Cranberry Kale Pecan Salad with Grilled Tofu Recipe
This cranberry kale pecan salad recipe is a fantastic high protein vegetarian salad with grilled tofu, spiced chickpeas, tender kale, and sweet dried cranberries. Tossed together with pecans and a bright and flavorful lemon vinaigrette, this makes the perfect hearty salad recipe!
Full of amazing flavors and textures, each bite is better than the next. Follow our step-by-step photos below to make this recipe perfectly today!
Want more hearty vegetarian salads? Try our warm chickpea arugula salad, Sumo orange salad recipe, and our favorite stuffed date salad.
If you’re looking for a hearty and flavorful salad loaded with simple, whole food ingredients, this recipe is for you! This is no ordinary salad, it’s complex and layered. Each bite has something different.
I had a similar salad at a restaurant, and wanted to make a better version at home, so this delicious tasty recipe was born! It’s fantastic for meal prepping too, and will keep you satisfied.
Notes from the Kitchen
- This cranberry pecan kale salad is perfect for spring, fall, or any time of year!
- Dried fruits, nuts, and plant-based proteins make this salad hearty.
- The perfect sweet and savory flavor combination.
- The simple vinaigrette takes just 5 minutes to make, and has a wonderful flavor.
- A fantastic easy no-cook recipe anyone can make.
Ingredients You’ll Need
See our recipe card below for the full ingredient amounts and instructions.
This recipe has a few different components that make it exceptional! The salad base is tender massaged kale, dried cranberries, pecans and feta cheese.
It also has a simple marinated grilled extra firm tofu – which can be grilled in a indoor grill pan, or baked if you prefer. The tofu is marinated in fresh lemon, olive oil, honey and onion powder.
Chickpeas add a nice bit of spice when tossed with paprika and garlic powder.
And finally, our simple dressing is made with fresh lemon juice, olive oil, Dijon mustard, honey, and fresh garlic for extra flavor.
Additions and Substitutions
Instead of grilling the tofu, you can make baked tofu with cornstarch instead!
Try different dried fruits: chopped apricots, dates, or prunes would all be excellent substitutions.
To make this recipe extra easy, you can use a store-bought vinaigrette dressing. Just be sure it has notes of lemon, which pair really nicely with the kale and chickpeas.
Step-By-Step Photos and Directions
Step 1: Start by making the tofu. Heat a grill pan over medium high heat. In a mixing bowl, add the olive oil, onion powder, paprika, honey, and lemon juice. Toss well to combine, making sure the tofu is coated well. Place the tofu on the grill pan, and grill for 2-3 minutes on each side, until it has grill marks.
Step 2: In another mixing bowl, add the drained chickpeas with the paprika and garlic powder. Toss well to combine, set aside.
Step 3: In a large serving bowl, add the chopped or shredded kale. With your hands, massage the kale for 2-3 minutes, until it begins to soften and wilt.
Step 4: To the massaged kale, add the grilled tofu, spiced chickpeas, the cranberries, pecans, and the feta cheese.
Step 5: Finally, in a small mixing bowl, add all the dressing ingredients and toss well to combine.
Step 6: Pour the dressing over the salad, and enjoy!
Recipe FAQs
Yes, parts of this salad are easy to make ahead. You can bake the tofu and mix the chickpeas ahead of time. Or make the dressing up to 3 days in advance!
Store any leftover salad in an airtight container and refrigerate for up to 1 day. It’s best fresh, but the massaged kale will keep if stored properly.
Yes, you can omit the cheese or substitute a dairy-free feta.
Expert Tips
- To make this vegan, omit the feta cheese and use maple syrup in place of the honey.
- If you want crispy chickpeas, you can air fry them for 10 minutes or bake them in the oven as a nice crunchy substitution for croutons.
- You can use a pre-marinated tofu that you buy at the store, instead of marinading your own.
More Vegetarian Salad Bowl Recipes
- Burrata Salad with Apples and Honey
- Savory Cottage Cheese Salad with Vegetables
- Quinoa Salad with Black Beans Recipe
- Mediterranean Arugula Salad with Quinoa Recipe
- Cranberry Orzo Salad with Spinach and Feta Cheese
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Our cookbook One Ingredient, Five Ways has tasty no-waste plant-based recipes for everyone!
Cranberry Kale Pecan Salad with Tofu
Equipment
- Griddle Pan
- Serving Bowl
- Small Jar
Ingredients
For the Salad
- 6 cups kale shredded or chopped
- 14 ounces chickpeas drained and rinsed
- 1 teaspoon paprika
- ½ teaspoon garlic powder
- 1/2 cup dried cranberries
- ½ cup pecans
- ½ cup crumbled feta cheese
For the Grilled Tofu
- 1 teaspoon olive oil
- 1 teaspoon onion powder
- 1 tablespoon honey
- 1 lemon juiced
For the Lemon Vinaigrette Dressing
- ¼ cup olive oil
- 1 tablespoon honey
- 1 tablespoon Dijon mustard
- 2 cloves garlic minced
- 2 lemons juiced
Instructions
- Start by making the tofu. Heat a grill pan over medium high heat. In a mixing bowl, add the olive oil, onion powder, paprika, honey, and lemon juice. Toss well to combine, making sure the tofu is coated well. Place the tofu on the grill pan, and grill for 2-3 minutes on each side, until it has grill marks.
- In another mixing bowl, add the drained chickpeas with the paprika and garlic powder. Toss well to combine, set aside.
- In a large serving bowl, add the chopped or shredded kale. With your hands, massage the kale for 2-3 minutes, until it begins to soften and wilt.
- To the massaged kale, add the grilled tofu, spiced chickpeas, the cranberries, pecans, and the feta cheese.
- Finally, in a small mixing bowl, add all the dressing ingredients and toss well to combine.
- Pour the dressing over the salad, and enjoy!
Notes
- To make this vegan, omit the feta cheese and use maple syrup in place of the honey.
- If you want crispy chickpeas, you can air fry them for 10 minutes or bake them in the oven as a nice crunchy substitution for croutons.
- You can use a pre-marinated tofu that you buy at the store, instead of marinading your own.
Nutrition
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