We truly love fall and winter! It is a magical time of year when stress levels are high because of family gatherings, end-of-the-year projects, and the inevitable gift-buying craze. Well, that’s not really why we love this time of year, although, we do believe that you can easily work through these things with the right mindset. The reason we love this time of year is because of the impressive seasonal produce items that arrive in grocery stores. We’re talking about blood oranges, cranberries, butternut squash, leeks, Brussels sprouts, broccoli, and more!

This salad has quite the long list of nutrients, let alone flavors. It is colorful, textural, and highly addictive. Because of the use of kale, broccoli, and radicchio, it can last a lot longer than another salad that uses romaine or green leaf lettuce. The ingredients we mentioned are sturdier and hold up when dressed. This salad is especially rich in vitamin C, which gives your immune system a helping hand during cold and flu season.

You can enjoy oranges year round, but blood oranges are a special seasonal treat. They are visually stunning and offer a unique flavor that differs from your standard orange. Their subtle acidity pairs beautifully with the refreshing cherry tomatoes and sweet mandarins. The various fruits balance the more bitter kale, peppery radicchio, and broccoli. Speaking of broccoli, you don’t have to include big florets in your salad. You can chop it up so that eating it raw is easier and less crunchy.

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Cranberries are not only reserved for cranberry sauce on Thanksgiving. You can impart the sweet-tart cranberry flavor into myriad recipes! From snacks and appetizers to entrees, desserts, and more, cranberries find their way into unique fall and winter favorites. Since they are only available for a short while, get your hands on them to make some of the recipes in this article.

Cranberries primarily consist of carbs and fiber, but they are also 90% water. They are some of the best sources of antioxidants, which work to fight free radicals. The most common health benefit associated with cranberries is the fact that they may help prevent urinary tract infections (UTIs). A-type proanthocyanidins prevent the binding of E. coli in the bladder, a common first step in getting an infection. If you usually develop UTIs, you may want to incorporate fresh cranberries, or fresh cranberry juice, into your diet. This is an excellent proactive approach to living a healthier lifestyle. 

The same A-type proanthocyanidins, which only exist in cranberries, that reduce the risk of UTIs also reduce bad bacteria in the gut. More research is necessary, but preliminary research shows that cranberries promote optimal digestive health. Lastly, and then we will provide you with the recipes, the certain antioxidant compounds in cranberries may exhibit anti-cancer properties. Needless to say, cranberries are superfoods that deserve a featured spot in your diet. 

Cranberry Persimmon Pomegranate Smoothie

Embrace some of fall’s most nutritionally diverse ingredients when you enjoy this refreshing cranberry persimmon pomegranate smoothie.

Click here to make the recipe. 

Cranberry Orange Vitamin C Smoothie

Not only is this a tangy, refreshing, and tasty creation, but it also packs a healthy dose of vitamin C, antioxidants, and other minerals.

Click here to make the recipe.

Cranberry Pistachio Energy Bites

These quick and easy-to-make energy bites are packed with great flavor and a ton of nutrients. The best part is you don’t have to bake them!

Click here to make the recipe.

Healthy Homemade Cranberry Sauce

This cranberry sauce is free of refined sugars and uses fresh cranberries! It’s citrusy, rich, vibrant and incredibly delicious.

Click here to make the recipe.

Spicy Cranberry Hummus

What are you making for your holiday meal? If you need a seasonal appetizer to start the meal off right, this cranberry hummus is the ticket!

Click here to make the recipe.

Red Cabbage And Carrot Cranberry Slaw

Delicious and easy to make, this red cabbage and carrot slaw contains dried cranberries, walnuts, and shredded apples.

Click here to make the recipe.

Cranberry, Apple, And Brussels Sprout Salad

A shaved Brussels sprout salad made with dried cranberries, apple, walnuts, and pomegranate salad embraces the best fall produce items.

Click here to make the recipe.

Kale Salad With Almonds, Cranberries, And Apples

Boost your nutrient intake by enjoying this raw vegan kale salad that’s perfectly balanced with apples, cranberries, and a tart vinaigrette.

Click here to make the recipe.

Butternut Squash And Cranberry Quinoa Salad

This salad combines some of fall’s tastiest flavors in one healthy bowl. The balsamic vinaigrette really elevates the butternut squash.

