Meatless Monday: Chopped Cranberry ‘N Collards Salad

By: Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Thanksgiving might be over but the chance to enjoy the season’s wealth of fresh foods hasn’t gone anywhere. Try this tart and tasty salad, perfect for your leftover turkey day ingredients.

Collards are a member of the cruciferous family, just like kale and cabbage.  Crucifers are well known for their liver detoxification and cancer fighting properties.

Cranberries  are probably best known for treating or preventing urinary tract infections (UTIs) for their phytonutrients like proanthocyanidins and tannins that help prevent the E.coli bacteria from attaching to the urinary tract cells and flush it out.  Cranberries, a good source of fiber, are also rich in Vitamin C and other antioxidants that can protect our arteries from the damaging effects of LDL or “bad” cholesterol.

Looking for a juicy version of this sensational side?  Try the Cranberry Citrus Juice!

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  • 2 cups fresh cranberries
  • 1 orange, plus peel for zest
  • 1 apple, honeycrisp or other sweet variety works best
  • 1 bunch collard greens or 16 leaves
  • 1 tbsp honey


1. Wash cranberries and collards well.
2. Chop collard green leaves and place into bowl, save stems for your next green juice.
3. Peel orange, wash apple and juice both in your juicer.
4. Place cranberries and honey into food processor.  Chop them coarsely adding orange/apple juice in small batches.
5. Pour cranberry mixture over collards.
6. Zest orange peel with a grater over salad.
7. Serve and enjoy!


  • Cranberries – raspberries
  • Collard Greens – mustard greens, kale, green cabbage
  • Orange – lime, tangerine, grapefruit
  • Honey – maple syrup, agave nectar, stevia

Prep time: 10 minutes

Cook time: 5 minutes

Total time: 15 minutes

Servings: 4

  • Nutrition per serving:
  • Calories90
  • Fat0g
  • Saturated Fat0g
  • Cholesterol0mg
  • Sodium10mg
  • Carbohydrates23g
  • Fiber5g
  • Sugars14g
  • Protein 2g

Yields and nutritional information are estimated and will vary depending on produce size and equipment used.

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Stacy Kennedy, MPH, RD, CSO, LDN; Reboot Nutritionist

Stacy is a Board Certified Specialist in Oncology Nutrition and an Integrative Nutritionist. She consults for various companies, focusing on health, wellness and innovative strategies to help increase individual’s fruit and vegetable intake. Stacy is an American College of Sports Medicine Certified Health Fitness Specialist; she holds a BS degree in Dietetics from Indiana University, completed her dietetic internship at Massachusetts General Hospital, and earned a Masters in Public Health from the University of North Carolina at Chapel Hill. She is a Senior Clinical Nutritionist at the Dana Farber Cancer Institute/Brigham & Women’s Hospital, Harvard Medical School teaching affiliates, in Boston, MA, with more than 20 years of experience. Stacy created and now serves as project manager and lead writer for nutrition services content on the Dana Farber website and the affiliated, nationally recognized nutrition app. Stacy is regularly featured on TV, radio, print and social media on behalf of Dana Farber and other organizations. Together with her husband, Dr. Russell Kennedy PsyD, they have a private practice, Wellness Guides, LLC. Stacy is an adjunct professor in Wellness and Health Coaching at William James College, currently teaching a graduate course in Health Coaching. Stacy is featured in the award winning documentary films, “Fat, Sick & Nearly Dead” and “Fat, Sick & Nearly Dead 2,” and serves on the Reboot with Joe Medical Advisory Board. Stacy lives in Wellesley with her husband, two sons and three dogs. She enjoys cooking, yoga, hiking and spending time with friends and family. Stacy is also one of the nutritionists who runs our Guided Reboot programs.

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