Fresh Cranberry Arugula Salad With Kohlrabi

This vibrant salad is a balance of flavor and texture. It promises to be a stunning addition to your holiday table.


Cranberry Arugula Salad

  • 2 large egg whites
  • ¼ cup turbinado sugar or ground palm sugar
  • ¼ cup sugar, granulated
  • 1 cup fresh cranberries, divided
  • 8 cups baby arugula
  • 2 cups mixed baby greens (mizuno, kale, chard)
  • 1 kohlrabi root
  • ¼ cup dried pineapple, cut in ¼-inch dice
  • ¼ cup white wine vinegar
  • 1 tablespoon Dijon mustard
  • ½ teaspoon ground white pepper
  • ½ teaspoon kosher salt
  • ¾ cup extra virgin olive oil


To prepare the salad:

  1. Preheat oven to 400°F.
  2. Line a baking sheet with aluminum foil and lightly coat with non-stick spray.
  3. Place the egg whites, the turbinado sugar, and the granulated sugar in 3 separate bowls. Lightly beat the egg whites with a whisk until well blended and airy but not fluffy. Add ¼ cup cranberries. Transfer the cranberries to the turbinado sugar and gently toss to coat. Transfer to the granulated sugar and gently toss to coat. Remove the sugared cranberries and place on the baking sheet. Repeat this process until all of the cranberries have been sugared and placed on the tray.
  4. Bake the cranberries until they are warm but still intact and the sugar has melted and slightly caramelized, 2 to 3 minutes. Gently remove the cranberries from the tray to a plate lined with parchment paper. Cool to room temperature.
  5. Place the arugula and baby greens (see note) in a large salad bowl. Peel kohlrabi and cut in ⅛-inch matchsticks. Add to the greens.

To prepare the dressing:

  1. In a small bowl, whisk the vinegar, mustard, pepper and salt. Slowly add the oil in a steady stream, whisking constantly to emulsify.
  2. Pour the dressing over the salad (if you are not serving it on the side). Add the dried pineapple and sugared cranberries and gently toss. Serve immediately.

Kitchen Tips

  • All greens must be washed and thoroughly dried before using. This includes greens that are loose in bins or pre-packaged in plastic marked “washed and ready to use.” Leafy vegetables grow in dirt and they are naturally dirty, especially at the the root end.
  • To wash greens, rinse each leaf by hand or set them in a very large bowl of room temperature or slightly chilled water. Give the leaves a swirl or dunk, then let soak 2 to 3 minutes to let the dirt sink to the bottom. Remove the leaves by lifting the leaves straight up and out, taking care to not mix the water around. Dump the dirty water, clean the bowl, and soak two more times, letting the greens soak a few minutes longer each time.
  • Washed greens must be very dry so that the dressing clings. Spinners are a great quick solution, but they neither dry the leaves completely nor prevent them from bruising. If you have more time, we recommend this method: Place washed greens on a pile of kitchen towels or paper towels laid flat on a work surface. Gently pat the leaves to dry. Flip leaves over and gently pat dry again. Do not refrigerate while they are drying.
  • To store, lay the dry leaves on clean dry paper towels. Roll the towels up like a burrito and place in a sealed plastic bag. Refrigerate for 2 to 3 days. The greens will taste freshest on the day they were purchased.

Leave a Comment

Your email address will not be published. Required fields are marked *