Kale, radish and cranberry salad with toasted hazelnuts - Emily Skye

Kale, radish and cranberry salad with toasted hazelnuts

Kale, radish and cranberry salad with toasted hazelnuts

Every now and then I like to rustle up something a bit fancy to impress my dinner guests, and this one has recently proven to be quite popular. Kale is well known as a nutritional powerhouse. Packed full of antioxidants as well as a plethora of other nutrients, this fresh, colourful, yet simple salad will delight your taste buds whilst leaving your tongue tingling!


  • 1 bag fresh baby kale leaves, washed
  • 12 red radishes, thinly sliced
  • 1/3 cup dried cranberries
  • 1/2 cup hazelnuts, lightly toasted
  • 1 small red onion, ends removed and thinly sliced
  • 1/2 lemon, juiced
  • 1 Tbsp. Honey
  • 1 tsp. Dijon mustard
  • 1 large clove garlic, minced
  • 2/3 cup apple cider vinegar
  • 1/4 cup olive oil
  • 1/2 tsp. Rock salt


  1. First prepare the dressing by combining the lemon juice, honey, garlic, apple cider vinegar, olive oil, mustard and salt in a bowl or dressing bottle and shake/stir until properly combined, then set aside so the flavours can settle.
  2. Then in a large salad bowl combine the kale, radish, red onion, hazelnuts and cranberries.
  3. Drizzle the dressing over the salad and then toss well before serving.

This salad complements chicken or fish, or it can be enjoyed simply as it is!

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