the massaged kale.
  • Mix well to combine then arrange in a salad platter. Taste and adjust seasonings according to your taste.
  • If you are using the cheese arrange it on the top of the salad. Serve and Enjoy!



Calories: 284kcal | Carbohydrates: 10g | Protein: 12g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 289mg | Potassium: 503mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2490IU | Vitamin C: 23mg | Calcium: 193mg | Iron: 4mg


Calories: 184kcal | Carbohydrates: 10g | Protein: 5g | Fat: 15g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Sodium: 8mg | Potassium: 441mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2223IU | Vitamin C: 23mg | Calcium: 65mg | Iron: 4mg