Kale Gone Wild Salad

WholeSam believes eating healthy is all about balance, and this salad is the perfect balance of fresh, savory and sweet. Made with kale, fresh fruit, manchego cheese, and our delicious cranberry orange bread as croutons, WholeSam’s Kale Gone Wild salad is an explosion of flavors. Not a fan of kale? Fear not! You’ll forget you’re even eating the leafy green thanks to the one-two punch of a delicious lemon vinaigrette combined with rich tahini dressing. Make some room for this one in your recipe book — it’s bound to be a year-round go-to.


  • 1 loaf Gonnella cranberry orange bread
  • 1 bunch kale
  • 10 brussels sprouts
  • 1/4 c pomegranate seeds
  • 1/4 c apple cut into matchsticks
  • 2 tbsp manchego cheese
  • 2 tbsp olive oil

For the vinaigrette dressing:

  • 3/4 c olive oil
  • 1 tbsp honey
  • 2 tbsp white wine vinegar
  • 1 tsp whole grain mustard
  • ½ garlic clove
  • ½ lemon
  • Salt and pepper to taste

For the tahini dressing:

  • 1 tbsp tahini
  • ½ orange
  • ½ lemon
  • 1/4 c olive oil
  • 1 tbsp minced shallot
  • ½ tsp salt


  1. Set the oven to 350 Degrees. Cut the cranberry orange bread into 1-inch pieces. Toss with 2 tbsp of olive oil and lay out on a baking sheet. Cook in the oven for 10-12 minutes.
  2. For the vinaigrette dressing, juice lemon and mince garlic, then combine all ingredients in a bowl and whisk. Set aside.
  3. For the tahini dressing, juice the orange and lemon, mince the shallot, and combine all ingredients into a blender. Blend until fully incorporated. Set aside.
  4. Clean and chop the kale into small pieces. Combine the kale with 1/4 c of the dressing and use your hands to massage and soften the kale.
  5. Shred the brussels sprouts and matchstick the apples. Combine with pomegranate and cheese. Dress with tahini mixture.
  6. Top your salad with crunchy croutons.