Click here to make the recipe.

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Sometimes, folks, we have to make salads a little heartier and less cleanse-approved. That’s exactly what we’ve done for this roasted chickpea fall salad. Besides the stunning and vibrant colors, this salad offers a variety of textures from the kale, pumpkin seeds, pomegranates, and roasted chickpeas. Top it with creamy avocado and chewy dried cranberries and this salad is next level. It is perfect as a vegan entree or festive fall side dish. It is fully of autumnal flavors that everyone will want more of after the first bite.

The great thing about a hearty salad like this is that they hold up for several hours, making it a great potluck salad. Kale is very sturdy, but make sure to chop it finely to help break down the fibrous texture. Additionally, remove the thick kale stems, or you’ll end up with bitter bites in every forkful of salad. If you prefer arugula or cabbage, then you can use those greens instead. With your base prepped, you can build your salad with the other featured ingredients. You’ll have to roast the chickpeas first, but if you are short on time, you can cook them in the pan. Just make sure to season them liberally, because that way they end up tasting like croutons, only more delicious.

There are a lot of savory flavors in this fall salad, but the pomegranates and dried cranberries offer freshness and tartness. Pomegranates also offer lots of antioxidants, which work to fight free radicals in the body. The subtle tartness of the pomegranate arils go great with the apple cider vinaigrette, which brings a little life and vibrance to the creamy avocado cubes. You also have the freedom add walnuts if you want, but the pumpkin seeds offer healthy fats, texture, and protein.

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A happy life is a healthy life. Feeding your body foods that provide optimal nourishment to encourage the optimal function of all systems and organs is truly a gift. When you eat the right foods, you feel a whole lot better. That doesn’t mean you cannot cheat a little here and there and indulge in some unhealthy options. If you find that you have been eating a little unhealthier, though, switch it up and make yourself a refreshing raw salad like this kale cranberry almond salad. It contains fiber, protein, magnesium, vitamin C, antioxidants, and other beneficial vitamins and minerals.

Kale is a superfood, but it’s not the only ingredient that brings a super nutritional profile to this salad. As the other leafy green base, you have romaine lettuce, which is an excellent source of vitamin K, folate, beta-carotene, vitamin C, calcium, and potassium. The avocado also provides magnesium and potassium, in addition to healthy fats, folate, fiber, and more. Along with their low sodium levels, avocados do not contain any cholesterol, making them great heart-healthy foods.

When you enjoy this kale salad, not only will you feel good about yourself, but you’ll also get to enjoy varying textures and flavors. Although the kale can be slightly bitter, you don’t taste it because the dried cranberries offer sweetness and almonds provide nuttiness. Avocados don’t offer specific flavor, but they do offer a textural difference from all the crunch in this salad. Finally, you get the zesty dressing that also provides some creaminess, thanks to the tahini.

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Summer wouldn’t be complete without including stone fruit in your recipes. Although this salad calls for peaches, you can substitute them with nectarines, plums, or apricots if you have them on hand. The goal is to make your life easy, but we also want to add a little pizzazz to your regularly old salad. Kale is a great sturdy green that has just the right amount of bitterness for the sweeter peaces and juicy, tart blueberries. That said, this salad does a great job at making kale not taste like kale.

This could potentially be one of your new favorite salads during summer. The season is not over, so you still have time to get your hands on some fresh, seasonal peaches. The salad is very simple and tossed in an easy lemon vinaigrette that pairs beautifully with the kale, blueberries, peaches, and pumpkin seeds. You can enhance your content of protein and healthy fats if you want to add raw pecans (pictured). They are not required, but add an additional textural and slightly salty and nutty component. Again, make it easy on yourself, though. No need to overcomplicate your life!

When it comes to making a kale salad, one tip that we always suggest is to massage the kale. This extra step helps to soften the leaves and make them easier to eat. Alternatively, you can chop the kale finely instead of adding large leaves to your salad. If you have never massaged your kale before, there has never been a better time to start. Lastly, remove those fibrous, thick stems from the kale leaves, as they have a bitter, unpleasant taste.

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You will find this vegan twist on a caesar salad quite delicious!

