Bourbon Cherry Kale Salad on a white plate on a pink background

Cherry Kale Salad with Almond Oat Granola

With cherries in the salad and cherries in the dressing, this kale salad is bursting with flavor! Plus, you’ll love the crunchy almond oat granola that ties it all together.

5 from 1 vote
Bourbon Cherry Kale Salad on a white plate on a pink background
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Cherry Kale Salad with Almond Oat Granola

Prep Time20 mins
Cook Time30 mins
Total Time50 mins
Course: Salad
Cuisine: American
Servings: 5
Calories: 430kcal
Author: Gina Fontana


For the cherry balsamic dressing:

  • 1 cup (154 g) fresh cherries, pitted
  • 1 teaspoon (5 mL) lemon juice
  • ¼ cup (60 mL) avocado oil
  • ¼ cup (60 mL) balsamic vinegar
  • 2 tablespoons (30 mL) agave or pure maple syrup
  • Pinch of kosher or fine sea salt

For the almond oat sunflower seed granola:

  • ½ cup (65 g) whole, raw almonds
  • ½ cup (40 g) gluten-free oats
  • cup (42 g) sunflower seeds
  • 1-2 teaspoons (5-10 mL) avocado oil (or other neutral-flavored oil)
  • 3 tablespoons (37.5 g) organic cane sugar

For the kale salad:

  • 3 bunches (approximately 8-10 cups, 670 g) lacinato kale, washed and chopped
  • 2 tablespoons (30 mL) avocado oil (or other neutral-flavored oil)
  • 1 tablespoon (15 mL) lemon juice
  • ¼ teaspoon (1.5 g) kosher or fine sea salt
  • 1 cup (100 g) shredded red cabbage
  • 1 cup (88 g) Brussels sprouts, shredded/finely chopped
  • 1 cup (25 g) microgreens
  • 1 cup (154 g) fresh cherries, pitted


  • First, make the dressing. In a small saucepan, sauté the cherries over medium heat until they become soft, about 5 minutes. Whisk in the remaining dressing ingredients and bring to a boil. Simmer for about 5-10 minutes. Transfer the dressing to a blender and blend until smooth. Place in the fridge to cool while you make the granola and salad.
  • Next, make the granola. In a large bowl, add the almonds, oats, sunflower seeds, and avocado oil and toss to combine. Heat a large skillet over medium heat.
  • Add the sugar to the skillet and melt the sugar. Once it starts to melt, immediately add the granola and coat the granola in the sugar. Allow the granola to cook for a few minutes, until the oats start to brown, then pour back into the bowl to cool.
  • Add the kale to a large bowl and add avocado oil, lemon juice, and salt, and massage the kale with your hands until the leaves start to soften. Add the red cabbage, shredded/diced Brussels sprouts, and microgreens to the bowl and toss to combine.
  • Right before serving, toss in the cherries and granola and serve with dressing on the side.


To travel with this salad, carry the salad in a large bowl with a lid, the dressing in a covered jar, and the cherries and granola in separate covered containers.


Nutrition Facts
Cherry Kale Salad with Almond Oat Granola
Amount Per Serving
Calories 430 Calories from Fat 270
% Daily Value*
Fat 30g46%
Saturated Fat 3g15%
Trans Fat 1g
Sodium 131mg5%
Potassium 464mg13%
Carbohydrates 37g12%
Fiber 6g24%
Sugar 23g26%
Protein 8g16%
Vitamin A 382IU8%
Vitamin C 31mg38%
Calcium 86mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Disclaimer: All nutrition facts on Gluten Free & More are meant only as a guide and may differ depending on product brands used or ingredient substitutions. Some errors may occur, so you are encouraged to confirm the recipe’s ingredient and nutrition suitability for your own diet.
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Tags: Almonds Cherries Gina Fontana Granola Kale Salad
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