Curry, Kraut, and Cranberry Garden Salad is a simple, yet satisfying salad you can make as a quick snack or as part of a healthy meal! Naturally sweet, tangy, and full of fresh flavor, this recipe puts boring salads to rest for good!
Alright, friends, I realize today’s recipe may seem a bit fall-inspired, but despite the fact that I truly am dying for fall to get here (I’m a summer cynic, sorry), I have to say that this salad recipe is actually one I enjoy year round, not just in fall.
See, cranberries happen to be my favorite berry except for blueberries, and my local Whole Foods happens to sell pure, unsweetened dried cranberries in the bulk section in small containers. These cranberries have no added sugar, salt, oil, or nothing—not even apple juice and sunflower oil like most “unsweetened” brands on the market. So obviously, like the frozen cranberries there, I buy as many packs of the unsweetened dried cranberries that I can get my hands on!
And one way I love to enjoy dried cranberries is in salads. Sure, they’re great in oatmeal, but they’re also darn tasty in a salad too!
Curry powder goes great with cranberries too, if you haven’t tried that combo yet.
I admit that I used to think curry was gross and smelled weird until I started using it on salads with naturally sweet ingredients and lemon juice. Then I was sold on curry and now use it in everything savory that I can think of! The combination of savory, sweet, and tangy is just to die for, especially in salads where you want a more complex combo of flavors to keep the dish from being boring without sugar, oil, or loads of salt.
If you don’t have curry powder on hand, just use turmeric. Turmeric is the main ingredient in curry and makes for a great ingredient most anywhere since it’s so high in antioxidants and has a unique flavor.
I also made this into a chopped salad which makes it much easier to chew and helps meld all the flavors of the ingredients in the salad much better once they’re combined.
To give this recipe it’s final, “kick in the pants” good flavor and to boost the nutrition it contains, I added some raw sauerkraut to the recipe because, well, you know #guthealth and all! 🙂
- 1 head organic romaine lettuce, stem removed and washed well
- 2 stalks organic celery, washed and leaves and stems removed
- 1/2 - 1 whole Granny Smith organic green apple, washed and chopped, core removed
- 1/4 cup raw sauerkraut (sold in the refrigerated section to ensure it's live and raw)*
- 1 tsp. organic yellow mustard (or your favorite variety) - I use Eden Foods and Annie's brands
- 1/4 - 1/2 tsp. curry powder, depending on how much you like curry**
- 1/4 cup unsweetened, dried cranberries***
- juice from one lemon
- 2 tablespoons of a vinegar of choice - I like raw, coconut vinegar or apple cider vinegar****
- black pepper to taste
- 1/4 cup any vegetables you like such as chopped cucumber or zucchini (I also love plain artichoke hearts for something different)
- (optional): red pepper flakes and dried parsley as a garnish
- First, place your romaine on a chopping board and cut it into fine pieces by shredding it with your hands first, and then chopping the shreds into fine pieces with a knife. Add to a very large bowl (this won't be your serving bowl).
- Next, either toss the celery in a food processor to chop it finely or dice it by hand, you pick.
- Now, do the same with your apple and make sure it's diced into small pieces. Add the celery and apple to the bowl with your lettuce.
- Next, add all the rest of the ingredients into your large bowl in the order listed (except for the optional garnishes).
- Toss well with a fork to mix well for a few minutes.
- Now, grab a knife or a salad chopping tool and finely chop into small pieces. You should do this until the romaine, apple,and kraut begin to create a natural juice that will moisten the recipe. Keep going until your salad is finely chopped.
- Finally, scrape into a serving bowl with a spatula, packing it down in tight in size. Top with garnishes of choice and serve with your favorite meal or enjoy as a snack (I love to serve mine with wild rice and roasted sweet potato pieces or just a large sweet potato and roasted zucchini!).
- * If you'd rather use kimchi instead of sauerkraut, it's full of the same live probiotics so feel free.
- **Turmeric can be substituted for curry in a pinch, you can add a touch of cumin with turmeric for a closer replication.
- *** If you can't find cranberries without added sugar, you can also use raisins or even chopped dates or figs.
- **** Balsamic or red wine vinegar would also be great although they are not raw and don't contain probiotics.
Have you ever had curry or sauerkraut in a salad before? What’s your favorite salad combo?