To make kale cranberry salad, remove the stems from the kale, cut the kale into half-inch strips, combine 1 tablespoon of olive oil with 1 tablespoon of lemon or orange juice, and marinate the kale strips in the mixture for 15 minutes. This recipe uses 1 bunch of young kale.
Add 1/2 of a small, thinly-sliced red onion and 1/2 cup of dried cranberries. Finely grate 1 teaspoon of ginger root, and add it to the bowl. Mix all ingredients. Coarse-grind sea salt into the salad to taste. Eat the salad the day of preparation, since kale does not last long once it has marinated in olive oil.
Another good kale and cranberry salad recipe incorporates walnuts and pomegranates. Remove the stems from 1 bunch of young kale leaves, and tear apart the leaves. Combine 2 tablespoons of olive oil, 1 tablespoon of fresh lime juice and 1/2 teaspoon of grated ginger, and rub this mixture into the kale leaves. Place the leaves in a medium-sized bowl, and add 1/4 cup of pomegranate seeds, 1/4 cup of dried cranberries and 1/4 cup of chopped walnuts. Mix in 1/4 cup of minced red onion. Toss all the ingredients, and season them with coarsely ground salt and pepper.
Choose young kale when making salad, since it is more tender than mature kale. According to About.com, kale is a superfood that contains 45 flavonoids, which help fight the formation of cancerous cells. Kale also contains high doses of vitamin A, vitamin C and manganese.