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With spring in full swing, you need recipes that make you feel lighter. Like we always say, it’s never too early to start getting your body ready for summer. Before you know it, summer will be over and those 15 pounds you wanted to lose haven’t gone anywhere. Get started on your summer health journey while it’s still spring! There is no better way to do that than with this kale, apple, and pomegranate salad.

Kale is somewhat bitter and offers a slightly peppery flavor, making it a great salad green to pair with tangy, sweet, and even zesty ingredients. In this recipe, you get to enjoy an assortment of flavors and textures. Offering creamy avocado, crunchy pecans, crisp apples, and pomegranate arils that burst with tartness, this salad is unbeatable. The key is to thinly slice the kale, which makes for a more enjoyable eating experience. It also helps to take some of that bitter intensity away. A pro tip: you can use larger pieces of kale and massage them with a little olive oil and lemon juice to break down the fibers and intensify the flavors.

Do you want to know the best part of this salad? If you don’t have all of the ingredients, you can customize it and use the ingredients you do have. Don’t have raw pecans? Swap them out for raw walnuts or almonds. Thought you had an apple, when you really have a pear? Use the pear instead! You can even swap the pomegranate arils for little mandarin segments. Be creative and follow your taste buds, but make sure those substitutions are raw vegan if you are cleansing!

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The great thing about this kale salad is that it contains an assortment of antioxidants, healthy fats, fiber, protein, and vitamins and minerals. Kale is naturally rich in vitamin K, iron, protein, fiber, and more, while blueberries have vitamin C and other antioxidant compounds.

Chapters:
0:00 Intro
0:03 Ingredients
0:08 Apple, chopped
0:16 Pistachios, chopped
0:28 Kale, chopped
0:43 Dressing
1:05 Toss Salad
1:14 Bon Appetit

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Always remember to eat your greens! Leafy greens, such as kale, spinach, collards, or chard, contain vital nutrients that contribute to overall health and wellness. When you combine them with other flavorful foods, they are much more enjoyable to eat. Consider this salad, for example, which contains tart green apple, sweetly tart blueberries, and nutty pistachios. The vinaigrette dressing is tahini-based and explodes with tangy flavor.

It is very easy to see a kale salad on a menu and look the other way. Kale salads are truly hit or miss, and the ones that are misses tend to contain the thick bitter kale stems. The thicker stems are not palatable and completely throw off the flavor of the salad. Instead, remove those thick stems after you thoroughly rinse the kale leaves. Once you remove those stems, it is important to finely chop the kale leaves. Kale can easily retain texture, but you don’t want to eat large pieces of kale because of how bitter a green it is. The fine chop also helps to break down the fibrous texture and makes it easier to chew and enjoy.

The great thing about this kale salad is that it contains an assortment of antioxidants, healthy fats, fiber, protein, and vitamins and minerals. Kale is naturally rich in vitamin K, iron, protein, fiber, and more, while blueberries have vitamin C and other antioxidant compounds. Green apples are more nutritionally dense than red apples, which is why we love to use them in our recipes. You can, however, use another apple variety if you prefer the flavor. If you make this salad and love it, let us know in the comments so that we can provide more recipes like this!

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Have you ever enjoyed a salad that has more vegetables than leafy greens? It’s a very different salad-eating experience, and we love it! The salad has various textures, but more than that, it is filling, hearty, and, most importantly, delicious. Just make sure that you thoroughly chop the broccoli into small pieces because large raw broccoli chunks may be difficult to chew and enjoy.

There are a lot of broccoli salads out there, especially pre-made bagged salads that you see in the store. You can enjoy these while cleansing, so long as you avoid the bagged nuts and packaged dressing. The nuts are usually candied and those dressings contain excess fats, added sugars, and other ingredients you cannot enjoy while cleansing. Other than the dressing and nuts or dried fruit, the salad portion is excellent, convenient, and acceptable to enjoy during the cleanse. That is a little pro tip, a pearl of wisdom if you will, for all you cleansers out there.

When it comes to choosing the kale for this salad, you can go for the variety you enjoy, but lacinato kale is a great choice. The leaves have a dark green color and are less curly than other kale varieties. These leaves hold up very well with the other ingredients in this salad. Because kale is a sturdier leafy green, it holds up for a day even if you dress it. Refrigerate the dressed salad overnight and enjoy it the next day for lunch. It’s like you’re meal prepping without knowing it!

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